Monday, March 28, 2011

Finally....Brown Rice I Can Eat....

I know I'm supposed to eat brown rice. Good carbs and all that. But, frankly, up until now it just tasted like little pieces of cardboard.

Not any more.

Ran across this cooking technique in Cooking Light and I'll never look back....

Flavorful Oven-Baked Brown Rice

Makes 6-8 servings.

In a baking dish, combine 1 cup brown rice with 2 1/2 cups chicken broth (I used homemade stock with great results.), 1 tablespoon olive oil, and a pinch or two of your favorite herbs and spaces (maybe rosemary, thyme, lemon rind, garlic pepper, whatever floats your boat).

Cover tightly with foil and bake at 350° for one hour.

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