Domesticity Nouveau

Saturday, October 3, 2009

Herbed Brown Rice

In the fall I particularly like having something yummy baking in the oven. After months of avoiding the oven because it makes the house hot, I eagerly welcome the warmth and coziness from that wonderful kitchen appliance. There is something magical about cooking. Even cooking in an Easy-Bake, light-bulb-powered oven. You put something in raw, completely inedible and a while later pull out something warm and satisfying. The grumbling in your tummy stops and all seems right with the world for a short time. If only I felt the same glow of satisfaction from the dishwasher as I do from the oven!

One of my new favorites is a baked brown rice dish that is as easy and cheap as it is delicious. It is simple to change the flavors and create something different to suit whatever you are craving, just follow the base recipe and adjust the seasoning to something that satisfies your yearnings.

Herbed Brown Rice
serves 1-6, depending on the size of the grumbling in your tummy

Base:
1 1/2 cups Brown Rice
1 can Chicken Broth + water to equal 2 1/2 cups liquid
1 TBSP Butter
Salt and Pepper to taste (about 1 tsp kosher salt)

Seasoning:
1 tsp dried thyme
1/8 tsp dried dill
1/2 tsp garlic powder
1 tsp dried minced onion
handful of chopped nuts (almonds and filberts are good)
1 can mushrooms, drained

Preheat oven to 375 degrees. Place rice in a covered baking dish (or use a square baking dish and seal tightly with foil). In a Saucepan, heat liquid, butter & seasonings until boiling. Pour over rice and stir. Cover dish and bake for one hour. Let rest for 15 minutes before serving.

Another version is:
Creamy Spinach Chicken and Rice

Base:
1 1/2 cups Brown Rice
1 can Condensed milk + Chicken broth to equal 2 1/2 cups liquid
1 TBSP Butter
Salt and Pepper to taste (about 1 tsp kosher salt)

Seasoning:
1 cup cooked chicken, or 1 can of chicken, drained
1 cup shredded cheddar cheese
1/2 tsp dried thyme
1/2 tsp garlic powder
1 tsp dried minced onion
10 oz package of frozen chopped spinach, thawed and squeezed of all liquid
1 can mushrooms, drained

Preheat oven to 375 degrees. Place rice in a covered baking dish (or use a square baking dish and seal tightly with foil), and mix in shredded cheese and chicken. In a saucepan, heat liquid, butter and seasonings until boiling. Pour over rice and stir. Cover dish and bake for one hour. Let rest for 15 minutes before serving.

3 comments:

  1. Sounds wonderful! I look forward to lots more of your creations. :-)

    Dania

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  2. Oh my goodness, I can't wait to try this. It looks soooo good. yay!!

    tami

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  3. I will have to cook the herbed brown rice. Although I will try it with veggi broth instead of chicken. My mum might not be eating vegan anymore, but is still mostly vegtrn.

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