Best Brown Rice Bake Recipes

HOW TO BAKE BROWN RICE IN THE OVEN

How to Bake Brown Rice in the Oven image

Friends...I'm baking brown rice these days. For years, I'd made it on the stovetop, as that's how I learned how to cook rice when I lived in the Dominican Republic years ago. Then I discovered the rice cooker. I've only been using my rice cooker for a few months, but I love it. It cooks the rice so beautifully, and the clean up is way simpler than cleaning (and sometimes scrubbing out) the saucepan. But I loaned my rice cooker to my sister and I didn't want to go back to the stovetop. (Not that I won't ever cook rice on the stovetop again!) But...even if I set the timer, I might not get there in time...for it to be perfectly cooked. These early days with a baby makes it difficult to commit to being at any one time...even if the timer is set and the rice should be cooked perfectly. We could be in the middle of a fuss-fest, and diaper change and outfit change, or in the middle of a nursing session. Cooking brown rice on the stovetop is a fine art, and requires a bit of attention towards the end, to make sure you get that perfectly cooked and fluffed brown rice to serve for dinner. So I've turned to the oven. Baking brown rice. There are a number of "rice bake" recipe in my recipe collection. But today, I thought I'd share a basic how to cook brown rice. Feel free to experiment with mixing in different spices and veggies. Here's the easy, side-dish, basic way to bake brown rice...

Provided by ElizabethKnicely

Categories Low Protein

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 cups raw brown rice
3 3/8 cups water
salt, to taste
pepper, to taste

Steps:

Add 1 1/2 cups raw brown rice to bottom of a 9x13-inch glass baking dish. (Or do 1 cup in an 8x8-inch glass baking dish.).
Spread evenly over the bottom of the pan.
Pour in liquid at a ratio of 2 1/4 times the amount of rice you used. I generally do water, but if I want a bit more flavor, I will do half water and half chicken or vegetable broth. (2.25*1.5=3.375, or 3 3/8 cup of water for this recipe.).
Press down and floating rice with a flat spatula.
Once all the rice is at the bottom and no longer floating -- Wrap tightly with foil.
Bake at 350°F for 1 hour.
Let cool slightly before removing the foil -- there will be lots of steam and you don't want to get a steam burn!
Fluff with a fork, season with salt and pepper and serve.
And that's how you do it friends!
Simple, deliciously perfect brown rice, baked in the oven!

SALMON & BROWN RICE BAKE

Salmon & Brown Rice Bake image

Make and share this Salmon & Brown Rice Bake recipe from Food.com.

Provided by Happy Harry 2

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

7 1/2 ounces canned salmon, drained & skin removed (*)
10 ounces frozen corn
3/4 cup quick-cooking brown rice
2/3 cup low-sodium low-fat chicken broth
2 tablespoons green onions, sliced
1/4-1/2 teaspoon dill weed, dried
1/4 cup low-fat cheddar cheese, shredded
3 -5 dashes of your favorite hot sauce (optional)

Steps:

Pre-heat oven to 375°F.
Combine all but cheese in a 11/2 quart casserole.
Cover and bake until done.about 30 minutes.
Uncover and sprinkle with cheese.
Bake 5 minutes more or until cheese is bubbly.
* I would leave the bones in They are very soft, just mash a little. Really very healthy.

Nutrition Facts : Calories 148, Fat 3.6, SaturatedFat 0.8, Cholesterol 45.1, Sodium 257.9, Carbohydrate 15.1, Fiber 2.2, Sugar 0.1, Protein 16.2

SALMON AND BROWN RICE BAKE

Salmon and Brown Rice Bake image

Provided by Kitchen Crew

Categories Fish

Number Of Ingredients 8

Ingredients

10 oz corn, frozen
6.5 oz salmon, canned and drained
3/4 c brown rice
2/3 c water
2 Tbsp green onion, sliced
1/2 tsp chicken broth, low salt
1/4 tsp dill, dried
1/4 c cheddar cheese, shredded

Steps:

1. Preheat oven to 375.
2. In a 1 1/2 quart casserole, combine corn, salmon, uncooked rice, water, green onions, bouillon granules and dill weed; cover and bake 30 minutes or until rice is tender.
3. Sprinkle with cheese.
4. Bake uncovered, 5 minutes more or until cheese melts.

BROWN RICE BAKE

Brown Rice Bake image

Nancy Foust of Stoneboro, Pennsylvania needs just four ingredients and a few minutes to assemble this side dish that's pleasantly priced at 55 cents a serving.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

2-1/4 cups cooked brown rice
1 package (10 ounces) frozen peas, thawed
1/2 pound process cheese (Velveeta), cubed
1 jar (4-1/2 ounces) sliced mushrooms, drained

Steps:

In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 247 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 596mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein.

BROWN RICE & CHICKEN BAKE

Brown Rice & Chicken Bake image

How do you make a chicken-and-rice bake exciting? We did it by using brown rice and chicken thighs for a change. Then we added bacon and melty cheese.

Provided by My Food and Family

Categories Chicken Casseroles

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
6 bone-in chicken thighs (1-1/2 lb.)
6 carrots, peeled, cut lengthwise in half, then crosswise into thirds
1 cup long-grain brown rice, uncooked
2 cloves garlic, minced
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/4 cup KRAFT Tuscan House Italian Dressing
1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
2 green onions, sliced

Steps:

Heat oven to 375ºF.
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
Add chicken to reserved drippings; cook 3 min. on each side or until evenly browned. Remove from skillet; set aside. Add carrots and rice to skillet; cook and stir 3 min., adding garlic for the last minute. Stir in broth and dressing; bring to boil. Spoon into 2-qt. casserole sprayed with cooking spray; top with chicken. Cover.
Bake 1 hour or until chicken is done (165ºF) and rice is tender. Remove from oven; top with cheese, bacon and onions. Cover; let stand 5 min. or until cheese is melted.

Nutrition Facts : Calories 440, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 110 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

BROWN RICE AND CHICKEN BAKE

BROWN RICE AND CHICKEN BAKE image

This recipe came to me some time last year and I misplaced it. Now that it is found again, I'm going to make it. I tweaked it just a bit, as it called for chicken thighs and I prefer breasts. Recipe & photo: kraftrecipes.com 12-29-14

Provided by Ellen Bales @Starwriter

Categories Chicken

Number Of Ingredients 9

Ingredients

4 slice(s) bacon, cut into 1-inch pieces
4 - boneless skinless chicken breasts
6 - carrots, peeled, cut lengthwise in half, then crosswise into thirds or 18 baby carrots cut in half
1 cup(s) long-grain brown rice, uncooked
2 clove(s) garlic, minced
1 can(s) (14-1/2 oz.) chicken broth
1/4 cup(s) kraft tuscan house italian dressing
1 cup(s) kraft shredded three cheese with a touch of philadelphia
2 - green onions, sliced

Steps:

Cook and stir bacon in large skillet on medium heat until crisp. Drain. Discard all but 1 Tbsp. drippings from skillet.
Add chicken breasts to reserved drippings; cook 3 minutes on each side or until evenly browned. Remove from skillet; set aside.
Add carrots and rice to skillet; cook and stir 3 minutes, adding garlic for the last minute. Stir in broth and dressing; bring to boil.
Spoon into 2-qt. casserole dish sprayed with cooking spray; top with chicken. Cover.
Bake in a preheated 375º oven for 1 hour or until chicken is done and rice is tender. Remove from oven; top with cheese, bacon and onions. Cover; let stand 5 minutes or until cheese is melted.
NOTE: May substitute chicken legs or thighs.