Best Kittencals Oven Baked Brown Rice Recipes

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KITTENCAL'S OVEN-BAKED BROWN RICE



Kittencal's Oven-Baked Brown Rice image

If you love brown rice then try this recipe, the rice bakes out perfect all the time! if you are using a highly-salted broth then you may want to reduce the salt slightly, for extra heat add in some cayenne pepper --- I also like to add in a few small bay leaves for added flavor ---- the recipe may be reduced to half, for vegetarian use vegetable broth or water and olive oil in place of butter --- this may also be made without the onion and garlic, see note on bottom.

Provided by Kittencalrecipezazz

Categories     Brown Rice

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 7

3 tablespoons butter or 3 tablespoons olive oil
3 cups long grain brown rice
1 medium onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
5 cups low sodium chicken broth (heat until very hot) or 5 cups water (heat until very hot)
1 1/2 teaspoons seasoning salt (or use white salt)

Steps:

  • Set oven to 375 degrees F.
  • Set oven to second-lowest rack (or middle rack).
  • Grease a Dutch oven (use one that has a tight-fitting lid).
  • Heat 3 tablespoons butter in the Dutch oven over medium heat; add in brown rice, onion, garlic and coarse black pepper and cook stirring constantly for about 3 minutes.
  • Add in broth and seasoned salt; bring just to a boil stirring with a spoon; remove from heat then carefully transfer to prepared casserole dish.
  • Cover with a lid or foil.
  • Bake for about 1 hour or until rice is tender.
  • Fluff with a fork.
  • **NOTE** to make omitting the onion and garlic; place the rice in a casserole dish with the salt.
  • On top of the stove heat the broth or water with butter or oil until very hot, then pour over the rice; mix with a spoon.
  • Cover with foil or a lid and bake for about 1 hour or until desired texture.

Nutrition Facts : Calories 328.2, Fat 7.3, SaturatedFat 3.4, Cholesterol 11.4, Sodium 88.8, Carbohydrate 57.5, Fiber 2.8, Sugar 1.4, Protein 8.9

KITTENCAL'S CREAMY PARMESAN OVEN-BAKED RICE



Kittencal's Creamy Parmesan Oven-Baked Rice image

This is creamy and delicious, you may also add in some frozen thawed peas or canned drained sliced mushrooms or fresh sauteed, if you are not a garlic lover then omit the fresh garlic or you may use 1/2 teaspoon or more of garlic powder --- if you love risotto then you will love this rice!

Provided by Kittencalrecipezazz

Categories     Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons oil (or as needed to cover bottom of the saucepan can use butter or half of each)
1 medium onion, finely chopped
3 garlic cloves, chopped (can use more)
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 1/2 cups water
1 cup milk
1/2 cup grated parmesan cheese (more to mix in after cooking if desired)
1 cup uncooked long grain white rice
1/2 teaspoon fresh ground black pepper (or to taste)
salt (optional and to taste)

Steps:

  • Set oven to 400 degrees F (or 350 degrees F for air-convection oven).
  • Set oven rack to second-lowest position.
  • Heat oil in a medium oven-proof saucepan over medium-high heat; add in onion and saute until softened (about 4 minutes).
  • Add in garlic; cook stirring for about 2-3 minutes.
  • Add in the next 5 ingredients; stir over medium heat until smooth and bubbly.
  • Mix in the rice, then season with black pepper and salt.
  • Cover with a tight-fitting lid.
  • Bake for 30 minutes.
  • Remove from oven and stir the mixture ( the saucepan will be hot so handle carefully holding with a tea towel).
  • Return to oven and continue baking uncovered for another 10-15 minutes or until the rice is soft.
  • You may mix in more Parmesan cheese if desired.
  • The rice is best if served immediately.

FOOLPROOF BAKED BROWN RICE



Foolproof Baked Brown Rice image

I got so tired of doing brown rice on the stovetop -- messes from sputtery lidsz and boil-overs, burnt or stuck rice in the pot. But I really didn't want another appliance (rice cooker)... But this method is GREAT and foolproof! NO MESS, easy and you don't hav to watch like a hawk. I'm sure this would work for any kind of rice, but you'd have to adjust time and the amount of water. I'll never do brown rice on the stovvetop again!

Provided by Meredith K.

Categories     Brown Rice

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 1/2 cups brown rice
2 3/4 cups water
1/2 teaspoon salt
1/2 teaspoon olive oil

Steps:

  • Preheat oven to 375°F.
  • Put water, rice, salt and oil in an oven-safe pot with a tight-fitting lid. (A dutch oven works great.) Bring to a boil on the stove.
  • AS SOON AS IT BOILS, remove from heat and put in the preheated oven.
  • Bake 30 - 35 minutes.
  • Remove from oven and fluff with a fork.
  • NOTE: It's okay if there seems to be a little bit of water left when you take it out of the oven; it will be absorbed as it sits.
  • NOTE 2: You can use more or less of the oil and salt as your taste and diet dictate, but using at least a little of each makes the rice taste better (the salt) and prevents the grains from clumping together (the oil).

Nutrition Facts : Calories 174.4, Fat 1.7, SaturatedFat 0.3, Sodium 199.2, Carbohydrate 35.7, Fiber 1.6, Sugar 0.4, Protein 3.7

PERFECT OVEN-BAKED BROWN RICE



Perfect Oven-Baked Brown Rice image

I got this one from "The Best Recipe" by Cook's Illustrated. It's a very easy way to make brown rice that comes out perfect every time. No more sticky, clumpy, waterlogged goop! This rice is tender and separate and delicious. Notice that the ratio of water to rice is much less than the oft-quoted 2 to 1. This is the key to this recipe, so make sure to measure carefully.

Provided by Billy Zac

Categories     Brown Rice

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 4

3 1/3 cups brown rice
5 cups water
1 teaspoon salt
4 teaspoons vegetable oil

Steps:

  • Place oven rack in middle position. Preheat oven to 375 degrees.
  • Bring the water to a boil. Keep the water covered as it boils so you don't lose too much as steam.
  • When the oven is at 375, put the water, rice, and salt into an ovenproof pot with a tight-fitting lid. I have successfully used pyrex dishes and cast-iron dutch ovens. If you don't have a good lid, you can also use a double layer of foil. Just make sure it's sealed well around the edges.
  • Pop it in the oven.
  • The rice is done when it is tender and the water is all gone. It usually takes an hour. When it's done, fluff it with a fork and serve. Yum! So simple and good!

KITTENCAL'S OVEN-BAKED ONION AND MUSHROOM RICE



Kittencal's Oven-Baked Onion and Mushroom Rice image

This is an easy recipe just mix all ingredients together then bake in the oven --- use only low sodium soy sauce only and do not add in any extra salt --- the complete recipe may be doubled if desired

Provided by Kittencalrecipezazz

Categories     Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups instant uncooked Minute Rice
1 (2 ounce) package dry onion soup mix
3 cups water
1/4-1/3 cup low sodium soy sauce (use low sodium soy sauce only)
1 (10 ounce) can sliced mushrooms, drained
2 tablespoons oil
1/2 teaspoon garlic powder (or to taste)
1/2 teaspoon fresh ground black pepper
2 green onions, chopped (optional)

Steps:

  • Preheat oven to 350 degrees F (set oven rack to second-lowest position).
  • Grease a medium baking dish.
  • In a large bowl combine all ingredients together.
  • Transfer into baking dish.
  • Cover and bake for 15 minutes, remove from oven; stir with a spoon.
  • Return to oven and bake covered for another 45-50 minutes or until rice is cooked.
  • Remove from oven, let sit for 15 minutes on top of stove.
  • Stir in the green onions (if not using the green onions then fluff with a fork before serving).

Nutrition Facts : Calories 264.3, Fat 8.1, SaturatedFat 1.1, Cholesterol 0.7, Sodium 1680.5, Carbohydrate 42, Fiber 2.5, Sugar 4.3, Protein 7

ALTON BROWN'S BAKED BROWN RICE



Alton Brown's Baked Brown Rice image

This recipe comes from Alton Brown and it's the only way we have rice anymore. My servings are quite a bit smaller than his, though! You can use chicken or veggie broth in place of the water, or add herbs and spices.

Provided by Seedbeads

Categories     Brown Rice

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 4

1 1/2 cups long grain brown rice
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon salt

Steps:

  • Preheat oven to 375ºF.
  • Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.
  • Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir.
  • Cover with foil and bake on the middle rack for 1 hour.
  • Fluff with fork and serve.
  • This rice also refrigerates and reheats fairly well, but it's best freshly made.

Nutrition Facts : Calories 188.1, Fat 3.3, SaturatedFat 1.5, Cholesterol 5.1, Sodium 394, Carbohydrate 35.7, Fiber 1.6, Sugar 0.4, Protein 3.7

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