Best Oven Baked Brown Rice Recipes

OVEN-BAKED BROWN RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring water and olive oil to a boil in a covered saucepan; stir in salt. Place rice in a 9x13-inch baking dish. Pour water mixture over rice; cover baking dish tightly with double layer of aluminum foil.
• Bake in the preheated oven until water is absorbed, about 1 hour.
• Remove rice from oven, uncover, and fluff with fork. Cover with paper towels until steam is absorbed, about 5 minutes. Uncover and cool slightly, about 5 minutes more.

PERFECT OVEN-BAKED BROWN RICE

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!

OVEN BAKED SWEET AND SAVORY BROWN RICE

Steps:

• Preheat the oven to 350 degrees F.
• Add the brown rice, vegetable stock, cinnamon, nutmeg, salt, pepper, brown sugar, ginger and dates to a metal baking pan and mix with your hands to make sure all of the ingredients are distributed evenly. Cover with aluminum foil and bake for 45 minutes to 1 hour. Remove the pan from the oven, transfer the rice to a serving bowl and serve.

VEGETARIAN OVEN-BAKED BROWN AND WILD RICE WITH EGGPLANT

Steps:

• In a saucepan, saute the onion in the oil until it has lightly browned. Add the garlic, salt, pepper and turmeric. Add rice and broth, bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
• While the rice is cooking, peel and cut the eggplant into 1/4-inch slices. Sprinkle with salt and set aside for about 10 minutes. Rinse and pat dry.
• Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
• Once the rice is cooked, mix in yogurt and transfer mixture to a large shallow casserole dish. Spread the navy and garbanzo beans over the rice and then top with layer of eggplant and chopped tomatoes.
• Bake uncovered in a preheated 350 F oven for about 20 minutes.

KITTENCAL'S OVEN-BAKED BROWN RICE

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.

BROWN RICE BOWL WITH OVEN-BAKED MISO-GLAZED TOFU, RED PEPPERS AND KIMCHI

Steps:

• . Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels. 2. Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (such as a baking dish). Place the tofu slices in the marinade and turn them over. Leave to marinate for 15 minutes, turning once or twice. Transfer to the baking sheet. Add the peppers to the dish with the marinade and toss to coat thoroughly, then place on the baking sheet in a single layer. 3. Place the baking sheet in the oven and roast for 15 to 20 minutes, turning the peppers once with tongs, until the edges of the tofu are just beginning to color and the marinade sets on the surface, and the peppers are sizzling and beginning to color on the edges. Remove from the heat. 4. If desired, heat the kimchi in a small pan or saucepan. Spoon rice into 4 wide bowls or onto plates. Top with kimchi, tofu, and peppers. If desired, douse the rice with some of the remaining marinade from the tofu, and serve.

BROWN RICE BOWL W/OVEN-BAKED MISO-GLAZED TOFU

Steps:

• 1. Preheat oven to 375. Line a sheet pan with parchment paper. Pat each slice of tofu with paper towels. 2. Whisk together soy sauce, ginger, garlic, cayenne, honey, lime juice, miso, mirin and oil. Pour into a dish that fits all the tofu slices in a single layer. Place the tofu into the marinade and turn over. Marinate x 15 min, turning once or twice. transfer to baking sheet. Add the peppers to the marinade toss to coat thoroughly, then place on the baking sheet in a single layer. Reserve marinade. 3. Place the baking sheet in the oven and roast for 15-20 minutes, turning the peppers once, until the edges of the tofu are are just beginning to color and the marinade sets on the surface. Remove from heat. 4. Spoon rice into 4 wide bowls or plates. Drizzle with reserved marinade. Top with kimchi, tofu, red peppers and other ingredients if using.

LIGHT OVEN BAKED BROWN RICE

Steps:

• Preheat oven to 375 degrees. Spread the rice in an 8 inch square glass baking dish.
• Bring water and oil to a boil, once boiling remove water from heat and slowly add salt. (Dumping the salt in causes it to boil over.).
• Pour the water and oil over the rice and cover baking dish tightly with a double layer of foil.
• Bake until rice is tender about one hour. If using a convection oven 45 minutes will do.
• Remove rice from oven, fluff with fork and cover with a clean dish towel. Let stand 5 minutes.

VEGETARIAN OVEN-BAKED BROWN AND WILD RICE WITH EGGPLANT

Steps:

• In a saucepan, sauté the onion in the oil until it has lightly browned. Add the garlic, salt, pepper and turmeric. Add rice and broth, bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
• While the rice is cooking, peel and cut the eggplant into 1/4-inch slices. Sprinkle with salt and set aside for about 10 minutes. Rinse and pat dry.
• Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
• Once the rice is cooked, mix in yogurt and transfer mixture to a large shallow casserole dish.
• Spread the navy and garbanzo beans over the rice and then top with layer of eggplant and chopped tomatoes.
• Bake uncovered in a preheated 350 degrees F oven for about 20 minutes.

VEGETARIAN OVEN-BAKED BROWN RICE WITH EGGPLANT

Steps:

• In a saucepan, saut the onion in the oil until it has lightly browned. Add the garlic, salt, pepper and turmeric. Add rice and broth, bring to a boil, reduce to a simmer, cover and cook for 30 minutes. While the rice is cooking, peel and cut the eggplant into 1/4-inch slices. Sprinkle with salt and set aside for about 10 minutes. Rinse and pat dry. Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside. Once the rice is cooked, mix in yogurt and transfer mixture to a large shallow casserole dish. Spread the navy and garbanzo beans over the rice and then top with layer of eggplant and chopped tomatoes. Bake uncovered in a preheated 350 degrees F oven for about 20 minutes.

OVEN-BAKED BROWN RICE

Steps:

• 1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the rice in an 8-inch square glass baking dish. 2. Bring the water and butter to a boil, covered, in a medium saucepan over high heat; once boiling, immediately stir in the salt and pour the water over the rice. Cover the baking dish tightly with a double layer of foil. Bake the rice 1 hour, until tender. 3. Remove the baking dish from the oven and uncover. Fluff the rice with a dinner fork, then cover the dish with a clean kitchen towel; let the rice stand 5 minutes. Uncover and let the rice stand 5 minutes longer; serve immediately.