I make this recipe every week. It’s really good and I tell people this cooking method for brown rice all the time. Sorry it’s a bad picture, I was just figuring thing out back then! But the recipe is still good, trust me!
When I talk to people about whole grains and particularly brown rice, the usual response is that they don’t like the texture of it when compared to white rice. This way of preparing whole grain rice makes it tender, delicious and fluffy.
Brown rice is more nutritious than white rice as it is higher in fiber, it’s less refine (the whole grain is intact), has more vitamins and minerals, antioxidants and plus it has a delicious nutty flavour!
1 1/2 cup brown rice (or substitute 1/2 cup of that for wild rice)
2 1/2 cups water
2 teaspoons of margarine or butter
Dash of salt
1. Preheat oven to 350F. Boil water.
2. Rinse rice and add to casserole dish. Add the butter/margarine and salt. Pour boiling water over everything and stir well.
3. Cover dish and heat in oven for 60 minutes, until tender.
4. Remove baking dish from oven and uncover. Fluff rice with fork, cover again and let rice stand 5 minutes.