Ingredients
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1 cup brown rice, uncooked
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2 tablespoons canola oil (or butter)
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2 1/2 cups water
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2 bay leaves
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2 chicken bouillon cubes
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1 teaspoon poultry seasoning
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1/2 teaspoon black pepper
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2 teaspoons dried onion flakes
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1/2 teaspoon dried parsley
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1/4 teaspoon dried oregano
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1/4 teaspoon dried basil
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1/4 teaspoon dried thyme
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1/4 teaspoon red pepper flakes
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fresh cilantro or fresh parsley
Instructions
- Preheat oven to 375°F.
- Heat heavy skillet (I use cast iron) until hot. Add oil and then add uncooked brown rice.
- Stir rice in oil until golden brown, stirring constantly. (some grains will be golden while other grains will look darker).
- In the meantime heat water and add bay leaves, bouillon cubes, poultry seasoning, black pepper, minced onion flakes, parsley, oregano, basil and pepper flakes.
- Bring to a boil.
- When rice is golden and ready, pour rice into a covered 2 quart casserole dish.
- Add the boiling liquid on top of the rice. CAREFUL! IT WILL SPUTTER.
- Cover casserole with aluminum foil AND the cover for the casserole dish (to make sure steam does not escape from the rice).
- Bake for 1 hour.
- Remove from oven and let sit covered (DON'T PEEK!) for 15 minutes.
- Fluff with fork before serving.