As we reduce the amount of wheat in our family’s diet, one of the options I’ll be turning to is rice. Since I’ve seen good and bad points to serving white and brown rice, we use both for our meals. I always cook them with some chicken stock to increase the nutritional value. Both can be made ahead of time and frozen with a little extra liquid to prevent the rice from drying out.
Baked Brown Rice
1 1/2 cup brown rice
2 1/2 cups water and chicken stock (my preferred combination is 1.5 cups chicken stock to 1 cup water)
1 T of butter
Place the rice and liquid in an oven proof dish with a lid. Bake at 350 degrees for 60 minutes.
When the rice is completely cooled, it can be frozen in 2 cup quantities with 2 T of liquid.
Because I love meeting new people and sharing, this post is linked to: