Ingredients Jump to Instructions ↓

  1. 1 cup brown rice , uncooked

  2. 2 tablespoons canola oil (or butter)

  3. 2 1/2 cups water

  4. 2 bay leaves

  5. 2 chicken bouillon cubes

  6. 1 teaspoon poultry seasoning

  7. teaspoon black pepper

  8. 2 teaspoons dried onion flakes

  9. teaspoon dried parsley

  10. teaspoon dried oregano

  11. teaspoon dried basil

  12. teaspoon dried thyme

  13. teaspoon red pepper flakes

  14. fresh cilantro or fresh parsley

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F.

  2. Heat heavy skillet (I use cast iron) until hot. Add oil and then add uncooked brown rice.

  3. Stir rice in oil until golden brown, stirring constantly. (some grains will be golden while other grains will look darker).

  4. In the meantime heat water and add bay leaves, bouillon cubes, poultry seasoning, black pepper, minced onion flakes, parsley, oregano, basil and pepper flakes.

  5. Bring to a boil.

  6. When rice is golden and ready, pour rice into a covered 2 quart casserole dish.

  7. Add the boiling liquid on top of the rice. CAREFUL! IT WILL SPUTTER.

  8. Cover casserole with aluminum foil AND the cover for the casserole dish (to make sure steam does not escape from the rice).

  9. Bake for 1 hour.

  10. Remove from oven and let sit covered (DON'T PEEK!) for 15 minutes.

  11. Fluff with fork before serving.


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