Baked Brown Rice

Rice is a staple in our household, but I always like to try new ways to make it.  I figured it wouldn't hurt to give brown rice a try.  Brown rice hasn't been on the top of my 'recipes to try' list, but I was pretty confident it would be a health benefit to my family.  Did you know that brown rice contains more nutrients than white, like fiber and magnesium?  There's an interesting write-up I found as I was searching for ways to convince you all to really give this recipe a try (ha!) so here's the link if you want some scientific and nutritional convincing!

The only convincing I need to make this again is the fact that my family couldn't get enough of it!  The girls kept asking for more!  And what's even better?  Once in the oven, you don't have to think about this anymore.  Have you ever made rice and had to keep checking it to make sure it was cooked all the way, or not overcooked?  Don't have to worry about that if you make this.  Trust me and give it a try.  It's really quite tasty with the Chicken Thighs with Caramelized Onions.

Recipe:
1 1/2 cups brown rice
2 1/2 cups water
1 tablespoon butter
1 teaspoon salt

Preheat oven to 375F.  Place rice in a greased 8x8-inch baking dish.  Bring water, butter and salt to a boil in a small pan.  Pour boiling mixture over rice and stir.  Cover tightly with aluminum foil.  Bake for 1 hour.  Fluff with a fork and then serve.

source:  Food Network

Brown Rice & Green Bean Almondine

Last week I cooked brown rice for the first time and I loved it!  It's a healthier recipe, so if you're looking for a mouth-watering, fattening rice casserole, this is not for you.  However, the flavors blended well, especially with the crunch of the almonds, and it I think this dish is a wonderful accompaniment to grilled meat.

Ingredients:
2 1/2 cups water
1 teaspoon beef bouillon granules, or 1 beef bouillon cube
1 cup uncooked long-grain brown rice
1 tablespoon margarine (or butter!)
1/3 cup slivered almonds
1/2 cup chopped onion (1/2 large onion)
1 small red bell pepper chopped (I used a green one this time, but red would be better for color and flavor)
1 package (9-10 oz.) frozen French-style green beans, thawed
1/2 teaspoon salt
freshly ground pepper


1. Bring water to a boil, add bouillon and stir until dissolved.  Add rice, stir once; reduce heat to low.  Cover and simmer for 45 to 50 minutes, or until rice is tender but firm and water is absorbed.  (You will have about 3 cups cooked rice).  Remove from heat and set aside.

2. Melt margarine or butter in a large nonstick skillet over medium-high heat.  Add almonds and saute until lightly browned, 2 to 3 minutes.

3. Add onion and red pepper and cook for 2 minutes, or until just tender. Add rice, green beans, salt and pepper.  Cook, tossing gently, until heated through, 4 to 5 minutes.  Serve immediately.

Recipe from Eating Thin for Life, by Anne M. Fltecher