Baked Brown Rice Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 20, 2013
Reduced the salt to about 1/4 tsp (due to the sodium content of the chicken broth.) I was out of cayenne pepper so used a pinch of paprika instead. Only needed about 45 min to bake. Just turned off the oven & cracked the oven door while the rest of the meal was finishing up.
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Reviewed: Oct. 12, 2013
Good and easy, I did add extra water at about 35 minutes and it was finished at 50 minutes. I guess it depends on the brand of rice and the oven, I'm glad I checked on it early. Makes a ton so it is perfect to freeze some for another day.
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Photo by CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA
Living In: Aluminé, Neuquén, Argentina
Reviewed: Jul. 24, 2013
Liked this but made some very minor changes! Used 2 c water and 3.5 c broth. (Since the package directions called for 5 cups water I felt that 3 was too little water.) Recommend reducing salt and pepper to 1/2 t. each. Baked 1 hour exactly and it was great texture! Will make this my new brown rice method!
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Cooking Level: Intermediate

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Reviewed: Apr. 24, 2013
This was very flavorful and easy to make -- an average recipe that can be "doctored" up in lots of ways. I liked having the extra burner available on the stove to prepare the rest of the meal while the rice baked in the oven. I had trouble judging the time. It was not ready in 45 minutes as others said it would be, but it would have been way overcooked had I left it in the full time called for in the recipe. I will have to play with the time when I make it again -- which I will!
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Cooking Level: Intermediate

Home Town: Abington, Pennsylvania, USA
Living In: Lilburn, Georgia, USA

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Reviewed: Apr. 15, 2013
This very tasty. But 1 hr & 15 min is way too long. I baked it for 45 minutes and it was overdone. Next time I'll try 30 minutes. Aside from that its a great recipe.
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Photo by bd.weld
Reviewed: Feb. 24, 2013
Great way to make brown rice. I will increase the cayenne next time.
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Cooking Level: Expert

Home Town: Long Beach, California, USA
Living In: Victorville, California, USA
Reviewed: Jan. 27, 2013
This was great! I substituted garlic powder for onion powder (since I was out) and didn't add extra salt, as there's enough in the chicken broth. Definitely better than cooking on the stovetop. The only thing I'll change is to reduce the cooking time to 45 minutes next time, just because of the brand of brown rice I buy. Even then, it wasn't overly dry after an hour.
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Photo by juliaem

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada
Living In: Ottawa, Ontario, Canada

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