Like most reviewers, I've been less than thrilled with results for brown rice cooking on the stove top or rice cookers. I chose to use 2 cups of organic long grain brown rice. I checked the package to see if the liquid requirements were any different than the recipe-they weren't. I chose to use olive oil and lightly sautéed a package of white button mushrooms, sliced and a very large shallot, chopped (about 1/2 cup) in the olive oil. I wasn't planning on adding the whole thing but changed my mind and added it all to the rice. I was out of fresh garlic so I added some granulated garlic to the salt and added that to the rice. I mixed 1 tablespoon of my homemade chicken boullion powder to the boiling water. This was all placed in a 2qt covered casserole and I was worried because it was about 5 inches high and anytime I've seen rice baked it was in a 2 inch high dish. Cooked for 60 minutes at 400 degrees and then turned off the oven and left it in there for another 20 minutes so the chicken next to it would finish cooking. It turned out amazing! The mushrooms covered the rice and gave added moisture and flavor so no dried rice on the top edges. Perfectly cooked, great flavor...not like any brown rice I've ever had, and SO easy. So now I have it in a decorative casserole that can go right to table...could it be any better than that? Bravo!
Was this review helpful?
0 users found this review helpful
Like most reviewers, I've been less than thrilled with results for brown rice cooking on the...