Reviewed: Jul. 7, 2009

I added some sauteed veggies to this dish and it was really delicious, however it took longer to cook than the recipe called for. Mine came out rather soupy. It was excellent the next day though!

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MISS_DAEMEANOR

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Tampa, Florida, USA

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Reviewed: Jun. 25, 2009

I have always hated brown rice until now. Delicious and moist. However I did have to cook it for 90 minutes also but it is well worth it.

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Cleanplate1

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Reviewed: Jun. 23, 2009

Good flavor however, the rice did not cook all the way through it was still crunchy. will make again needs to cook a little longer.

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nurse2bake

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Reviewed: Jun. 19, 2009

O how I LOVE the helpful reviews on this site. I added almost 1/2 cup more rice to the recipe so that all the liquid would absorb. (Worked out great for leftovers!) It still took over an hour to finish cooking. I kept the dish covered for the first hour then uncovered for 15-20 until the last of the liquid was absorbed. Even with that short time being uncovered it got a little crunchy on top. I used 3/4 tsp garlic powder instead of 1 tsp garlic salt. I knew before I started that I would add steamed peas before serving but at the last second I noticed a handful of roasted peanuts and peanut dust in the bottom of a jar so I added those, too. The kids really liked this except one commented that it was "too buttery" so I'll cut back on that next time. I served it with a whole baked chicken. After dinner I pulled all the meat off the carcass, shredded it, added it to the leftover rice, froze the whole thing and now the sitter will be able to give the kids a home-made meal next week. Yippee!! all the way around.

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JAGNESS

Cooking Level: Intermediate

Home Town: Williamsville, New York, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: Jun. 15, 2009

I have made this several times. It is seriously DELISH!!! My suggestions: (1) stir a time or two while cooking to get it done evenly. (2) I also cook it at 375 and it usually takes just over an hour. (3) reduced sodium broth and garlic power instead of salt. The amount of butter could be reduced (if you want to save cals/fat) b/c it IS very buttery.

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Tara South

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Reviewed: Jun. 3, 2009

I changed this just a little. I used 1 tbsp. of butter and 1 tbsp. of EVOO and sauteed some chopped shallot, celery and carrots until translucent, then added homemade beef broth and organic FRENCH ONION soup. I did omit the seasoning salt and used garlic powder, as we're trying to cut back on salt. I did add a little more broth to make up for cutting back on the butter. Noone noticed that it was brown rice except me, who thought it was even better than using white. I've not had a problem making rice before, when I used white rice. Working with brown is a little more work. For those of you like me who need a little help, you might want to add a little more broth. Mine was a little dried out, only because it just didn't seem to be done all the way as the time specified in the recipe. I seem to struggle with do I leave the lid on or off, because I was always taught to leave it on with white rice but brown dosen't seem to cook as well with the lid on. NOTE: I served it with Reunion Meatballs, which is also from this site, and steamed broccoli.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 1, 2009

I just love this recipe!! It just doesn't get much easier than this. My kids werent too sure about "brown" rice since they are used to white- but they all loved it. My husband is not a rice lover at all and he asked for seconds. This is now a staple in our house. Thank you for the "cook it covered" tip- it came out perfect.

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schmallsinmontana

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Reviewed: May 23, 2009

Yum!! The only thing I could add is to stir around the edges halfway through because when mine was done and I stirred it and poured in bowl there were a lot of crunchy ones that got mixed in. I added 1 Tbsp. of minced fresh garlic too. But I will definately be making this for years to come. Thanks for sharing.

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Loves2cook

Cooking Level: Intermediate

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Reviewed: May 13, 2009

We are trying to eat more brown rice so I tried this recipe. It was very good but next time I will use a little less butter. I will make it again.

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Michelle

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Nashville, Tennessee, USA

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Reviewed: May 4, 2009

I will never make brown rice any other way, ever again! It came out so creamy!! I used only 2 cups of fat free, low sodium chicken broth, garlic powder (instead of garlic salt), and used olive oil instead of butter. I also added 2 of the small cans of mushrooms. My husband cleaned his plate! I baked it covered in my Corningware for an hour....and it came out perfect!

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CRaftery

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Reviewed: May 1, 2009

This was okay. Way too salty and I even used garlic powder instead of garlic salt. Next time I would use unsalted butter and no seasoning salt. Needed an additional 15 min. to cook. This needs some mushrooms, onions or carrots added. I would make again but with many changes.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Apr. 22, 2009

This is a great recipe. I have made it twice. the first time, I used all homemade chicken stock and the second time, I used low-sodium chicken broth and then some of the drippings from a pork roast I had made earlier in the week. Both times it was absolutely delicious! It needs to be cooked at a higher temperature - the first time I think I did 375 and it was cooked more evenly than the second time (started at 350 and then remembered to turn it up to 365). Other than that, I think the only change I make is to add three cloves of fresh, minced garlic to the pan before baking. So good!

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littlemissdelight

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Reviewed: Apr. 2, 2009

We really enjoyed this recipe. I altered it following some of the recommendations here. I added garlic powder instead of garlic salt, and added some onions. Next time I would cut the butter in half as I thought it was too buttery, and I would try it with some of the other recommendations such as with mushrooms, a can of Rotelle, or maybe some brocolli or peas.

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Angie

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Reviewed: Mar. 31, 2009

I use Brown Basmati rice, but most of the recipes I use are bland. My family isn't too fond of rice (probably because the dishes typically taste so bad). I used 2 cups of organic chicken broth, onion flakes, garlic salt, seasoned salt and butter. It was great! Fluffy, nicely cooked and the taste was fabulous. Even my non-rice eaters gave it rave reviews. Barely a small serving left over. I did cook it with my casserole lid on throughout the hour.

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mocamom

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

For the record, this makes six 1/2 c servings. I took other's suggestions and used low sodium broths, unless I used bouillon cubes. I also used garlic powder instead of garlic salt and only used 1/2 teaspoon of seasoned salt. I turned up the oven to 375 and cooked for 75 minutes. You can also switch the beef and chicken broth amounts if you have more of one than the other. Good healthy and hearty recipe, even if you don't like brown rice.

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MWinland

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Reviewed: Mar. 24, 2009

I had never fixed rice in the oven before. I really like it. Will fix again. Followed the recipe as is and added just a little water.

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Kim

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Reviewed: Mar. 16, 2009

I really liked this rice! I used brown jasmine rice that I was lucky enough to find at the 99 cent store. Because several reviewers said it was too salty, I substituted 1 cup chicken broth and about 3/4 cup of water instead of all chicken broth and used garlic powder instead of garlic salt. The result was perfectly cooked, flavorful rice that my children and I really enjoyed. I'll definitely make this again and again!

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Keri

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2009

I made this in the crockpot. It turned out a little crispy, but that should be solved with a little stir every now and then. Since other reviewers complained about the salt, I used minced garlic instead of garlic salt, and decreased the season salt a little. The overall flavor was very good and I will make again. Thanks for sharing.

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