Reviewed: Nov. 23, 2009

this was fantastic! i prepared brown rice once before on the stovetop and was disappointed. this was much better. i served it with easy baked tilapia from this site so i added a little old bay instead of seasoned salt to compliment. keeper.

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sixfootsally

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Reviewed: Nov. 20, 2009

Nice, consistant way to cook brown rice. I used slightly less liquid than called for and covered the dish with foil per other recommendations.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Nov. 16, 2009

It's a really easy way to cook brown rice, but it should be covered, not uncovered. If you cover the rice it will turn out really soft and fluffy, just the right texture as coming out from rice cooker.

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daguthecat

Cooking Level: Intermediate

Living In: Sugar Land, Texas, USA

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Reviewed: Nov. 1, 2009

We love this! I'm not sure what those who needed to cover did wrong but this is perfect just as it is. I don't add additional salt, just some garlic powder and some green onion if we have it. I think it would certainly be salty if I added it.

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Pauline

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Batavia, Illinois, USA

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Reviewed: Oct. 26, 2009

I wish I could give this 4 1/2 stars, because its almost just right with all the help of other reviewers. I used: 1 1/4 cups of brown rice, 2 3/4 cups of chicken broth, 2 T. EVOO, 1/2 tsp. garlic powder and a sprinkle of Lawry's Seasoning Salt. I also sauteed up half an onion. I ended up baking this covered for 90 minutes at 375 and stirred a couple of times. This might sound weird, but to me it tasted like a really good, less salty "real" Rice-A-Roni type dish. Served with Baked Teriyaki Chicken from this site and broccoli. The only change I will make next time is to use a reduced-sodium broth.

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Cranker, the cook and baker

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Roseville, Minnesota, USA

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Reviewed: Oct. 21, 2009

this is the only way I will make brown rice. If you want to cut fat you don't really need the butter.I do cover with foil before putting lid on and cook for 60 minutes let rest for 10 minutes before removing foil.

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jar

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Reviewed: Oct. 18, 2009

My family love this, including my nephew who is the pickiest of eaters. I use half wild rice, half brown and I toast slivered almonds and throw them in along with fresh mushrooms and frozen peas. Yummy!

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Cookerchick

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Reviewed: Oct. 11, 2009

The last time I made brown rice was several years back due to the experience of eating what felt like small pebbles...This was abolutely the BEST brown rice i've ever had. It was definitely buttery, but DELICIOUS. Will plan for a weekly addition to replace white rice.

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newlywedchef08

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Reviewed: Sep. 24, 2009

Loved this recipe. Used 1/2 the butter with 1/2 evoo, garlic powder, no salt. I thought it was plenty salty and was concerned that dh would think it TOO salty, but he ate more than his share, and even had seconds! Thanks, KAYLEEW.

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Valorie

Cooking Level: Expert

Home Town: Goldendale, Washington, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Sep. 17, 2009

I haven't made this dish in years, I Always used long grain Rice, garlic powder, beef or chicken boullion and a large onion, no seasoning salt.. Will make this dish again Soon....Thanks,

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Sadia

Home Town: West Haven, Connecticut, USA

Living In: Detroit, Michigan, USA

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Reviewed: Sep. 13, 2009

I used all chicken broth because I didn't have beef, and definiltey go with low-sodium (I didn't have any once and it was very salty). I have gotten many compliments when I have made this recipe. Yummy and healthy!

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t.reid

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Reviewed: Sep. 12, 2009

I loved this. I normally HATE brown rice, but I decided to give this a try. Used brown jasmine rice from trader joe's, olive oil instead of butter, sea salt in place of seasoned salt, low sodium broths, and garlic powder instead of garlic salt. Cooked covered for 1 hr 10 minutes. Served with steamed salmon. Beyond delicious - I'll never cook white rice again.

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bootpeg

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Reviewed: Sep. 8, 2009

This took too long to cook! I read other reviews and thought I might be better off to cover the rice. I cooked at 375 for one hour and it was like soup still! I ended up cooking it for an addtional 20 minuites in the microwave! It was too salty as other have said. Perhaps leaving the lid off would have helped, but I wont be trying to find out. Sorry.

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mom2jmnbd

Cooking Level: Beginning

Home Town: Orange City, Florida, USA

Living In: Deltona, Florida, USA

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Reviewed: Sep. 1, 2009

I tried baking rice once in the oven years ago and decided it isn't for me. So, with this recipe I sauteed a large clove of minced garlic in about 1 Tablespoon of olive oil in a large saucepan. Then I toasted the rice for a bit and added water since I didn't have any broth. I also added the 1 teaspoon of seasoning salt but not the garlic salt. After bringing it to a boil, I lowered the heat to let it simmer for about an hour. It was so delicious and I am definitely going to make this a lot!

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keeteroat

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Reviewed: Aug. 20, 2009

After 1.5 hours in the oven, this was still crunchy! I then added over 2 more cups of broth and microwaved it for over 20 more minutes before it was edible. Once cooked, it was very good, but everyone was done with dinner before it was even close to being ready. I used organic brown jasmine rice.

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PJCHECK

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Aug. 17, 2009

This rice was fantastic. We eat a lot of brown rice in my family and I've been looking for different ways to prepare it and make it more flavorful. I did make some changes to this recipe to kick up the flavor and make it healthier. I sauteed chopped onion and chopped fresh mushrooms in a small pat of butter and a little EVOO until tender and then added that to the mix of ingredients. I also added a couple of cloves of minced garlic and omitted most of the butter and all of the salt. Let me tell you how unbelievable the house smelled!! This recipe was very very good! It isn't very quick but it is a good recipe in the winter when you're already roasting or baking dinner in the oven.

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amie1978

Cooking Level: Intermediate

Home Town: Marlborough, Connecticut, USA

Living In: East Windsor, Connecticut, USA

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Reviewed: Jul. 29, 2009

I have never been able to get brown rice to come out right. It never seems to get tender for me, but this recipe worked! I followed it pretty closely, only I used fresh minced garlic, cut down the butter to 2 tablespoons and just a sprinkle of seasoned salt. I baked it covered in a glass Corningware casserole dish at 375 and after one hour, it was done! And done perfectly. Thank you so much KAYLEEW. I can finally cook brown rice!!

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 29, 2009

This was great! I have been having problems cooking brown rice so I tried it this way and it was perfect. Thank you for this great recipe that I will use every time I want brown rice!

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jennkl

Cooking Level: Intermediate

Living In: Howell, Michigan, USA

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Reviewed: Jul. 22, 2009

I own a rice cooker and have never cooked rice any other way. However, I was cooking Salmon with Pineapple Tomato Salsa and the oven was going to be anyway (highly recommend the salmon!). It took more than an hour (about 1.5) to fully cook however, but it was worth it. Light and fluffy! I also covered it with foil because I read reviews and didn't want crunchy rice. Will make again!

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JENNELLE1

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Reviewed: Jul. 20, 2009

Never really cared for brown rice before. I added the trinity: carrots, onions, and celery. I also covered it. It was so creamy and tasty. I will always bake it in the oven. Thanks for the great healthy recipie.

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Beth

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Oven Brown Rice

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