I'm the notorious kitchen-queen of ruining brown rice; typically, by having the rest of dinner ready, and the rice is still soupy or crunchy. This recipe saved my ability to now have brown rice on the table (and tasty!) at the same time as the rest of the meal! Alas, the recipe as written, was a 3-star, salty yawn-fest. Sooo for both flavor and some color, I made it again as follows: sauteed in 1 TB butter a minced garlic clove, and about a cups' worth of diced carrot, celery, and onion. Stirred that into the rice (1/2 c.) along w/ 1 1/2 c. beef broth and 1/2 tsp. dried parsley. Baked COVERED at 375 for 1 hr. 15 min. to perfection. Sprinkled the rice w/ a little hot sauce and some green onions, and BLAMMO! Very good indeed.
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I'm the notorious kitchen-queen of ruining brown rice; typically, by having the rest of dinner...