I triple it in a larger than 9x13 pan, I skip the oil/butter but do use boullion (no added salt needed) , I freeze in old margarine tubs and such, ziplocks would be best if you are tight on space.
BAKED BROWN RICE
1 1/2 cup long grain brown rice
2 1/2 cups water
1 Tblsp. butter or olive or canola oil
1 tsp. salt (I usually throw in some boullion cubes
Preheat oven to 375
Boil water and add butter and salt (boulliion)
Place rice in 8 inch oven proof dish
Pour the boiling water over the rice and stir
COVER TIGHTLY WITH DOUBLE LAYER OF FOIL
AND BAKE IN THE MIDDLE RACK FOR 1 HOUR.
Fluff with fork.
Freezes very nicely!
You can also add wild rice or white rice to make a rice medley - you will need to adjust the water. After cooking add caramelized onions and dried cranberries. You can also use a covered cast iron pot with a ceramic lining to cook it in and you do not have to use the aluminum foil.
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