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> Baked Brown Rice- Perfect Every Time!, Always keep on hand to toss in salads or burrittos
post May 15 2007, 06:45 PM
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Found this on the food network, "Good Eats" Alton Brown. Its so Easy!

1 1/2 Cups Brown Rice

2 1/2 Cups water or broth. (I prefer chicken broth.. yum)

1 TB Salt

pinch salt

Preheat oven to 375. Place rice in a glass baking dish (8 inch).
Bring water/broth, butter and salt to just a boil in a seperate pan. Pour over rice and stir well.
Cover with heavy foil. Bake for 1 hour. Be careful taking off foil! Fluff with a fork.

I always keep some of this on hand, along with SB friendly torillas for a quick wrap... with any leftover meats or veggies in my fridge.
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post May 15 2007, 07:57 PM
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Great Idea!

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post Jun 17 2007, 03:40 PM
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My little trick to brown rice is to chop up a small onion and toss it in while it cooks. Gives the rice a different flavor. If you like onions.
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post Jun 18 2007, 02:44 PM
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I'm definitely going to try this since I'm always short on counter space.
If I do have counter space, I take out the rice cooker and that makes a lot of perfect rice! In Japan, the rice cooker is as indispensible as the drip coffee pot is here. All you do is add the rice, the water, whatever else you want, close it, turn it on and it does all the figuring and timing for you. It cooks rice perfectly and then keeps it warm. It's absolutely fantastic and now that I'm trying SugarBusters, I think I'll be using it a lot to cook brown rice.

This post has been edited by mathgirl: Jun 18 2007, 02:50 PM
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