Saturday, February 7, 2009

oven-baked brown rice with mushrooms

I got this recipe from The Joy of Cooking. It's yummy and it fills you up! I reduced the amount of oil. You can also cook it on the stovetop (reducing the heat to low) if you don't have a dish that goes from stove top to oven. We often serve it with chicken and broccoli.

2 Tbsp butter or olive oil
1 1/2 c coarsely chopped mushrooms
1/2 c chopped onions
1 clove garlic, finely chopped
1 c long grain brown rice
1/8 tsp ground black pepper
2 1/4 c chicken or vegetable stock
1/4 tsp salt

Preheat oven to 35o F.
Melt or heat butter or oil in 2 qt stovetop- to-oven casserole over medium-high heat. Add mushrooms, onions and garlic. Cook, stirring, until the mushrooms are lightly browned, about 8 minutes. Add rice and pepper and stir until coated. Add chicken stock and salt. Bring to a boil. Cover and bake until the rice is tender and the stock is absorbed, about 45 minutes. Let stand covered for 10 minutes before serving.

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