1 1/2 cups short grain brown rice
1 tsp salt
2 tbsp butter or oil
3 cups boiling water
Add-ins: sauteed minced carrots, minced bell pepper, parsley flakes
Heat the water in a kettle. Preheat oven to 400.
Saute veggies in olive oil until bright and soft.
Place rice in 8×8 pyrex (for double recipe, use 9×13 pan and increase baking time to 1 hour and 20 minutes), and add butter and water. Mix salt and veggies in. Cover tightly with aluminum foil and bake for 1 hour.
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