BUTTER BAKED RICE serves 4-8
- 1 c long grain brown rice (white rice may be used as well)
- 2 c boiling water
- 5 T butter
- 1 3/4 c chicken stock – heated (see Chef’s Note below)
- 1-2 t garlic seasoning blend (I love Melting Pot’s Garlic & Wine Seasoning)
- red pepper flakes (optional)
- 2-3 T chopped parsley (I prefer flat leaf but curly parsley works fine here)
Preheat oven to 325. Soak rice in 2 cups of the boiling water for 30 minutes. Drain and rinse. Try to remove as much of the water as you can by gently pressing it or dabbing with a paper towel. Then in a large skillet, melt the butter over a medium low heat. Stir in the rice and keep stirring gently until all the butter is absorbed. This should take about 8 to 9 minutes. Add the butter rice to a 2 Qt casserole. Add the heated chicken stock pouring over the rice. Add garlic seasoning, red pepper flakes and sprinkle the parsley on top, stir. Cover tightly and bake at 325 degrees for 45 minutes to an hour.
Chef’s Note: You can substitute the heated chicken stock with vegetable stock for a vegetarian version. If you should have any leftovers, throw it into a pan with chopped veggies, a shot of soy sauce and make a quick fried rice. See my 1/6/2015 post for Arancini (or click the link below)- using the leftover Butter Baked Rice – for an easy appetizer, side or vegetarian main dish!
