Best 15 Baked Brown Rice Recipes

BAKED BROWN RICE

Steps:

• Preheat the oven to 375 degrees F.
• Place the rice into an 8-inch square glass baking dish.
• Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

BAKED ORANGE CHICKEN AND BROWN RICE

Steps:

• Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
• Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
• Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
• Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
• Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

NO-FUSS PERFECT BAKED BROWN RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 baking dish.
• Place rice in prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice. Cover baking dish tightly with double layer of aluminum foil and pinch edges to seal.
• Bake in center of preheated oven until water is absorbed, about 1 hour.
• Remove rice from oven, uncover, and fluff with fork.

OVEN-BAKED BROWN RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring water and olive oil to a boil in a covered saucepan; stir in salt. Place rice in a 9x13-inch baking dish. Pour water mixture over rice; cover baking dish tightly with double layer of aluminum foil.
• Bake in the preheated oven until water is absorbed, about 1 hour.
• Remove rice from oven, uncover, and fluff with fork. Cover with paper towels until steam is absorbed, about 5 minutes. Uncover and cool slightly, about 5 minutes more.

PERFECT OVEN-BAKED BROWN RICE

Steps:

• Place oven rack in middle position. Preheat oven to 375 degrees.
• Bring the water to a boil. Keep the water covered as it boils so you don't lose too much as steam.
• When the oven is at 375, put the water, rice, and salt into an ovenproof pot with a tight-fitting lid. I have successfully used pyrex dishes and cast-iron dutch ovens. If you don't have a good lid, you can also use a double layer of foil. Just make sure it's sealed well around the edges.
• Pop it in the oven.
• The rice is done when it is tender and the water is all gone. It usually takes an hour. When it's done, fluff it with a fork and serve. Yum! So simple and good!

BAKED BEEF AND BROWN RICE

Steps:

• In a greased 13x9-in. baking dish, layer rice, onion, carrots, beef and green pepper. Sprinkle with salt. Combine the tomato juice, Worcestershire sauce and basil; pour over the top. Sprinkle with cheese and wheat germ. cover and bake at 350° for 1-1/2 hours or until the rice is tender.

ALTON BROWN'S BAKED BROWN RICE

Steps:

• Preheat oven to 375ºF.
• Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.
• Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir.
• Cover with foil and bake on the middle rack for 1 hour.
• Fluff with fork and serve.
• This rice also refrigerates and reheats fairly well, but it's best freshly made.

OVEN BAKED SWEET AND SAVORY BROWN RICE

Steps:

• Preheat the oven to 350 degrees F.
• Add the brown rice, vegetable stock, cinnamon, nutmeg, salt, pepper, brown sugar, ginger and dates to a metal baking pan and mix with your hands to make sure all of the ingredients are distributed evenly. Cover with aluminum foil and bake for 45 minutes to 1 hour. Remove the pan from the oven, transfer the rice to a serving bowl and serve.

BAKED BROWN RICE & TUNA CASSEROLE

Steps:

• Saute celery in butter until tender crisp.
• Add brown rice, tuna, eggs and lemon juice. Fold in mayonnaise. Season to taste.
• Turn into shallow buttered 1 1/2 quart casserole. Top with onion rings.
• Bake at 350 for 20 minutes.

BAKED MEXICAN BROWN RICE

Steps:

• Preheat oven to 350 degrees. In an ovenproof saucepan or Dutch oven, heat oil on medium-high heat. Add onion, garlic, and jalapeños and cook, stirring, 4 minutes. Add rice and cook, stirring, 1 minute.
• Add remaining ingredients. Bring to a boil, stir, and cover. Place in oven and bake until rice is tender, about 50 minutes. Fluff with fork before serving.

BAKED BROWN RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toast rice and butter in a saucepan over medium-high heat, stirring frequently, until rice gives off a nutty fragrance, about 5 minutes. Transfer rice to a Dutch oven or lidded casserole dish.
• Bring chicken broth, olive oil, salt, black pepper, onion powder, and cayenne pepper to a boil in the same saucepan; pour over rice and stir to combine.
• Cover and bake in preheated oven for 1 hour and 15 minutes.

FOOLPROOF BAKED BROWN RICE

Steps:

• Preheat oven to 375°F.
• Put water, rice, salt and oil in an oven-safe pot with a tight-fitting lid. (A dutch oven works great.) Bring to a boil on the stove.
• AS SOON AS IT BOILS, remove from heat and put in the preheated oven.
• Bake 30 - 35 minutes.
• Remove from oven and fluff with a fork.
• NOTE: It's okay if there seems to be a little bit of water left when you take it out of the oven; it will be absorbed as it sits.
• NOTE 2: You can use more or less of the oil and salt as your taste and diet dictate, but using at least a little of each makes the rice taste better (the salt) and prevents the grains from clumping together (the oil).

MEDITERRANEAN BAKED BROWN RICE

Steps:

• Preheat oven to 375°F.
• Heat olive oil in a large skillet over medium heat. Add shallots and saute for about 3 minutes until they start to brown.
• Add garlic and saute another 2 minutes.
• Add rice and stir-fry until it browns about 10 minutes.
• Stir mushrooms, sun-dried tomatoes, olives and artichoke hearts into rice and pour into an 8x8 baking dish.
• Heat water, bouillon, seasoning and peppers until boiling. Immediately pour over rice.
• Cover baking dish tightly with 2 layers of foil.
• Bake for 75 minutes.
• Uncover and fluff with a fork.
• Stir in asiago, spinach, parsley, basil, lime juice and zest. Cover with a clean kitchen towel and let sit for 5 minutes.
• Uncover and let sit 5 more minutes before serving.
• Top with crumbled feta to serve, if desired.

NO-FUSS PERFECT BAKED BROWN RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 baking dish.
• Place rice in prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice. Cover baking dish tightly with double layer of aluminum foil and pinch edges to seal.
• Bake in center of preheated oven until water is absorbed, about 1 hour.
• Remove rice from oven, uncover, and fluff with fork.
• Note: This recipe works for any type of brown rice.

BROWN RICE (BAKED)

Steps:

• Preheat oven to 375°F.
• Heat heavy skillet (I use cast iron) until hot. Add oil and then add uncooked brown rice.
• Stir rice in oil until golden brown, stirring constantly. (some grains will be golden while other grains will look darker).
• In the meantime heat water and add bay leaves, bouillon cubes, poultry seasoning, black pepper, minced onion flakes, parsley, oregano, basil and pepper flakes.
• Bring to a boil.
• When rice is golden and ready, pour rice into a covered 2 quart casserole dish.
• Add the boiling liquid on top of the rice. CAREFUL! IT WILL SPUTTER.
• Cover casserole with aluminum foil AND the cover for the casserole dish (to make sure steam does not escape from the rice).
• Bake for 1 hour.
• Remove from oven and let sit covered (DON'T PEEK!) for 15 minutes.
• Fluff with fork before serving.