1 1/2 cups brown rice (not instant)
2 1/2 cups chicken broth
Preheat oven to 350F. Combine water and rice in a 3-quart baking dish; cover tightly with foil. Bake for 1 hour and 10 minutes. Remove from oven and let sit for five minutes before removing foil and fluffing with fork.
If desired, stir in the zest and juice of 1 lemon, 1/2 cup fresh-grated Parmesan cheese, and 1 Tablespoon sugar.
Makes about 3 1/2 cups cooked rice.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment