Garlic Brown Rice (Two Cook Methods) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a simple side that can be made on the stove top when it is hot out or in the oven on cold winters day. While it is best made with chicken stock it can also be made with vegetable stock for vegetarians or those on restricted diets. Ingredients:
1 cup long grain brown rice |
2 tablespoons olive oil |
2 cups chicken broth or 2 cups vegetable broth |
1/2 cup white wine |
2 -6 garlic cloves, peeled and minced |
Directions:
1. Heat oil in medium pan and saute the garlic just till it begins to color (careful not to overcook the garlic or it will be bitter), add the rice and saute one to two minutes.
2. *For stove top add chicken broth and wine and bring to a boil. Cover and simmer for 60 minutes. Let stand for 5 minutes.
3. Fluff with fork and serve.
4. **For oven method preheat oven to 375°F while you saute garlic and oil (as above in step one).
5. Place sauted rice in an 8 casserole dish.
6. Bring stock to boil, add wine and pour over rice.
7. Cover with foil and bake in middle of oven for 1 hour.
8. Fluff with fork and serve.
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