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Lilly’s Table

 
 
Pico de Gallo
Tepary Beans
© Lillys-Table.com Photo of Carrot Baked Brown Rice
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Carrot Baked Brown Rice

from Tepary Bean Rice Bowl, the Week of October 20, 2013.
View the previous or next recipe for this meal.

Baking brown rice leaves you with a fluffy product that needs little attention. I love the flavor addition of carrots, but you certainly could leave them out. I use broth for a bit more flavor, but water is a reasonable substitute.

Ingredients

  • 1½ cup brown rice
  • 1 carrot, shredded
  • 2½ cups broth, boiling
  • ½ teaspoon salt, more if your broth is unsalted
  • 1 tablespoon butter, unsalted, optional

Serving Size: 4 People

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Preparation Instructions

Preheat oven to 375.

Place the brown rice in an 8×8 or 9×9 baking dish (if doubling this recipe, use a larger dish). Sprinkle the shredded carrot on top. Add the butter and salt to the simmering broth or water. Pour over the rice and cover with foil. Tightly seal the foil around it.

Place in the oven for 1 hour. Remove the foil and lightly fluff.