Baked Brown Rice

I have been meaning to try baked brown rice for a while. This winter I gave it a shot, and I am so glad! I don't know if I will ever cook rice on the stovetop again. It comes out perfect every time (make sure it's always placed on the middle rack), and you don't have to keep an eye on it. I can walk away (which is mandatory...many meltdowns occur with my little ones between 4 and 6pm) and not worry about it boiling over.

I use Cathe Olson's recipe in The Vegetarian Mother's Cookbook, but here is a very similar recipe from The Motherload. I simplify by heating the water up in a teapot and adding oil rather than butter to the rice at the same time as the water.

Sometimes I fancy it up with adding a cube of Rapunzel bouillon at the same time as the water - just stir with a fork to break it up. Then adding some minced parsley just as it comes out of the oven. This is a great side dish to Snobby Joes.