Baked Brown Rice

 It seems like we are full of birthdays around here--well 'cause it's kinda true.  So this is a shout out to my wonderful Mother who just turned 29 (well at least for 24 years now :)!!

My mom introduced me to this recipe.  Now don't say, "oh I hate brown rice and I will never eat that and that's totally disgusting and....so on" because this recipe has completely changed how I feel about brown rice.

It's never been my favorite thing and my kids hate it when I make it.  But not anymore.  I LOVE this.  The rice is moist, fluffy, and so tasty with a slightly nutty flavor.  So delicious.  I could even eat it by itself, it's that good!

Baked Brown Rice

(click here for printable version)


INGREDIENTS:
1 1/2 cups brown rice
2 1/2 cups low-sodium chicken broth

1.  Preheat the oven to 350°F. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to fix the problem.  Enjoy with your favorite main dish!

Notes: Makes about 3 1/2 cups of cooked rice.  Also it doubles wonderfully in a 9x13 pan.

Source: Mel's Kitchen Cafe

Hawaiin Haystacks

This is a staple at our house.  My son requests this everytime I ask him what he wants me to make for dinner.  I grew up eating this also, don't ask me why it's Hawaiin though because I asked my friend from Hawaii and they had never heard of this.  One of the reasons we have this so often is because you can customize it to whatever you like, if you hate tomatoes don't put them on, if you hate pineapple don't put it on, it's wonderful for picky eaters.

2 c. cooked, shredded chicken

2 large cans cream of chicken soup ( I will have to say that Campbells is the best for this)

3-4 c. chicken broth

2 c. rice

Toppings:

Chow mein noodles

Grated cheese

Pineapple

Tomatoes

Coconut

Slivered almonds

Fresh peas

Chopped Celery

Chopped Onions

Chopped Peppers

*  Cook your rice according to directions.  In large saucepan combine chicken, cream soup and broth (add as much or as little as you want, just depends on how thick you want it.  We like a thinner gravy), stirring till smooth and hot.  When rice is done serve with all the toppings that you want.  At our house we always do chow mein noodles on bottom, rice, chicken gravy and cheese.  My husband and I get a little more adventurous with adding tomatoes, pineapple, almonds and coconut. 

* Like I said before, don't be afraid to add other things.  People make this so many ways, be adventurous and maybe sometime try even cooking your own whole chicken and using the meat and broth for your gravy.  It's really not too hard.

Spanish Rice

This is my favorite spanish rice recipe.  Full of taste and so yummy!

2 c. white rice

1 medium onion, chopped

1 large green pepper, chopped

1 can stewed tomatoes, drained (save juice)

2 cloves garlic, chopped

1/8 t. garlic salt

2 T. Knorr Tomato boullion with chicken flavor (found in the mexican section)

3/4 t. cumin

Chicken stock + saved tomato juice to equal 4 c.

* In large pan, put in rice and enough canola oil that each grain is covered, but not in excess.  Put on medium heat, stirring constantly until rice is lightly toasted.  Add onion, green pepper and garlic.  Cook until tender.  Add stewed tomatoes.  Spread rice in pan until flat, sprinkle boullion, garlic salt and cumin over rice.  Add chicken stock.  Do not stir.  Put lid on and cook on low for 30 min.  Do not take lid off until done.  Serve.