Yesterday I made a 9”x 9” glass oven-proof dish of brown rice using the oven method. It’s not as fast as using the Instant Pot but it turns out great rice every time. See end of post for instructions. I used the brown rice in yesterday’s “It’s All About the Sides” , our daughter used some in her dinner, I am using the brown rice in tonight’s dinner, and I still have a bit left over for lunch today. So one recipe’s worth can serve multiple uses.
With the exception of the chopping up, making the shrimp in a Pernod cream sauce is pretty quick and easy. My portion had six shrimp, 1/2 cup rice, and maybe 1/4 cup of sauce and John had about the same and we have at least one portion left over. Someone will be eating a yummy lunch later this week!
Brown rice, oven method
Heat oven to 375F. Using a Pam-type spray, lube up a 9” x 9” oven-proof dish. To the dish add 1 1/2 cups brown rice, 2 1/3 cups boiling water, 1 teaspoon kosher salt, and 1 teaspoon butter or olive oil. Cover tightly with aluminum foil. Bake for one hour. Remove from oven, fluff up, and then recover and let sit for five minutes.