“doubles as leftover to make arancini”
READY IN:
1hr 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 cup long grain brown rice (white rice may be used as well)
  • 2 cups boiling water
  • 5 tablespoons butter
  • 1 34 cups chicken stock, heated (see Chef’s Note below)
  • 1 -2 teaspoon garlic seasoning, blend
  • red pepper flakes (optional)
  • 2 -3 tablespoons chopped parsley (I prefer flat leaf but curly parsley works fine here)

Directions

  1. Preheat oven to 325. Soak rice in 2 cups of the boiling water for 30 minutes. Drain and rinse. Try to remove as much of the water as you can by gently pressing it or dabbing with a paper towel. Then in a large skillet, melt the butter over a medium low heat. Stir in the rice and keep stirring gently until all the butter is absorbed. This should take about 8 to 9 minutes. Add the butter rice to a 2 Qt casserole. Add the heated chicken stock pouring over the rice. Add garlic seasoning, red pepper flakes and sprinkle the parsley on top, stir. Cover tightly and bake at 325 degrees for 45 minutes to an hour.
  2. Chef’s Note: You can substitute the heated chicken stock with the same quantity of heated water if you prefer or other stock to change-up the flavor. If water is substituted for stock, I recommend adding a 1/2 T of seasoning blend, 21 Seasoning Salute from Trader Joe’s is excellent. And if you should have any leftovers, throw it into a pan with chopped veggies, a shot of soy sauce and make a quick fried rice. See my 1/6/2015 post for Arrancini – using the leftover Butter Baked Rice – for an easy appetizer, side or vegetarian main dish!
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