Garlic Brown Rice (Two Cook Methods)
"This is a simple side that can be made on the stove top when it is hot out or in the oven on cold winters day. While it is best made with chicken stock it can also be made with vegetable stock for vegetarians or those on restricted diets."
photo by AZPARZYCH
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 1 cup long grain brown rice
- 2 tablespoons olive oil
- 2 cups chicken broth or 2 cups vegetable broth
- 1⁄2 cup white wine
- 2 -6 garlic cloves, peeled and minced
directions
- Heat oil in medium pan and saute the garlic just till it begins to color (careful not to overcook the garlic or it will be bitter), add the rice and saute one to two minutes.
- *For stove top add chicken broth and wine and bring to a boil. Cover and simmer for 60 minutes. Let stand for 5 minutes.
- Fluff with fork and serve.
- **For oven method preheat oven to 375°F while you saute garlic and oil (as above in step one).
- Place sauted rice in an 8" casserole dish.
- Bring stock to boil, add wine and pour over rice.
- Cover with foil and bake in middle of oven for 1 hour.
- Fluff with fork and serve.
Questions & Replies
-
could I make this in my Aroma rice cooker? It is basic with only a cook\warm light
Reviews
-
This is very good. I ended up cooking this for 90 minutes, then letting it sit for 5 minutes to get it to the right texture. The flavor is wonderful. Long cooking time, but nothing required from the cook during the time, so it is a winner! I used the stove-top method. Made for PRMR tag. -
Very good. I used the stove top method. Thanks! -
Great flavor in this rice! I told DH we are going to start only eating brown rice (no more white) and he is fine with it as long as it is this good. I didn't want to overwhelm him with the garlic so I used 4 small cloves, but next time I will use 6. Made it on the stove top and it was perfect; going to try in my rice cooker. Made for PRMR. -
For flavour this would be 5 stars but for texture it is 4 stars - I am a newbie in getting used to brown rice. I still prefer my good ol' long grain and parboiled rice.. I liked the white wine in this dish; quite a nice touch. I made the stove top version. -
Mmmmm, we loved this. I don't keep wine unless it's for a very special so I subbed in a more tart sparkling apple juice (that has gone flat)and for us it worked perfectly. This rice went beautifully with a chicken dish. It cooked up very tender and flavorful. Thanks Deb. P.S. I used the stove top method.
