Delta Blues Brown Rice with Vegetable Sauté
This dish can easily be made into a main course by adding in cooked chicken, baked fish, or the meat of your choice.
Oven Baked Brown Rice (recipe follows) or 3 cups cooked brown rice
1 tablespoon olive oil
3 cups mushrooms, chopped
1 bell pepper, chopped
½ onion, chopped
2 cloves garlic, minced
½ cup sun dried tomatoes, chopped (optional)
Salt and pepper, to taste
¼ cup dry white wine
1 teaspoon thyme, chopped
1. Begin by making our oven baked brown rice. For this recipe, we are only making a half recipe of the oven baked brown rice.
2. WHILE RICE COOKS: Chop the vegetables. Heat olive oil in pan over medium heat. Add in the vegetables and seasonings, stirring frequently. Cook until vegetables are soft and little liquid remains. Add in white wine and cook until most of the liquid has absorbed.
3. Once the brown rice has cooked, stir in the vegetable sauté and serve warm.
Oven Baked Brown Rice (adapted from Cooks Illustrated)
This is the halved version of our recipe.
1 1/2 cups Delta Blues Long Grain Brown Rice
2 1/3 cups water
2 teaspoons butter or vegetable oil
1 teaspoon salt
2 Turkish bay leaves
Additional butter to taste
Adjust oven rack to middle position and heat oven to 375 degrees. Rinse rice, shake off excess water, and spread rice and bay leaves in 8 inch square baking dish. Bring water and butter to a boil, covered, in medium saucepan. Once boiling, immediately stir in salt and pour water over rice in baking dish. Cover baking dish tightly with 2 layers of aluminum foil. Transfer baking dish to oven, and bake rice until tender, about 1 hour. Remove baking dish from oven and uncover. Fluff rice with fork, add additional butter (if desired), then cover dish with kitchen towel and let rice stand for 5 minutes. Uncover and let rice stand for 5 minutes longer.