I haven't posted in awhile. (Couldn't even remember my user name and had to create a whole new account!) I tried a recipe from the Vegan Italiano cookbook tonight and it came out great. It calls for white long grain rice. I am not the world's most experienced cook and would love your opinions on how to do it with brown rice. I made a few changes from the recipe in the cookbook already. No oil and I didn't have green scallions so I substituted red and yellow peppers. Anyway, it came out great! So flavorful!
Preheat oven to 350 degrees.
You will need a 2 1/2 quart casserole or baking dish. Their recipe says to lightly grease. I didn't and it was fine.
1 1/2 cups long grain white rice
3/4 cups diced bell peppers (I used red, yellow and orange because I had bits in the fridge. Original recipe calls for 1 bunch scallions.)
1 celery stalk diced
1 tsp dried thyme
3 cups low-sodium veg broth, heated to boiling
2 tbs chopped parsley (I used more, about a 1/4 cup)
salt and pepper to taste
Place rice, peppers, celery, thyme, salt and pepper in casserole dish. Quickly add the boiling broth and stir well. Cover with lid or foil and bake 30-40 minutes until liquid is completely absorbed. (In my oven in took almost 45 minutes.) Stir in parsley and serve.
I think this would be awesome with brown rice but not sure about the amount of broth or cooking time. Ideas?
You might glean insight from this recipehttp://kitchen-parade-veggieventure.blo ... ateds.html
You might want to increase the oven temp and cook a bit longer than what's required for white rice. This one uses the same amount of rice, but calls for less liquid. It will depend on the consistency you want in your finished rice. If you want it drier, you might reduce your recipe's liquid a bit.