Savoury Rice Bake

    (386)
    1 hour 10 min

    This is a healthy and nutritious brown rice dish. Brown rice is baked with beef stock, chicken stock, butter and seasonings, to create this well-flavoured, tender rice side dish.


    373 people made this

    Ingredients
    Serves: 8 

    • 190g brown rice
    • 250ml beef stock
    • 415ml chicken stock
    • 50g butter, melted
    • 1 teaspoon garlic salt
    • 1 teaspoon seasoned salt

    Method
    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a 2 litre baking dish, mix together rice, beef stock, chicken stock, butter, garlic salt and seasoned salt. Bake uncovered in preheated oven for 60 minutes, until liquid is absorbed and rice is tender.

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    Reviews & ratings
    Average global rating:
    (386)

    Reviews in English (329)

    by
    166

    I have made this a few times and it is a big hit. I use all chicken broth, lots crushed fresh garlic, and no salt. I also cook it for 1 hour and 30 minutes. I am horrible at cooking any rice. I really wanted to find a way to switch to much healthier brown rice. This has completely replaced instant and white rice for us and is so easy to make. I love that I just put it in the oven and even I can not screw it up.  -  09 Jul 2006  (Review from Allrecipes US | Canada)

    by
    135

    Great recipe! I read over all the other reviews and came up with the perfect combo: Use Low Sodium broths, this will eliminate the saltiness; Use garlic powder not garlic salt; Add 2 cut up green onions, 1 can of sliced mushrooms and 1 can of drained and rinsed chickpeas. I hope these suggestions make this even better for you.  -  19 May 2006  (Review from Allrecipes US | Canada)

    by
    124

    I always use brown rice, it is just so much better for you. And I always cook it in the oven, that way it comes out just right. I had been making my rice with slightly less liquid (about 1&3/4 cups)and I use water. Now that I've found this recipe I have adjusted my own recipe to include the stock. The one thing that I won't change about my recipe is to COOK IT COVERED. If you cook your rice COVERED it WILL be done in about one hour. And it WILL BE creamy and perfect like it is supposed to be.  -  08 Aug 2004  (Review from Allrecipes US | Canada)

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