December 27, 2006

Baked Brown Rice

Another one from the great Alton Brown and thanks to the fans that provided the transcript (scroll down to Scene 6) and to those that raved about the recipe.

The baked brown rice is delicious on its own (seriously, it almost didn't last through the browning of the bacon) but if you want to jazz it up--and trust us, you do--you can add bacon, dijon, dill and prepare yourself for some great eats.

Ingredients (plain baked rice)
1 1/2 cups brown rice
2 1/2 cups boiling water
1 Tbs. unsalted butter
1 tsp. kosher salt

1. Put rice in a 8 inch square baking dish and add boiling water, unsalted butter and kosher salt. Stir.
2. Cover well with aluminum foil and bake for 1 hour in 375 degree oven.
3. Fluff with fork and let rest.

Ingredients Part 2 (brown rice salad: did someone say bacon?!)
6 slices of bacon
1/2 cup diced red onion
1/2 cup white wine vinegar
1/2 cup chicken broth
2 tsp. dijon mustard
1 tsp. sugar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 Tbs chopped fresh dill (this'll make all the difference!)

1. Heat a ten-inch sauté pan over medium heat and fry about six pieces of bacon until nice and crisp.
2. Remove bacon, and then lightly fry half a cup of diced red onion in the fat. When it's nice and brown, deglaze with half a cup of white wine vinegar. Add it very slowly. There might be some splattering.
3. Then follow that with half a cup of chicken broth, two teaspoons of Dijon mustard, a teaspoon of sugar, a teaspoon of kosher salt, and half a teaspoon of freshly ground black pepper.
4. Add the crumbled bacon back into the pan, along with one recipes worth of baked brown rice and a tablespoon of fresh dill. Stir until all the liquid is absorbed.

Alton Brown notes that the rice can be refridgerated for up to a week, but you know what? A signal of it's deliciousness: the makings disappeared within 20 minutes! Yum-o.

Posted by Cathy at December 27, 2006 11:05 PM