Wednesday, September 19, 2007

Baked Rice

This recipe is great for serving with curry sauces. You can make plain baked rice simply by removing the vegetables. Liquid-to-rice ratio remains the same as do the baking time and temp.

2 cups long grain brown rice
1 cup wild rice
2 cups frozen, chopped cauliflower
1 cup chopped fresh tomatoes
2-3 shredded carrots
1/2 - 3/4 cup chopped bell pepper (any color)
2 cups chicken stock
4 cups water

* Preheat oven to 350 F.
* Combine all ingredients in deep 9x13 baking dish.
* Cover tightly with foil.
* Bake 90 minutes.

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