It used to be that brown rice was a trendy side dish, but lately it has almost dropped off the fashionable cooking planet. Quinoa and other exotic grains have taken it’s place it seems. If you haven’t been motivated to use it because of it’s lengthy cooking time and “temperamental” characteristics - give this recipe a try. It takes care of itself while you prepare the rest of your meal, and makes an excellent side to compliment almost any main dish. It’s nutty texture will keep you coming back for more.
I found this recipe on the Food Network website and adapted it. I had tried cooking brown rice before and I wasn’t impressed. It took (literally) forever to cook, and by the time it was finally finished, nobody was interested anymore.
I loved this side dish because it was so easy to throw in the oven and forget until the rest of the meal was done. Even my fussy teenager enjoyed it (he looks at everything with suspicion when it appears to have “stuff” in it...)
The chicken bouillon and onion add to the uniquely different taste of the brown rice - and the celery gives it an interesting texture.
For the recipe, photos, and instructions - go to:
www.changeabletable.com ("full house" tab)
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