Oven Baked Brown Rice

This foolproof way of cooking rice is hands off after the initial sauté. The mushrooms and onions compliment the earthiness of the brown rice and create a delicious side to chicken, beef, or even salmon. For a satisfying meatless meal, you could top with your favorite cheese (Gruyere, Asiago, Fontina, Parmesan and blue cheese all pair well) and serve with a green vegetable.

Yields 4-6 servings.

Ingredients

3 tablespoons olive oil
8 ounces chopped mushrooms (I often use baby bellas; button or a mix work well, too)
1/2 cup chopped onion
2 cloves garlic, minced
1 cup long-grain brown rice
2 cups low-sodium chicken stock (use vegetable stock for a vegetarian meal; see notes)
1/4 teaspoon each kosher salt and freshly ground pepper
1/4 teaspoon dried thyme or 1 teaspoon fresh, minced (see notes)

Preheat the oven to 350 degrees F.
In a pan that can go from stovetop to oven, heat the oil over medium heat.
Add the mushrooms and onions and sauté for 8-10 minutes or until they are browned and beginning to caramelize, stirring occasionally. Stir in the garlic and cook, stirring, for 30-60 seconds more or until you can smell the garlic but it is not turning brown.
Add the rice and stir until coated. Sprinkle with the salt, pepper, and thyme.
Carefully, pour in the broth, increase heat, and bring to a boil.
As soon as the mixture boils, remove from the heat, cover, and bake for 45 minutes or until the broth is absorbed.
Remove from the oven and allow to sit, covered, for 10 minutes before serving.

If using a can of broth, this will be just under 2 cups. You can make up the difference with water (or even white wine if you have some on hand) so as not to open a second can for the quarter cup or so still needed.
If you do not thyme on hand, the rice will still be delicious without. You could also substitute Italian seasoning or an herb of choice.