Author Notes
My whole grain, organic, vegetarian variant of James Beard's Baked Mexican Rice, NYTimes circa 1960's. Only substantive differences: his used white rice, included chorizo, fewer vegetables, no cilantro.
May be prepared in any lidded cast iron pot or braiser, enameled or not, but my 3 qt Le Cresuet French Oven is from the gods. —bret
Ingredients
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1 cup
brown rice, long grain, organic
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1
medium yellow onion, finely chopped
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2
cloves garlic finely chopped
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1/3 cup
olive oil, virgin
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1/2 teaspoon
sea salt
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1 teaspoon
freshly ground black pepper
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1 tablespoon
chili powder
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2
carrots, chopped, approx 1/2'' pieces
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1
zucchini, diced, approx 1/2" pieces
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1 1/2 cups
vegetable stock (ideally your own, commerical ok but often very salty)
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1 tablespoon
cilantro, fresh, chopped coarse
Directions
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Saute onion, carrot, zucchini in olive oil, medium hot, til just soft. Add garlic.
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Add rice and dry seasonings. Brown lightly, approx 5 minutes. After the browning, add cilantro.
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Add enough boiling stock to come 1 inch above rice.
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Cover with tight lid and bake in 350 F oven about 50 minutes, until liquid completely absorbed.
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Serve.
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