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
brown rice, long grain, organic
medium yellow onion, finely chopped
cloves garlic finely chopped
olive oil, virgin
freshly ground black pepper
carrots, chopped, approx 1/2'' pieces
zucchini, diced, approx 1/2" pieces
1 1/2 cups
vegetable stock (ideally your own, commerical ok but often very salty)
cilantro, fresh, chopped coarse
In This Recipe
Saute onion, carrot, zucchini in olive oil, medium hot, til just soft. Add garlic.
Add rice and dry seasonings. Brown lightly, approx 5 minutes. After the browning, add cilantro.
Add enough boiling stock to come 1 inch above rice.
Cover with tight lid and bake in 350 F oven about 50 minutes, until liquid completely absorbed.