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
- Serves 4
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
- 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.