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
Continue After Advertisement
Ingredients
-
1 cup
brown rice, long grain, organic
-
1
medium yellow onion, finely chopped
-
2
cloves garlic finely chopped
-
1/3 cup
olive oil, virgin
-
1/2 teaspoon
sea salt
-
1 teaspoon
freshly ground black pepper
-
1 tablespoon
chili powder
-
2
carrots, chopped, approx 1/2'' pieces
-
1
zucchini, diced, approx 1/2" pieces
-
1 1/2 cups
vegetable stock (ideally your own, commerical ok but often very salty)
-
1 tablespoon
cilantro, fresh, chopped coarse
Directions
-
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.
-
Serve.
See what other Food52ers are saying.