Tag: Rice

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Baked Brown Rice

Adapted by LKD from https://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe-1944197

If I have time, I like to soak the rice in water for a few hours before baking.

  • 1 cup brown rice, medium or short grain, rinsed well
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 2 cups water, boiling

Preheat the oven to 375 degrees F. Place the rice into an 8-inch square glass baking dish. Add oil and salt.

Pour boiling water over the rice, stir to combine, and cover the dish tightly. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork.

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Pressure-Cooker Parmesan Risotto

Cook’s Illustrated, published January 1, 2013.

WHY THIS RECIPE WORKS:
A dish that typically requires near-constant stirring, risotto is probably low on most lists of side dish options. But not for home cooks with a pressure cooker. After sautéing aromatics and toasting the rice for a few minutes, we stirred in wine, then broth. Then, instead of stirring for up to 30 minutes, we simply locked on the lid and let the magic happen. Six minutes under pressure delivered risotto that was almost done. From that point, we simmered the risotto for a few minutes, stirring for just 6 minutes, until it was perfectly creamy. A little Parmesan was the only finishing touch needed for this simple recipe, although you may also garnish with parsley and shaved Parmesan, if desired.

SERVES 4

INGREDIENTS

2 tablespoons unsalted butter
1 small onion, chopped fine
3 garlic cloves, minced
1 1/2 cups Arborio rice
1/2 cup white wine
4 cups low-sodium chicken broth, warmed
1 ounce Parmesan cheese, grated, plus extra for serving
Salt and pepper

INSTRUCTIONS
1. BUILD FLAVOR: Melt butter in pressure-cooker pot over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in rice and toast lightly, about 3 minutes. Stir in wine and cook until almost evaporated, about 1 minute. Stir in 3 1/4 cups broth. Using wooden spoon, scrape up any rice sticking to bottom of pot.

2. HIGH PRESSURE FOR 6 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 6 minutes, adjusting heat as needed to maintain high pressure.

3. QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.

4. BEFORE SERVING: Continue to cook risotto over medium heat, stirring constantly, until rice is tender and liquid has thickened, about 6 minutes. Stir in Parmesan and season with salt and pep- per to taste. Before serving, add remaining 3/4 cup broth as needed to loosen risotto consistency.