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INGREDIENTS 3 Tablespoons butter, divided 2 cups long grain brown rice 4 cups water 1/2 teaspoon salt 2 Tablespoons very hot water DIRECTIONS Heat 1 Tablespoon butter in lidded pot over medium heat. When butter is melted, stir in rice to coat thoroughly. Add water and bring to a boil. Stir, cover pot, lower heat and simmer 40 minutes, until rice is cooked and water absorbed. Rice may be cooked in advance or recipe may be made with leftover rice. Preheat oven to 375 degrees. Place 1 teaspoon butter and 2 Tablespoons hot water in bottom of oven proof casserole. Add salt to rice, stir well and place in casserole in an even layer. Cut remaining butter into small pieces and scatter evenly across the top. Cover casserole tightly with foil and bake for 30-45 minutes. Fluff with a fork before serving. Serve hot. Cover and refrigerate leftovers. Copyright © 2017 Stefanie Samara Hamblen |
