I took this recipe and modified it, as I didn’t have tomatoes on hand.
- 3 Tbsp extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 red pepper, finely chopped
- 1/3 – 1/2 c finely chopped mushrooms
- 2 cloves garlic, chopped.
- 2 cups brown basmati rice
- 1 Tbsp fresh oregano or thyme
- 4 1/2 cups low-sodium chicken broth, heated (you can use vegetable broth to make it a vegetarian dish)
- Freshly ground pepper, to taste.
- Preheat oven to 375°F
- Heat oil in a Dutch oven or large, heavy ovenproof saucepan with a lid. Add the onion & garlic and sauté until soft and translucent, about 5 minutes. Add mushrooms and red pepper, saute until soft.
- Add rice and chopped oregano. Season with salt and pepper.
- Continue to cook, stirring constantly, until the rice is shiny, about 3 minutes.
- Stir in hot stock. Cover pot and bring to a boil.
- Transfer to oven and continue to cook, covered, until liquid is absorbed – about 40 to 45 minutes.
- Remove the rice from the oven and fluff with a fork. Transfer to a warmed serving bowl.
The original recipe called for 4 1/4 cups of broth, but I misread the recipe while making it and used 4 1/2 cups – the rice was nice and soft. All three boys said they liked it – and they don’t normally eat brown rice.