Rice is a staple in the gluten-free diet. It can be served a million different ways. I have never baked rice to have as a side dish. I’ve always heard that baking brown rice was the best way to prepare. I wished I had done this earlier. There was an abundance of flavor. The pecans added a nutty flavor and a mild crunch to the rice dish.
I used brown rice and it took longer to bake than the original recipe suggested. The original recipe suggested raw rice and to bake for about 25 minutes or until the rice is tender. I think if you used white rice than the bake time would be more around 25 minutes. If you’re looking for a new way to serve rice, I highly recommend giving baking a try.
- 2 tablespoons olive oil
- ¼ cup onion, finely chopped
- ½ teaspoon garlic, minced
- 1 cup brown rice, uncooked
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup pecans, chopped
- ¼ cup fresh parsley, finely chopped
- 4 cups of chicken or vegetable broth
- Preheat oven to 375°F.
- Heat olive oil in 10” iron skillet over low-medium heat.
- Sautée onion and garlic lightly before adding rice and cook for 5 minutes.
- Sprinkle salt, pepper, pecans and parsley over rice mixture.
- Add broth.
- Bake for 60-90 minute, or until the broth has cooked away and the rice is at the desired tenderness.