Easy Baked Brown Rice Pilaf (Fluffy, Tender, Healthy, Vegan and Delicious 4k)

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth can be lower in sodium and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the oven to 375°F (190°C).

In a medium-sized saucepan, heat 1 tablespoon of cooking oil over medium heat until hot.

Add half of a small yellow onion, small diced, and stir to coat with oil; cook until caramelized, adding a pinch of salt to prevent burning.

Add one large minced garlic clove and cook until fragrant.

Add one and one half cups of brown rice (301 grams) to the pan and stir thoroughly to coat with oil, adding more oil if necessary to prevent sticking.

Transfer the rice to an 8 by 8 inch (20 by 20 cm) pan, using a rubber spatula to scrape out all the rice.

In a medium saucepan over medium-high heat, add two and a half cups of vegetable stock (578 milliliters) and bring to a simmer.

Pour the simmering vegetable stock over the rice in the pan, adding bay leaf and thyme if desired, and stir to combine.

Cover the pan tightly with heavy-duty aluminum foil to prevent steam from escaping.

Place the pan in the oven on the middle rack and bake for 60 minutes.

After baking, let the rice rest covered for 10 minutes to allow steam to finish cooking the rice.

Remove the foil and fluff the rice with a fork to prevent mushiness, discarding the bay leaf and thyme.

Season to taste with salt and pepper, and optionally add a pad of butter for richness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary