0ven baked brown rice

12Cheryl
12Cheryl @cook_2697483
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Ingredients

8 servings
  1. 8plum tomatoes, seeded & chopped
  2. 3 tbspolive oil
  3. 1onion, chopped
  4. 2 cupshort grain brown rice
  5. 1 tbspfresh thyme
  6. 4 1/4 cupchicken stock

Cooking Instructions

  1. 1

    Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil.

  2. 2

    Season tomatoes with salt & spread out on prepared baking sheet. Roast until edges of the skins are browned but not burned. 10 -12 min. Remove from oven & set aside. Reduce oven temperature to 375°F.

  3. 3

    Heat oil in Dutch oven or large heavy ovenproof saucepan with lid. Add onion & saute until soft & translucent, about 5 min.

  4. 4

    Add rice & chopped thyme. Season with salt & pepper. Continue to cook, stir constantly, til rice is shiny, about 3 min.

  5. 5

    Stir in roast tomatoes, pour in hot stock, stir lightly cover bring to a boil.

  6. 6

    Transfer to oven & cook covered til liquid is absorbed about 40 to 50 min.

  7. 7

    Remove the rice from the oven & fluff with a fork. Transfer to serving bowl.

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