0ven baked brown rice

Cooking Instructions
- 1
Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil.
- 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
Heat oil in Dutch oven or large heavy ovenproof saucepan with lid. Add onion & saute until soft & translucent, about 5 min.
- 4
Add rice & chopped thyme. Season with salt & pepper. Continue to cook, stir constantly, til rice is shiny, about 3 min.
- 5
Stir in roast tomatoes, pour in hot stock, stir lightly cover bring to a boil.
- 6
Transfer to oven & cook covered til liquid is absorbed about 40 to 50 min.
- 7
Remove the rice from the oven & fluff with a fork. Transfer to serving bowl.
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