Easy Baked Rice

So easy! I've added mushroom to the basic recipe below but substitute other vegetables or add toasted nuts, crasins or even frozen peas near the end. Or, use other broth flavors. A versatile and tasty side dish. Basmati rice is our preference. 

Chicken Piccata served over Easy Baked Rice.

Easy Baked Rice   2 to 6 servings    Total Time: 40 min. (Prep:10 min.; total prep 30 min.prep, cook & bake)

Ingredients	2	6
Olive oil or butter	1 Tbsp.+	3 Tbsp.+
Onions (yellow), chopped	3 to 4 Tbsp.	½ to ¾ cup
Button mushrooms, sliced	Little less than 3 oz.	8 oz.
Cloves of garlic, minced	1 or less	2-3
White, long-grained rice	1/3 cup	1 cup
Kosher salt & coarsely ground black pepper	To taste	To taste
Chicken stock or broth	2/3 cup	2 cups

1.   Preheat the oven to 350° to 375°.

2.   Over moderately-high temperature, in an ovenproof saucepan, heat oil or melt butter. Add the onions and mushrooms; sauté until golden brown, 4 to 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the rice and stir constantly until the rice is coated and lightly toasted. Season with salt and pepper. Add the chicken stock and bring up to a boil. 

Onions & mushrooms above; lightly toasted rice below

3.   Cover with a tight fitting lid (or transfer to a baking dish and cover with foil); bake on the middle rack in the oven until all the liquid is absorbed and the rice is tender, 17 to 20 minutes. 

4.   Remove from the oven and let stand, covered, 5 minutes. Fluff with a fork before serving.

Make Ahead Tip: Complete steps 1 and 2 above and finish the baking later.

 

ABOUT RICE 

Rice is commercially classified by size: long, medium or short grain. 

·     Long-grain rice is 4-5 times its width and is available in white and brown varieties, which are light, dry grains that separate easily when cooked. Basmati rice is a perfumy East Indian variety of long-grain rice. 

·     Short-grain rice has fat, almost round grains that have a higher starch content. When cooked, it tends to be quite moist and viscous, causing the grains to stick together. Also called pearl rice or glutinous rice (although it's gluten-free). Arborio (used in making risotto) is a variety of a  short-grain rice.

·     Medium-grain rice has a size and character in between the other two. 

Rice can be further divided into two other broad categories: brown and white. Brown rice is the entire grain with only the inedible outer husk removed. The nutritious, high-fiber bran coating gives it a light tan color, nutlike flavor and chewy texture. Brown rice takes slightly longer to cook. White rice has had the husk, bran and germ removed. Regular white rice is sometimes referred to as polished rice. Converted par-boiled white rice is boiled or steamed before it is processed, which forces some vitamins and minerals into the kernel from the bran so it is higher in nutrients than plain white rice; scientific advice varies as to whether the par-boiled shortens or lengthens the cooking time. Instant or quick white rice has been fully or partially cooked before being dehydrated and packaged. 

Recipe without photos . . .Easy Baked Rice   2 to 6 servings    Total Time: 40 min. (Prep:10 min.; total prep 30 min.prep, cook & bake)

Ingredients	2	6
Olive oil or butter	1 Tbsp.+	3 Tbsp.+
Onions (yellow), chopped	3 to 4 Tbsp.	½ to ¾ cup
Button mushrooms, sliced	Little less than 3 oz.	8 oz.
Cloves of garlic, minced	1 or less	2-3
White, long-grained rice	1/3 cup	1 cup
Kosher salt & coarsely ground black pepper	To taste	To taste
Chicken stock or broth	2/3 cup	2 cups

 

1.   Preheat the oven to 350° to 375°.

2.   Over moderately-high temperature, in an ovenproof saucepan, heat oil or melt butter. Add the onions and mushrooms; saute´ until golden brown, 4 to 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the rice and stir constantly until the rice is coated and lightly toasted. Season with salt and pepper. Add the chicken stock and bring up to a boil. 

3.   Cover with a tight fitting lid (or transfer to a baking dish and cover with foil); bake on the middle rack in the oven until all the liquid is absorbed and the rice is tender, 17 to 20 minutes. 

4.   Remove from the oven and let stand, covered, 5 minutes. Fluff with a fork before serving.

Make Ahead Tip: Complete steps 1 and 2 above and finish the baking later.

Instant Pot Stuffed Pepper Casserole

Our fall garden was the inspiration behind this comfort food casserole that mimics stuffed peppers but it much quicker . . . taking just about 30 minutes in the Instant Pot. 

Since we normally cook for two, and I have a 3-quart instant pot, I cut the ingredients in half but otherwise followed the recipe poste on shurary sweets blog. 

Instant Pot Stuffed Pepper Casserole    Serves 6 

1 pound ground beef

1 small yellow onion, diced (about ½ cup)

2 cloves garlic, minced

2 green bell peppers, diced

1 can (14 oz) diced tomatoes (don't drain)

1 can (15 oz) tomato sauce

⅔ cup beef broth

⅔ cup jasmine rice

1 tablespoon Worcestershire sauce

½ teaspoon kosher salt

½ teaspoon black pepper

2 cups shredded Cheddar or Cheddar-Jack cheese

1. For the pressure cooker, select "browning/ sauté " to preheat the pot. Once hot, add the ground beef and onion and sauté for about 5 minutes, stirring occasionally until beef is browned. 
2. Add the garlic and bell peppers, sauté for 1 minute.
   
3. Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select "High Pressure and 5 minutes cook time.
   
4. Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt. 
   
   
   
   
   
   

   

   
   

Recipe without photos . . . Instant Pot Stuffed Pepper Casserole    Serves 6 

1 pound ground beef

1 small yellow onion, diced (about ½ cup)

2 cloves garlic, minced

2 green bell peppers, diced

1 can (14 oz) diced tomatoes (don't drain)

1 can (15 oz) tomato sauce

⅔ cup beef broth

⅔ cup jasmine rice

1 tablespoon Worcestershire sauce

½ teaspoon kosher salt

½ teaspoon black pepper

2 cups shredded Cheddar or Cheddar-Jack cheese

1. For the pressure cooker, select "browning/ sauté " to preheat the pot. Once hot, add the ground beef and onion and sauté for about 5 minutes, stirring occasionally until beef is browned. 
2. Add the garlic and bell peppers, sauté for 1 minute.
3. Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select "High Pressure and 5 minutes cook time.
4. Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt.                                                  

Spaghetti Squash Bowls O’le

Instead of adding the filling to a taco or burrito, we stuffed it into a baked spaghetti squash bowl. We used the ingredients we had on hand – a little sausage, part of a can of black beans, some cooked rice but there are lots of possibilities including leaving out the sausage for a vegetarian version. Of course, amounts of all of the ingredients are variable. 

Spaghetti Squash Bowls O’le     Makes 2 fully loaded bowls (enough for 4 servings for us)

Spaghetti Squash:

1 small spaghetti squash

1 teaspoon olive oil

Salt & black pepper

Filling:

1/4 lb. ground pork sausage 

1 to 2 teaspoons olive oil as needed

Half a red, yellow or orange bell pepper or 2 to 3 minis, diced

1/4 onion, diced

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt & black pepper

3/4 cup cooked black beans, drained and rinsed if using canned

1/2 cup corn kernels, drained well if using canned

1/3 cup cooked rice 

1/2 cup salsa 

1/3 to 1/2 cup grated cheese, shredded and divided (I used a combo of Cheddar & Pepper Jack

1. Precook Squash: Cut squash in half, remove seeds (if squash is hard to cut, make a couple of slits in the surface and then microwave for about 1 minute). Place halves (cut side down) on a foil-lined tray; add about ¼ cup water. Place in a preheated 400° oven for about  35 minutes or until squash strands can easily be removed with a fork. 
   
2. Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands, leaving a little behind to keep the ‘bowl’ intact for stuffing later. 
   
3. Filling: While the squash cooks, brown sausage skillet over medium heat, adding olive oil if needed Add the onion, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.
   
4. Remove skillet from heat, add black beans, corn, rice and salsa. Stir well, taste, and adjust seasoning as desired.
   
5. Assembly: Add the loose spaghetti strands and half of the cheese to the filling mixture;  stir well. Load squash bowls with the filing and top with the remaining cheese.
   
6. Bake Bowls: Bake uncovered at 350°F until warmed through and cheese melts, about 15 minutes. Or bowls can be refrigerated before baking—in that case, add about another 10 minutes to baking time.
7. Serve warm with your favorite Mexican toppings.
   
   
   

Also, see our related recipe —  In a Shell: Spaghetti Squash Lasagna Style

 

Recipe without photos . . . Spaghetti Squash Bowls O’le     Makes 2 fully loaded bowls (enough for 4 servings for us)

Spaghetti Squash:

1 small spaghetti squash

1 teaspoon olive oil

Salt & black pepper

Filling:

1/4 lb. ground pork sausage 

1 to 2 teaspoons olive oil as needed

Half a red, yellow or orange bell pepper or 2 to 3 minis, diced

1/4 onion, diced

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt & black pepper

3/4 cup cooked black beans, drained and rinsed if using canned

1/2 cup corn kernels, drained well if using canned

1/3 cup cooked rice 

1/2 cup salsa 

1/3 to 1/2 cup grated cheese, shredded and divided (I used a combo of Cheddar & Pepper Jack

1. Precook Squash: Cut squash in half, remove seeds (if squash is hard to cut, make a couple of slits in the surface and then microwave for about 1 minute). Place halves (cut side down) on a foil-lined tray; add about ¼ cup water. Place in a preheated 400° oven for about  35 minutes or until squash strands can easily be removed with a fork. 
2. Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands, leaving a little behind to keep the ‘bowl’ intact for stuffing later.
3. Filling: While the squash cooks, brown sausage skillet over medium heat, adding olive oil if needed Add the onion, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.
4. Remove skillet from heat, add black beans, corn, rice and salsa. Stir well, taste, and adjust seasoning as desired.
5. Assembly: Add the loose spaghetti strands and half of the cheese to the filling mixture;  stir well. Load squash bowls with the filing and top with the remaining cheese
6. Bake Bowls: Bake uncovered at 350°F until warmed through and cheese melts, about 15 minutes. Or bowls can be refrigerated before baking—in that case, add about another 10 minutes to baking time.
7. Serve warm with your favorite Mexican toppings.

Tender Brown Rice . . . How to Cook Instant Pot Rice—brown & white

We like whole grain brown rice but even cooking it in a rice cooker often yielded rice that had a little more “bite” than I prefer; even extra cooking time did not change the result. However, the Instant Pot method yielded tender brown rice! I found this basic recipe at Simply Recipes blog and followed it as listed below except that I cut it in half, making 4 servings — enough for one-time leftovers. Yes, I could freeze the excess if I’d followed her original recipe, but the beauty of the Instant Pot is that I can make fresh rice without a lot of extra work.  

I also added an optional step at the beginning—sautéing veggies in the Instant Pot before adding the rice and water. This added another level of flavor and more vegetables to our meal. 

Tender brown rice topped with Chicken West  

Basic Instant Pot Rice in 3 qt. pot   4 servings 

1 cup rice (brown or white)

1 cup water

1/4 teaspoon salt

Optional veggie addition: Heat about 1 tablespoon+ olive oil to the inner pot  and push Sauté button; add about 1/2 to 3/4 cup of finely chopped veggies (onions, peppers, celery, cabbage, etc.). Sauté until veggies are tender; once this is done proceed with step #1.

1. Rinse the rice: In a fine wire mesh colander, rinse the rice under cold running water for about 30 seconds, until the water is less cloudy (it won't be quite clear). Drain off the excess water for a minute or so, until water is no longer dripping from the colander. (Note: If you’re using brown rice, you can skip this rinsing step.)
2. Add the rice and water to the pot: Add the rice to the inner pot of the Instant Pot, along with the 1 cup of water and salt. Swivel the inner pot a little bit so that the rice settles into an even layer in the pot. 
3. Secure the lid with the release valve in its “Sealing” position.
4. Cook the rice on low pressure: If cooking white rice, select the “Rice” button on its low pressure setting. (This default “rice” button  will automatically set the cooking time for 15 minutes on low pressure.)
5. If cooking brown rice, select the “Multigrain,” “Pressure Cook,” or “Manual” setting and set the cooking time for 20 minutes at high pressure for chewy, separate grains of rice. For slightly softer rice, increase the cooking time to 22 minutes.
6. Let the pressure naturally release for 10 minutes: When the cooking program ends, let the pressure release naturally for 10 minutes, then move the pressure release valve to its “Venting” position to release the remaining steam.
7. Finally: Open the pot, fluff the rice with a fork, and serve. 
    

Recipe without photos . . . Basic Instant Pot Rice in 3 qt. pot   4 servings 

1 cup rice (brown or white)

1 cup water

1/4 teaspoon salt

Optional veggie addition: Heat about 1 tablespoon+ olive oil to the inner pot  and push Sauté button; add about 1/2 to 3/4 cup of finely chopped veggies (onions, peppers, celery, cabbage, etc.). Sauté until veggies are tender; once this is done proceed with step #1.

1. Rinse the rice: In a fine wire mesh colander, rinse the rice under cold running water for about 30 seconds, until the water is less cloudy (it won't be quite clear). Drain off the excess water for a minute or so, until water is no longer dripping from the colander. (Note: If you’re using brown rice, you can skip this rinsing step.)
2. Add the rice and water to the pot: Add the rice to the inner pot of the Instant Pot, along with the 1 cup of water and salt. Swivel the inner pot a little bit so that the rice settles into an even layer in the pot. 
3. Secure the lid with the release valve in its “Sealing” position.
4. Cook the rice on low pressure: If cooking white rice, select the “Rice” button on its low pressure setting. (This default “rice” button  will automatically set the cooking time for 15 minutes on low pressure.)
5. If cooking brown rice, select the “Multigrain,” “Pressure Cook,” or “Manual” setting and set the cooking time for 20 minutes at high pressure for chewy, separate grains of rice. For slightly softer rice, increase the cooking time to 22 minutes.
6. Let the pressure naturally release for 10 minutes: When the cooking program ends, let the pressure release naturally for 10 minutes, then move the pressure release valve to its “Venting” position to release the remaining steam.
7. Finally: Open the pot, fluff the rice with a fork, and serve. 

Instant Pot Rice Pudding using a 3-quart pot

No muss, no fuss — about 5 minutes prep time, 20 minutes cook time + 10 minutes+ for cooling; the Instant Pot makes Rice Pudding with no pot watching or stirring and there’s no sticky rice!

Instant Pot Rice Pudding using a 3-quart pot – makes 4 servings 

½  cup basmati or long grain rice

1 cups whole milk  

1/2 cup + 2 tablespoons water  

3 tablespoons maple syrup or honey

Pinch of kosher or seal salt teaspoon 

3 to 4 tablespoons heavy cream or coconut cream

1 teaspoon vanilla 

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/3 cup craisins or raisins

3 to 4 tablespoons sliced almonds, toasted (toast at 350° about 3 to 4 min.)

1. Place rice in fine mesh colander. Rinse well in several changes of water; the  place in Instant Pot.
2. Add water, milk, maple syrup, and sea salt.
   
3. Stir briefly.
4. Add lid, seal and close vent.
5. Press the Porridge button. This button is preset for 20 minutes—the time it takes to cook the rice. 
6. When the timer beeps, allow the pressure to do a natural release for 10 minutes. 
7. After 10 minutes, press the Cancel button and open vent.
8. When de-pressurized, open lid.
9. Add cream, vanilla, cinnamon and nutmeg. Stir in craisins and almonds or use them as toppings. 
10. Stir until well mixed.
11. Serve with more cream, whipped cream, or yogurt. Set out extra maple syrup and toppings if desired. 

Sausage and Chicken Gumbo

 It's Fat Tuesday so gumbo is on the menu! 

Sausage and Chicken Gumbo   4 servings  

2 tablespoons+ olive oil

About 1/2 lb Andouille Smoked Rope Sausage olive oil, cut into chunks or coins

About 1/2 lb. chicken breast or thighs, boneless and cut into 1/2” pieces (or use cooked chicken and add when broth is called for in recipe)

1 medium onion, diced

2 ribs celery, diced

1/2 large green pepper diced

1 large garlic clove, minced.

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Cajun seasoning

2 to 3 cups+ chicken broth

8 oz. tomatoes (canned or frozen – I used a frozen tomato mixture from our garden that included additional onions and peppers)

1 bay leaf

Cooked rice 

Green onions for garnish

1. Heat 2 tablespoons oil in Dutch oven over medium heat . Add sausage and chicken and brown (or add precooked chicken when broth is called for). Near end, add onions, celery and peppers (and more oil if needed) and sauté until  translucent  adding garlic when veggies begin to soften. Remove and set aside.
2. Add 2 tablespoons butter and melt at medium temperature. Stir flour into melted butter and continue to stir until mixture is a golden brown, add seasonings as mixture is stirred.
   
3. Slowly whisk in 2 cups broth and tomatoes; add bay leaf.
4. Add bay leaf and then cooked meats and veggies. Simmer for at least 30 minutes or for an hour or two to meld flavors. Add additional liquid as needed.
   
5. Serve with cooked rice and garnished with sliced green onions.
   

Recipe without photos . . . Sausage and Chicken Gumbo   4 servings  

2 tablespoons+ olive oil

About 1/2 lb Andouille Smoked Rope Sausage olive oil, cut into chunks or coins

About 1/2 lb. chicken breast or thighs, boneless and cut into 1/2” pieces (or use cooked chicken and add when broth is called for in recipe)

1 medium onion, diced

2 ribs celery, diced

1/2 large green pepper diced

1 large garlic clove, minced.

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Cajun seasoning

2 to 3 cups+ chicken broth

8 oz. tomatoes (canned or frozen – I used a frozen tomato mixture from our garden that included additional onions and peppers)

1 bay leaf

Cooked rice 

Green onions for garnish

1. Heat 2 tablespoons oil in Dutch oven over medium heat . Add sausage and chicken and brown (or add precooked chicken when broth is called for). Near end, add onions, celery and peppers (and more oil if needed) and sauté until translucent, adding garlic when veggies begin to soften. Remove and set said.
2. Add 2 tablespoons butter and melt at medium temperature. Stir flour into melted butter and continue to stir until mixture is a golden brown, add seasonings as mixture is stirred
3. Slowly whisk in 2 cups broth and tomatoes; add bay leaf.
4. Add bay leaf and then cooked meats and veggies. Simmer for at least 30 minutes or for an hour or two to meld flavors. Add additional broth as needed.
5. Serve with cooked rice and garnished with sliced green onions.

Loose Cabbage Rolls

My back-to-basics cooking includes vegetables that are versatile. One of the most adaptable is CABBAGE. We slice or chop it, add some grated carrots for slaw, sometimes use thinly sliced cabbage with tacos, we add it to green salads, and use it in any number of recipes (a list of our recipes with hot links follows today's featured recipe.). As a matter of fact Barry is in the kitchen making hamburger-vegetable soup that includes chopped cabbage. Years ago I went on an overnight wagon train trip through the Flint Hills. They served us pioneer-type food including a peanut butter filled cabbage. It was the most unusual use for cabbage I have found .  . . but not too bad!

We almost always have a head in our refrigerator. Most sources say cabbage will last about 3 weeks if refrigerated but I found a farm in Vermont that says it can last up to 2 months in the fridge.

Cabbage rolls or stuffed cabbage leaves are a favorite but labor intensive to prepare, so when my friend Susan Dyess shared this recipe for Loose Cabbage Rolls, I knew I had to give it a try. This casserole has all the components and flavor profile of cabbage rolls but is fast and easy to make . . . and that versatile vegetable—cabbage—plays a vital role in this recipe that Barry deemed delicious. Thank you Susan.

Note: The recipe did not specify whether to use cooked or uncooked rice. Checked out several online versions and some call for cooked, others call for raw. The one hour cooking time should actually cook the rice but you may need to adjust the liquid. I used cooked rice but doubled the amount called for in recipe. (In retrospect I think the 1/2 cup rice must refer to uncooked.)

Loose Cabbage Rolls   Makes ten 1-cup serving  (I did cut it in half for the two of us)
1 1/2 lbs. ground chuck
1 1/2 cups choppe onion
1/2 cup chopped green bell pepper (I used frozen chopped peppers from last year's garden)
2 stalks celery, chopped
1/2 cup raw rice -- see note above in bold typing about rice
1 tablespoon Worcestershire Sauce
1 beef bouillon cube
1 teaspoon salt
1 12 teaspoon black pepper
About a 2 1/2 lb. head caggage, coarsely shreds
12 oz. V-8 juice (tomato juice with added flavoring could be used - garlic powder, onion powder, even a flakes Italian seasoning to taste)

1. Preheat oven to 350°.
2. Sauté ground chuck, onion, green pepper and celery. Drain off grease if needed.
   
3. Add rice, salt and pepper.
   
4. Alternative layers of cabbage and meat mixture in 2-quart casserole dish. I started with half the meat mixture, added the cabbage and topped it with remaining meat mixture.
   
5. Pour V-8 juice over top of mixture. 
6. Cover and bake 1 hour. Check occasionally near end; if casserole seems dry, add a little water or even some tomato sauce.)
   

Cabbage Recipes on our blog include . . .
Asian-inspired Salad & Dressing
Asian Slaw, Crunchy
Beet Borscht
Brat & Cabbage Skillet
Cabbage Kielbasa Soup
Cabbage Kielbasa Soup - Barry's version
Cabbage, Sausage & Potato Soup - German inspired
Casserole-roasted Pork with Cabbage
Coleslaw with Mom's Celery Seed Dressing
Corned Beef & Cabbage
Crunchy Asian Slaw
Easy, Quick Sauerkraut by the Quart
German Red Cabbage
Irish Delight - Cabbage & Potatoes
Loaded Cabbage Soup
Pan-Fried Cabbage
Smoked Cabbage
Stuffed Cabbage or Cabbage Rolls

Recipe without photos . . .
Loose Cabbage Rolls   Makes ten 1-cup serving  (I did cut it in half for the two of us)
1 1/2 lbs. ground chuck
1 1/2 cups choppe onion
1/2 cup chopped green bell pepper (I used frozen chopped peppers from last year's garden)
2 stalks celery, chopped
1/2 cup rice - see note above in bold typing about rice
1 tablespoon Worcestershire Sauce
1 beef bouillon cube
1 teaspoon salt
1 12 teaspoon black pepper
About a 2 1/2 lb. head cabbage, coarsely shreds
12 oz. V-8 juice (tomato juice with added flavoring could be used - garlic powder, onion powder, even a flakes Italian seasoning to taste)

1. Preheat oven to 350°.
2. Sauté ground chuck, onion, green pepper and celery. Drain off grease if needed.
3. Add rice, salt and pepper.
4. Alternative layers of cabbage and meat mixture in 2-quart casserole dish. I started with half the meat mixture, added the cabbage and topped it with remaining meat mixture
5. Pour V-8 juice over top of mixture. 
6. Cover and bake 1 hour. Check occasionally near end; if casserole seems dry, add a little water or even some tomato sauce.)