Baked Brown Rice

Adapted from allrecipes.com

1½ cups uncooked rice *

1 (14-oz) can broth **

¼ cup butter, melted

1 tbsp Worcestershire sauce

1 tbsp dried herbs ***

Preheat oven to 350˚.  In a 2-quart casserole dish, combine rice, broth, butter, Worcestershire sauce and herbs. (Note – you must use a shallow dish. The rice will never cook in a deep dish. We tried and gave up after 2 hours. I’m sure you have better things to do with your time. And if you don’t, you need a hobby.)

Bake, covered, for one hour. Stir after the first 30 minutes.

* Try brown, black or jasmine rice. If the rice gets dry before it is tender just throw in some more stock. Ahh, the stock!

** Use any stock you want. If you’re having chicken, perhaps you’ll use chicken or turkey stock. Steaks? Try beef stock. Whatever blows your skirt up.

*** Use herbs to compliment your meal. Or use your imagination (within reason, people, within reason!!)