Honeyville's Long Grain Brown Rice
3 Tbsp. Butter
3 Chicken Bouillon Cubes
2 and 2/3 cups Water
1/4 cup Honeyville's Dehydrated Celery (not rehydrated)
1 Tbsp. Honeyville's Dehydrated Onion (not rehydrated)
1 tsp. Parsley Flakes
Black Pepper to taste (I did about 6-8 good shakes)
In a 9x9 dish mix Brown Rice, Dehydrated Celery, Dehydrated Onion, Parsley, and Black Pepper. Bring Water, Butter, and Bouillon Cubes to a boil and bouillon is completely dissolved. Carefully pour mixture over rice. Stir to combine. Cover dish with foil. Bake at 350 for 1 hour. Remove foil and fluff rice with fork (careful the steam is HOT!).
- I've made this with Long Grain White Rice before and it was great. Just make sure you decrease the cooking time to about 30 minutes.
- You can use a 9x13 pan too. Works just fine.
- A word of caution if you use a glass dish--be careful when pouring the hot liquid into the pan. The sudden change in temperature can cause the pan to shatter. I know from experience. I just stood there and had to yell for my husband come clean it up while I just stood there because I had bare feet. It went everywhere--both the glass and liquid. Thankfully I didn't get burned or cut badly. I was bummed because I had to wash drawers, cupboards, and more dishes, oh yeah and make more dinner!