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How to Make Southern Brown Rice<\/h2>\n STEP 1.<\/strong> Preheat the oven to 350 degrees. Grease a 9\u00d79 (or 8\u00d78) square baking dish.<\/p>\n\n
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STEP 2.<\/strong> In a medium skillet over medium heat, melt one stick (1\/2 cup) of butter.<\/p>\n<\/div>\n\n
STEP 3.<\/strong> Add the rice to the skillet and cook, stirring frequently, until lightly browned.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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STEP 4.<\/strong> Add the browned rice along with the remaining ingredients to the prepared baking dish. Stir to combine.<\/p>\n<\/div>\n\n
STEP 5.<\/strong> Cover the dish with foil and bake for 45 minutes, or until the rice is tender. Remove the foil during the last 10 minutes of cooking time to allow the top to brown slightly.<\/p>\n<\/div>\n<\/div>\n\n
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\nSeal the foil tightly.<\/strong> A loose covering lets steam escape, and the rice needs that trapped steam to cook through evenly. Press the foil down firmly around the edges of the dish. <\/li>\nCheck for doneness by tasting, not just by the clock.<\/strong> If the rice isn\u2019t fully tender at 45 minutes, keep baking in 5-minute increments until it is. <\/li>\nStir everything together well before it goes into the oven.<\/strong> This makes sure the butter, soups, and seasonings are evenly distributed instead of pooling in one spot.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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How to Store Leftovers<\/h2>\n Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave on high for 1-2 minutes or until heated through. You can also reheat in a 350-degree oven for 10-15 minutes.<\/p>\n<\/div>\n<\/div>\n\n
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Questions and Answers: Southern Brown Rice<\/h2>\n<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n
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\nCould I use actual brown rice instead of white?<\/strong>Can I make Southern brown rice in advance?<\/strong>Can I freeze leftover Southern brown rice?<\/strong>\n
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More Rice Recipes You\u2019ll Enjoy<\/h2>\n<\/div>\n<\/div>\n\n
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Have a question or thought to share?<\/h3>\n If you have a question about the recipe or if you\u2019ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.<\/p>\n
Thank you for stopping by. It means a lot to have you here.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Recipe<\/h2>\n\n
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\n\nPreheat the oven to 350 degrees. Grease a 9\u00d79 baking dish and set it aside.<\/p>\n<\/li>\n
\nMelt the butter in a medium skillet over medium heat.<\/p>\n
\u00bd cup butter<\/span><\/p>\n<\/li>\n\nAdd the rice and cook, stirring frequently, until the rice is lightly browned.<\/p>\n
1 cup long grain white rice<\/span><\/p>\n<\/li>\n\nAdd the browned rice, and remaining ingredients to the prepared baking dish. Stir to combine.<\/p>\n
10.5 ounces canned beef consomme, <\/span>10.5 ounces canned French onion soup, <\/span>\u00bc teaspoon garlic powder, <\/span>8 ounces canned sliced mushrooms, <\/span>1 tablespoon fresh chopped chives<\/span><\/p>\n<\/li>\n\nCover the dish with foil and bake for 45 minutes or until the rice is tender. Remove the foil during the last 10 minutes of cooking time.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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\nSeal the foil tightly around the edges of the dish so the rice cooks through evenly.<\/li>\n If the rice isn\u2019t tender at 45 minutes, keep baking in 5-minute increments until it is.<\/li>\n Canned mushrooms work well here, but sliced and saut\u00e9ed fresh mushrooms are also great.<\/li>\n Leftovers keep in the refrigerator for up to 3 days and freeze well for up to 3 months.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Serving <\/span>1<\/span>serving<\/span><\/span>Calories <\/span>282<\/span>kcal<\/span><\/span>Carbohydrates <\/span>30<\/span>g<\/span><\/span>Protein <\/span>5<\/span>g<\/span><\/span>Fat <\/span>16<\/span>g<\/span><\/span>Saturated Fat <\/span>10<\/span>g<\/span><\/span>Polyunsaturated Fat <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat <\/span>4<\/span>g<\/span><\/span>Trans Fat <\/span>1<\/span>g<\/span><\/span>Cholesterol <\/span>43<\/span>mg<\/span><\/span>Sodium <\/span>638<\/span>mg<\/span><\/span>Potassium <\/span>402<\/span>mg<\/span><\/span>Fiber <\/span>2<\/span>g<\/span><\/span>Sugar <\/span>
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