Foolproof Oven-Baked Brown Rice

Why this recipe works:

For our brown rice recipe, we cooked the rice in the oven to approximate the controlled, indirect heat of a rice cooker, eliminating the risk of scorching. Experimenting with proportions, we discovered why most brown rice is sodden and overcooked: Most brown rice recipes call for a 2:1 water-to-rice ratio. For our brown rice recipe, we found that 2 1/3 cups water to 1 ½ cups rice gave us perfectly cooked rice.

Serves 4 to 6

To minimize any loss of water through evaporation, cover the saucepan and add the rice as soon as the liquid reaches a boil. An 8-inch ceramic baking dish with a lid may be used or a baking dish and foil. To double the recipe, use a 13 by 9-inch baking dish; the baking time need not be increased.

Ingredients
2 tablespoons unsalted butter or olive oil
1 small onion, minced
1 1/2 cups long-grain brown rice, medium-grain brown rice, or short-grain brown rice
2 1/3 cups water or vegetable broth or chicken broth
1/2 teaspoon table salt

Instructions
1. Adjust oven rack to middle position; heat oven to 375 degrees.
2. Heat butter or oil in in an oven-proof medium saucepan or casserole with a tight fitting lid over medium heat; add onion and cook until translucent, about 3 minutes.
3. Add liquid and bring to a full boil; once boiling, immediately stir in salt and  rice. Cover pot with lid, put pot in the oven, and bake rice 65-70 min until tender.
4. Remove baking dish from oven, remove lid, and fluff the rice with a fork. Place a clean dishcloth across the pot, replace lid, and let sit for 10 minutes. Uncover and serve immediately.

BLT Pasta

SERVES 4


INGREDIENTS

• 2 tablespoons unsalted butter

• 2 slices hearty white sandwich bread, cut into 1/2-inch cubes

• 12 slices bacon, chopped

• 1 small onion, chopped fine

• 1 garlic clove, minced

• Salt and pepper

• 1/2 pound orecchiette (or other small pasta)

• 1 pint cherry tomatoes, halved

• Lettuce, cleaned, dried, and chopped

• 1 cup grated Parmesan cheese

INSTRUCTIONS

1. Bring 4 quarts water to boil in large pot. Melt butter in large nonstick skillet over medium heat. Add bread and cook, stirring frequently, until golden brown, 6 to 8 minutes. Transfer to bowl and wipe out skillet.

2. Cook bacon in empty skillet over medium-high heat until crisp, about 6-8 minutes. Transfer bacon to paper towel-lined plate and pour off all but 2 tablespoons fat. Cook onion in bacon fat until softened, about 5 minutes. Add garlic, tomatoes and ½ teaspoon pepper and cook until fragrant and tomatoes are softened, about 2 minutes.

3. Add pasta and 1 tablespoon salt to boiling water and cook until al dente. Reserve 3/4 cups cooking water.

4. Divide lettuce between 4 plates.

5. Drain pasta and return to pot. Stir in tomatoes/onion mixture, Parmesan, bacon, and 1/2 cup reserved pasta water (adding additional water as needed). Season with salt and pepper to taste then divide equally between the plates, placing the pasta mixture over the lettuce. Top with croutons and serve.