Brown Rice Salad  Ingredients:       6 slices bacon    1/2 cup  diced red onion       1/2 cup  white wine vinegar    1/2 cup  chicken broth       2 teaspoons  Dijon mustard    1 teaspoon  sugar       1 teaspoon  kosher salt, plus a pinch    1/2 teaspoon freshly ground black pepper       1 tablespoon  chopped fresh dill    Baked Brown Rice       1 1/2 cups  brown rice, medium or short grain    2 1/2 cups  water       1 tablespoon  unsalted butter    1 teaspoon  kosher salt

Preparation:

In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat. Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving. Baked Brown Rice: Preheat the oven to 375 degrees F. Place the rice into an 8-inch square glass baking dish. Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

Comments:

Alton Brown, 2005

Categories:  Baked Dishes, Casseroles, Salads, Side Dish, Side Dishes, Skillet, pork, rice, stove top

Estimated Serving:  4

Estimated preparation time:  10 min.

Language:  English

Shared by:  Jilly    2010/01/23