Baked Brown Rice

[pondlady]

Oven: 375
1 Hour

1 c brown rice, uncooked
2 T butter
2 1/2 c water
2 bay leaves
2 chicken bouillon cubes
1 t poultry seasoning
1/2 t black pepper
2 T minced onion
1/2 t dried parsley
1/4 t dried oregano
1/4 t dried basil
1/4 t dried thyme
1/4 t red pepper flakes (opt)
1 T minced garlic
fresh parsley (opt)

Preheat oven. Heat heavy skillet until hot. Add oil and then add uncooked brown rice. Stir rice in oil until golden brown, stirring constantly. In the meantime heat water and add bay leaves, bouillon cubes, poultry seasoning, black pepper, minced onion, parsley, oregano, basil and pepper flakes. Bring to a boil. When rice is golden and ready, pour rice into a covered 2 quart casserole dish. Add the boiling liquid on top of the rice. CAREFUL! IT WILL SPUTTER. Cover casserole with aluminum foil AND the cover for the casserole dish (to make sure steam does not escape from the rice). Bake for 1 hour. Remove from oven and let sit covered (DON'T PEEK!) for 15 minutes. Fluff with fork before serving. Makes 6—8 servings.