I make oven baked rice at least once a week. Though it technically takes twenty more minutes than if I were to simmer it stove-top, it’s hands off cooking at it’s best because cooking brown rice is super annoying to me. Rice and I are new friends – I used to find it bland and always made bulgar (a cracked parboiled wheat kernel) instead. Now that Rich eats gluten free it’s all about the rice – a great filler for him and both kids like it. Though, it must be said, cleaning rice off the floor after Leo is done eating is hands-down the worst part of my day.
If I put rice under something Italian-style, I might throw some chopped garlic and oregano into the mix and use olive oil – but when serving anything with Asian flair it’s all about the ginger. This ginger peanut version was so tasty and easy enough to put together – if you crock pot this chicken you can put the rice in the oven when you get home from work then go for a run/play outside with your kids/do laundry for a bit and before you know it, dinner is served! I’m all for cutting down on dinnertime stressors because I’m pretty sure I make 23 trips from the kitchen to the table before I take my first bite.
Ginger Peanut Oven Rice
1 1/2 c. brown rice
2 tbsp. peanut oil
1 1/2 tbsp. finely minced fresh ginger
1 1/2 tbsp. minced garlic
1 tsp. kosher salt
2 1/2 c. boiling or near boiling water
1/4 c. chopped roasted peanuts
Chopped cilantro, optional
1. Preheat oven to 375 degrees.
2. Add rice, oil, ginger, garlic, and salt to an 8×8 or 8×11 inch baking dish.
3. Add water and stir to combine.
4. Cover tightly with foil and place in oven. Bake 1 hour.
5. Uncover, fluff with a fork, and top with peanuts. Serve, with (optional) cilantro as garnish.