This is very yummy. You can used whatever herbs you like. Smells wonderful! Water chestnuts are a good addition.

BAKED BROWN RICE

1 cup brown rice, uncooked
2 tablespoons canola oil (or butter)( I cut WAY back on the oil)
2 1/2 cups water (I used homemade veggie stock)
2 bay leaves
2 chicken bouillon cubes
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
2 teaspoons dried onion flakes (I used half of a fresh onion, chopped)
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
fresh cilantro (optional) or fresh parsley (optional)

Preheat oven to 375 degrees F.

Heat heavy skillet (I use cast iron) until hot. Add oil and then add uncooked brown rice.

Stir rice in oil until golden brown, stirring constantly. (some grains will be golden while other grains will look darker).

In the meantime heat water and add bay leaves, bouillon cubes, poultry seasoning, black pepper, minced onion flakes, 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 until you are ready to serve. Fluff with fork before serving.

Servings: 6-8