Baked Brown Rice with Cranberries and Almonds
A hands-off method for perfectly fluffy grains and toasted nut texture
Why This Recipe Works
Baking brown rice provides more even, gentle heat than the stovetop, resulting in consistently tender grains without the risk of scorching. This method is largely hands-off, making it a reliable side for a busy weeknight.
Instructions
Adjust an oven rack to the middle position and heat the oven to 375°F. Spread the rice evenly into an 8-inch square glass baking dish.
Melt the butter in a medium saucepan over medium heat. Add the onion and salt and cook until the onion has softened and turned translucent, 5 to 7 minutes. Pour in the water, cover the pot, and bring to a rolling boil over high heat.
Pour the boiling water mixture immediately over the rice and stir briefly to combine. Cover the baking dish tightly with a double layer of aluminum foil — a tight seal is essential to trap the steam — and bake until the liquid is fully absorbed and the rice is tender, 70 to 80 minutes.
Remove the dish from the oven and carefully uncover it. Fluff the rice with a fork, then stir in the cranberries. Re-cover the dish with the foil and let the rice sit for 10 minutes so the fruit can plump slightly from the residual heat. Fold in the toasted almonds and serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Can I make this ahead of time?
The rice can be baked and kept covered in the refrigerator for up to 3 days; reheat with a splash of water to restore moisture.
