Oven-Baked Brown Rice with Cranberries and Almonds
A foolproof method for fluffy grains with toasted crunch and sweet-tart accents
Why This Recipe Works
Baking brown rice in the oven ensures perfectly fluffy grains without the risk of scorching the bottom of a pot. This method creates a reliable texture that pairs beautifully with the sweet tartness of cranberries and the crunch of toasted almonds.
Instructions
Adjust the oven rack to the middle position and heat the oven to 375°F. Spread the rice into an 8-inch square glass baking dish in an even layer.
Melt the butter in a medium saucepan over medium heat. Add the onion and salt and cook until the onion is softened and translucent, about 5 to 7 minutes.
Stir the water into the onion mixture, cover the pot, and increase the heat to high to bring the liquid to a rolling boil. Pour the boiling mixture immediately over the rice in the baking dish and stir quickly to combine.
Cover the baking dish as tightly as possible with a double layer of aluminum foil to trap the steam. Bake until the liquid is fully absorbed and the rice is tender, about 70 to 80 minutes.
Remove the dish from the oven and uncover. Fluff the rice with a fork to separate the grains, then stir in the cranberries. Re-cover the dish with the foil and let the rice sit for 10 minutes to allow the fruit to soften and plump.
Fold in the sliced almonds just before serving to maintain their crunch. 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; reheat with a splash of water to restore moisture.
