By The days are long and hot. I spend a lot of time in the kitchen practicing. This week I perfected my one-pot chicken and rice. It came out fluffy and flavorful. I wrote the final version with exact measurements and costs.
On Tuesday I read a whole book about pediatric medicine at the library. It was hard but I understood most of it. I told Mama and she said I have a hungry mind.
Thursday we had family dinner with extra people — some neighbors came over. I helped cook and everyone complimented the food. I felt like I was contributing something real.
Saturday MawMaw Shirley and I made sweet potato pie for church. My crust was the best yet. She tasted it and said, "You got the gift, baby." That meant everything.
At night I wrote: "Cooking is like medicine — both heal people." Twelve years old, still with my childlike face and thick coiled hair, but my dreams are getting clearer every week. I'm not rushing. I'm learning patience one stir at a time.
When I say I perfected my one-pot chicken and rice this week, this baked brown rice is the foundation that made it all come together — fluffy every single time, no stirring, no guessing. After that big Thursday family dinner where the neighbors came over and everyone complimented the food, I knew I had to write it down with exact measurements so I’d never lose it. This is the rice that made me feel like I was contributing something real.
Baked Brown Rice
Prep Time: 5 minutes | Cook Time: 1 hour | Total Time: 1 hour 5 minutes | Servings: 4
Ingredients
- 1 1/2 cups long-grain brown rice, rinsed
- 2 1/2 cups low-sodium chicken broth or water
- 1 tablespoon unsalted butter or olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven. Preheat your oven to 375°F (190°C) with a rack in the middle position.
- Combine ingredients. In a 2-quart baking dish or oven-safe pot, combine the rinsed brown rice, broth, butter, salt, and pepper. Stir briefly to distribute.
- Cover tightly. Cover the dish tightly with a lid or a double layer of aluminum foil, sealing the edges well so no steam escapes during baking.
- Bake the rice. Transfer to the preheated oven and bake for 55 to 60 minutes, until the liquid is fully absorbed and the rice is tender.
- Rest and fluff. Remove from the oven and let the rice rest, still covered, for 10 minutes. Uncover, fluff with a fork, and taste for seasoning before serving.
Nutrition (per serving)
Calories: 290 | Protein: 6g | Fat: 5g | Carbs: 55g | Fiber: 3g | Sodium: 310mg