Brown rice is SO much better for you than white rice.
1 cup brown rice, uncooked
2 tablespoons canola oil (or butter)
2 1⁄2 cups water
2 bay leaves
2 chicken bouillon cubes
1 teaspoon poultry seasoning
1⁄2 teaspoon black pepper
2 teaspoons dried onion flakes
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
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.
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.
Cover casserole with aluminum foil AND the cover for the casserole dish.
Bake for 1 hour.