| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 10 min |
| Cook: | 1 hr 20 min |
| Yield: | 4 servings |
Ingredients
- 6 slices bacon
- 1/2 cup diced red onion
- 1/2 cup white wine vinegar
- 1/2 cup chicken broth
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon kosher salt, plus a pinch
- 1/2 teaspoon freshly ground black pepper
- 1 recipe Baked Brown Rice, recipe follows
- 1 tablespoon chopped fresh dill
- 1 1/2 cups brown rice, medium or short grain
- 2 1/2 cups water
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
Instructions
- In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.
- Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving.
- Preheat the oven to 375 degrees F.
- Place the rice into an 8-inch square glass baking dish.
- Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 495 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 37 mg |
| Sodium | 814 mg |
Reviews
I love, love, love this recipe!
Been using it for years.
Been using it for years.
As others have said, I felt the white wine vinegar needed to be reduced. I used 1/3 of a cup and it tasted perfect. I also reduced the dill slightly at the end by taste. Make sure to tightly secure the top with aluminum foil. I was a bit lazy the first time and underestimated how dramatic evaporation in the oven is and ended up with undercooked rice.
This was an excellent side dish.
The rice would have been perfect if I had listened to the other reviews who said the White Wine Vinegar was too strong. I did use the correct ingredient but followed the directions precisely. I feel now I should have used 1/3 of what the recipe calls for. Next time
I’ve made this recipe alot of times and it just comes out hard or dry and the more time passes the harder it seems to get. I have never been able to find a brown rice recipe that I have liked so this is a no for me back to finding a different recipe.
This rice is delicious even my daughter love and she hates brown rice I recommend wig out the bacon and all that stuff
Ugh! I followed ingredient list completely, even using the WHITE WINE VINEGAR. It was much too sour and salty for me. If I do again, I’ll cut the vinegar and mustard, along with the salt in half, but then is it AB’s recipe? lol
For all those who found the vinegar too pungent, the recipe calls for “white WINE vinegar,” which is not the same as white vinegar. If you choose to rate a recipe, then use exactly the ingredients the recipe calls for.
what a horrible idea to mix brown rice with vinegar /mustard , it tastes salty with vinegar mustard strong flavor , could not eat it
Brown rice is so good for you, this is a great recipe!