Dish: Baked rice infused with vegetable or chicken broth
Good for: a healthy side dish that can serve a lot of people
Shopping list: 1 cup chicken broth ($2.00) or 1 cube vegetable bouillon ($1.49); 1 cup rice ($1.00); 1 tablespoon butter ($0.50)
Pantry Items: herb and salt mix
Total Cost: $5.50
Rice is the most important staple food for much of the world’s population. Everyone eats it. Brown rice, sticky rice, wild rice…there are so many different varieties. Yet, college students rarely think to cook it. Probably because we’ve eaten rice all our lives as a side or a free accompaniment to something more interesting, and, quite simply, we’re bored of it.
Baked rice is a tasty variation on traditionally boiled rice. It is best prepared using brown or basmati rice and can be made in vegetable or chicken broth: your choice of flavor and infusion. It’s easy to prepare in large quantities and all you have to do to serve it is take the casserole dish out of the oven.
Zoe McKinnell is a senior at Brown University who is currently very excited about cooking food that has been sitting in her freezer for too long.
Baked Brown Rice
1 cup basmati rice or brown rice (in which case, add 1/4 cup more water)
2 cups water
1 vegetable bouillon cube
1 tablespoon butter
1/4 tsp herb and vegetable sea salt (I use “Herbamare”)
or, in place of 2 cups water and bouillon cubes:
1 cup chicken broth
1 cup water
Preheat oven to 375oF.
Put all ingredients together in a casserole dish and stir. Be sure to cover, and bake for 30 minutes.