Baked brown rice

Rice, rice baby!

My husband doesn't really care for pasta or rice.  My kids only really like white rice drowned in soy sauce.  I LOVE pasta and rice...period.  I have found a happy medium for all of us is brown rice.  I like the texture and the nuttiness but it does take a long time to cook. 

What I find works perfectly for us, as long as I am thinking ahead, is baked brown rice (http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe.html#!).  Alton Brown is a genius!  This easy recipe comes out right every time (except that one time I doubled it).  I don't deviate from the recipe at all and I use short grain rice because it is firmer. 

This is great to make if you are cooking several things in the oven at one time.  I started this rice at 350 degrees for 30 minutes since I was cooking something else at the same time.  I then finished it at 400 degrees for 15 minutes because I was finishing something else.  After sitting for 5 minutes it was perfect and not sticky.

This is one of my favorite things to make and be able to have with baked chicken and salad through the week.