This is one of the most forgiving recipes I have ever come up with. Depending on what you use as oils and liquids will lend a different flavor every time! Michaela had been diagnosed in 2009 right before Thanksgiving and I struggled to come up with something different than bread stuffing for dinner, alas Brown Rice! It has been a staple in our menu ever since.
The rice will take 45-50 min to cook so I get that on the stove first.
5 cups liquid (I use 2 1/2 cups Swanson Chicken Broth and 2 1/2 cups Orange Juice. If you don’t have one or the other, water will work fine but it will not be as flavorful )
2 cups Brown Rice (gluten free)
1 stick butter (vegan butter if dairy allergies)
Bring liquid and butter to a boil and add rice. Reduce heat to a simmer and cover. During the next 40 minutes, remove the lid and stir only two or three times.
While the rice is cooking, I chop one large onion and about five or six stalks of celery and saute in butter. The amount of onion and celery that you choose is a personal preference. My family happens to like this dish with more, so I put more in the recipe.
While this mixture is sauteing, I brown my pork chops with just a little bit of oil in the frying pan. I have used Walnut, Grapeseed, Sesame, Olive, and Almond Oil. Each oil lends just a tad of difference in taste, all have been delicious! As I have said before, I love to experiment with food and this is one recipe I have found I can do a lot to without messing it up. As the chops are browning, I salt and pepper both sides, adding just a sprinkle of McCormick’s Garlic and Parsley. In this dish, I am using 8 pork chops, but if you do not need that much, the recipe can easily be cut in half.
Preheat oven to 350 degrees.
Once the onions and celery are as sauteed to your preference, remove from heat and set aside. When the rice has reached 40 min. there should only be a little liquid left in the rice. Add your onion and celery mixture to the rice and continue simmering for an additional 5-10 min. Do not let it cook until completely dry. Add salt and pepper to taste and set aside.
Place your rice in an 11 x 9 glass baking dish. Layer your browned pork chops on top. Bake for 35-45 minutes, or until done. You will definitely know when this dish is done by it’s aroma!
If you would like to dress up the meal, add mandarin oranges about 10 minutes before removing from oven along with parsley sprigs for color.