In 350 oven and an oven proof, deep dish, casserole dish, baking pan, etc, I add dry rice and place it uncovered into the oven.
Every 15 minutes I’ll give the dry rice a stir
The rice will begin to brown, after about 30 minutes (checking & stirring 3x ). Then I stir in vegetable oil and beef stock, and any raw chopped veggies you like. (be careful of the steam when you add the stock)
My favorite veggie combo: celery, carrots, onions, garlic and bell peppers.
Small cut fresh carrots, frozen petite green peas and fresh garlic are a nice combo too.
Cover very tightly with foil and put back in the oven.
Do Not open for 20 minutes.
Uncover and make sure all of the liquid has been absorbed. Turn the oven off, then wait another 10 minutes.
Uncover, and it’s Done!
Fluff up with a fork and you’re ready to go.
The longer you let the rice get brown, the more of a nice “nutty” taste you’ll get.
Optional: You can add granulated garlic and dry oregano with the beef stock.
Recipe by Northern Kittitas County Tribune at http://nkctribune.com/2012/01/chef-franks-oven-roasted-rice/