Foolproof Baked Brown Rice

1. Adjust oven rack to middle position and heat oven to 375 degrees. Spread rice in 8-inch square baking dish.
2. Bring water and butter to boil, covered, in medium saucepan. Once boiling, immediately stir in salt and pour water over rice in baking dish. Cover baking dish tightly with 2 layers of aluminum foil. Transfer baking dish to oven and bake rice until tender, about 1 hour.
3. Remove baking dish from oven and uncover. Fluff rice with fork, then cover dish with kitchen towel and let rice stand for 5 minutes. Uncover and let rice stand 5 minutes longer. Serve immediately.

BAKED BROWN RICE WITH PARMESAN, LEMON, AND HERBS
Increase amount of butter to 2 tablespoons and melt in 10-inch nonstick skillet over medium heat. Add 1 minced small onion and cook until translucent, about 3 minutes; set aside. Substitute low-sodium chicken broth for water and reduce salt to 1⁄8 teaspoon. Stir onion mixture into rice after adding broth. Cover and bake rice as directed. After removing foil, stir in 1⁄2 cup grated Parmesan, 1⁄4 cup minced fresh parsley, 1⁄4 cup chopped fresh basil, 1 teaspoon grated lemon zest, 1⁄2 teaspoon lemon juice, and 1⁄8 teaspoon pepper. Cover dish with kitchen towel and proceed as directed.

CURRIED BAKED BROWN RICE WITH TOMATOES AND PEAS
Increase amount of butter to 2 tablespoons and melt in 10-inch nonstick skillet over medium heat. Add 1 minced small onion and cook until translucent, about 3 minutes. Add 1 minced garlic clove, 1 tablespoon grated fresh ginger, 1-1⁄2 teaspoons curry powder, and 1⁄4 teaspoon salt and cook until fragrant, about 1 minute. Add one 14.5-ounce can drained diced tomatoes and cook until heated through, about 2 minutes. Set aside. Substitute vegetable broth for water and reduce amount of salt to 1⁄8 teaspoon. After pouring broth over rice, stir tomato mixture into rice and spread rice and tomato mixture into even layer. Bake as directed, increasing baking time to 70 minutes. Before covering baking dish with kitchen towel, stir in 1⁄2 cup thawed frozen peas.

BAKED BROWN RICE WITH SAUTÉED MUSHROOMS AND LEEKS
Substitute low-sodium chicken broth for water and reduce amount of salt to 1⁄8 teaspoon; bake as directed. When rice has about 10 minutes baking time remaining, melt 1 tablespoon unsalted butter with 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat. Add 1 leek, white part only, sliced into 1⁄4-inch-thick rings, and cook, stirring occasionally, until wilted, about 2 minutes. Add 6 ounces cremini mushrooms, trimmed and sliced 1⁄4 inch thick, and 1⁄4 teaspoon salt and cook, stirring occasionally, until moisture has evaporated and mushrooms are browned, about 8 minutes. Stir in 1-1⁄2 teaspoons minced fresh thyme and 1⁄8 teaspoon pepper. After removing kitchen towel, stir in mushroom-leek mixture and 1-1⁄2 teaspoons sherry vinegar; serve immediately.