Can anyone help me with a recipe for brown rice cooked in the oven?

Lost mine. cook in the oven with h2o or chicken broth. Can't remember the amounts or time.Can anyone help me with a recipe for brown rice cooked in the oven?
I make a recipe called ';dirty rice.'; I use one cup of uncooked long grain rice, one can of Campbell's Beef Broth and one can of Campbell's Consomme. Preheat your oven to 375F, spray an 8X8 or so pan with Pam, pour all the ingredients in the pan, cover tightly with aluminum foil and bake for about 40 minutes. Some people add a little butter or margarine, maybe one or two tablespoons, but that isn't necessary.Can anyone help me with a recipe for brown rice cooked in the oven?
search ';gourmet magazine'; on google and you will find much better recipies than brown rice!!
Base Recipe for Brown Rice





* Note that medium- or short-grain varieties are critical. Long grain simply will not work.





• 1 1/2 cups brown rice, medium or short grain


• 2 1/2 cups water


• 1 tablespoon unsalted butter


• 1 teaspoon kosher salt





Preheat the oven to 375 degrees F. Place the rice into an 8-inch square glass baking dish.





Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.





After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.





I’ve successfully used olive oil instead of butter, used chicken broth in place of the water, butter, and salt, and doubled the recipe for larger gatherings.





This one is a bit more complex, but worth the effort. The cranberries and sage make it a healthful replacement for stuffing alongside that Thanksgiving turkey.





BROWN RICE PILAF


• 1 1/2 cups brown rice, medium or short grain


• 2 1/2 cups chicken or vegetable broth


• 1/2 cup dried, sweetened cranberries


• zest of half an orange


• 2 Tbsp. olive oil


• 1 medium onion, finely diced


• 2 stalks celery, finely diced


• 8 oz. sliced mushrooms


• kosher salt


• 4 fresh sage leaves, thinly sliced





Preheat the oven to 375 degrees F.





Place the rice, zest, and cranberries into an 8-inch square glass baking dish, or a 1.5 qt. ceramic dish.





Bring the broth just to a boil in a kettle or covered saucepan. Once the broth boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.





While the rice is cooking, heat the olive oil in a large skillet on a medium flame. Add the diced onion, celery, and a heavy pinch of kosher salt, then saute until soft and golden, about 15 minutes. Empty pan into a large bowl, then add sliced mushrooms with another heavy pinch of kosher salt. Saute until mushrooms release their juices and then cook off, about 10 minutes. Add mushrooms to bowl.





Remove rice from oven. (At this point, I let the rice sit, covered, for 1 hour, because I’m unsure of Alton’s intent in repeating “after one hour.”) Remove cover, pour cooked vegetables and sliced sage over rice, and toss everything together. Season to taste with salt and pepper. Serve immediately, or keep warm until ready to eat, or freeze pre-portioned quantities and reheat in the microwave.