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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Any - Night Baked Rice Recipe

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This recipe for Any - Night Baked Rice is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. Unsalted Butter
1/4 c. Finely Chopped Onion
1 Garlic Clove - Minced
1 c. Long-Grain Rice
1/4 tsp. Dried Thyme - Crushed
1 1/2 c. Chicken Broth
1 Bay Leaf
Directions:
Directions:
Preheat the oven to 425º F.

Melt the butter in a flameproof, ovenproof pot with a heavy lid (such as Le Creuset's 18-cm almost 2 quart enameled cast-iron Dutch oven) over medium heat. Add the onion and cook until tender but not brown, four (4) to five (5) minutes.

Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the rice and thyme; cook and stir about one (1) minute more (the rice should be nicely coated with butter and starting to cook, but not yet brown). Add the chicken stock and the bay leaf; stir to break up any clumps of rice. Bring to a boil.

Cover the pot tightly and slide it into the oven. Bake the rice for 15 minutes. Remove from the oven and let stand, covered, for five (5) minutes.

Remove and discard the bay leaf, stir the rice with a fork, and serve immediately - or let stand, covered, in a warm place (such as on an unheated back burner) for up to 20 minutes more.

Variations include adding pimento or roasted red pepper as well as Parmesan cheese (after the rice is cooked).

 

 

 

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