| Baked Rice 2½ tbsp butter 2 tbsp onion, minced ½ tsp garlic, minced 1 cup rice 1½ cups chicken stock or canned broth 3 sprigs fresh parsley 1 sprig fresh thyme or ¼ tsp dried thyme ½ bay leaf 1. Preheat oven to 400 degrees F. 2. Melt half the butter in a flameproof casserole and add the onion and garlic. Cook, stirring with a wooden spoon, until the onion is translucent. 3. Add the rice and stir briefly over low heat until the grains are coated with butter. 4. Stir in the broth, making sure there are no lumps in the rice. Add the parsley, thyme, bay leaf and salt & pepper to taste. Cover with a close fitting lid and place in the oven. 5. Bake the rice exactly 17 minutes. (this may vary on different ovens) 6. Remove the cover, discard the parsley, thyme, and bay leaf. Using a two-pronged fork, stir in the remaining butter and fluff the rice. 7. If the rice is not to be served immediately, keep cover in a warm place. Serves 4 Variations: Add 1/8 tsp cayenne or Tobasco sauce to taste. Baked rice with dill: Omit the garlic, parsley and thyme sprigs. Add 2 tbsp finely chopped fresh dill with the bay leaf, bake as above. Baked rice with pine nuts ( piñon nuts ) Baked rice as above. After discarding the herbs, add ¼ cup toasted pine (piñon) nuts with the remaining butter and stir into the rice with a two pronged fork. |
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