Sunday, June 29, 2008

Oven-Cooked Rice

Oven-Cooked Rice
1 cup long-grain rice, uncooked
2 cups canned chicken broth (I use low-sodium/low-fat)
1 can sliced mushrooms, drained
1 tsp. dried parsley flakes
1/2 cup chopped onion (optional)
Salt & pepper to taste
Any other dried herb you want to put in with or instead of the parsley (I sometimes use chervil or tarragon)

Mix all those together & put in a lightly-greased 1 and 1/2 quart oven-proof casserole. Cover and bake at 350 for about 55 minutes, or until all the water is absorbed. If your casserole lid doesn't fit tightly, cover the dish first with aluminum foil & then put the lid on. Fluff up with a fork before serving & to stir everything in. Makes 4-6 servings. Cooks along with any other meats at 350, making things very easy. I usually check this at the end of the cooking time by separating the rice a bit with a fork. If all the liquid isn't absorbed, it goes back in the oven for another 5-8 minutes, or until done

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