Baked Rice With Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 4 |
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This is the best rice recipe I have found. It can be adapted to different cuisines by the addition of seasoning and vegetables. I liked it better with long grain rice than jasmine. I use a 2 qt ovenproof saucepan for this recipe. Ingredients:
2 1/2 tbsp butter |
1/2 cup chopped onion |
2 cloves chopped garlic |
1 cup uncooked rice |
1 1/2 cups chicken broth |
2 sprigs parsley |
1 sprig fresh thyme or 1/4 tsp dried |
1 bay leaf |
1/8 tsp cayenne pepper or tabasco sauce to taste |
toasted pine nuts |
Directions:
1. Prehead oven to 400 degrees.
2. Melt 1 tablespoon butter in a heavy sauce pan and cook the onion and garlic, stirring with a wooden spoon, until the onion is translucent. Add the rice and stir briefly over low heat until all the grains are coated with butter.
3. Stir in the chicken broth, making sure there are no lumps in the rice. Add the parsley, thyme, bay leaf and cayenne. Cover with a close-fitting lid and place in the oven.
4. Bake the rice exactly 17 minutes. Remove the cover and discard the parsley sprigs, thyme and bay leaf. Using a fork add the remaining butter and pine nuts. Can be recovered and served later.
5. check to make sure all the liquid is absorbed before adding the nuts and butter.
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