Subject: Baked Herbed Rice
From: Unicorn (unicorn@indenial.com)
Date: Wed May 23 2001 - 10:05:00 EDT
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F O O D F U N N Y
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Reader Milton Richardson writes:
Hi Chef,
I save this wonderful email for dessert and enjoy every word. It is a
great ezine and I've met some really wonderful people.
Our family has been laughing all week at my youngest sister's expense
and I just have to share this with you. Jan is a tad on the
overweight side (okay, she's pushing 300 pretty hard). Her company
was having some out of town visitors and the boss sent her to Burger
King to get 15 breakfast croissants. (Some folks consider that
"puttin' on the dog" around here, but I digress.) Jan went in, placed
her order, and the clerk asked her, "Is that to eat here or to go?"
(Jan swears that was the incentive she needed to go on a diet!) Jan
told her "to go" - she preferred to eat that many in the privacy of
her automobile!
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T O D A Y ' S R E C I P E
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Most rice dishes are quick and easy, except for the ones that require
constant stirring. This one eliminates all the tedium and guesswork
and results in perfectly cooked rice. Feel free to experiment by
adding different herbs, chopped nuts, chopped dried fruit, or a little
grated cheese.
Baked Herbed Rice
3 Tbs (45 ml) butter or olive oil
1 small onion, chopped
1 cup (250 ml) long-grain rice
2 cups (500 ml) hot chicken, beef, or vegetable broth
2 Tbs (30 ml) chopped fresh chives or 2 tsp (10 ml) dried
1 Tbs (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
Salt and freshly ground pepper to taste
Heat the butter in a saute pan and saute the onion until tender but
not brown, about 5 minutes. Add the rice and stir to coat the rice
well. Add the remaining ingredients, cover tightly, and bake in a
preheated 375F (190C) oven for 25 minutes. Serves 4 to 6.
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