BAKED RICE
This rice has a mild, pleasant flavor. For color and extra nutrition, I sometimes add a bit of carrot, celery, tomato, peas or corn-whatever I have handy.-Mary Jo Massnick, Stuart, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- In a greased 12-oz. baking dish, combine broth, rice, parsley, salt and pepper. Cover and bake at 350° for 30-35 minutes or until rice is tender. Sprinkle with cheese; bake 4 minutes longer or until cheese is melted.
Nutrition Facts :
OVEN BAKED RICE
My favorite way to prepare rice! Can be easily doubled but use a larger baking dish.
Provided by SCLadyA
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Butter a 2 1/2-quart baking dish.
- Pour rice into the prepared baking dish.
- Stir water, butter, salt, and vinegar together in a saucepan; bring to a rolling boil. Pour the water mixture over the rice; stir.
- Bake in preheated oven until the water is absorbed and the rice tender, 20 to 25 minutes.
Nutrition Facts : Calories 272.4 calories, Carbohydrate 38.4 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 7.3 g, Sodium 667.1 mg
MOM'S BAKED RICE
Steps:
- Preheat the oven to 350 degrees F.
- Lightly brown the rice in oil in a 1-quart, ovenproof saucepan. Bring the stock to a boil and pour over the rice, take caution because this can create a lot of hot steam. Bake covered for 30 to 40 minutes, until rice is tender and fluffy.
SIMPLE BAKED RICE
Rice infused with garlic and onion baked in chicken stock. A wonderfully simple dish even picky eaters will enjoy. I use homemade stock as it's the most flavorful, but use whatever you have on hand. Another option is adding whatever leftover veggies or meat I have to make a simple casserole without a heavy cream sauce. This recipe uses a rice-to-liquid ratio of 2:1 for long-grain rice.
Provided by Arizona Desert Flower
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.
- Spread long-grain rice into prepared casserole dish.
- Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.
- Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 40.2 g, Cholesterol 2.5 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 495.1 mg, Sugar 1.5 g
BAKED BROWN RICE
Steps:
- Preheat the oven to 375 degrees F.
- Place the rice into an 8-inch square glass baking dish.
- Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
BAKED RICE
Make and share this Baked Rice recipe from Food.com.
Provided by Parsley
Categories Rice
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In a large bowl, mix all ingredients together. Pour into a casserole dish.
- Cover and bake at 350 for about 1 hour, stirring and replacing cover halfway through cooking time.
- Mixture should be slightly brown.
Nutrition Facts : Calories 407.1, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 762.4, Carbohydrate 64.1, Fiber 3.5, Sugar 3, Protein 10.3
BAKED RICE
Provided by Pierre Franey
Categories weekday, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Melt half of butter in heavy saucepan and cook the onion and garlic, stirring, until onion is translucent. Add rice and stir briefly over low heat until grains are coated with butter.
- Stir in broth, making sure there are no lumps in rice. Add parsley, thyme and bay leaf. Cover with a close-fitting lid and place in oven.
- Bake exactly 17 minutes. Remove cover and discard the parsley, thyme sprigs and bay leaf. Using a two-pronged fork, stir in remaining butter and serve.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 131 milligrams, Sugar 2 grams, TransFat 0 grams
BAKED RICE
This recipe, from the chef Yotam Ottolenghi, is richly spiced and flavorful, a dish that would pair with almost any grilled or roasted meat. Try it sometime with a Sunday roast chicken and a pile of greens, a comforting spread as the weekend slides away.
Provided by Sam Sifton
Categories side dish
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat oven to 425. Put the oil into a sauté pan set over medium heat. When the oil shimmers, add the garlic cloves, shallots and lemon zest, and cook, tossing occasionally, for about 15 minutes, until the garlic is golden brown and soft. Add the sprigs of curry leaves, and cook for approximately 2 minutes more, or until the leaves are starting to crisp.
- Pour the garlic and shallots into a large ovenproof baking dish, approximately 10 by 14 inches, and spread the rice over the vegetables in an even layer. Sprinkle 2 teaspoons of salt over the rice, and then pour 3 1/2 cups of boiling water over the rice. Cover the dish tightly with aluminum foil, and place in the oven for 30 minutes or so, until all the water has been absorbed and the rice is light, fluffy and starting to turn crisp around the edges.
- Remove the dish from the oven, uncover and drizzle the saffron and its soaking water over the dish. Re-cover the dish with aluminum foil, and allow it to sit on the stovetop for another 5 or 10 minutes, then serve.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 10 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 402 milligrams, Sugar 8 grams
OVEN BAKED WHITE RICE, PERFECT EVERY TIME!
This recipe makes perfect rice every time, simply because the temptation to stir isn't there. This foolproof rice goes well with roasted chicken or broiled fish. I sometimes like to add a 1/2 cup of shredded carrots in addition to the onion to give it a flash of color.
Provided by - Carla -
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a medium stovetop-to-oven pot melt butter or olive oil over medium heat.
- Add chopped onions and cook 3 to 5 minutes, stirring until softened.
- Add rice and stir until well coated.
- Add chicken or vegetable stock, salt and pepper to taste.
- Bring to a boil.
- Cover and bake until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
- Let stand, covered for 5 minutes before serving.
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