Butter Baked Rice Oamc Recipes

SIMPLE BAKED RICE

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.

OVEN BAKED RICE

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.

BUTTER BAKED RICE

Steps:

• Combine water and salt. Bring to boiling and pour over rice. Let stand 30 minutes.
• Rinse rice with cold water. Drain well.
• Melt butter in skillet. Add rice and cook over medium heat, stirring frequently, until butter is almost absorbed, about 5 minutes.
• Turn into 1 1/2 quart casserole. Sprinkle with garlic salt.
• Pour broth over.
• Bake covered in a 325 degree oven for 45 minutes.
• Add parsley, fluff with fork.
• Bake uncovered 10 minutes longer.

BUTTER BAKED RICE (OAMC)

Steps:

• Measure rice and salt in a bowl and pour on boiling water just to cover. Let stand 30 minutes.
• Drain and rinse with cold water.
• Melt butter in a frying pan and add rice. Saute for 5 minutes, stirring often until most of the butter is absorbed.
• Transfer to a greased 1L casserole dish.
• Combine garlic powder and chicken stock and pour over rice. Cover and bake at 350 degrees for 45-60 minutes.
• Add parsley and fluff with a fork.
• Sprinkle with almonds and bake for an additional 5 minutes.
• Cool completely, label and freeze.
• To serve, thaw overnight and reheat.
• Garnish with additional parsley if desired.
• To save time, double or triple recipe and make 2 or 3 meals at once.