Oventoastedrice Recipes

TOASTED RICE

Toasted Rice image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Ingredients

Steps:

Melt 4 tablespoons butter in a pot over medium-high heat. Stir in 2 cups converted long-grain rice, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the rice is golden, about 5 minutes. Add 2 cups each chicken broth and water; bring to a simmer, then cover and cook over low heat, 15 minutes. Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.

OVEN TOASTED RICE

Oven Toasted Rice image

Make and share this Oven Toasted Rice recipe from Food.com.

Provided by Mandy

Categories Long Grain Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup long grain rice
60 g butter
1 cup rich chicken broth
3/4 cup white wine
1/2 cup shallots or 1/2 cup spring onion, chopped
1 -2 tablespoon soy sauce
salt & pepper, to taste

Steps:

Scatter rice into a baking dish and place into a moderate oven to toast lightly, add butter, mix until melted and return to oven for 2-3 minutes.
Carefully pour in heated stock and wine, stir through.
Cover & cook in the oven for 25 minutes.
Loosen the rice with a fork, add shallots and soy sauce and toss through; season well.
Return to oven to partially soften the shallots and evaporate any remaining liquid before serving.

TOASTED RICE

Toasted Rice image

Make and share this Toasted Rice recipe from Food.com.

Provided by RedVinoGirl

Categories Long Grain Rice

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons butter
2 cups converted rice
1 teaspoon salt
1/2 teaspoon pepper
2 cups low sodium chicken broth
2 cups water
2 scallions, chopped
2 tablespoons parsley, chopped

Steps:

Melt 4 tablespoons butter in a pot over medium-high heat.
Stir in 2 cups converted long-grain rice, 1 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring until the rice is golden, about 5 minutes.
Add 2 cups each chicken broth and water, bring to a simmer, then cover and cook over low heat, 15 minutes.
Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.

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