Baked Rice (Arroz al Horno)
Yield: 6 servings (serving size: 2/3 cup)
Traditional in Valencia, baked rice is delicious side dish for any meal.
Ingredients:
1 1/2 tablespoons olive oil
1/3 cup finely chopped shiitake mushroom caps
2 tablespoons minced onion
1 1/4 cups uncooked Arborio or other short-grain rice
2 1/2 cups chicken-style broth
1/4 teaspoon salt
1/8 teaspoon crushed saffron threads
2 tablespoons minced fresh parsley
1 1/2 teaspoons minced fresh thyme
Directions:
Preheat oven to 400°.
Heat olive oil in a 2-quart ovenproof saucepan or baking dish. Add mushrooms and onion; cook 5 minutes. Add rice, broth, salt, and saffron; bring to a boil. Wrap handle of pan with foil; cover and transfer pan to oven. Bake at 400° for 15 minutes. Remove from oven; let stand, covered, 10 minutes. Add parsley and thyme.
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Topic: Baked Rice (Arroz al Horno) (Read 4951 times)
