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Oven Rice
- Total Time
- 1 hour
- Rating
- Notes
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Ingredients
Yield:6 servings
- 2tablespoons unsalted butter
- 1small onion, peeled and chopped
- 2stalks celery with leaves, diced
- 2tablespoons parsley, chopped
- 1½cups white rice, rinsed
- 2teaspoons kosher salt
- ½teaspoon freshly ground black pepper
- 3cups homemade or low-sodium canned chicken stock
Preparation
- Step 1
Preheat oven to 350 degrees. Heat the butter in a medium pan over medium-high heat. Add the onion, celery and parsley and cook, stirring, until the onion is translucent, about 5 minutes.
- Step 2
Spread the rice over the bottom of an 8-by-8-inch baking dish. Sprinkle with salt and pepper and spread the onion mixture on top. Put the stock in the same pan used to cook the onion and bring to a boil. Pour it over the rice.
- Step 3
Cover the dish tightly with foil and bake in the bottom half of the oven for 40 to 45 minutes, until all the liquid is absorbed.
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beverly
Why not use a Dutch oven for the entire endeavor?
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