Oven Rice
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
Advertisement
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
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
224 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 475 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
beverly
Why not use a Dutch oven for the entire endeavor?
Private notes are only visible to you.
Advertisement
