Baked Rice (Arroz al Horno) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Traditional in Valencia, baked rice is delicious with pork or chicken. 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 fat-free, less-sodium chicken broth |
1/4 teaspoon salt |
1/8 teaspoon crushed saffron threads |
2 tablespoons minced fresh parsley |
1 1/2 teaspoons minced fresh thyme |
Directions:
1. Preheat oven to 400°.
2. Heat olive oil in a 2-quart ovenproof saucepan. 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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