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Ingredients
2 ½ tablespoons butter
2 tablespoons minced onion
½ teaspoon minced garlic
1 cup uncooked rice
1 ½ cups chicken broth
3 sprigs parsley
1 sprig fresh or ¼ teaspoon dried thyme
½ bay leaf
Nutritional analysis per serving (4 servings)
43 grams carbs; 22 milligrams cholesterol; 275 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 131 milligrams sodium; 6 grams protein; 2 grams sugar
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.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Melt half of butter in heavy saucepan and cook the onion and garlic, stirring, until onion is translucent. Add rice and stir briefly over low heat until grains are coated with butter.
- Step 3
Stir in broth, making sure there are no lumps in rice. Add parsley, thyme and bay leaf. Cover with a close-fitting lid and place in oven.
- Step 4
Bake exactly 17 minutes. Remove cover and discard the parsley, thyme sprigs and bay leaf. Using a two-pronged fork, stir in remaining butter and serve.
Private Notes
Comments
ah, Pierre. You are so missed. The angels are better fed!
Have been making my rice this way for 38 years. Pierre taught me how to cook as a new bride
This is a tasty and easy recipe to use. I also tried it with risotto, using extra stock and longer cooking time. It was so much easier and turned out well. This will be my way of cooking rice in future.
This receipt NEVER fails - rice is always cooked perfectly. And, you can make up your own variations. I agree, I miss Pierre.
Where does it say bring water to boil before putting in oven? Mine was watery.
How would you double this?