Advertisement
Ingredients
2 tablespoons unsalted butter
1 small onion, peeled and chopped
2 stalks celery with leaves, diced
2 tablespoons parsley, chopped
1 ½ cups white rice, rinsed
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
3 cups homemade or low-sodium canned chicken stock
Nutritional analysis per serving (6 servings)
41 grams carbs; 13 milligrams cholesterol; 224 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 1 gram fiber; 475 milligrams sodium; 4 grams protein; 1 gram 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.
Powered by
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.
Private Notes
Comments
Why not use a Dutch oven for the entire endeavor?