Prep 20 mins
Cook 45 mins
Great side dish to almost any meat, such as roast chicken, broiled fish, steaks....whatever! I've used up small amounts of leftover veggies in this casserole...peas, chopped cooked broccoli - use your imagination.
- 1⁄2 cup long-grain rice
- 4 tablespoons butter
- 1⁄4 lb mushroom, sliced
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped celery
- 1 1⁄4 cups water
- 1 beef bouillon cube
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon thyme leaves
- Preheat oven to 350°. In a skillet over medium heat, cook rice, stirring constantly, until rice is golden, about 5 minutes (it's no mistake that the rice is 'dry fried' so don't add any butter). Pour rice into a 1-quart casserole dish.
- In same skillet, in 2 tablespoons hot butter, cook mushrooms, onion and celery until tender, about 5 minutes. Add remaining ingredients and heat to boiling.
- Pour mixture from skillet over rice in casserole. Cover and bake 35 minutes or until all liquid is absorbed.
- With a fork, lightly toss 2 tablespoons butter into rice mixture until butter is melted and mixture is fluffy.
This is great, but next time try using Jasmine rice, Ghee instead of butter, and Kosher or Sea salt. I love dishes like this. Good job.
Great recipe! I did to spec and it turned out great. We had with baked pork shops (another recipe from Recipezaar) Will definitely make again!
I did not dry fry the rice. I sauteed the 1 medium onion, 1 stalk of celery, added some leftover roast pork cubes and chopped mushrooms. I mixed in the rice, added the water and seasonings. Covered the pan and cooked on low until the rice was tender, then added some sliced zucchini, simmered a couple more minutes and dinner was ready! This is a great recipe, it makes a one pot meal and uses up leftovers!! Next time I will try dry frying the rice, an interesting process.