Kumquat's Savory Rice and Cheese Bake
Ready In: 50 mins
Serves: 4
Ingredients
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1 tablespoon butter
- 1 cup onion, chopped
- 1 garlic clove, minced
- 1 1⁄2 teaspoons dried basil
- 1 1⁄2 teaspoons dried thyme
- 3⁄4 teaspoon dried oregano
- 1 teaspoon black pepper
- 1⁄4 cup dry white wine, plus up to
- 2 tablespoons dry white wine
- 1 tablespoon soy sauce
- 1 1⁄2 cups low-fat sharp cheddar cheese, shredded (about 6 ounces)
Directions
- Preheat oven to 350 degrees.
- Cook rice in 2 quart pot according to instructions, except substitute vegetable broth for water and omit salt and/or butter.
- Meanwhile, chop onions and mince garlic and then melt butter in non-stick skillet.
- Add onion and saute for about 5 minutes.
- Add garlic and saute for about 2 more minutes.
- Remove from heat.
- Add basil, thyme, oregano, black pepper and soy sauce to onion mixture.
- When rice is done, add onion and spice mixture to pot and mix. Add 1/4 cup or more wine (depending on moistness of rice) and fluff with fork.
- Place rice in 2 quart casserole sprayed with non-stick cooking oil and sprinkle with shredded cheese.
- Bake uncovered for 20-30 minutes or until cheese is melted.
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