Oven Toasted Rice

From Cooking with wine by Betty Dunleavy, a lovely side to go with practically any main.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  cup long grain rice
• 60  g butter
• 1  cup rich chicken broth
• 3⁄4 cup white wine
• 1⁄2 cup shallots or 1⁄2 cup spring onion, chopped
• 1 -2  tablespoon soy sauce
•  salt & pepper, to taste

Directions

1. Scatter rice into a baking dish and place into a moderate oven to toast lightly, add butter, mix until melted and return to oven for 2-3 minutes.
2. Carefully pour in heated stock and wine, stir through.
3. Cover & cook in the oven for 25 minutes.
4. Loosen the rice with a fork, add shallots and soy sauce and toss through; season well.
5. Return to oven to partially soften the shallots and evaporate any remaining liquid before serving.