Oven Rice

Name: Oven Rice
Total time: 1 h
Yield: 6 servings
Cuisine: eastern european
Ingredients: 2 tablespoons unsalted butter; 1 small onion, peeled and chopped; 2 stalks celery with leaves, diced; 2 tablespoons parsley, chopped; 1 1/2 cups white rice, rinsed; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 3 cups homemade or low-sodium canned chicken stock

By Molly O'Neill

Total Time: 1 hour
Rating: 4(42)
Comments: Read comments

Featured in: Food; Pass the Goulash

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Ingredients

Yield:6 servings

2tablespoons unsalted butter
1small onion, peeled and chopped
2stalks celery with leaves, diced
2tablespoons parsley, chopped
1½cups white rice, rinsed
2teaspoons kosher salt
½teaspoon freshly ground black pepper
3cups homemade or low-sodium canned chicken stock

Ingredient Substitution Guide

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.

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