Oven Rice
Rice baked in the oven hails from Spain, whereas rice steamed is an icon of Chinese cooking. This dish is great when you are busy with the main and need a delicious side to come out of the oven.
Oven Rice
This is another recipe that I have been making for so long, I have no idea where it came from. Really nice with barbequed chicken or pork.
Ingredients
- 1 cup (177 gr) Uncle Ben’s Converted long grain white rice
- 2 cups chicken stock
- ½ cup (55 gr) celery
- ¼ cup (30 gr) diced red onion
- 2 TBSP butter
- ½ tsp. salt
Instructions
- Pre heat oven to 350.
- Melt butter in saucepan and sauté onion and celery for about 5 minutes, do not brown.
- Add stock, turn up heat and bring to a simmer.
- Meanwhile, place rice and salt in an oven proof casserole dish and pour the hot stock over top. Stir, cover and place in oven.
- Bake for 20 – 25 minutes, no need to stir once in the oven.
- Let rest 5 minutes and serve. Rice is cooked when you see small holes on the top of the rice.
Notes
As with most sides, the wine pairing will depend on the most flavourful part of the meal.