Best Baked Rice With Slow Roasted Tomatoes And Garlic Recipes

BAKED RICE

Baked Rice image

Provided by Pierre Franey

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 1/2 tablespoons butter
2 tablespoons minced onion
1/2 teaspoon minced garlic
1 cup uncooked rice
1 1/2 cups chicken broth
3 sprigs parsley
1 sprig fresh or 1/4 teaspoon dried thyme
1/2 bay leaf

Steps:

Preheat oven to 400 degrees.
Melt half of butter in heavy saucepan and cook the onion and garlic, stirring, until onion is translucent. Add rice and stir briefly over low heat until grains are coated with butter.
Stir in broth, making sure there are no lumps in rice. Add parsley, thyme and bay leaf. Cover with a close-fitting lid and place in oven.
Bake exactly 17 minutes. Remove cover and discard the parsley, thyme sprigs and bay leaf. Using a two-pronged fork, stir in remaining butter and serve.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 131 milligrams, Sugar 2 grams, TransFat 0 grams

BAKED RICE WITH CHEESE AND TOMATOES

Baked Rice With Cheese and Tomatoes image

From my favorite inherited cookbook, "Cook Like a Peasant, Eat Like a King. The cookbook is from the 70's and documents the travels of two California "foodies" traveling through Europe, eating dishes made by "peasant women" in small villages. This side dish recipe is from Switzerland. I picture it as a comforting side dish. I like the combo of the swiss cheese and parmesan (not one I'm used to seeing), highlighting the influences of neighboring Italy.

Provided by Mrs Goodall

Categories White Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons butter
3 white onions, minced
1 garlic clove, minced
2 ripe tomatoes, peeled, seeded, chopped
1 1/2 cups rice
1 teaspoon salt
1/4 teaspoon dried thyme
1 bay leaf, small
1 1/2 cups chicken broth
4 tablespoons swiss cheese, grated
3 tablespoons parmesan cheese, grated

Steps:

Pre-heat oven to 400 degrees.
In a casserole melt butter and sautee onions and garlic until soft.
Stir in the tomatoes, rice, salt, thyme and bay leaf, blending well.
Pour in the chicken broth, stirring.
Cover casserole, bring to a boil, and place in pre-heated oven for 15 minutes.
Remove cover, discard bay leaf, stir in two cheeses, and heat in the oven for 2 minutes.