Baked Rice with Fresh Herbs
|
Yield: 6 cup (1.4L)
Servings: 12
|
Related recipes: Basics,
Easy, Egg-Free, Herbs, Holiday and Festive, Low-Fat, Potlucks, Rice, Side Dishes, Vegetarian, Wheat-Free
This recipe is very versatile and great for serving a crowd.
Experiment with the herbs you use and double the recipe for a large group.
Ingredients
1 pound (455g) long-grain white rice, uncooked
2 tsp (15g) salt
1/2 tsp (2g) white pepper
4 cups (1L) hot water
1 cup (40g) fresh parsley, finely chopped
3 Tbsp (20g) fresh thyme, finely chopped
2 Tbsp (30g) butter or margarine, cut into small pieces
Directions
Preheat oven to 400°F (205°C).
Spray a 9x12-inch (23x30cm) baking pan with vegetable oil spray. Spread
rice, salt and pepper in the pan.
For easy handling, place pan on the oven shelf. Pull shelf partially
from oven and stir in hot water. Cover pan tightly with foil, and bake 10 minutes. Reduce oven
temperature to 350°F (175°C) and continue to bake 30 minutes, or until all water is
absorbed and rice is tender.
Stir in parsley, thyme and butter. Serve hot.
Nutrition Facts
Calories: 158
Total Fat: 2g
% Calories from fat: 12%
Protein: 3g
Carbohydrate: 31g
Cholesterol: 5mg
Sodium: 382mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
| 
