Ingredients
- 2 1/2 tbsp butter
- 2 tbsp onion, minced
- 1/2 tsp garlic, minced
- 1 cup rice
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- 1 1/2 cups chicken stock or canned broth
- 3 sprigs fresh parsley
- 1/4 tsp dried thyme
- 1/2 bay leaf
Preparation
Step 1
1. Preheat oven to 400 degrees.
2. Melt half the butter in a flameproof casserole and add the onion and garlic. Cook, stirring with a wooden spoon, until the onion is translucent.
3. Add the rice and stir briefly over low heat until the grains are coated with butter.
4. Stir in the broth, making sure there are no lumps in the rice. Add the parsley, thyme, bay leaf and salt & pepper to taste. Cover with a close fitting lid and place in the oven.
5. Bake the rice exactly 17 minutes. (This may vary in different ovens)
6. Remove the cover, discard the parsley, thyme, and bay leaf. Using a two-pronged fork, stir in the remaining butter and fluff the rice.
7. If the rice is not to be served immediately, keep cover in a warm place. Serves 4
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Variations:
Add 1/8 tsp cayenne or Tabasco sauce to taste.