| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rice |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 3 |
tb |
Onion, finely chopped |
| 1 |
c |
Rice, uncooked |
| 1/4 |
c |
Lemon basil, chopped/fresh |
| 1 |
sm |
Bay leaf |
| 1 |
tb |
Parsley, chopped |
|
|
Tabasco sauce to taste |
| 2 1/2 |
c |
Chicken stock |
|
|
Salt & white pepper to taste |
INSTRUCTIONS
Preheat oven to 400 degrees F. Melt the butter in an ovenproof saucepan.
Add the onion and cook until it is softened and translucent--about 5
minutes. Add the rice and cook, stirring, over medium heat for 3 minutes.
Add lemon basil, the bay leaf, parsley, Tabasco and stock. Bring to boil,
cover tightly and transfer to the oven. Bake 20 to 25 minutes or until rice
is tender. Remove the bay leaf. Add salt and white pepper to taste. With a
fork, fluff rice and serve.
Source: "Recipes From A Kitchen Garden" by Renee Shepherd & Fran Raboff.
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