| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Side dish |
8 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Low-sodium chicken broth =OR=- Water |
| 3 |
tb |
Cooking oil |
| 2 |
sm |
Onions; finely minced |
| 1 1/2 |
c |
Long grain rice |
| 1 |
ts |
Salt; or as desired |
| 1/2 |
ts |
Ground white pepper |
INSTRUCTIONS
PREHEAT OVEN TO 350F. Bring broth to a boil on top of the stove. Meanwhile,
in an ovenproof pot, heat oil over low heat on top of the stove, add the
onions and cook, stirring occasionally, 5 minutes. Add the rice and stir to
coat with the oil. Add the boiling broth, sprinkle with salt and pepper,
cover tightly and place in the oven. Cook, without disturbing the pot, for
25 minutes. Remove from the oven, scoop the rice into a serving dish and
serve immediately.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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