Description: I like to use seasonings and vegetables to infuse extra flavor in my rice
Recipe yield: 6-8
Prep time: 10 minutes
Cook time: Stove top 15 minutes or oven time 40 -60 minutes
1 medium onion, finely diced
2 ribs of organic celery, finely diced
1 organic carrot, peeled and diced into small bites
6 button mushrooms, sliced (wipe with a damp paper towel or peel)
2 tablespoons of organic unsalted butter
2 cups of long grain rice. I rinse it until the water runs clear before I put it into the pot.
4 cups (quart) or organic chicken stock
1 bay leaf (make sure to remove it before you serve the rice as you can't eat bay leaf)
1 tablespoon of chopped parsley or 1 teaspoon of organic dried
Directions: Preheat oven to 400 degrees, if you are cooking it in the oven. If you are cooking it on the stove-top, just follow the directions on the package of rice for cook time
1. In a large pan cook the onions, celery, carrots, and mushrooms in 2 tablespoons of butter
2. In a 4-quart oven proof dish, add the broth, rice, vegetables, parsley, and bay leaf
3. Cover with a lid and bake for 40-60 minutes
Tips: When I bake it in the oven I give myself a little extra time to make sure the rice is cooked, I will stir it 1/2 way through when I am baking it in the oven. If I need it quicker I will cook it on the stove.
If you find you cooked it in the oven and it is not quite done and dinner is almost ready pour it into a pot and finish it off on the stove.
This rice has a wonderful, subtle flavor and I serve it with the duck, steaks, darn near anything as it is so compatible with so many meats.
I like to place the rice on a platter in a circle and then place the meat in the middle, if you have extra fresh parsley chop some up and sprinkle over the whole platter as the touch of green makes everything pop.
Tips: To store the parsley, I cut a little of the stem off and place in a glass with water half way filled and leave it on my counter or in the fridge. It will last a week but change the water each day.
For a vegetarian dish- replace broth with vegetable broth and butter with olive oil.
© High Prairie Life 2017