Baked Rice with Fresh Herbs
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.
Preparation facts
Servings: 12
Yield: 6 cup (1.4L)
Ingredients
1 lb (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 Tbs (20g) fresh thyme, finely chopped
2 Tbs (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
Serving Size 1 serving
Calories 160
Calories from Fat 20 (13%)
% Daily Value*
4%Total Fat 2g
4%Saturated
Fat 0.8g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.9g
1%Cholesterol 2mg
17%Sodium 416mg
2%Potassium 81mg
10%Total
Carbohydrate 31g
4%Dietary
Fiber 1.1g
Sugars 0g
Sugar Alcohols 0g
6%Protein 3g