Traditional in Valencia, baked rice is delicious with pork or chicken.
1 1/2 tablespoons olive oil
1/3 cup finely chopped shiitake mushroom caps
2 tablespoons minced onion
1 1/4 cups uncooked Arborio or other short-grain rice
2 1/2 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon crushed saffron threads
2 tablespoons minced fresh parsley
1 1/2 teaspoons minced fresh thyme
How to Make It
Preheat oven to 400°.
Heat olive oil in a 2-quart ovenproof saucepan. Add mushrooms and onion; cook 5 minutes. Add rice, broth, salt, and saffron; bring to a boil. Wrap handle of pan with foil; cover and transfer pan to oven. Bake at 400° for 15 minutes. Remove from oven; let stand, covered, 10 minutes. Add parsley and thyme.
SImple and delicious. I had never made baked rice and will probably never make risotto the traditional way again! I can't wait to add more ingredients-I'm optimistic by butternut squash risotto will be appearing on the table way more often because of this new method!
We loved this rice. I followed the recipe (except omitted the saffron) and had no problem with the cooking time -- the rice came out perfectly. I took the suggestion of another reviewer and added some shredded manchego cheese along with the parsley and thyme -- the flavor was fanastic! I served this with other Spanish Nights recipes; the pork loin, the asparagus salad and the orange yogurt cake. It was a fanastice meal.
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