Baked Rice (Arroz al Horno)

Ingredients

• 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

Preparation

1. Preheat oven to 400°.
2. 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.