Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 4

Traditional in Valencia, baked rice is delicious with pork or chicken.

Penelope Casas
Recipe by Cooking Light July 2005

Gallery

Credit: Jan Smith

Recipe Summary

Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

107 calories; calories from fat 29%; fat 3.5g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.4g; protein 2.5g; carbohydrates 16g; fiber 0.8g; iron 0.5mg; sodium 261mg; calcium 11mg.
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