Baked Rice (Arroz al Horno)

Name: Baked Rice (Arroz al Horno)
Ingredients: 1 ½ tablespoons olive oil; ⅓ cup finely chopped shiitake mushroom caps; 2 tablespoons minced onion; 1 ¼ cups uncooked Arborio or other short-grain rice; 2 ½ cups fat-free, less-sodium chicken broth; ¼ teaspoon salt; ⅛ teaspoon crushed saffron threads; 2 tablespoons minced fresh parsley; 1 ½ teaspoons minced fresh thyme

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Servings: 4

Author : Penelope Casas

Ingredients

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1 ½ tablespoons olive oil⅓ cup finely chopped shiitake mushroom caps2 tablespoons minced onion1 ¼ cups uncooked Arborio or other short-grain rice2 ½ cups fat-free, less-sodium chicken broth¼ teaspoon salt⅛ teaspoon crushed saffron threads2 tablespoons minced fresh parsley1 ½ teaspoons minced fresh thyme

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Instructions

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Step 1

Preheat oven to 400°.

Step 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.