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Any Night Baked Rice

Original recipe from The Bonne Femme Cookbook
kept bybeberequin
recipe by

1 tablespoon unsalted butter
¼ cup finely chopped onion
1 garlic clove, minced
1 cup long-grain rice
¼ teaspoon dried thyme, crushed
1½ cups low-sodium chicken broth
1 bay leaf

  1. Preheat the oven to 425°F.
  2.  Melt the butter in a flameproof, ovenproof pot with a heavy lid (I use Le Creuset's 18-cm enameled cast-iron French oven, which holds almost 2 quarts) over medium heat. Add the onion and cook until tender but not brown, 4 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the rice and thyme; cook and stir about 1 minute more (the rice should be nicely coated with butter and starting to cook, but not yet brown). Add the chicken stock and the bay leaf; stir to break up any clumps of rice. Bring to a boil.
  3. Cover the pot tightly and slide it into the oven. Bake the rice for 15 minutes. Remove from the oven and let stand, covered, for 5 minutes.
  4. Remove and discard the bay leaf, stir the rice with a fork, and serve immediately—or let stand, covered, in a warm place (such as on an unheated back burner) for up to 20 minutes more.



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