Last night I made some simple tacos with my Penzeys Taco Seasoning and some soy crumbles. To go along with it, for some reason I decided to try out this rice. Now, it is pretty cool to cook Arborio rice and never have to stir it. But I still don't think we'll make this again. It was described as being "too saffron-y," which may have been my fault but was enough to turn us off to it. I will definitely keep in mind this method of cooking the rice, though!
Baked Rice (Arroz Al Horno)
Cooking Light, July 2005
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
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.