Rice in the oven
I find when talking with young people that they have issues in cooking, especially with simple things like rice, potatoes, pasta …I wonder why, here is my recipe for Greek rice in the oven, rice for dummies I should say!
Many people cook rice in plenty of water like pasta and when they drain the rice all the starch and nutrients are gone.
Please remember that rice is not pasta, you measure the water and you cook until it is absorbed, whether you make it in the oven or stovetop the principle is the same,2 cups rice,4 cups water, and medium heat…
Cooking rice in the oven is a very practical way, especially when you can bring it from the oven to the table.
I like to make my life easy and I am sure most of my working friends are of the same opinion. Here is my very best recipe for rice in the oven, a very nice side and a compliment to any kind of protein.
- 2 cups long grain rice
- 4 1/2 cups hot water
- 4 tbsp vegetable oil
- 1 can mushrooms (whole or pieces, drained)
- 3 tbsp chicken base
- Salt and pepper to taste
- 1 can corn, drained (optional)
Place rice in a strainer and run under cold water to rinse it.
Put rice and all the ingredients together in an ovenproof pan, stir and bake at 325 for 45 minutes.
Corn can be added 10 minutes before rice is done.
When done remove rice from the oven and cover with foil or cloth towel until you are ready to use.
Nice and easy!
P.S.You can use your imagination with this recipe, if you have fish as a main course, you can add saute shrimp at the end to give your rice a lift…..