Post by Baking_Bud on Jan 22, 2003 23:32:13 GMT -6
1 Tbsp. vegetable oil
1 cup uncooked long grain rice
2 cups heated chicken stock or broth
1/2 tsp. garlic salt
1/4 minced onions
Preheat your oven to 375 degrees. Heat the chicken stock, garlic salt, and let the onions simmer in this. Then heat the oil over medium high heat in an ovenproof saucepan. Add the rice, stir to coat with the oil and heat the rice until it sizzles a bit. Add the hot chicken stock with onions, bring to a boil, cover and place in the oven. Bake until all the moisture is absorbed, about 20 minutes. Remove from the oven, toss with a fork and serve. Makes six 1/2 cup servings.
1 cup uncooked long grain rice
2 cups heated chicken stock or broth
1/2 tsp. garlic salt
1/4 minced onions
Preheat your oven to 375 degrees. Heat the chicken stock, garlic salt, and let the onions simmer in this. Then heat the oil over medium high heat in an ovenproof saucepan. Add the rice, stir to coat with the oil and heat the rice until it sizzles a bit. Add the hot chicken stock with onions, bring to a boil, cover and place in the oven. Bake until all the moisture is absorbed, about 20 minutes. Remove from the oven, toss with a fork and serve. Makes six 1/2 cup servings.