Baked Rice with Fresh Herbs

Related recipes: Basics, Easy, Egg-Free, Herbs, Holiday and Festive, Low-Fat, Potlucks, Rice, Side Dishes, Vegetarian, Wheat-Free

This recipe is very versatile and great for serving a crowd. Experiment with the herbs you use and double the recipe for a large group.

Preparation facts

Servings: 12

Yield: 6 cup (1.4L)

Ingredients

1 lb (455g) long-grain white rice, uncooked

2 tsp (15g) salt

1/2 tsp (2g) white pepper

4 cups (1L) hot water

1 cup (40g) fresh parsley, finely chopped

3 Tbs (20g) fresh thyme, finely chopped

2 Tbs (30g) butter or margarine, cut into small pieces

Directions

Preheat oven to 400°F (205°C).

Spray a 9x12-inch (23x30cm) baking pan with vegetable oil spray. Spread rice, salt and pepper in the pan.

For easy handling, place pan on the oven shelf. Pull shelf partially from oven and stir in hot water. Cover pan tightly with foil, and bake 10 minutes. Reduce oven temperature to 350°F (175°C) and continue to bake 30 minutes, or until all water is absorbed and rice is tender.

Stir in parsley, thyme and butter. Serve hot.

Nutrition facts

Serving Size 1 serving

Calories 160

Calories from Fat 20 (13%)

% Daily Value*

4%Total Fat 2g

4%Saturated Fat 0.8g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 0.9g

1%Cholesterol 2mg

17%Sodium 416mg

2%Potassium 81mg

10%Total Carbohydrate 31g

4%Dietary Fiber 1.1g

Sugars 0g

Sugar Alcohols 0g

6%Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath