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| Rice Baked with Vegetables |
| Serves:6 |
| This may strike some as an odd first course, but it is hard to beat when followed by a simple roast or grilled fish and a big green salad. Or if you like, serve it as a side dish with grilled seafood or braised meats. Either long-grain or Italian short-grain (Arborio) rice can be used--with different results. Long-grain rice will bake into a pilaf-like dish; the Arborio will be denser. Either way, pass a cruet of fruity olive oil and a pepper mill. |
Origin: Italian
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Ingredients:
12 ounces broccoli, about 2 medium stalks
2 tablespoons unsalted butter
1 tablespoon COLAVITA Extra Virgin Olive Oil
2 small carrots, peeled and diced fine
2 celery ribs, diced fine
1 small onion, diced fine
4 ounces button mushrooms, diced fine
1 cup long-grain or Arborio rice
2 to 2 1/2 cups Chicken broth, preferably homemade
1 teaspoon kosher salt
Freshly ground pepper, to taste
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Preparation:
Heat the oven to 375 degrees F. Prepare the broccoli by cutting the florets into 1/2 inch pieces and peeling the thick parts of the stalk with a vegetable peeler; slice into thin rounds. Heat the butter and olive oil in a flameproof 5 cup casserole over medium heat. Add the carrots, celery, onion, mushrooms and broccoli. Saute until the vegetables are softened, about 5 minutes. Add the rice and saute until coated with oil, about 4 minutes. Pour in the broth (2 cups for long-grain, 2 1/2 cups for Arborio rice) and the salt. Heat to simmering. Cover the casserole tightly, either with a lid or a double thickness of aluminum foil. Bake in the oven until the rice is tender and the liquid is absorbed, about 25 minutes. Taste, adjust seasonings and serve.
Per Serving: 213 Calories (kcal); 7g Fat (3g Sat, 3g Mono, 1g Poly); 6g Protein; 32g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 681 Sodium. Food Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat.
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