- 1 1/2 cups [375 mL] long grain rice
- 1 1/2 tablespoons [22.5 g] margarine
- 1 1/2 tablespoons [22.5 mL] chopped onion
- 3/4 teaspoon [3.75 mL] chervil
- 1/4 teaspoon [1 mL] thyme
- 1 or 2 bay leaves
- 2 1/4 cups [560 mL] hot chicken broth
- Salt and pepper, to taste
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- Preheat oven to 350°F [180°C].
- Rinse rice under cold running water for a few minutes.
- Drain; reserve.
- Melt margarine into a heavy casserole over medium heat.
- Fry chopped onion into hot margarine for 2 to 3 minutes, stirring often.
- Mix in chervil, thyme, bay keaf or leaves, and reserved drained rice.
- Cook uncovered for 2 to 3 minutes stirring often, being careful not to color the rice.
- Pour in hot chicken broth; salt and pepper.
- Bring to a boil, over high heat.
- Cover and transfer into preheated oven, for 30 minutes.
- Remove bay leaf or leaves.
- Mix, and serve.
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