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It’s not a classic risotto, but this wonderful baked rice has a flavor and texture that resemble a rich, slowly-cooked risotto. It’s very difficult to believe there’s no butter in this rice when you taste it – it’s so rich and buttery.
Makes 4 servings
New quantity:
Total time: 9 hours 45 minutes
Inactive: 8 hours
Prep: 10 minutes
Cook: 1 hour 30 minutes
Rest: 5 minutes
Ingredients
1 cup long-grain brown rice
1 1/2 cups reduced-sodium chicken broth
1/2 cup dry white wine
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
Directions
1. In the morning, before going to work, place all ingredients in a 1-quart baking dish (a 2-quart, square 8-inch baking dish will work too). Stir, cover and place in fridge.
2. Preheat oven to 350 degrees F. Remove dish from fridge, stir contents and cover tightly with foil.
3. Bake rice, covered, 1 1/2 hours, until liquids have absorbed and rice is tender. Remove from oven, carefully remove cover (steam will escape) and allow to rest 5 minutes before serving.
Nutrition per serving
Calories 217.8
Total Fat 4.4 g
Saturated Fat 0.7 g
Cholesterol 0.0 mg
Sodium 498.7 mg
Total Carbohydrate 34.8 g
Dietary Fiber 3.1 g
Sugars 2.5 g
Protein 6.2 g
Weight Watchers Points Plus: 5 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
