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This dish comes from a set of recipe cards called "My Great Recipes" that we got in the early 80's. Somewhere along the line, they were packed up and sent to the attic. Last year I found the cards and went through them, throwing away the ones I knew I'd never make. This one was a survivor. I made it this weekend as a side for roast chicken and it's really tasty and different for a rice dish. As given, this makes quite a bit, but the recipe is easily halved or even quartered.
Toasted Herb Rice
ingredients
2 cups long grain rice
4 Tbsp butter or margarine
20 oz chicken or beef broth, boiling
1 1/2 cups water, boiling
6-8 green onions, chopped
4 Tbsp soy sauce
2 tsp dried tarragon or basil leaves
directions
Put rice into an ovenproof casserole dish with a lid and place into a 325 degree oven. Roast for 20 minutes or until the rice is toasted and golden. Remove from the oven.
Add butter to the rice and stir until melted. Pour boiling broth and water over rice and stir.
Cover and return to the oven. Bake 30 minutes or until the liquid is absorbed and rice is done.
Stir in the chopped green onions, soy sauce and herbs.
Serves 8.
If you're baking a chicken or roast at 350 degrees, this can still be done at the same time, just reduce the baking time and keep an eye on it.
Posted by Ted at April 18, 2005 05:03 AMDamn! I wish I would have had this last night, it would have been a great side dish with the roast beef I cooked.
Posted by: Oorgo at April 18, 2005 05:07 PMOr better yet, put the chicken on top of the rice, so the juices soak into the rice as it's cooking. My Dad does something similar with regular white rice and a couple cans of chicken broth and soup. Yummmmmmm...
--TwoDragons
Posted by: Denita TwoDragons at April 18, 2005 06:31 PM