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Nutrition Facts
Serving Size 1 (195g) Recipe makes 4 servings
Calories 350
Calories from Fat 153		(43%)
Amount Per Serving		%DV
	Total Fat 17.1g	26%
	Saturated Fat 10.2g	50%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 44mg		14%
Sodium 864mg		36%
Potassium 196mg		5%
Total Carbohydrate 41.8g		13%
	Dietary Fiber 0.7g	2%
	Sugars 2.1g
Protein 6.6g		13%
detailed view... how is this calculated?

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Make Ahead Valentine's Day Dinner for 2

* Pamela *

Rice OAMC

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Butter Baked Rice (Oamc)

Recipe #120553 | 1¾ hours | 45 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: * Pamela *
May 4, 2005

Adapted from "Company's Coming: Make Ahead Meals" by J. Pare. Prep time includes time for rice to soak.

SERVES 4 , 3 cups (change servings and units)

Ingredients

1 cup long grain rice
1 teaspoon salt
1/3 cup butter
1 teaspoon garlic powder
2 cups chicken stock (or vegetable stock)
3 teaspoons parsley
1/4 cup slivered almond (optional)

Directions

1
Measure rice and salt in a bowl and pour on boiling water just to cover. Let stand 30 minutes.
2
Drain and rinse with cold water.
3
Melt butter in a frying pan and add rice. Saute for 5 minutes, stirring often until most of the butter is absorbed.
4
Transfer to a greased 1L casserole dish.
5
Combine garlic powder and chicken stock and pour over rice. Cover and bake at 350 degrees for 45-60 minutes.
6
Add parsley and fluff with a fork.
7
Sprinkle with almonds and bake for an additional 5 minutes.
8
Cool completely, label and freeze.
9
To serve, thaw overnight and reheat.
10
Garnish with additional parsley if desired.
11
To save time, double or triple recipe and make 2 or 3 meals at once.

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Featured Reviews for This Recipe

From: didyb

On Feb 5, 2009

What good rice! I left out the parsley and almonds to avoid the whining of children. I followed directions as written and do suggest making at least a double batch to freeze some for later. I'm wondering, what is the purpose of soaking the rice first?

0 people found this review helpful

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From: Juliet from SA

On Dec 10, 2007

This was fabulous. I made it last week on a night that I had the oven on anyway, then served some the next night with #255560 Beef and Broccoli. Top notch. So nice to have it ready to go.

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From: Gadget_Queen

On Sep 25, 2005

Another winner, Pamela. I made my second double batch last night in 2 weeks. I used a little less butter. I used only the salt and garlic and added onion powder (DS won't eat green stuff). I froze in 1 cup containers, and nuked in the container with 1 T of water for a couple of minutes without thawing. It has really come in handy with unexpected houseguests fleeing Hurricane Rita. Perfect every time! Thank you, thank you.

3 people found this review helpful

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From: Shari2

On May 15, 2005

I made this to try before I make it to freeze first. This was good but needed something more, I think next time I wil add minced garlic instead of garlic powder and maybe some onion too. Thanks for a simple and easy recipe.

2 people found this review helpful

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