Baked Rice with Parsley

  • Servings: 4

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  • 2 tablespoons unsalted butter
  • 1/2 small onion, minced
  • 1 cup medium-grain rice, such as Valencia or arborio
  • 2 1/4 cups fish stock or 1 1/4 cups bottled clam juice diluted with 1 cup of water
  • 2 tablespoons minced fresh parsley
  • Salt

How to make this recipe

  1. Preheat the oven to 400°. Melt the butter in an ovenproof saucepan. Add the onion and cook over high heat, stirring, until translucent, about 2 minutes. Add the rice and stir until the grains are coated. Add the fish stock, parsley and a large pinch of salt and bring to a boil. Stir the rice, cover and bake for 18 minutes. Remove from the oven and let stand, covered, for 10 minutes. Stir the rice and season with salt.

Contributed By Published May 1996

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