Easy Baked Rice

So easy! I've added mushroom to the basic recipe below but substitute other vegetables or add toasted nuts, crasins or even frozen peas near the end. Or, use other broth flavors. A versatile and tasty side dish. Basmati rice is our preference. 

Chicken Piccata served over Easy Baked Rice.

Easy Baked Rice   2 to 6 servings    Total Time: 40 min. (Prep:10 min.; total prep 30 min.prep, cook & bake)

Ingredients	2	6
Olive oil or butter	1 Tbsp.+	3 Tbsp.+
Onions (yellow), chopped	3 to 4 Tbsp.	½ to ¾ cup
Button mushrooms, sliced	Little less than 3 oz.	8 oz.
Cloves of garlic, minced	1 or less	2-3
White, long-grained rice	1/3 cup	1 cup
Kosher salt & coarsely ground black pepper	To taste	To taste
Chicken stock or broth	2/3 cup	2 cups

1.   Preheat the oven to 350° to 375°.

2.   Over moderately-high temperature, in an ovenproof saucepan, heat oil or melt butter. Add the onions and mushrooms; sauté until golden brown, 4 to 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the rice and stir constantly until the rice is coated and lightly toasted. Season with salt and pepper. Add the chicken stock and bring up to a boil. 

Onions & mushrooms above; lightly toasted rice below

3.   Cover with a tight fitting lid (or transfer to a baking dish and cover with foil); bake on the middle rack in the oven until all the liquid is absorbed and the rice is tender, 17 to 20 minutes. 

4.   Remove from the oven and let stand, covered, 5 minutes. Fluff with a fork before serving.

Make Ahead Tip: Complete steps 1 and 2 above and finish the baking later.

 

ABOUT RICE 

Rice is commercially classified by size: long, medium or short grain. 

·     Long-grain rice is 4-5 times its width and is available in white and brown varieties, which are light, dry grains that separate easily when cooked. Basmati rice is a perfumy East Indian variety of long-grain rice. 

·     Short-grain rice has fat, almost round grains that have a higher starch content. When cooked, it tends to be quite moist and viscous, causing the grains to stick together. Also called pearl rice or glutinous rice (although it's gluten-free). Arborio (used in making risotto) is a variety of a  short-grain rice.

·     Medium-grain rice has a size and character in between the other two. 

Rice can be further divided into two other broad categories: brown and white. Brown rice is the entire grain with only the inedible outer husk removed. The nutritious, high-fiber bran coating gives it a light tan color, nutlike flavor and chewy texture. Brown rice takes slightly longer to cook. White rice has had the husk, bran and germ removed. Regular white rice is sometimes referred to as polished rice. Converted par-boiled white rice is boiled or steamed before it is processed, which forces some vitamins and minerals into the kernel from the bran so it is higher in nutrients than plain white rice; scientific advice varies as to whether the par-boiled shortens or lengthens the cooking time. Instant or quick white rice has been fully or partially cooked before being dehydrated and packaged. 

Recipe without photos . . .Easy Baked Rice   2 to 6 servings    Total Time: 40 min. (Prep:10 min.; total prep 30 min.prep, cook & bake)

Ingredients	2	6
Olive oil or butter	1 Tbsp.+	3 Tbsp.+
Onions (yellow), chopped	3 to 4 Tbsp.	½ to ¾ cup
Button mushrooms, sliced	Little less than 3 oz.	8 oz.
Cloves of garlic, minced	1 or less	2-3
White, long-grained rice	1/3 cup	1 cup
Kosher salt & coarsely ground black pepper	To taste	To taste
Chicken stock or broth	2/3 cup	2 cups

 

1.   Preheat the oven to 350° to 375°.

2.   Over moderately-high temperature, in an ovenproof saucepan, heat oil or melt butter. Add the onions and mushrooms; saute´ until golden brown, 4 to 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the rice and stir constantly until the rice is coated and lightly toasted. Season with salt and pepper. Add the chicken stock and bring up to a boil. 

3.   Cover with a tight fitting lid (or transfer to a baking dish and cover with foil); bake on the middle rack in the oven until all the liquid is absorbed and the rice is tender, 17 to 20 minutes. 

4.   Remove from the oven and let stand, covered, 5 minutes. Fluff with a fork before serving.

Make Ahead Tip: Complete steps 1 and 2 above and finish the baking later.

Chicken Piccata

I prepared this delicious recipe and healthy version of an elegant classic for Barry's birthday. This quick-fix recipe was provided by my sister Marla Payne. (I had every intention of photographing the process but that didn't happen!)

Chicken Piccata with Easy Baked Rice is ready in just about 30 minutes. 

Barry's birthday dinner. 

Chicken Piccata     4 servings

4 boneless, skinless chicken breasts or chicken tenders

Salt & pepper to taste

2 tablespoons coconut oil

3 tablespoons olive oil

6 cloves garlic, minced

3 green onions, chopped

3/4 cup chicken broth

1 lemon, juiced

3 tablespoons capers

1. If using breasts, cut in half lengthwise (easier if they are partially frozen). Pound breast halves or tenders to 1/4-inch thickness.
2. Season with salt and pepper.
3. In a large pan, heat coconut oil over medium-high heat. 
4. Cook chicken until golden brown, about 2 1/2 to 3 minutes per side, until cooked through. Remove from pan.
5. Add olive oil, garlic and onions to pans and sauté for 2 minutes, scraping any chicken drippings. 
6. Whisk in the chicken broth, lemon juice and capers. Simmer for 3 to 5 minutes. Pour over chicken. 

Spinach, Mushroom & Pasta Skillet

Inspired by a recipe at Eatwell 101 blog, this recipe fits the bill for a low-cholesterol (as recommended by my doctor) but tasty main dish. It is definitely on my “make again” list.

Spinach, Mushroom & Pasta Skillet   2 main dish servings

7 oz. farfalle (bow tie) pasta 

1 1/2 to 2 tablespoons olive oil  

8 oz. cremini mushroom, sliced

1/4+ cup red pepper, diced (optional)

2 cloves garlic, thinly sliced

8 oz fresh spinach

About 1/4 cup low-sodium broth 

1/2 teaspoon Italian seasoning  

1/4 teaspoon red pepper flakes (adjust to level of heat desired)

Coarse black pepper and Kosher salt, to taste

2 to 3 tablespoons Parmesan cheese, grated

1. Cook pasta in salted water until al dente, according to the package instructions. Drain and reserve a little pasta water to use to thicken the sauce near the end.
2. Heat olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned. Add red peppers during the last minute or so.
3. Add garlic and cook for about 30 seconds longer. 
   
4. Deglaze the pan with a bit of vegetable broth. Reduce the heat and cook for another 1 to 2 minutes. Remove mushrooms to a plate and set aside.
5. In the same skillet, add the spinach, Italian seasoning and red pepper flakes. Add additional broth if needed  and cook for 2 minutes until spinach is wilted. Adjust seasoning with salt and pepper.
6. Push spinach on the side in the skillet, add mushroom and drained pasta in the pan. Add a  little pasta liquid and allow to simmer slightly to form a glaze or a sheen on pasta and veggies.
   
   
   
7. Add Parmesan cheese and stir the ingredients to combine.

Recipe without photos . . .

Spinach, Mushroom & Pasta Skillet   2 main dish servings

About 7 oz. farfalle (bow tie) pasta 

1 1/2 to 2 tablespoons olive oil  

8 oz. cremini mushroom, sliced

1/4+ cup red pepper, diced (optional)

2 cloves garlic, thinly sliced

8 oz fresh spinach

About 1/4 cup low-sodium broth 

1/2 teaspoon Italian seasoning  

1/4 teaspoon red pepper flakes (adjust to level of heat desired)

Coarse black pepper and Kosher salt, to taste

2 to 3 tablespoons Parmesan cheese, grated

1. Cook pasta in salted water until al dente, according to the package instructions. Drain and reserve a little pasta water to use to thicken the sauce near the end.
2. Heat olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned. Add red peppers during the last minute or so.
3. Add garlic and cook for about 30 seconds longer. 
4. Deglaze the pan with a bit of vegetable broth. Reduce the heat and cook for another 1 to 2 minutes. Remove mushrooms to a plate and set aside.
5. In the same skillet, add the spinach, Italian seasoning and red pepper flakes. Add additional broth if needed  and cook for 2 minutes until spinach is wilted. Adjust seasoning with salt and pepper.
6. Push spinach on the side in the skillet, add mushroom and drained pasta in the pan. Add a  little pasta liquid and allow to simmer slightly to form a glaze or a sheen on pasta and veggies.
7. Add Parmesan cheese and stir the ingredients to combine.

Cabbage Roll Soup

All the delicious flavors of classic baked cabbage rolls, but so much easier. This unstuffed cabbage soup is hearty, filling and the perfect choice for a cold winter day.

I used the minimum amount of broth as we wanted more of
 a stew-like or “stoup” consistency. 

Cabbage Roll Soup    4 to 6 servings

1 pound ground sausage or ground beef 

Salt and pepper to taste

Olive oil if needed

1 onion finely diced

1/2 of a large green pepper, diced

2 teaspoons minced garlic

4 cups coarsely chopped green cabbage

2 carrots peeled & diced

4 cups beef broth or more depending on desired consistency

3 (8 oz) cans tomato sauce

1 bay leaf

3 tablespoons brown sugar

1/2 cup instant brown rice

1. Heat a large pot over medium high heat. Add the ground sausage/beef and season with salt and pepper. Cook, breaking up the meat with a spatula, until browned, approximately 4 to 5 minutes. Add a little olive oil if meat begins to stick.
2. Add the onion and pepper; cook for 2 to 3 minutes, stirring occasionally. 
   
3. Add the garlic and cook another minute.
4. Add the cabbage, carrots, beef broth, tomato sauce, , bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
   
5. Bring to a simmer and cook for at least 30 minutes, adding instant rice during the last 10 to 15 minutes of cooking.  Check for seasoning and to make sure rice is tender. Remove bay leaf and discard.

Recipe without photos . . . Cabbage Roll Soup    4 to 6 servings

1 pound ground sausage or ground beef 

Olive oil if needed

salt and pepper to taste

1 onion finely diced

1/2 of a large green pepper, diced

2 teaspoons minced garlic

4 cups coarsely chopped green cabbage

2 carrots peeled & diced

4 cups beef broth or more depending on desired consistency

3 (8 oz) cans tomato sauce

1 bay leaf

3 tablespoons brown sugar

1/2 cup instant brown rice

1. Heat a large pot over medium high heat. Add the ground sausage/beef and season with salt and pepper. Cook, breaking up the meat with a spatula, until browned, approximately 4 to 5 minutes. Add a little olive oil if meat begins to stick.
2. Add the onion and pepper; cook for 2 to 3 minutes, stirring occasionally. 
3. Add the garlic and cook another minute.
4. Add the cabbage, carrots, beef broth, tomato sauce, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
5. Bring to a simmer and cook for at least 30 minutes, adding instant rice during the last 10 to 15 minutes of cooking.  Check for seasoning and to make sure rice is tender. Remove bay leaf and discard.

 

Pull-Apart Sour Cream Rolls . . . using the tangzhong method

Spurred on by the British Baking Show, Pull-Apart Sour Cream Rolls was my bake for the day. It was a rush for time but I was rewarded with a handshake (from my in-resident judge) and comments included: Nice outside appearance with a golden color on the top, sides and bottom. Interior is tender, soft and light– a perfect texture. Their melt-in-your mouth flavor is outstanding! 

The recipe came fromn Claire Saffitz’s cookbook Dessert Person. I found it on a Bon Appétit (Nov. 2020) post. It actually included fresh chives that were added to the dough when it was rolled out in a cinnamon roll fashion. Fresh chives are not available right now, so I left them out and just divided the dough into 24 balls. Once our chives are in season, I will definitely try the chive version. 

 

The dough incorporates the tangzhong method — a white roux made from flour and milk cooked to a stiff paste; a method used to make Japanese milk bread. The cooked starches in the tangzhong help the dough retain moisture and keeps the rolls super soft and light.

 

Pull-Apart Sour Cream Rolls . . . using the tangzhong method 

Makes 24 rolls

1/2 cup plus 2 tablespoons whole milk

5 1/3 cups (667 g) bread flour, divided, plus more

1 1/2 teaspoonsactive dry yeast

1 cup sour cream, room temperature

1/4 cup (50 g) granulated sugar

2 1/4 teaspoons kosher salt or 4 teaspoons table salt

3 large eggs

8 tablespoons (1 stick) unsalted butter, cut into pieces, divided, room temperature

Everything Bagel Seasoning Mix, optional 

1. Tangzhong: Whisk 1/2 cup milk, 1/3 cup flour (42 g), and 1/2 cup water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a very stiff paste forms (it should resemble mashed potatoes), about 2 minutes. Remove from heat; scrape tangzhong into the bowl of a stand mixer fitted with the dough hook.
   
   
   
   
2. Gently warm remaining 2 tablespoons milk in same saucepan over low heat until lukewarm. Remove from heat, add yeast, and whisk until dissolved. Let sit until mixture is foamy, about 5 minutes.
3. Add sour cream, sugar, kosher salt, 2 eggs, 4 tablespoons butter, and remaining 5 cups bread flour (625 g) to tangzhong. Scrape in yeast mixture and mix on low speed until a shaggy dough forms. Increase speed to medium and mix, scraping down sides of bowl occasionally and adding more flour by the tablespoonful if sticky, until dough is smooth and supple, 8 to 10 minutes.
   
   
   

   
4. Scrape dough onto a work surface and form into a smooth ball; dust lightly with flour. Place inside a clean large bowl and cover with plastic wrap or a silicone lid. Let sit in a warm, draft-free spot until doubled in size, 1 to 1 1/2 hours.

   

   After a 1 1/2 hour rise.

5. Meanwhile, coat a 13x9" pan, preferably metal, with 2 tablespoons butter (it will be a generous layer, which is what you want). (Note: Despite that amount of butter, the rolls still were a bit difficult to remove from the pan so next time I’ll line the pan with a sheet of parchment  ut to size and add the butter to the parchment.)
   
6. Uncover dough and punch down lightly to expel some of the gas. Cut dough into 24 even pieces.
7. Working with 1 piece of dough, gather all the corners and pinch together to form a teardrop shape. Place seam-side down on work surface. Cup your hand over dough and drag across surface, moving your hand in a rapid circular motion, to form dough into a tight ball. Do not add flour, as you want friction between the dough and the surface. Place ball in prepared pan and repeat with remaining pieces of dough, spacing to make a 6x4 grid. Cover pan with plastic wrap and let sit in a warm, draft-free spot until rolls are nearly doubled in size, 45 to 60 minutes.
   
   
   

   

   
8. Meanwhile, place a rack in middle of oven; preheat to 375°.
9. Using a fork, whisk remaining egg in a small bowl until no streaks remain. Uncover pan and gently brush tops of rolls with egg, then sprinkle with Everything Bagel Mix Seasoning if desired.
10. Bake rolls until tops are deep golden brown, 25 to 30 minutes.
    
11. Remove pan from oven and immediately brush tops with remaining 2 tablespoons butter. (Note: I used much less butter.)
    
12. Let cool in pan 5 minutes. Slide a knife or an offset spatula around sides of pan to loosen rolls, then slide a metal spatula underneath to loosen the bottom. Slide entire grid of rolls out and onto a wire rack. Serve warm or let cool.

Do ahead: Rolls can be formed and arranged in pan 1 day ahead; cover and chill. Let rise at room temperature before baking (this can take up to 3 hours). Rolls can be baked 3 days ahead. Let cool; store airtight at room temperature. They also freeze well. 

Recipe without photos:

Pull-Apart Sour Cream Rolls . . . made using the tangzhong method 

Makes 24 rolls

1/2 cup plus 2 tablespoons whole milk

5 1/3 cups (667 g) bread flour, divided, plus more

1 1/2 teaspoonsactive dry yeast

1 cup sour cream, room temperature

1/4 cup (50 g) granulated sugar

2 1/4 teaspoons kosher salt or 4 teaspoons table salt

3 large eggs

8 tablespoons (1 stick) unsalted butter, cut into pieces, divided, room temperature

Everything Bagel Seasoning Mix, optional 

1. Tangzhong: Whisk 1/2 cup milk, 1/3 cup flour (42 g), and 1/2 cup water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a very stiff paste forms (it should resemble mashed potatoes), about 2 minutes. Remove from heat; scrape tangzhong into the bowl of a stand mixer fitted with the dough hook.
2. Gently warm remaining 2 tablespoons milk in same saucepan over low heat until lukewarm. Remove from heat, add yeast, and whisk until dissolved. Let sit until mixture is foamy, about 5 minutes.
3. Add sour cream, sugar, kosher salt, 2 eggs, 4 tablespoons butter, and remaining 5 cups bread flour (625 g) to tangzhong. Scrape in yeast mixture and mix on low speed until a shaggy dough forms. Increase speed to medium and mix, scraping down sides of bowl occasionally and adding more flour by the tablespoonful if sticky, until dough is smooth and supple, 8 to 10 minutes.
4. Scrape dough onto a work surface and form into a smooth ball; dust lightly with flour. Place inside a clean large bowl and cover with plastic wrap or a silicone lid. Let sit in a warm, draft-free spot until doubled in size, 1 to 1 1/2 hours.
5. Meanwhile, coat a 13x9" pan, preferably metal, with 2 tablespoons butter (it will be a generous layer, which is what you want). (Note: Despite that amount of butter, the rolls still were a bit difficult to remove from the pan so next time I’ll line the pan with a sheet of parchment  ut to size and add the butter to the parchment.)
6. Uncover dough and punch down lightly to expel some of the gas. Cut dough into 24 even pieces.
7. Working with 1 piece of dough, gather all the corners and pinch together to form a teardrop shape. Place seam-side down on work surface. Cup your hand over dough and drag across surface, moving your hand in a rapid circular motion, to form dough into a tight ball. Do not add flour, as you want friction between the dough and the surface. Place ball in prepared pan and repeat with remaining pieces of dough, spacing to make a 6x4 grid. Cover pan with plastic wrap and let sit in a warm, draft-free spot until rolls are nearly doubled in size, 45 to 60 minutes.
8. Meanwhile, place a rack in middle of oven; preheat to 375°.
9. Using a fork, whisk remaining egg in a small bowl until no streaks remain. Uncover pan and gently brush tops of rolls with egg, then sprinkle with Everything Bagel Mix Seasoning if desired.
10. Bake rolls until tops are deep golden brown, 25 to 30 minutes.
11. Remove pan from oven and immediately brush tops with remaining 2 tablespoons butter. (Note: I used much less butter.)
12. Let cool in pan 5 minutes. Slide a knife or an offset spatula around sides of pan to loosen rolls, then slide a metal spatula underneath to loosen the bottom. Slide entire grid of rolls out and onto a wire rack. Serve warm or let cool.

Do ahead: Rolls can be formed and arranged in pan 1 day ahead; cover and chill. Let rise at room temperature before baking (this can take up to 3 hours). Rolls can be baked 3 days ahead. Let cool; store airtight at room temperature. They also freeze well.