Friday, July 4, 2008

Baked Rice (Arroz al Horno)

Here is another Spanish dish, traditional in the Valencia region - it didn't even occur to me when mapping out recipes for the week ahead that I'd be making it on the Fourth! Oh well, because it comes together in under a half hour, it would be a great side dish to accompany traditional Fourth of July fare for vegans and meat-eaters alike - add a little international spice to your holiday!

In a saucepan, heat 1 and a half tablespoons olive oil (the recipe didn't specify, so I used medium heat). Add 1/3 cup finely chopped shiitake mushroom caps and 2 tablespoons minced onion. Cook for five minutes. Add 1 1/4 cups arborio (risotto) rice, 2 and a half cups vegetable broth, 1/4 tsp. salt and 1/8 tsp. crushed saffron threads (for more on this - the world's most expensive spice - see my post on Quick Vegetarian Paella from April).

Bring to a boil. If your saucepan is oven-proof, wrap the handle in foil, cover and transfer to the oven. If your saucepan is not - like mine - transfer to a 2-quart casserole dish. Cover and bake at 400 degrees for 15 minutes. Remove from oven and let stand 10 minutes, then stir in 2 tablespoons parsley and 1/2 tsp. dried thyme.

The yield is 6 side servings of 2/3 cup and 110 calories.

shiitake mushrooms 3.99
onion $0.60
arborio rice $3.10
vegetable broth $2.49
saffron $7.99
parsley $1.49

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance