This recipe is not very different from most rice recipes except that it is baked.
That said, it sure is a tasty one and I think you should give it a try. It’s a great match with chicken or pork.
1 1/2 cups boiling chicken broth
1 tablespoon butter
3/4 cup long grain rice
1/4 cup chopped green onion
1/4 cup chopped celery
1/4 cup chopped carrot
In a 1-quart casserole, combine boiling chicken broth with the butter and stir until the butter is melted.
Stir in rice, green onion, celery, and carrots.
Cover and bake in a 350° oven for about 35 minutes or until tender and all liquid is absorbed. Fluff with a fork.
Some variations on this recipe:
Use 1/2 rice and 1/2 barley
Add 1/4 cup chopped mushrooms
Add 1/4 cup of red, green, orange, or yellow pepper for a zing of color