I’m home with my kids for their second consecutive snow day today! 🙂 It seems like the perfect time to share one of my new favorite comfort food dishes- baked rice. It’s a full-flavored, complete meal in one pot. Delicious.
This version was adapted from The New York Times, contributed by David Tanis. This dish was different that others that I’ve made in the past because after the rice is baked, it is garnished with a sautéed vegetable topping. Loved it. I used cremini instead of trumpet mushrooms, and increased the amount of mushrooms, garlic, and peas. We ate it with roasted broccoli on the side. It would also be wonderful with a green salad.
Yield: Serves 8
- 2 1/2 pounds skinless boneless chicken thighs (about 10), cut into 2-inch chunks
- coarse salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, diced (about 1 1/2 cups)
- 1 large sprig thyme, plus 1 teaspoon freshly chopped leaves
- 1 bay leaf
- 1 cup white wine
- 2 cups white Basmati rice, soaked for 20 minutes, rinsed and drained
- 20 ounces king trumpet mushrooms, cremini mushrooms, or a mixture of mushrooms, sliced 1/4-inch thick
- 4 cups hot chicken stock
- 3 tablespoons unsalted butter
- 1 1/2 cups frozen peas, thawed
- 4 garlic cloves, minced or smashed to a paste with a little salt
- 3 tablespoons roughly chopped parsley
- Put chicken pieces in a 9×13-inch pyrex baking dish and season generously with salt and pepper. Set aside. Heat oven to 350 degrees, preferably on convection.
- Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat.
- Add onions and cook, stirring, until nicely browned, 5 to 8 minutes, then season with salt.
- Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.
- Add wine and simmer briskly until reduced by half, about 5 minutes.
- Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.)
- Add broth and bring to a simmer. Check broth for seasoning and adjust.
- Cover pot and cook for 10 minutes over medium heat.
- Transfer pot to oven and bake for 20 minutes.
- Finally, remove from oven and let rest for 10 minutes off heat.
- While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes.
- Add peas, if using, and heat through.
- Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.
- Fluff rice, then top with sautéed mushrooms and serve.
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