Baked Rice (Arroz al Horno)

Yield

6 servings (serving size: 2/3 cup)

Ingredients

• 1 1/2 tablespoons olive oil
• 1/3 cup finely chopped shiitake mushroom caps
• 2 tablespoons minced onion
• 1 1/4 cups uncooked Arborio or other short-grain rice
• 2 1/2 cups fat-free, less-sodium chicken broth
• 1/4 teaspoon salt
• 1/8 teaspoon crushed saffron threads
• 2 tablespoons minced fresh parsley
• 1 1/2 teaspoons minced fresh thyme

Preparation

Preheat oven to 400°.

Heat olive oil in a 2-quart ovenproof saucepan. Add mushrooms and onion; cook 5 minutes. Add rice, broth, salt, and saffron; bring to a boil. Wrap handle of pan with foil; cover and transfer pan to oven. Bake at 400° for 15 minutes. Remove from oven; let stand, covered, 10 minutes. Add parsley and thyme.

Nutritional Information

Calories:

107 (29% from fat)

Fat:

3.5g (sat 0.5g,mono 2.5g,poly 0.4g)

Protein:

2.5g

Carbohydrate:

16g

Fiber:

0.8g

Cholesterol:

0.0mg

Iron:

0.5mg

Sodium:

261mg

Calcium:

11mg