Garlic butter rice

This baked rice dish is so full of flavour you may never go back to eating plain rice again! If you prefer stronger garlic flavour, you can omit the french onion soup mix. Finish off with parsley, chives or green shallots sprinkled on top. We also like to to drizzle with a little extra melted butter before serving.

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and soy.

6 Ingredients

  • 300g (1 1/2 cups) long-grain white rice

  • 4 garlic cloves, crushed

  • 35g packet salt-reduced French onion soup mix

  • 750ml (3 cups) salt-reduced beef stock

  • 80g butter, chopped

  • 2 tbsp chopped fresh continental parsley

3 Method Steps

  • Step 1

    Preheat oven to 220C/200C fan forced.

  • Step 2

    Place rice

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    (300g (1 1/2 cups) long-grain white rice), garlic (4 garlic cloves, crushed) and soup mix (35g packet salt-reduced French onion soup mix) in a 2L (8 cup) baking dish. Stir until combined. Pour over stock (750ml (3 cups) salt-reduced beef stock) and stir until combined. Scatter over butter (80g butter, chopped).

  • Step 3

    Cover and bake for 30 minutes. Uncover and bake for a further 30 minutes or until rice is tender and liquid has absorbed. Stir in parsley (2 tbsp chopped fresh continental parsley). Serve.
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Recipe Notes

You can replace beef stock with chicken stock or vegetable stock for slight flavour variations.

If you would like to add thyme leaves, add them at the beginning of the recipe with the rice.


Image by Liz Macri

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