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Baked Rice
(basic recipe - serves 4)

1/3 c. chopped onion
2 tablespoons butter
1 c. rice
2 c. chicken broth (or 2 c. water and 2 bouillion cubes)

Preheat oven to 375F. Saute onion in the butter about 3 minutes.
Add rice and stir, cooking just long enough to coat. Pour in water
or broth, mix. Turn into 1-quart casserole, cover, and bake for
30 minutes.


Variations:

Pepper and ham (this makes a yummy, quick and easy main dish.
Serve with salad): Add 1/2 c. chopped green or red pepper along
with the onion. After the rice has been coated, add up to 1 cup
chopped ham. Sprinkle top with 2-3 tablespoons Swiss cheese and
remove cover for last 5 minutes of baking.

Saffron rice with raisins and pine nuts: Before turning mixture
into casserole, remove 4 tablespoons of the hot liquid and pour
over 1/8 tsp. crumbled saffron. Steep 5 minutes. Remove to the
casserole and stir in 1/2 cup raisins and 2 tablespoons pine nuts.

You can probably make your own variation with broccoli and cheese
using the ham/pepper variation as a guide - omit ham and pepper,
instead perhaps stir in a cup of chopped broccoli and sprinkle with
a nice sharp cheddar.

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