BAKED RICE

This is a different way to prepare rice from the usual simmering method, which, quite frankly, I've never mastered. This seems easier to me and gives the rice a nuttier flavor. Serve this any time but it is especially good with Scallops and Leeks with Pernod. From Pierre Freney.



BAKED RICE

serves 4-6



3 T butter

1/3 C minced onion

1 1/2 C uncooked rice (not instant)

2 1/4 C water

2 sprigs parsley

salt and freshly ground black pepper to taste

2 sprigs thyme, or 1/2 t dried thyme

1/2 bay leaf

Tabasco sauce (optional)

1. Preheat the oven to 400 degrees.

2. Melt half the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the rice and stir to blend.

3. Add the water, stirring to make certain there are no lumps in the rice. Add the remaining ingredients. Cover with a close-fitting lid and when the water boils, place the pan in the oven.

4. Bake exactly 17 minutes. Remove the cover and discard the parsley, bay leaf, and thyme sprigs. Using a fork, stir in the remaining butter. If the rice is not to be served immediately, keep covered in a warm place.

If you're serving this with the scallops, cook the rice first and keep it warm while you complete the scallop recipe.