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    Five-Spice Oven-Cooked Rice


    Source of Recipe


    Midwest Living - October 2004
    Five-Spice Oven-Cooked Rice

    Canned chicken broth and Asian five-spice powder add flavor to ordinary rice. Good with baked salmon.

    1 (14-oz.) can chicken broth
    1 tablespoon butter or margarine
    1/4 teaspoon five-spice powder
    3/4 cup uncooked long-grain rice
    2 tablespoons snipped fresh parsley

    In a small saucepan, combine chicken broth, butter and five-spice powder. Bring to boiling. Pour into a 1-1/2 quart casserole. Stir in the uncooked rice.

    Bake the spiced rice, covered, in a 350° oven for about 30 minutes or until the rice is tender and liquid is absorbed. Fluff the rice with a fork; stir in the parsley.

    Makes 4 side-dish servings (about 3 cups)

    Source: Midwest Living - October 2004

 

 

 

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