SIMPLY OVEN BAKED PORK CHOPS AND RICE
This is DH's recipe. It is simple comfort food and is very versatile. You can use chicken quarters in place of chops or chicken broth in place of water. Feel free to experiment with different herbs. We never make this the same way twice. A side note: I would recommend using a bone in, fattier cut of pork and not loin chops in this recipe.
Provided by Deely
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Stir together soup, water, rice and 1/4 teaspoons pepper in a 3 quart casserole.
- Add onions.
- Salt and pepper chops and place on top of rice.
- Cover and bake at 350* for 1 1/4 hours or until meat is done and liquid is absorbed.
- Remove from oven and let rest 5 minutes.
Nutrition Facts : Calories 490.4, Fat 18.3, SaturatedFat 5.6, Cholesterol 103, Sodium 622.2, Carbohydrate 42.8, Fiber 0.8, Sugar 1.5, Protein 35.5
OVEN-BAKED WILD RICE PILAF WITH MUSHROOMS
Make and share this Oven-Baked Wild Rice Pilaf With Mushrooms recipe from Food.com.
Provided by VegSocialWorker
Categories Brown Rice
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Heat oil in a large dutch oven over medium heat. Add leeks and cook for 5 minutes or unil soft, stirring often.
- Raise heat to medium, add mushrooms and cook for 7 minutes, or until liquid has evaporated and mushrooms begin to brown.
- Srir in garlic and thyme, and cook 1 minute or until fragrant.
- Stir in rice. Add wine and soy sauce, simmer 2 minutes or until almost all of the liquid has been absorbed. Add broth and 1 cup of water and return to a simmer.
- Place lid on Dutch oven and bake 45 minutes. Remove lid, and bake 30 minutes more or until most of the liquid has been absorbed.
- Remove from oven, cover and let stand 5 minutes.
- Fold in peas and pine nuts. Season with salt and pepper and serve.
Nutrition Facts : Calories 390.9, Fat 13.6, SaturatedFat 1.5, Sodium 183.7, Carbohydrate 55.3, Fiber 6, Sugar 5, Protein 13.8
OVEN-BAKED BROWN RICE
I pop this in the oven when I'm busy making something else to go with it, such as a stir-fry or chicken.
Provided by blueberry_chica
Categories Side Dish Rice Side Dish Recipes
Time 1h20m
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring water and olive oil to a boil in a covered saucepan; stir in salt. Place rice in a 9x13-inch baking dish. Pour water mixture over rice; cover baking dish tightly with double layer of aluminum foil.
- Bake in the preheated oven until water is absorbed, about 1 hour.
- Remove rice from oven, uncover, and fluff with fork. Cover with paper towels until steam is absorbed, about 5 minutes. Uncover and cool slightly, about 5 minutes more.
Nutrition Facts : Calories 121.3 calories, Carbohydrate 24.1 g, Fat 1.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 67.7 mg, Sugar 0.2 g
PERFECT OVEN-BAKED BROWN RICE
I got this one from "The Best Recipe" by Cook's Illustrated. It's a very easy way to make brown rice that comes out perfect every time. No more sticky, clumpy, waterlogged goop! This rice is tender and separate and delicious. Notice that the ratio of water to rice is much less than the oft-quoted 2 to 1. This is the key to this recipe, so make sure to measure carefully.
Provided by Billy Zac
Categories Brown Rice
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place oven rack in middle position. Preheat oven to 375 degrees.
- Bring the water to a boil. Keep the water covered as it boils so you don't lose too much as steam.
- When the oven is at 375, put the water, rice, and salt into an ovenproof pot with a tight-fitting lid. I have successfully used pyrex dishes and cast-iron dutch ovens. If you don't have a good lid, you can also use a double layer of foil. Just make sure it's sealed well around the edges.
- Pop it in the oven.
- The rice is done when it is tender and the water is all gone. It usually takes an hour. When it's done, fluff it with a fork and serve. Yum! So simple and good!
OVEN BAKED WHITE RICE, PERFECT EVERY TIME!
This recipe makes perfect rice every time, simply because the temptation to stir isn't there. This foolproof rice goes well with roasted chicken or broiled fish. I sometimes like to add a 1/2 cup of shredded carrots in addition to the onion to give it a flash of color.
Provided by - Carla -
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a medium stovetop-to-oven pot melt butter or olive oil over medium heat.
- Add chopped onions and cook 3 to 5 minutes, stirring until softened.
- Add rice and stir until well coated.
- Add chicken or vegetable stock, salt and pepper to taste.
- Bring to a boil.
- Cover and bake until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
- Let stand, covered for 5 minutes before serving.
RICE BOWL WITH OVEN-BAKED MISO TOFU
I use the same marinade for the peppers as I do for the tofu in this sweet and spicy mix of toppings. Kimchi is the main vegetable, but if you only want it as a condiment add another vegetable of your choice - steamed or blanched broccoli or greens, for example, or roasted squash, or anything else that floats your boat.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels.
- Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (such as a baking dish). Place the tofu slices in the marinade and turn them over. Leave to marinate for 15 minutes, turning once or twice. Transfer to the baking sheet. Add the peppers to the dish with the marinade and toss to coat thoroughly, then place on the baking sheet in a single layer.
- Place the baking sheet in the oven and roast for 15 to 20 minutes, turning the peppers once with tongs, until the edges of the tofu are just beginning to color and the marinade sets on the surface, and the peppers are sizzling and beginning to color on the edges. Remove from the heat.
- If desired, heat the kimchi in a small pan or saucepan. Spoon rice into 4 wide bowls or onto plates. Top with kimchi, tofu, and peppers. If desired, douse the rice with some of the remaining marinade from the tofu, and serve.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1148 milligrams, Sugar 7 grams
KITTENCAL'S CREAMY PARMESAN OVEN-BAKED RICE
This is creamy and delicious, you may also add in some frozen thawed peas or canned drained sliced mushrooms or fresh sauteed, if you are not a garlic lover then omit the fresh garlic or you may use 1/2 teaspoon or more of garlic powder --- if you love risotto then you will love this rice!
Provided by Kittencalrecipezazz
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 400 degrees F (or 350 degrees F for air-convection oven).
- Set oven rack to second-lowest position.
- Heat oil in a medium oven-proof saucepan over medium-high heat; add in onion and saute until softened (about 4 minutes).
- Add in garlic; cook stirring for about 2-3 minutes.
- Add in the next 5 ingredients; stir over medium heat until smooth and bubbly.
- Mix in the rice, then season with black pepper and salt.
- Cover with a tight-fitting lid.
- Bake for 30 minutes.
- Remove from oven and stir the mixture ( the saucepan will be hot so handle carefully holding with a tea towel).
- Return to oven and continue baking uncovered for another 10-15 minutes or until the rice is soft.
- You may mix in more Parmesan cheese if desired.
- The rice is best if served immediately.
EASY BAKED CHICKEN AND RICE IN THE DUTCH OVEN
This is another absolutely delicious and easy recipe for the dutch oven. We got the recipe out of the Lodge "Camp Dutch Oven Cooking 101"-from Backyard to Backwoods. We loved it so much, that not only did we make it while camping last week, we also made it last night outside at home here. It's truly comfort food.
Provided by Holly Deshane
Categories Chicken
Time 1h10m
Number Of Ingredients 6
Steps:
- 1. Preheat your dutch oven for about 10 minutes. Then spray with cooking spray. Use a 10 inch dutch oven for this recipe. assemble your ingredients
- 2. Pour the rice on the bottom of the dutch oven. Place the chicken over the rice, then sprinkle the onion soup mix over the chicken. Mix the mushroom soup mix, the broth and about 1 can of water together and mix. Pour this mixture over all. Cover the dutch oven and cook for at least an hour. You might need to cook it longer--the meat fell off the bone-so good!
- 3. Place 14 coals on the top of the oven and 7 underneath the oven. You might need to have some extra hot coals ready just in case you need them. as you can see, we loved the dinner so much that we devoured the whole thing. (Not too good for a girl on WW, but I just couldn't help myself.)
OVEN-BAKED SPANISH CHICKEN WITH RICE
If you have a large enough baking dish you can throw in a few more pieces of chicken, I made this in my small roaster, but I think it would work in a 13 x 9-inch baking dish, adjust all spices to taste and please do not omit the olives they are what makes this dish!
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a large skillet over medium-high heat.
- Season the chicken with seasoned salt (or white salt) and black pepper then add to the skillet.
- Brown on both sides then remove to a plate.
- Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using) saute until soft (about 3-4 minutes).
- Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.
- Season with more seasoned salt and black pepper to taste.
- Transfer to a large greased baking dish or roasting pan.
- Top with the browned chicken pieces, then sprinkle the olives all over.
- Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.
- Uncover then spoon picante sauce over the chicken.
- To with with shredded cheddar cheese.
- Return to oven to bake 3-5 minutes.
Nutrition Facts : Calories 1290.3, Fat 85.4, SaturatedFat 26.6, Cholesterol 288.3, Sodium 1565.6, Carbohydrate 52.5, Fiber 7.2, Sugar 11.4, Protein 77.6
OVEN-BAKED THAI CHICKEN RICE
A fuss-free family meal that will you'll want to make again and again, with a lovely coconut taste
Provided by Good Food team
Categories Buffet, Dinner, Main course, Snack, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.
- Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.
Nutrition Facts : Calories 510 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 1.02 milligram of sodium
OVEN BAKED SWEET AND SAVORY BROWN RICE
Steps:
- Preheat the oven to 350 degrees F.
- Add the brown rice, vegetable stock, cinnamon, nutmeg, salt, pepper, brown sugar, ginger and dates to a metal baking pan and mix with your hands to make sure all of the ingredients are distributed evenly. Cover with aluminum foil and bake for 45 minutes to 1 hour. Remove the pan from the oven, transfer the rice to a serving bowl and serve.
WILD RICE AND BARLEY PILAF (OVEN-BAKED)
A nutty, earthy side dish for pork, beef or chicken.
Provided by Mikekey *
Categories Side Casseroles
Time 1h25m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350F. Coat a 2 1/2 quart casserole with a lid with nonstick cooking spray.
- 2. Melt butter in a medium skillet over medium heat. Add almonds and stir until lightly browned, about 2 minutes. Add onion and garlic and sauté until tender, about 5 minutes.
- 3. Stir in wild rice and barley. Add stock, wine and seasonings. Stir and bring to a boil.
- 4. Transfer to prepared casserole. Cover and bake until rice and barley are tender and liquid is absorbed, about 1 hour and 15 minutes.
- 5. Stir and serve.
VEGETARIAN OVEN-BAKED BROWN AND WILD RICE WITH EGGPLANT
Begin with Uncle Ben's® Rice and end up with a delicious vegetarian dish. Skillet browned with eggplant, garbanzo beans, and freshly chopped tomatoes.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- In a saucepan, saute the onion in the oil until it has lightly browned. Add the garlic, salt, pepper and turmeric. Add rice and broth, bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
- While the rice is cooking, peel and cut the eggplant into 1/4-inch slices. Sprinkle with salt and set aside for about 10 minutes. Rinse and pat dry.
- Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
- Once the rice is cooked, mix in yogurt and transfer mixture to a large shallow casserole dish. Spread the navy and garbanzo beans over the rice and then top with layer of eggplant and chopped tomatoes.
- Bake uncovered in a preheated 350 F oven for about 20 minutes.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 63.8 g, Cholesterol 1.8 mg, Fat 4.7 g, Fiber 6.8 g, Protein 13.7 g, SaturatedFat 0.7 g, Sodium 739.6 mg, Sugar 6.2 g
KITTENCAL'S OVEN-BAKED BROWN RICE
If you love brown rice then try this recipe, the rice bakes out perfect all the time! if you are using a highly-salted broth then you may want to reduce the salt slightly, for extra heat add in some cayenne pepper --- I also like to add in a few small bay leaves for added flavor ---- the recipe may be reduced to half, for vegetarian use vegetable broth or water and olive oil in place of butter --- this may also be made without the onion and garlic, see note on bottom.
Provided by Kittencalrecipezazz
Categories Brown Rice
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 375 degrees F.
- Set oven to second-lowest rack (or middle rack).
- Grease a Dutch oven (use one that has a tight-fitting lid).
- Heat 3 tablespoons butter in the Dutch oven over medium heat; add in brown rice, onion, garlic and coarse black pepper and cook stirring constantly for about 3 minutes.
- Add in broth and seasoned salt; bring just to a boil stirring with a spoon; remove from heat then carefully transfer to prepared casserole dish.
- Cover with a lid or foil.
- Bake for about 1 hour or until rice is tender.
- Fluff with a fork.
- **NOTE** to make omitting the onion and garlic; place the rice in a casserole dish with the salt.
- On top of the stove heat the broth or water with butter or oil until very hot, then pour over the rice; mix with a spoon.
- Cover with foil or a lid and bake for about 1 hour or until desired texture.
Nutrition Facts : Calories 328.2, Fat 7.3, SaturatedFat 3.4, Cholesterol 11.4, Sodium 88.8, Carbohydrate 57.5, Fiber 2.8, Sugar 1.4, Protein 8.9
SIMPLY OVEN BAKED PORK CHOPS OR CHICKEN AND RICE II
This is an updated version of DH's bachelor days recipe, that I posted in 2005. When I first met him, the only spices he owned was Tony's, garlic salt and salt and pepper. This is the recipe that has evolved from the original. It's still a basic recipe...just a lot more flavor. As with all my recipes, feel free to change it up to suit your family's tastes. Note: You can season the rice with salt and pepper. We do it at the table.
Provided by Deely
Categories One Dish Meal
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season pork chops with pepper, seasoning salt and garlic powder.
- In a skillet, sauté onions in butter and oil until limp.
- Remove onions to a 2 quart casserole.
- Quick sear pork chops in same skillet.
- Remove chops to a platter.
- De-glaze pan with a little chicken broth and add to casserole.
- Stir in in rest of the broth along with rice and soup.
- Place chops on top and sprinkle with paprika.
- Cover and bake at 350* for 1 1/2 hours until rice is done and liquid is absorbed (check at 1 1/4 hours).
OVEN BAKED FANCY WILD RICE PILAF
This is a recipe I have made for ages...I got it out of a recipe book from the old Hudsons Department Store Recipe Book called "With Warmest Regards". A wonderful recipe to serve a lot of people for a special occasion.
Provided by CIndytc
Categories Brown Rice
Time P1DT10m
Yield 6-10 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees.
- 2. In a large mixing bowl, combine all ingredients.
- Transfer mixture to a 2 Quart casserole dish.
- Cover and bake for about 1 hour, until all liquid has been absorbed and rice is tender. Very easty to double as I do it all the time.
Nutrition Facts : Calories 302.7, Fat 10.3, SaturatedFat 5.2, Cholesterol 21, Sodium 1189.7, Carbohydrate 46, Fiber 3.9, Sugar 4.2, Protein 8.9
BROWN RICE BOWL WITH OVEN-BAKED MISO-GLAZED TOFU, RED PEPPERS AND KIMCHI
Yield 4 servings
Number Of Ingredients 14
Steps:
- . Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels. 2. Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (such as a baking dish). Place the tofu slices in the marinade and turn them over. Leave to marinate for 15 minutes, turning once or twice. Transfer to the baking sheet. Add the peppers to the dish with the marinade and toss to coat thoroughly, then place on the baking sheet in a single layer. 3. Place the baking sheet in the oven and roast for 15 to 20 minutes, turning the peppers once with tongs, until the edges of the tofu are just beginning to color and the marinade sets on the surface, and the peppers are sizzling and beginning to color on the edges. Remove from the heat. 4. If desired, heat the kimchi in a small pan or saucepan. Spoon rice into 4 wide bowls or onto plates. Top with kimchi, tofu, and peppers. If desired, douse the rice with some of the remaining marinade from the tofu, and serve.
OVEN BAKED PORK CHOPS AND RICE
I got this from food.com. This isn't a weight watcher recipe. However, I always like putting the weight watcher points for me,regardless of how high they are. Weight Watcher Points: 13
Provided by Krystal McDow
Categories Pork
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Stir together soup, water, rice and 1/4 teaspoons pepper in a 3 quart casserole.
- 2. Add onions.
- 3. Salt and pepper chops and place on top of rice.
- 4. Cover and bake at 350* for 1 1/4 hours or until meat is done and liquid is absorbed.
- 5. Remove from oven and let rest 5 minutes.
KITTENCAL'S OVEN-BAKED ONION AND MUSHROOM RICE
This is an easy recipe just mix all ingredients together then bake in the oven --- use only low sodium soy sauce only and do not add in any extra salt --- the complete recipe may be doubled if desired
Provided by Kittencalrecipezazz
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (set oven rack to second-lowest position).
- Grease a medium baking dish.
- In a large bowl combine all ingredients together.
- Transfer into baking dish.
- Cover and bake for 15 minutes, remove from oven; stir with a spoon.
- Return to oven and bake covered for another 45-50 minutes or until rice is cooked.
- Remove from oven, let sit for 15 minutes on top of stove.
- Stir in the green onions (if not using the green onions then fluff with a fork before serving).
Nutrition Facts : Calories 264.3, Fat 8.1, SaturatedFat 1.1, Cholesterol 0.7, Sodium 1680.5, Carbohydrate 42, Fiber 2.5, Sugar 4.3, Protein 7
OVEN-BAKED DIRTY RICE
Quick yummy dish that can be used as a side or main dish.
Provided by Nikki Burns
Categories Main Dish Recipes Casserole Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix ground beef, rice, French onion soup, cream of mushroom soup, and Cajun seasoning together in a casserole dish.
- Bake dish in preheated oven until the rice is tender, about 1 hour.
Nutrition Facts : Calories 504.1 calories, Carbohydrate 57.6 g, Cholesterol 73 mg, Fat 17.9 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 6.4 g, Sodium 1061.1 mg, Sugar 2.8 g
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