Loaded Baked Rice
Description
Loaded with flavor and super delicious on it’s own (or with any protein), I found this beauty on, Dished by Kate. Nothing to change, but we all highly recommend making the effort to have all of the optional toppings available – enjoy!
Ingredients
1 1/2 c. long grain rice (like basmati – I used jasmine)
~1 c. finely chopped green onion AND 3 cloves of garlic, minced
1 t. EACH cumin AND turmeric
1/2 t. salt
100 g feta, crumbled
100 g sharp/old cheddar, grated – I used white
50 g Parmesan, grated
2 1/2 c. hot vegetable (or chicken) broth
2 T. butter, melted
Toppings – more chopped green onion, dukkah, spicy chili crisp or chili oil
Instructions
Preheat the oven to 400 and pick out your favorite 9 x 13 casserole dish. Scatter the rice, green onion, garlic, cumin, turmeric and salt in the dish and toss well to combine. Evenly sprinkle on all 3 cheeses, mix again and then pour in the hot broth and melted butter and stir just enough to have everything as evenly distributed as possible.
Cover the casserole tightly with foil and bake for 30 minutes (on a parchment lined baking sheet if you’re worried about mess). Remove from the oven, but leave the foil on for another 10 to 15 minutes to allow the rice to finish cooking and to soak up any excess liquid.
Remove the foil, fluff the rice with a fork and sprinkle the whole casserole with all 3 toppings – or – leave the toppings available for everyone to individually garnish as they please.
I think your recipe is missing stock for the rice to cook in!
I have 2 1/2 cups of hot broth listed, but you may need/want a little more