Ingredients for Kumquat's Savory Rice And Cheese Bake
- Long Grain Rice
- Enough vegetable broth to cook rice according to package directions
- 2 tablespoons butter
- Onion
- Garlic Clove
- Dried Basil
- Dried Thyme
- Dried Oregano
- 1/4 teaspoon black pepper
- Dry White Wine
- 1 tablespoon soy sauce
- Low Fat Sharp Cheddar Cheese
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How to Make Kumquat's Savory Rice And Cheese Bake
- Preheat oven to 350°F (175°C).
- Cook 1 cup of rice in a 2-quart pot according to package directions, substituting vegetable broth for water and omitting salt and/or butter.
- Meanwhile, finely chop 1/2 medium onion and mince 2 cloves of garlic. Melt 2 tablespoons of butter in a non-stick skillet.
- Add the chopped onion and sauté for about 5 minutes, until softened.
- Add the minced garlic and sauté for 2 more minutes, until fragrant.
- Remove from heat.
- Stir in 1 tablespoon chopped fresh basil, 1 teaspoon chopped fresh thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, and 1 tablespoon soy sauce to the onion mixture.
- Once the rice is cooked, add the onion and spice mixture to the rice pot and mix thoroughly.
- Add 1/4 cup dry white wine (or more, to taste) and fluff the rice gently with a fork.
- Grease a 2-quart casserole dish with non-stick cooking spray. Pour the rice mixture into the prepared dish and sprinkle generously with 1 1/2 cups shredded cheddar cheese (or your preferred cheese).
- Bake uncovered for 20-30 minutes, or until the cheese is melted and bubbly. Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
9g
Fat
19g
Carbs
14g
