Thai oven rice
0
- Prep Time20 min
- Total Time1 h 10 min
- Makes4 servings
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Ingredients
1 tbsp vegetable oil
500 g lean ground pork, chicken or turkey
1 large garlic clove, minced
284-mL can chicken broth, and 1 can water, or 2 1/2 cups broth or bouillon
3 tbsp light soy sauce
2 tbsp lime juice
1 tbsp fish sauce, optional
2 tsp chili-garlic sauce
1/4 tsp cayenne pepper
2 sweet bell peppers
2 cups sliced shiitake mushrooms, about 125 g
1 cup short-grain rice, such as arborio
3 green onions, thinly sliced
1/4 cup finely chopped fresh coriander
Instructions
Preheat oven to 400F (200C). Heat oil in a large saucepan set over medium-high heat. Crumble in pork and stir occasionally until browned, about 8 minutes. Stir in garlic and cook 1 minute. Skim off any fat.
Stir in broth, soy sauce, lime juice, fish sauce, chili-garlic sauce and cayenne. Bring to a boil. Meanwhile, seed and slice peppers into julienne strips. Thinly slice mushrooms. Add peppers, mushrooms and rice to boiling broth. Bring to a boil again, then remove from heat and cover. (If you don't have an ovenproof saucepan, turn into a casserole dish.)
Bake in centre of 400F (200C) oven until rice is tender, from 35 to 40 minutes. Then stir in onions and coriander.
Nutrition (per serving)
Calories 478, Protein 29.6g, Carbohydrates 48.1g, Fat 17.9g, Fibre 2.4g, Sodium 968mg.
Here's an amazing casserole with fiery tones and big exotic flavours.
