Recipe serve 6
Preheat oven at 375 degrees.
Step 2: Mince
the onions. Cook them with butter or olive oil in a dutch oven for 5
minutes over low heat.
3: Add the rice to the onions and stir for several minutes
over moderate heat. Do no let the rice brown.
4: Boil the stock and pour in over the rice. Add the herbs,
salt and pepper. Bring to the simmer. Stir once and cover.
5: Place the casserole in the oven at 375 degrees. After
4 minutes, reduce to 350 degrees during 14 minutes. Then uncover the
casserole. Check if the liquid has evaporated. If not, send the casserole
back to the oven for a few minutes more. Remove the herbs. Taste and
add salt and pepper if needed.
Wine suggestion: Burgundy
white wine, dry white wine (French