I invented this recipe when Lorraine & I were first married, living in Rochester NY. I could shut the oven off half-way through baking, we’d go for an hour bike ride, and it would be hot-n-fresh when we got home.

Fast-forward a few years to when we had small children, it was a set-and-forget dish that took no effort once in the oven. Anyone who has (or had) small children will understand the magic of this.

Baked Chicken & Rice

• 2 Tbsp butter
• 2 Tbsp olive oil
• 1 whole chicken, disjointed, or 8 pieces of chicken
• salt & ground black pepper
• 1 medium onion, minced
• 1 cup brown rice
• 2-1/2 cups chicken stock
• 1 tsp poultry seasoning

Preheat the oven to 350 F.

Heat butter and oil in an ovenproof deep skillet that has a cover. Brown chicken, seasoning with salt and pepper. Remove chicken and keep warm.

Saute onion until soft, adding more oil and/or butter if needed. Add rice and saute 5 minutes or until browned, stirring frequently.

Add stock and poultry seasoning. Return the chicken to the skillet, cover, and bake for 1 hour.

Notes:

This can be made with any chicken parts, but legs and thighs work best. Breast can dry out during the baking.

Leave the skin on so the fat will be rendered during sauting and baking, making the dish moister — I discard the skin when the dish is done.

To use white rice, use 1 part rice to 2 parts stock; brown rice uses a ratio of 1 part rice to 2-1/2 parts stock.

Other grains (quinoa, bulgar, pearl couscous, etc.) can be substituted for some or all of the brown rice.

Vegetable and beef stock can be substituted. Wine can be used to substitute one-third to one-half of the liquid. While white wine is typically used, rose or red can be used if desired.

Other seasonings can be used, including thyme, oregano, basil, Herbes de Provence, and paprika. Blend seasonings and increase the amounts as desired. When made with paprika, I typically triple the amount, as we love paprika.

Pork chops and stew beef can be used. Do not use lean meat as it will dry out and be tough.

Glorified Rice

• 1/2 cup whipping cream
• 1 Tbsp sugar
• 1/2 tsp vanilla extract
• 1 cup cooked rice
• 1 cup crushed pineapple, drained

Whip cream until stiff; add sugar & vanilla. Combine with rice & pineapple.

Note: To make a large batch, use 1 pint cream, 4 Tbsp sugar, 2 tsp vanilla, 5 cups rice, & 4 cups pineapple.

Saffron Rice

We cheated and used a commercial mix …

However, the presentation was great — Jay had some heart shaped molds. He greased the molds and put some cilantro into them, roughly in a heart shape, and then pressed rice on top. Thanks to PAM the rice came out on the plates nicely!

Jasmine Rice

• 2 cups jasmine rice
• 2-1/2 cups water
• 2 Tbsp olive oil
• 1/4 cup finely diced onion
• 1/4 cup peeled, cored, finely diced apple
• 2 Tbsp seeded, finely diced red bell pepper
• 2 Tbsp finely diced orange segments
• 3 Tbsp fresh basil, minced
• salt & ground black pepper, to taste

Thoroughly rinse the rice in cold water until the water is clear; drain. Put the rice in a saucepan with 2-1/2 cups fresh water and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, or until the water has evaporated and the rice is just cooked but firm to the bite and not soft (the rice should have a risotto-like texture).

Optional: Cook the rice in a rice cooker using the above amounts.

Heat the olive oil in a saute pan or skillet. Saute the onion, apple, bell pepper, and orange over medium-high heat for 30 seconds. Remove from heat, add the cooked rice and basil, and mix thoroughly. Season with salt & pepper.

Vegetarian Stuffed Vine Leaves

Dolmathakia Lathera or Sarakostiana

• 8 oz fresh or preserved vine leaves, prepared
• 5 oz Patna or long grain rice
• 12 oz onions, OR 8 oz onions & 1 bunch spring onions
• 3/4 teacup dill, or fennel
• 3 Tbsp chopped fresh mint
• 1/2 teacup chopped parsley
• 1/2 cup good quality olive oil, divided
• salt & ground black pepper
• juice of 1 lemon, divided
• 1 cup hot water
• condiment: plain yogurt

To prepare fresh leaves: Boil water with a little salt. Plunge the leaves into the boiling water; let boil for 1 minute. Remove with a slotted spoon and place in a strainer for a few minute. Transfer to a plate.

To prepare preserved leaves: Plunge the leaves into a bowl of boiling water; let stand 5 minutes. Transfer to a bowl of cold water to rinse, and transfer to a strainer. This is necessary to remove the salt used to preserve.

Mince the onion – do NOT puree. In a large bowl mix rice, onion, herbs, half the olive oil, salt, pepper, and half the lemon juice. Line the bottom of a wide saucepan with extra vine leaves.

Stuff the leaves: Lay a leaf down with the stem closest. If there is any stem nip it off. Place a teaspoon of filling just above the stem area. Fold the stem edge of the leaf over the filling, and the fold the sides in. Roll into a sausage shape. Repeat until filling is used.

Arrange the stuffed leaves in circles in the saucepan, packing them tightly. Pour the remaining olive oil and lemon juice over the top. Place a small inverted plate on top of the leaves to keep them in place, and pour the hot water over. Remove the plate. Cover and simmer over very low heat for 50 minutes, or until tender. Serve hot or cold with yogurt.