Baked Rice

1. 1

   Preheat oven to 350F.

2. 2

   In a medium size pan, cook the wild and brown rice in water until half cooked through. Drain.

3. 3

   Meanwhile, remove the skin from the onion and cut in half lenght wise, then slice.

4. 4

   Saute the onion in the butter until soft. Add the all the rice and saute until opaque. Add the chicken broth and cook until bubbling. Add the tarragon and stir. Remove from burner, cover tightly and place in the oven. Bake for about 25 minutes. When done, remove cover and fluff the rice with a fork and serve with the main dish.

5. 5

   You can substitute the tarragon with any herb of your choice, or add shredded Parmesan cheese to the rice after it is finished baking.

No additional tips available.