Rice in Dcb? E.g. W/ P.tenderloin?

[ChefetteDuJour]

I've been searching for recipes for rice (/pilaf) in the Deep Covered Baker which would complement something like the Pork Tenderloin or 30 min chicken, etc. Has anyone done this?

I searched on the PC website. The Recipe Search came up with some potentially promising recipes, but the ones I wanted to look at all referred me to "Stoneware Sensations / More Stoneware Sensations." NOt helpful because I don't have those cookbooks! I find that Recipe Search more frustrating than anything else because there are so few live links.

I'm sure it must be feasible but was just wondering how to approach cooking times - together or separate, etc.

thanks if anyone can help. Otherwise I'll experiment and report back.

 

[BlueMoon]

hi..I have stoneware sensations, here is the recipe for baked Parmesan risotto (it uses instant rice--and asks for the oven and the minibaker; maybe you can adapt it)

1/2 C (2oz) grated fresh Parmesan
1/4 C chopped onion
2 C milk
1 can (10 3/4 oz) condensed cream of chicken soup
1 C instant long grain white rice
1/4 tsp salt
1/8 tsp ground black pepper
Additional grated fresh Parmesan and snipped fresh parsley (optional)

Preheat oven to 375. Lightly spray minibaker with nonstick cooking spray (huh? thought we weren't supposed to use that stuff)
Grate Parmesan cheese using Deluxe Cheese Grater. Chop onion using Food Chopper. In Classic Batter Bowl, combine milk, soup, rice, cheese, salt, and black pepper, mix well.

Pour rice mixture into baker. Bake 35-40 Min or until bubbly around edges and all liquid is absorbed.

Sprinkle with additional cheese and parsley, if desired.

The book says it can be doubled for the Deep Dish Baker, maybe use the DCB uncovered.

Not speedy, but certainly easier on your stirring arm than regular risotto.

Please let us know what else you find.

 

[Admin Greg]

1. One-Pot Chicken and Rice PilafIngredients:- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces- 1 onion, chopped- 2 cloves garlic, minced- 1 cup long-grain white rice- 1 1/2 cups chicken broth- 1/2 tsp dried thyme- Salt and pepper, to taste- 1 cup frozen peas, thawed- 1/4 cup chopped fresh parsleyInstructions:1. Preheat your oven to 375°F.2. In the Deep Covered Baker, combine the chicken, onion, garlic, rice, chicken broth, thyme, salt, and pepper.3. Cover and bake for 30 minutes.4. Remove the baker from the oven and stir in the peas.5. Cover and bake for an additional 10 minutes, or until the rice is tender and the chicken is cooked through.6. Stir in the chopped parsley before serving.2. Mediterranean Rice PilafIngredients:- 1 onion, chopped- 1 red bell pepper, chopped- 2 cloves garlic, minced- 1 cup long-grain white rice- 1 1/2 cups chicken broth- 1/2 tsp dried oregano- Salt and pepper, to taste- 1 can (14.5 oz) diced tomatoes, drained- 1/2 cup crumbled feta cheese- 1/4 cup chopped fresh parsleyInstructions:1. Preheat your oven to 375°F.2. In the Deep Covered Baker, combine the onion, bell pepper, garlic, rice, chicken broth, oregano, salt, and pepper.3. Cover and bake for 30 minutes.4. Remove the baker from the oven and stir in the diced tomatoes and feta cheese.5. Cover and bake for an additional 10 minutes, or until the rice is tender.6. Stir in the chopped parsley before serving.3. Lemon and Herb Rice PilafIngredients:- 1 onion, chopped- 2 cloves garlic, minced- 1 cup long-grain white rice- 1 1/2 cups chicken broth- 1 lemon, zested and juiced- 1 tsp dried thyme- Salt and pepper, to taste- 1/4 cup chopped