Ingredients
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2 cups vegetable broth
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1 tablespoon butter
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1 cup onion, chopped
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1 1/2 teaspoons dried basil
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1 1/2 teaspoons dried thyme
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3/4 teaspoon dried oregano
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1 teaspoon black pepper
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1/4 cup dry white wine, plus up to
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2 tablespoons dry white wine
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1 tablespoon soy sauce
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1 garlic clove, minced
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1 cup long-grain rice
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1 1/2 cups low-fat sharp cheddar cheese, shredded (about 6 ounces)
Instructions
- Preheat oven to 350 degrees.
- Cook rice in 2 quart pot according to instructions, except substitute vegetable broth for water and omit salt and/or butter.
- Meanwhile, chop onions and mince garlic and then melt butter in non-stick skillet.
- Add onion and saute for about 5 minutes.
- Add garlic and saute for about 2 more minutes.
- Remove from heat.
- Add basil, thyme, oregano, black pepper and soy sauce to onion mixture.
- When rice is done, add onion and spice mixture to pot and mix. Add 1/4 cup or more wine (depending on moistness of rice) and fluff with fork.
- Place rice in 2 quart casserole sprayed with non-stick cooking oil and sprinkle with shredded cheese.
- Bake uncovered for 20-30 minutes or until cheese is melted.