Ingredients:
1 cup long-grain rice
2 cups vegetable broth
1 tablespoon butter
1 cup onions, chopped
1 garlic cloves, minced
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
3/4 teaspoon dried oregano
1 teaspoon black pepper
1/4 cup dry white wine, plus up to
2 tablespoons dry white wine
1 tablespoon soy sauce
1 1/2 cups low-fat sharp cheddar cheese, shredded ( about 6 ounces)
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.