Riso al Forno (Italian Baked Rice)

Name: Riso al Forno (Italian Baked Rice)
Total time: 70
Yield: 6
Ingredients: 0.75 cup grated Parmigiano-Reggiano cheese; 0.5 cup dry bread crumbs; 3 tablespoons olive oil; 1 yellow onion, sliced; 1 (23 ounce) jar tomato puree (passata); 1 cup low-sodium vegetable broth; 1 cup frozen peas; 0.25 cup chopped fresh basil; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 1 clove garlic, minced; 1 teaspoon coarsely ground black pepper; 0.5 teaspoon red pepper flakes; 1.25 cups uncooked short-grain white rice; water as needed; 1 cup cubed provolone cheese

Recipe by Buckwheat Queen from allrecipes.com

Dinner,Side Dish 1 Hr. 10 Mins.

Ingredients

6 servings

•

0.75 cup grated Parmigiano-Reggiano cheese
•

0.5 cup dry bread crumbs
•

3 tablespoons olive oil
•

1 yellow onion, sliced
•

1 (23 ounce) jar tomato puree (passata)
•

1 cup low-sodium vegetable broth
•

1 cup frozen peas
•

0.25 cup chopped fresh basil

•

1 tablespoon dried oregano
•

1 tablespoon dried thyme
•

1 clove garlic, minced
•

1 teaspoon coarsely ground black pepper
•

0.5 teaspoon red pepper flakes
•

1.25 cups uncooked short-grain white rice
•

water as needed
•

1 cup cubed provolone cheese

Instructions

Mix Parmigiano-Reggiano cheese and bread crumbs together in a bowl; set aside.
Heat olive oil in a Dutch oven over medium heat. Add onion and sauté until tender and translucent, about 8 minutes. Add tomato purée, vegetable broth, peas, basil, oregano, thyme, garlic, pepper, and red pepper flakes. Stir, bring to a simmer, and cook for 5 minutes. Add rice and mix well. Cover and simmer, adding a bit of water if necessary to keep rice from sticking to the bottom, until tender, about 18 minutes.
While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
Remove the Dutch oven from the stove and gently stir in provolone cheese. Sprinkle reserved bread crumb mixture on top.
Bake in the preheated oven until bubbly and browned on top, about 15 minutes.