Herb-Infused Kumquat Rice Bake with Cheddar
Experience a delightful twist on the classic rice and cheese casserole with this Herb-Infused Kumquat Rice Bake. Infused with aromatic herbs and a touch of dry white wine, this dish transforms humble ingredients into a savory masterpiece. The buttery sautéed onions and minced garlic create a fragrant base, while the addition of sharp cheddar cheese adds a rich, creamy texture. Feel free to customize with your favorite vegetables, like vibrant broccoli or juicy tomatoes, for added color and nutrition. This versatile bake can serve as a delicious side dish or a satisfying vegetarian main course, perfect for any occasion. And if you have leftover rice, ensure it was prepared with broth for optimal flavor.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
long-grain rice
1 cup (uncooked)
vegetable broth
2 cups (for cooking rice)
butter
1 tablespoon (melted)
onion
1 cup (chopped)
garlic
1 clove (minced)
dried basil
1 ½ teaspoons (dried)
dried thyme
1 ½ teaspoons (dried)
dried oregano
¾ teaspoon (dried)
black pepper
1 teaspoon (freshly ground)
dry white wine
¼ cup, plus up to 2 tablespoons (for mixing into rice)
soy sauce
1 tablespoon (for mixing into rice)
low-fat sharp cheddar cheese
1 ½ cups (shredded (about 6 ounces))
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a medium pot, cook 1 cup of long-grain rice according to package instructions, substituting vegetable broth for water and omitting salt and butter for a richer flavor.
3
While the rice cooks, heat 1 tablespoon of butter in a large non-stick skillet over medium heat.
4
Add 1 cup of chopped onion to the skillet and sauté for about 5 minutes, or until the onion is translucent.
5
Stir in 1 minced garlic clove and continue to sauté for an additional 2 minutes, until fragrant.
6
Remove the skillet from heat, and add 1 ½ teaspoons of dried basil, 1 ½ teaspoons of dried thyme, ¾ teaspoon of dried oregano, and 1 teaspoon of black pepper to the onion mixture. Mix well to combine.
7
Once the rice is fully cooked, add the onion and herb mixture to the pot of rice, along with ¼ cup of dry white wine (or more depending on the desired moisture). Fluff the rice with a fork to combine all ingredients evenly.
8
Spray a 2-quart casserole dish with non-stick cooking spray and transfer the rice mixture into the dish, spreading it evenly.
9
Sprinkle 1 ½ cups of shredded low-fat sharp cheddar cheese over the top of the rice mixture.
10
Bake uncovered in the preheated oven for 20-30 minutes, or until the cheese is fully melted and bubbly. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Herb-Infused Kumquat Rice Bake with Cheddar?
It is a savory rice and cheese casserole flavored with aromatic herbs and dry white wine.
Is this recipe suitable for vegetarians?
Yes, this dish is a satisfying vegetarian main course or side dish.
What oven temperature is required?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
What kind of rice should I use for this bake?
The recipe calls for one cup of uncooked long-grain rice.
What liquid should I use to cook the rice?
Use vegetable broth instead of water to give the rice a richer flavor.
How much butter is needed for sautéing?
Use one tablespoon of butter to sauté the onion and garlic.
How long do I sauté the onions?
Sauté one cup of chopped onions for about 5 minutes until they are translucent.
When do I add the garlic to the pan?
Add one minced garlic clove after the onions have cooked for 5 minutes.
What dried herbs are used in this recipe?
The herb blend includes dried basil, dried thyme, and dried oregano.
How much dried basil is required?
The recipe uses one and a half teaspoons of dried basil.
How much dried thyme should I add?
You will need one and a half teaspoons of dried thyme.
What is the measurement for dried oregano?
Use three-quarters of a teaspoon of dried oregano.
Is black pepper included in the seasoning?
Yes, the recipe uses one teaspoon of black pepper.
When do I combine the herbs with the other ingredients?
Add the herbs and pepper to the skillet after removing it from the heat.
What type of wine is best for this rice bake?
A dry white wine is recommended for the best flavor profile.
How much wine should be mixed into the rice?
Start with one-quarter cup of dry white wine and add up to 2 additional tablespoons if more moisture is needed.
What role does soy sauce play in this recipe?
One tablespoon of soy sauce is mixed into the rice for added savory depth.
What size casserole dish is needed?
A 2-quart casserole dish is the appropriate size for this recipe.
How do I prepare the casserole dish?
Spray the casserole dish with non-stick cooking spray before adding the rice mixture.
What kind of cheese is used for the topping?
The recipe uses shredded low-fat sharp cheddar cheese.
How much cheese is sprinkled on top?
Use one and a half cups of shredded cheese, which is approximately 6 ounces.
Do I bake the rice bake covered or uncovered?
The dish should be baked uncovered in the preheated oven.
How long does the casserole need to bake?
Bake for 20 to 30 minutes until the cheese is melted and bubbly.
Can I add extra vegetables to this dish?
Yes, you can customize it by adding vegetables like broccoli or tomatoes.
Can I use leftover rice for this recipe?
Yes, but for the best flavor, ensure the leftover rice was originally prepared with broth.
How do I ensure the ingredients are evenly distributed?
Fluff the rice with a fork when mixing in the herbs, onion, and wine.
What should I do if the rice mixture seems too dry?
You can add a bit more white wine to increase the moisture levels.
Is this dish served hot or cold?
This rice bake is best served warm immediately after baking.
Does the recipe require salt?
The recipe suggests omitting salt during rice cooking as broth and soy sauce provide seasoning.
What makes this a 'kumquat' rice bake?
While kumquats are referenced in the name for its bright profile, the flavor is primarily derived from herbs and wine.