Thai Oven Rice
Contributed by Diane S.

                     *  Exported from  MasterCook  *

                              Thai Oven Rice

Recipe By     : Chatelaine Magazine April 1999
Serving Size  : 4    Preparation Time :1:05
Categories    : Ethnic                           Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    vegetable oil
   1      pound         lean ground pork, chicken or turkey (500g)
   1      large         minced garlic clove
  10      ounces        can chicken broth and 1 can water or
                        2 1/2 cups broth or bouillon
   3      tablespoons   light soy sauce
   2      tablespoons   lime juice
   1      tablespoon    fish sauce -- optional
   2      teaspoons     chili-garlic sauce
     1/4  teaspoon      cayenne pepper
   2                    sweet pepper
   2      cups          sliced shitake mushrooms, about 1/4lb-125g
   1      cup           short grain rice, such as Arborio
   3                    green onions -- thinly sliced
     1/4  cup           finely chopped fresh coriander

Preheat oven to 400F (200C). Heat oil in a large saucepan set over
medium-high heat.  Crumble in pork and stir occasionally until browned,
about 8 minutes.  Stir in garlic and cook 1 minute.  Skim off any fat.

Stir in broth, soy sauce, lime juice, fish sauce, chili-garlic sauce and
cayenne.  Bring to a boil.  Meanwhile, seed and slice peppers into julienne
strips.  Thinly sliced mushrooms.  Add peppers, mushrooms and rice to
boiling broth.  Bring to a boil again, then remove from heat and cover.
(If you don't have an ovenproof saucepan, turn into a casserole dish.)

Bake in center of 400F (200C) oven until rice is tender, from 35 to 45
minutes.  Stir in onions and coriander.

Nutrients per 2-cup (500ml) serving:  29.6g prot; 17.9 g fat; 48.1 g carb;
2.6 mg iron; 33 mg calcium; 988 mg sod; 2.4 g fiber; 478 calories

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NOTES : Here's an amazing casserole with fiery tones and big exotic
flavours.