Baked Tiella Rice Recipes

TIELLA RECIPE (RICE, POTATOES, AND MUSSELS CASSEROLE)

Steps:

• Preheat oven to 350º.
• Drizzle 4 tablespoons of olive oil into a cast iron skillet.
• Arrange a layer of onions in the bottom of the skillet and drizzle with olive oil.
• Add a layer of potatoes seasoned with garlic, tomatoes, parsley, cheese, salt, and pepper. Drizzle with oil.
• Add a layer of mussels seasoned with garlic and parsley. Drizzle with oil.
• Layer the rice over the mussels, making sure to cover each mussel. Season with garlic, tomatoes, parsley, cheese, salt, and pepper. Drizzle with oil.
• Add a final layer of potatoes.
• Add the reserved liquid from when you opened the mussels. Add water so that the final layer of potatoes is just covered.
• Sprinkle the breadcrumbs on top.
• Place in the oven and bake at 350°F for 1 hour and 30 minutes.

BAKED TIELLA RICE

Steps:

• Preheat the oven to 200 degrees C (400 degrees F)/gas 6. Peel the potatoes, then, one at a time, cut them lengthways into quarters and erratically slice them to about the thickness of a coin, the rougher the better. Place in an ovenproof earthenware pot or small casserole pan.
• Peel the onion, garlic and celery, then randomly finely chop with the tomatoes and parsley (stalks and all), and add to the pot. Finely grate in half the Parmesan, then pour in the Prosecco and 8 tablespoons of oil. Add the rice, season with sea salt and black pepper, then mix everything together really well.
• Pick through the mussels and tap any open ones--if they don't close, discard. Now you've got two choices. Linda shucks the raw mussels, which is fiddly but you'll get the hang of it and it gives the most incredible depth of flavour from the sea. Use a small sharp knife to carefully prise open the shells and pull out each raw mussel and its juices. Or, simply put the mussels into a really hot pan, cover, and steam for 3 to 4 minutes until they pop open. Once cool enough to handle, remove the shells (discarding any that remain closed). Either way, stir the mussels and any juices into the pot, then finely slice the zucchini and layer on top like a lid. Gently push down to submerge in the flavours, then finely grate over the remaining Parmesan. Place on a high heat, and as soon as it starts to bubble, transfer to the oven for 45 minutes, or until golden. Rest for 10 minutes, then serve.

OVEN BAKED RICE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter a 2 1/2-quart baking dish.
• Pour rice into the prepared baking dish.
• Stir water, butter, salt, and vinegar together in a saucepan; bring to a rolling boil. Pour the water mixture over the rice; stir.
• Bake in preheated oven until the water is absorbed and the rice tender, 20 to 25 minutes.

SIMPLE BAKED RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.
• Spread long-grain rice into prepared casserole dish.
• Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.
• Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.