What Is This Rice Recipe Called? (chicken breast, soup, oven, butter)

[ClaraC]

Originally Posted by earslikeacat

Butter and salt is what I'd call it.

I agree. There's no way I'd make this recipe as written.

BlueHeron - I'm glad to see later in the thread you reduced the butter by 1/2.

I wonder if this recipe would be as good using home made healthier ingredients and 1/4 cup butter?

I does sound good, but I'd put it in the category of funnel cake and frito pie. You just decide to eat it for a treat - which sometimes, you just need to do. Joy of life.

[Delahanty]

Originally Posted by ClaraC

I agree. There's no way I'd make this recipe as written.

BlueHeron - I'm glad to see later in the thread you reduced the butter by 1/2.

I wonder if this recipe would be as good using home made healthier ingredients and 1/4 cup butter?

I does sound good, but I'd put it in the category of funnel cake and frito pie. You just decide to eat it for a treat - which sometimes, you just need to do. Joy of life.

Well, blueheron my have reduced the butter to 1/4 cup, but all of the others cited here and elsewhere online (where it's referred to as "stick of butter rice") use a stick (1/2 cup).

If I make this, lol I'm going with them.

[ClaraC]

So this evening I tried my experiment - eliminate most of the salt and fat from this recipe, and hope for the best.

My resulting dish is better than plain steamed rice, so if you are making something that needs a rice accompaniment to "cut" the spice of the main dish, this is a good idea. But it's not great as a side dish. No one would really notice it that much.

I chopped and caramelized about 1/3 of a sweet yellow onion in a little olive oil. I poured 1 and 1/2 cups long grain jasmine rice into a pyrex dish, topped with the onions, and then poured in two cans of low sodium beef broth.

Covered with foil, and cooked at 350 for an hour.

Anyway, I had hopes that it would be better than it is, even though I had eliminated the salt and fat.

For those who have no concerns at all about cholesterol or sodium, sounds like the original recipe is the way to go because the reviews for that one seem to be really positive!

[blueherons]

If you want it to be healthier, use grass fed butter but use the entire stick.

[greatblueheron]

Originally Posted by ClaraC

So this evening I tried my experiment - eliminate most of the salt and fat from this recipe, and hope for the best.

My resulting dish is better than plain steamed rice, so if you are making something that needs a rice accompaniment to "cut" the spice of the main dish, this is a good idea. But it's not great as a side dish. No one would really notice it that much.

I chopped and caramelized about 1/3 of a sweet yellow onion in a little olive oil. I poured 1 and 1/2 cups long grain jasmine rice into a pyrex dish, topped with the onions, and then poured in two cans of low sodium beef broth.

Covered with foil, and cooked at 350 for an hour.

Anyway, I had hopes that it would be better than it is, even though I had eliminated the salt and fat.

For those who have no concerns at all about cholesterol or sodium, sounds like the original recipe is the way to go because the reviews for that one seem to be really positive!

I've made the original recipe with 1/2 stick of butter and was happy. But I'd make it with the entire stick if you're making it for someone else

[vrexy]

Originally Posted by nuts2uiam

I see that you cut down on the butter later in the thread, but do you just cut the butter into the pan or do you grease it with the butter? Sounds delish.

Originally Posted by ClaraC

I agree. There's no way I'd make this recipe as written.

BlueHeron - I'm glad to see later in the thread you reduced the butter by 1/2.

I wonder if this recipe would be as good using home made healthier ingredients and 1/4 cup butter?

I does sound good, but I'd put it in the category of funnel cake and frito pie. You just decide to eat it for a treat - which sometimes, you just need to do. Joy of life.

Originally Posted by Delahanty

Well, blueheron my have reduced the butter to 1/4 cup, but all of the others cited here and elsewhere online (where it's referred to as "stick of butter rice") use a stick (1/2 cup).

If I make this, lol I'm going with them.

Originally Posted by greatblueheron

I've made the original recipe with 1/2 stick of butter and was happy. But I'd make it with the entire stick if you're making it for someone else

Blueherons - the OP - did NOT reduce the butter by half. Greatblueheron did. Two different people!

[ClaraC]

Originally Posted by blueherons

If you want it to be healthier, use grass fed butter but use the entire stick.

I don't know, blueherons. Using a lot of butter that's grass fed vs. non grass fed really doesn't move the needle very far to the "healthy" side.

Although I eat healthy food, and exercise fairly often and maintain a slender weight, I'm borderline on cholesterol and blood pressure, and have to watch both those things to maintain health.

I don't think my doc would say switching to grass fed butter was going to be helpful enough to make any difference at all.

But it does sound good!

[Delahanty]

I made this a couple of days ago, when it was a little cooler here. It was delicious.

I knew DH would love it, but I wanted some too--and I'm not the "meat eater" in the family. (I'll eat soups made with chicken/beef stock, but I don't want pieces of meat in there, for example.) I thought that the consommé might have a stronger flavor that wouldn't appeal to me, so I substituted beef broth for that--it was perfect. And it looked great in my favorite vintage Pyrex dish.

And I used the full stick of butter lol.

[Debsi]

It was too salty and overly moist for my taste, I like my rice more of the dry and separate grains variety. It wasn’t bad, we enjoyed it,but I’m with those that think this dish would be vastly improved by the addition of mushrooms and onions, maybe even some spinach — something to cut through that richness.

[netwit]

Originally Posted by Debsi

It was too salty and overly moist for my taste, I like my rice more of the dry and separate grains variety. It wasn’t bad, we enjoyed it,but I’m with those that think this dish would be vastly improved by the addition of mushrooms and onions, maybe even some spinach — something to cut through that richness.

I made it today and was one of those people who added things . In the comments section of the chunkychef link someone provided, a commentor said she added pork chops to the dish. Since I've been too busy to cook any kind of real meal all week, I made the rice dish with pork chops on top. In the same link I believe someone also said it was okay to use basmati rice.

i don't know what happened - was it the pork chops, even though someone else had good results with that, or the basmati rice which the chunkychef said was okay to use? While it was not completely inedible, I found it nearly so. The rice was too soft, and I didn't find it had much flavour or much saltiness or richness. Maybe that was soaked up by the pork chops which I left unseasoned other than a turn of pepper on top, thinking the salt in the soups would compensate. I ended up peppering the rice on my plate in the hopes that would make it a little tastier but, alas.

So don't make it the way I did! My husband thought the whole thing was just "okay." He thought the pork chops were not as tough and dry as I did but he would eat anything labelled "meat." He was very lukewarm about the rice but didn't put it in the same "awful" category as I did. Hubby is a rice lover while I am not much of a rice fan to begin with so that needs to be taken into account as well.

I ended up eating butter pecan ice cream for dinner instead.