Savoury Rice with Chicken or Lamb

Name: Savoury Rice with Chicken or Lamb
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Pinch of dried thyme; 1 small onion, finely chopped; 6 oz (180 g) short-grain rice; Salt and pepper; Salt and pepper; ½ stick (60 g) butter, for roasting; 1 chicken or small leg of lamb; 1 chicken or small leg of lamb; 3¾ cups (9 dl) stock; Pinch of dried rosemary

Preparation info

Serves
4

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This nineteenth-century recipe from Bethnal Green makes a very good and unusual dish.

Ingredients

6 oz (180 g) short-grain rice
1 small onion, finely chopped

Europe
United Kingdom
Engalnd
Main course
London
Gluten-free

Method

Put the rice mixed with the onion, herbs and seasoning in a wide fireproof dish. Pour over the stock. Cook, uncovered, at the bottom of the oven at 350°F (180°C, Gas Mark 4) for 1½ hours.

After 1 hour put the lamb or chicken to roast near the top