Creamy Oven-Roasted Rice

Name: Creamy Oven-Roasted Rice
Yield: 6
Ingredients: 2 tablespoons of oil; 2 cups of washed and drained rice; 4 cups of hot vegetable broth; 1 tablespoon of butter; 1 chopped onion; 1 tablespoon of wheat flour; 1 cup of boiling milk; 1 cup of requeijão (or heavy cream); 1/2 cup of pitted green olives, chopped; Salt and pepper to taste; 2 tablespoons of finely chopped parsley; Shredded cheese to taste

1
2 tablespoons of oil
2
2 cups of washed and drained rice
3
4 cups of hot vegetable broth
4
1 tablespoon of butter
5
1 chopped onion
6
1 tablespoon of wheat flour
7
1 cup of boiling milk
8
1 cup of requeijão (or heavy cream)
9
1/2 cup of pitted green olives, chopped
10
Salt and pepper to taste
11
2 tablespoons of finely chopped parsley
12
Shredded cheese to taste

Ingredients

1
2 tablespoons of oil
2
2 cups of washed and drained rice
3
4 cups of hot vegetable broth
4
1 tablespoon of butter
5
1 chopped onion
6
1 tablespoon of wheat flour
7
1 cup of boiling milk
8
1 cup of requeijão (or heavy cream)
9
1/2 cup of pitted green olives, chopped
10
Salt and pepper to taste
11
2 tablespoons of finely chopped parsley
12
Shredded cheese to taste

Directions

1
1 Preheat the oven to 425°F
2
In a large skillet, heat the oil, add the rice and cook until lightly toasted
3
Add the vegetable broth and simmer over low heat until the liquid is absorbed
4
2 In another skillet, melt the butter and sauté the onion until softened
5
Add the wheat flour and stir until combined
6
Gradually add the boiling milk, stirring until thickened
7
3 Add the requeijão (or heavy cream), chopped olives, salt, pepper, and parsley
8
Transfer the rice mixture to a baking dish, cover with the creamy topping, and sprinkle with shredded cheese
9
Bake in the preheated oven for about 10 minutes or until golden brown.