Claudia’s Baked Green Rice

Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes.  These were all written to fit on a 3×5 card and written simply to remind her about how to make the dish. As a result, they are often hard for anyone else to “unpack” the sometimes cryptic instructions. I am adapting this recipe for my Japanese feast this Sunday, so I thought to post it for reference.

Note: With seven mouths to feed, my mother was notoriously frugal. Today, I would replace the bouillon and water with low sodium broth.

Claudia’s Baked Green Rice


4 green onions and tops, sliced thin (about ¾ cup)
¼ cup butter (olive oil for Vegan)

1½ cup rice, uncooked

3 chicken bouillon cubes (vegetable bouillon for Vegan)
3 cups boiling water
¼ tsp. salt

1/2 cup parsley, chopped


1. Cook the onions in the butter for 5 minutes.

2. Turn off the heat and stir in the rice.

3. Add the bouillon cubes and salt to the water.

4. Put the rice in a casserole and stir in the water mixture.

5. Cover and bake at 350° for 45-50 minutes.

6. Remove the cover and bake for 10 minutes more.

7. Just before serving stir in the parsley.


Filed under California Fusion, Rice, Side Dishes, Vegan, Vegetarian

2 responses to “Claudia’s Baked Green Rice

  1. Pingback: Karl’s Takikomi Gohan | Jabberwocky Stew

  2. Pingback: Karl’s Rice Florentine | Jabberwocky Stew

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