The Perfect Side Dish for Any French Braise

I’m surprised that more people don’t know about this wonderful rice dish to serve with French dishes–it goes well with everything from sauteed chicken with a simple pan sauce to classic French braises and stews, such as Boeuf Bourgignon, Coq au Vin, and Blanquette de Veau (or, as I prefer, Blanquette de Porc).

Any-Night Baked Rice. Photo by Deb Wiley, who won my photo contest for this recipe.

Any-Night Baked Rice. Photo by Deb Wiley, who won my photo contest for this recipe.


And yet, no home cook I know ever makes this–and I know scores of wonderful home cooks (I’m a food writer and editor by trade). Whenever I have a colleague over to dinner and make this, they ask, “What did you do to this rice?”

Well, what I did was simply sauteed some onions and garlic in some butter, cooked some rice in the butter-onion-garlic mixture until it glistened, added an herb and chicken stock, and slid it in the oven. About 15 minutes later, out comes a luscious, moist, and fragrant dish worthy of your best French meals.

It is a recipe I adapted from Pierre Franey’s 60-Minute Gourmet Cookbook. I consider it a classic….except that no one I know makes it. Or am I wrong about that? Are there other fans of this great baked rice out there?

Find the recipe here.

Print Friendly

3 comments to One of the All-Time Best French Side Dishes Ever

  • […] a graceful flourish at the end thanks to cream, lemon, and a sprinkle of parsley. I served it with Any-Night Baked Rice, though noodles would have been fantastic, […]

  • Hello, Could you please help me? What on earth is French Braise? How is it different from a stew? I am a culinary translator and I have no idea what this dish is. Thank you!

  • Wini

    A French braise is any French dish uses braising as a cooking technique. Here’s how it differs from a stew:

    Braising means to cook meat in a small amount of liquid over low heat (usually for an extended amount of time, though not always–chicken thighs can be braised in about 35 minutes).

    Stewing means to cook in liquid over low heat, also for an extended amount of time. However, there’s usually more liquid–the meat is covered by the liquid.

    A stew is a dish that usually has to be served in a bowl–the liquids have a soup consistency. A braise is sometimes stew-like, but it can also be just meaty dish, with a sauce (not a stew).

    Does that help?

Leave a Reply to Wini Cancel reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>




+ nine = 15