Garlic Rice Pilaf

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Now onto today’s post!

Rice pilaf is such an easy yummy side that goes with pretty much anything you are serving. The boxed variety is a great/quick option, but it’s just as easy to make homemade. We make this a lot because it’s literally my husbands favorite thing that I make. Also, being Greek, it feels like a requirement to have a good rice pilaf recipe under your belt. I have to be honest, cooking rice was a challenge for me. I always find a way to make the rice just as crunchy as it was when it came out of the box. Even minute rice was an issue. When I found this recipe I was determined to make it and it came out fantastic. I shocked myself. I was amazed that I pulled it off. Apparently baking rice was just what I needed to do. I am happy to share, that I have now successfully cooked rice on the stove top and it has come out delicious. I think I just needed this confidence boost. What I love is the nice garlic flavor without overpowering the dish. Bonus, if you love garlic like I do, you can add a bit more. Also, you can substitute the fat and opt for olive oil to make it a tad healthier. I have also made this with brown rice, which for me tasted just as good. My husband does not like brown rice, so we typically use white rice instead. If you did want to substitute you may have to adjust the liquid/cooking time just a bit to accommodate for the denser texture of brown rice.

Instructions

  1. Preheat oven to 375 degrees F. In an oven safe pot (with a lid) melt the butter, on the stove top, over medium heat. Add in the garlic and cook for 30 seconds until fragrant. Add in the rice and cook for about 3-4 minutes, until the rice is golden brown. Add in 1 cup of chicken broth and bring to a boil.
  2. Cover the pot and place in the oven. Bake covered, for 15 minutes. Remove from the oven and add in remaining chicken broth and stir. Place back in the oven and bake for an additional 25 minutes. The rice should be done cooking. If not, place back in the oven for 10 minutes. The original recipe calls for longer cooking times, but I have had better results with the shorter times. Remove from the oven and season with salt and pepper. Add a squeeze of lemon juice and stir to combine.

Notes

Adapted from Annie’s Eats.

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