Community Pick
Baked Garlic Rice Pilaf
"This is so good, it's hard to stop eating it. Great texture with crunchy edges, great flavor with garlic and black pepper. I like to serve it with poultry, pork, or fish. Plan ahead, it bakes for 70 minutes."
photo by Loves2Teach
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Serves:
-
5-6
ingredients
- 2 tablespoons butter
- 3 garlic cloves, crushed
- 1 cup long-grain white rice
- 2 1⁄2 cups chicken broth, divided
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
directions
- Preheat oven to 375*.
- Heat butter in a skillet; add garlic and rice and cook until both are golden brown.
- Add 1 cup of broth and the salt and pepper.
- Bring to a boil and pour into a covered casserole; bake for 25 minutes.
- Stir in remaining 1 1/2 cups broth; cook for another 45 minutes.
- This can be doubled without increasing the cooking time.
Questions & Replies
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Reviews
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We love this dish. I use it in my OAMC/freezer cooking rotation - I prepare all the way through adding the last 1 1/2 cups of broth and freeze. When I am ready to serve this I bake it directly from the freezer at 375 for 45-60 minutes and it turns out perfectly! -
this is a great side dish. loved the fresh garlic taste. i added parmesan cheese. next time i will add some parsley. thanks -
This is an excellent side dish. I did use long grain brown rice. The first time I kept the liquid and cooking times the same The next time, I doubled the recipe, again used the Long Grain Brown Rice, but increased the broth a total of 5 cups, and increased the cooking time to an hour up from the 45 minutes. It was perfect, and all gone.
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I am a pretty seasoned cook but had never made rice in the oven! It's the ONLY way to go! We love this recipe. The rice turns out perfectly and it is SO versatile! Thank you so much for posting! -
I have made this twice now: once with jasmine rice and once with a wild rice blend. They were both delicious. However, I must admit that I prefer the complexity of the wild rice flavor with this dish. The nuttiness of the rice melded with the garlic flavor was amazing. The wild rice blend did take longer to cook, but was well worth it. The rice seemed moister with the wild rice, too. The leftovers were even better than when it came fresh out of the oven. Yummmm!
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Tweaks
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It takes more time than the standard way to cook rice, but it's good. The only thing I changed was using olive oil instead of butter to make it a bit more healthy. Other than than, the rice came out very moist and favorable. -
Excellent! I added extra garlic and 1 tsp. of chicken base plus 2 1/2 cups water instead of the chicken broth. The rice came out perfectly cooked and so light and fluffy! Will definitely be making this again!
RECIPE SUBMITTED BY
Northwest Lynnie
United States
An avid cook since I was a teenager, and a retired First-Grade teacher, my students and I used to cook twice a month in the classroom, coordinating what we prepared with our curriculum. I always snuck in mini- lessons on nutrition and manners at the same time. :) The children loved it, taking home recipes they made in class and asking their parents to make them again at home. THESE were no boring lessons on liquid and dry measurement! If you think about it, cooking is largely a combination of math, chemistry, and artistry.
Fond memories of my students play a role in my cooking-life today. A giant, framed, black chalkboard graces one dining room wall, replete with the menu-of-the-day in manuscript handwriting and simple chalk drawings.
Special joys in my life these days, (besides two outstanding grown children :), family, friends, and cooking) include gardening/landscaping, writing a book about teaching, music, discovering watercolors by local artists, and exploring my new island home, where bald eagles and Dungeness crabs are among my neighbors.
