Garlic Rice Pilaf

It’s always funny when I realize that a dish we consider a staple has not yet graced the blog.  Sometimes I make things so often and consider them so basic, it doesn’t even occur to me to post them.  This rice pilaf is one of our most favorite side dishes.  It is very simple to make, though it does bake for over an hour – if it weren’t for that fact, I would probably make it every week.  Regardless, it is a wonderful elegant side that goes well with nearly any entree.  The nice thing about the longish baking time is that you have time to devote to the main dish.  I love the seasoning of this just the way it is, but if you aren’t a fan of black pepper you might consider halving the amount in the recipe.

Baked Garlic Rice Pilaf
Printer-Friendly Version

2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice

Preheat the oven to 375° F.  Have ready a covered casserole dish.  In a saucepan or skillet, melt the butter over medium-high heat.  Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes.  Stir in 1 cup of the chicken broth, salt and pepper and bring to a boil.  Pour the mixture into the casserole dish, cover, and bake for 25 minutes.  Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes.  About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.

Note: This recipe can be doubled without increasing the baking time.

Source: adapted from What’s Cooking in the Orange Kitchen?

22 Responses

  1. Delicious – thanks for the recipe!

  2. This sounds wonderful! I’m glad you posted it!

  3. This sounds very good!

  4. This looks similar to the Gulf Coast Pilaf in Rick Bayless’s cookbook, Mexican Everyday. We love it with any dish, and it’s a nice change from red rice with mexican food. I’m going to try your recipe now that it’s cool enough to fire up the oven!

  5. I know I would love this rice! It sounds similar to a rice-a-roni I like (although I’m sure it’s much better!) I love that it’s finished in the oven because I have trouble with rice coming out well on the range. Another nice thing about baking it is that it’s one less burner to coordinate!

  6. looks perfect to me!

  7. I made this for dinner tonight. So delicious. Thanks for the recipe, I have a feeling this will be a regular side dish in our home as well.

  8. Hi Annie

    What is exactly a squeeze of lemon juice.

    • Hi Jackie,
      Cut a lemon in half, hold one of the halves in your hand over the dish of rice, and squeeze some of the lemon juice out. This is really up to your taste.
      🙂 Annie

  9. This sounds and looks really delicious! I will be making it tomorrow. You mention it goes with nearly anything; any examples of your favourites?

  10. Thanks for this! I’m going to make it tonight

  11. This looks great! So much better than the stuff you buy in the box.

  12. Hi Annie! Made this tonight to go with our Greek-ish themed dinner. I don’t have a covered casserole dish so I used a Dutch oven for the whole recipe, no transferring, which was really handy. Plus the rice got nice and crispy on the bottom by the end, which I love. Thanks for sharing!

  13. I’m always wanting rice pilaf but never thought the recipe in my cookbook looked very interesting. This was so yummy. I served it the first night with an Herb Rubbed Pork Loin and used the leftovers tonight with my Cumin, Coffee & Chili rubbed steak. YUM! I had to literally stop myself from eating it all.

  14. I agree that this is a fantastic recipe. Now that the weather outside is a it cooler I can start making it again.

  15. Super easy and super tasty! Thanks for the great recipe.

  16. This sounds so delicious! I was wondering if the baking time would need to be increased if using brown rice? I’m assuming probably so, since in my experience brown rice takes around twice the time to cook as white rice. Do you have any thoughts or suggestions on how to adjust the time for this particular recipe if using brown rice?

    • Hi Amy,
      I really don’t know, as I rarely cook with brown rice. It does seem the baking time would need to be longer, but I don’t really have any advice beyond that.

  17. Yummy! I made this with your rosemary garlic chicken and it was a hit! I think I’ll be making this for years and years to come…I doubled your recipe and it was done at one sitting. There were just 3 of us, too!

  18. Any idea on what you’d need to do the cooking time to triple or quadruple this recipe? I was just going through some of my favorite recipes you’ve posted in preparation for an entire family vacation – 20 people!

    • Hi Jessie,
      I think you would probably not need to do anything differently, although I would consider baking it in two separate dishes because to make things easier. Then it would definitely be fine because I double it all the time without issue, and you would essentially just be doubling it in each of two dishes.

  19. Made this tonight. So simple and yummy! Thanks, Annie!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: