This is one of those side dishes that have been a staple in our kitchen for a while now, but I’d never gotten around to sharing with you guys. Rice is so wonderful and versatile – accepts so many flavors into it’s little white grains.
This rice pilaf takes a little bit more time to put on the table than your standard white rice, due to the fact that it bakes in the oven. But, it’s not hands on – giving you time to finish up dinner while the rice is cooking. The burst of flavor from the garlic is unparalleled though, and well worth the extra time in the oven.
If I have leftovers, I’ll mix in some chopped up veggies and any make myself a make-shift fried rice for lunch the next day. If you’re feeding a larger crowd, the recipe can easily be doubled without having to increase the cooking time.
Garlic Rice Pilaf
2 tbsp. butter
4 cloves garlic, minced
1 cup long-grain white rice
2 1/2 cups chicken broth, divided
1/2 tsp salt
1/2 tsp black pepper
Squeeze of lemon juice
Preheat the oven to 375 F. 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; bring to a boil. Pour the mixture into a 2 qt casserole dish, cover, and bake for 25 minutes.
After 25 minutes, remove from the oven and stir in the remaining 1 1/2 cups chicken broth. Re-cover and bake for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.
Source: slightly adapted from Annie’s Eats, originally from What’s Cooking in the Orange Kitchen?
7 Comments
I am going to make your Indonesian Pork Tenderloin recipe tonight, and I think this rice would be the perfect side dish, along with some steamed broccoli. I can’t wait for dinner tonight!
Kim, it is the perfect side dish for that pork. I made them the same evening, along with some snow peas (only because I didn’t have broccoli). I hope you enjoy it as much as we did!
This recipe has been a favorite in my house for years! Yours look absolutely delicious! (As always, I love your photo!!)
I’m officially obsessed with this recipe since I first saw it on Annie’s blog…I now make it at least once a week. I love it as a side dish with roast chicken and a mixed greens salad. I also like to double it periodically and enjoy the leftovers as a side dish all week!
-m
Love the simplicity of this recipe, it’d be the perfect side for so many different dishes!
This recipe looks amazing!
I am more of a brown rice eater though, would I use the same cooking times and measurements in the recipe for brown instead of white?
I’d add an extra 1/4 cup broth and increase the cooking time in the oven by an additional 15 minutes.