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 or vegetable 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 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 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?
