Aug 24, 2011

Garlic Rice Pilaf


I don't know about you but side dishes are sometimes that hardest part of meal planning.  I often don't put any side dishes on the menu and just wing it which gets pretty boring because we end up having the same rotation of sides - potatoes, vegetables, rice - blah.  When I had the time one afternoon to make this rice dish I definitely took advantage and the whole family was glad that I made it.  It's a very flavorful dish that I'm sure we'll be making again and again.  It may take a little over an hour for it to all come together but it's so worth it when you take that first bite of steamy, garlicky rice.


Garlic Rice Pilaf
Printable 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

1. Preheat the oven to 375° F and lightly grease a covered casserole dish, set aside.
2. In a large 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. stirring often.
3. Add 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. Then 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.

as seen on Annie's Eats, originally from What's Cooking in the Orange Kitchen?

2 comments:

Kelsey said...

We love this recipe.  It's so tasty and super easy, too!

The Café Sucré Farine said...

This sounds fabulous!

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