This rice pilaf is going to be one of my favorite ways to cook rice from now on. It is very simple to make and tastes great. I love the black pepper. The garlic is not overpowering. It just flavors the rice as it cooks. Though it does bake for over an hour, it is a wonderful elegant side that will go well with any entree.
Ingredients:
2 tbsp. butter
3 large cloves garlic, pressed
1 cup long-grain white rice (I used Jasmine)
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
freshly squeezed lemon juice
Directions:
In a dutch oven, melt the butter over medium-high heat. Add the garlic and rice to the pot and cook until both are golden brown, about 5 minutes. Stir in 1 cup of the chicken broth, salt, and pepper and bring to a boil. Cover and bake in the oven (preheated to 350 degrees) for 25 minutes.
Stir in the remaining 1½ cups chicken broth and bake, covered, for another 40 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.
Source: What's Cooking in the Orange Kitchen
Stir in the remaining 1½ cups chicken broth and bake, covered, for another 40 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.
Source: What's Cooking in the Orange Kitchen
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