Wednesday, January 5, 2011

Baked Garlic Rice Pilaf

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.

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

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
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