Monday, January 17, 2011

Garlic Rice Pilaf

What a simple side dish!  I am considering purchasing a rice cooker since I can never seem to get my stovetop rice perfectly fluffy and tender without saturating it in extra water.  But this....this oven-baked version was pure bliss, both in cooking and the finished texture!  And of course, how can you go wrong with garlic?? This is the perfect addition to any meal where the main dish meat is the center stage.  

Garlic Rice Pilaf
Adapted from Pennies on a Platter

2 tablespoons butter
4 cloves garlic, minced or pressed
1 cup long-grain white rice
1 cup chicken broth or water for gluten-free
1 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 375˚F.

Melt butter in a large skillet or saucepan over medium-high heat.  Sauté the garlic and rice for about 3 to 4 minutes, until golden brown.  Stir in the chicken broth, salt and pepper.  Bring to a boil.

Once boiling, turn off the heat and pour the mixture into a casserole dish.  Cover and bake for 25 minutes.

Stir in the water and continue to bake, covered, for another 30 minutes.  Stir in a splash of lemon, cover, and bake a final 15 minutes.

*Recipe may be doubled without increasing the baking time.

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