Aug 23, 2010

Garlic Rice Pilaf

I posted a crockpot version of rice pilaf before – but this a recipe that bakes in the oven.   Fortunately I have a double oven – and this cooks perfectly in the smaller upper oven – which doesn’t really heat up the house.   I love the garlic flavor and even though this bakes for a long time (plan ahead when making this meal!) the rice ends up perfectly cooked.    It is a simple, flavorful side dish that pairs well with chicken, fish, pork or beef.  So it is definitely one of my go-to recipes!


  • 2 Tbsp. unsalted butter
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice
  • 2 1/2 cups chicken broth, divided
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • Squeeze of lemon juice


1. Preheat the oven to 375° F. 

2. 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.

3. Stir in 1 cup of the chicken broth, salt and pepper and bring to a boil. 

4. Pour the mixture into a 2 qt. casserole dish, cover, and bake for 25 minutes. 

5. Stir in the remaining 1 1/2 cups chicken broth and bake, covered, for another 45 minutes.

6. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.

Source: Annie’s Eats

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