Thursday, August 5, 2010

Garlic Rice Pilaf

This side dish was another winner from Annie.  Toasting the rice gave it a rich and nutty flavor, which provided a great base for the sweet roasted garlic.  When it was finished, it perfectly suited the lemon chicken I served it with.  Plus, it couldn't have been much easier to prepare, as you can have it in the oven well before your guests arrive.


Garlic Rice Pilaf

Ingredients:
2 TBSP butter
3 cloves garlic, minced or pressed
1 c. long-grain white rice
2 1/2 c. chicken broth, divided
1/2 tsp. salt
1/2 tsp. pepper
squeeze of lemon juice

Directions:
1.  Preheat the oven to 375 degrees Farenheit.  Have a covered casserole dish ready.  

2.  Melt the butter in a saute pan over medium-high heat.  Add the garlic and rice and cook until both are golden brown, about 3-4 minutes.  Stir in one cup of the chicken broth, salt and pepper and bring to a boil.  

3.  Pour the mixture into the casserole dish, cover, and bake for 25 minutes.  

4.  Stir in the remaining 1 1/2 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. 

**Note: This recipe doubled beautifully without changing the baking time.

6 comments :

Annie said...

So glad you liked this Kelsey! (And that you didn't listen to the nay-sayer ;) )

Anonymous said...

Over an hour to cook rice? That seems like alot.

Kelsey said...

It takes longer to cook because it isn't instant rice. Believe me, it was cooked perfectly and is worth the wait!

Jessica said...

Ha! I love how anonymous said "Over an hour to cook rice? That seems like alot." ...it can take 2 hours sometimes for a good batch of traditional Puerto Rican Rice! LOL!

jaimecooks said...

I made this again tonight, and my husband commented that it's his favorite way I make rice.

Melissa said...

Oh wow this sounds so amazing! i love rice, but get so bored with plain flavours, can't wait to give this one a try!