Wednesday, October 28, 2009

Baked Rice Pilaf

Here is a wonderful baked rice pilaf recipe you'll want to bookmark. I found this on Annie's Eats and it is fantastic!

This would work great as a side dish to just about any type of meal. The rice is so light and fluffy. Plus, it was a snap to prepare (just note that it bakes for about an hour). I'm a little bummed that I didn't get a better picture. By the time dinner was ready, it was almost 6PM and the light was quickly fading, so this was the best I could get.

Here is a look at the rest of dinner. The flounder was kind of blah and not really "blog worthy". The spinach was frozen and from a box, again nothing special...but the rice...that was the star!

And now, on a completely unrelated, non-cooking note....some pictures of my daughter taken this afternoon. *Please scroll all the way down for recipe.*

Waving hello to a neighbor.

"Hey, we are wearing the same outfit today!"


2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice

Preheat the oven to 375° F. Have ready a covered casserole dish. 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. Stir in 1 cup of the chicken broth,salt, pepper and bring to a boil. Pour the mixture into the casserole dish, cover, and bake for 25 minutes. Stir in the remaining 1½ 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 can be doubled without increasing the baking time.

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