Baked Rice Pilaf
Transform your dinner table with the aromatic delight of Baked Rice Pilaf, a one-pan wonder that's as elegant as it is simple to prepare. In this recipe, long-grain white rice is gently toasted with butter, garlic, and onions for a rich, nutty base, then slowly baked to perfection in a savory bath of chicken broth infused with dried thyme and a hint of bay leaf. The result is fluffy, golden-hued rice that's bursting with flavor and ready to complement anything from roasted chicken to seasonal vegetables. Garnish with sliced almonds and fresh parsley for an optional finishing touch that adds crunch and color. This oven-baked rice pilaf requires just 10 minutes of prep time and bakes effortlessly, making it the ultimate side dish for weeknight meals or special occasions.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 small bay leaf
- 0.5 teaspoons dried thyme
- 1 teaspoons salt
- 0.5 teaspoons black pepper, ground
- 0.25 cups sliced almonds (optional, for garnish)
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a large oven-safe skillet or heavy-bottomed pan with a lid, melt the butter over medium heat.
Add the chopped onion and sauté for 2-3 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the rinsed rice to the pan and stir well to coat the grains in the butter. Continue cooking for 2-3 minutes, stirring occasionally, until the rice begins to turn golden and lightly toasted.
Pour in the chicken broth, then add the bay leaf, dried thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle simmer, then cover the skillet with a lid or foil.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the rice is tender and has absorbed all the liquid.
Carefully remove the skillet from the oven. Discard the bay leaf and fluff the rice with a fork.
Optional: Sprinkle the baked rice pilaf with sliced almonds and chopped parsley for added texture and flavor.
Serve warm as a side dish or main course and enjoy!
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1894 mg | 82% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 7.9 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 223 mg | 17% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1140 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
