Oven Cooked Rice Pilaf
Elevate your side dish game with this easy yet flavorful Oven Cooked Rice Pilaf. Perfectly baked in a Dutch oven, this recipe combines long-grain rice with sautéed onion, garlic, and finely diced carrots for a savory foundation. Infused with the aromatic notes of bay leaf and dried thyme, and cooked in low-sodium broth, the pilaf develops a tender, fluffy texture with irresistible depth of flavor. With just 10 minutes of prep and the oven doing the heavy lifting, this foolproof method guarantees consistent results every time. Garnish with freshly chopped parsley for a burst of color and serve it as a versatile complement to roasted chicken, grilled seafood, or vegetarian mains. Easy, elegant, and oh-so-satisfying, this oven-baked rice pilaf is a crowd-pleaser you'll want to make again and again!
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Recipe Information
Ingredients
- 1.5 cups long-grain rice
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 3 cups chicken or vegetable broth (low sodium)
- 1 leaf bay leaf
- 0.5 teaspoons dried thyme
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Rinse the rice under cold water until the water runs clear. Drain and set aside.
In an oven-safe, medium-sized pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and sauté until it becomes soft and translucent, about 3-4 minutes.
Stir in the minced garlic and diced carrot. Cook for another 2 minutes, stirring occasionally.
Add the rinsed and drained rice to the pot. Stir well to coat the rice with the butter and vegetables, cooking for 2 more minutes to lightly toast the rice.
Pour in the chicken or vegetable broth. Add the bay leaf, dried thyme, salt, and pepper. Stir to combine.
Bring the mixture to a gentle simmer on the stovetop.
Cover the pot with a tight-fitting lid or aluminum foil and transfer it to the preheated oven.
Bake in the oven for 20-25 minutes or until the rice is tender and the liquid is fully absorbed.
Remove the pot from the oven and let it sit, covered, for 5 minutes.
Fluff the rice gently with a fork, discard the bay leaf, and garnish with fresh parsley if desired.
Serve warm as a side dish or a base for your favorite main course.
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.5 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 673 mg | 14% | |
*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.
