Soy-Free Oven-Baked Rice
Elevate your side dish game with this Soy-Free Oven-Baked Rice, a one-pot wonder that's easy, flavorful, and perfect for any occasion. This recipe combines aromatic long-grain rice with a medley of sautéed onions, garlic, and carrots, all simmered in rich chicken or vegetable broth. Enhanced with the buttery richness of unsalted butter and a touch of olive oil, this oven-baked method ensures perfectly tender grains every time—no need for a rice cooker! The subtle infusion of bay leaf and a garnish of fresh parsley add layers of flavor that make this dish anything but ordinary. With a simple preparation and hands-free cooking in the oven, it’s an excellent choice for busy weeknights or as a comforting side to your favorite mains. Soy-free, gluten-free, and utterly delicious, this baked rice dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups long-grain rice
- 3 cups chicken or vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 carrot, diced
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Rinse the rice under cold water in a fine-mesh sieve until the water runs clear to remove excess starch.
In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat.
Add the diced onion and carrot, and sauté until the onion becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the butter and let it melt completely, mixing it with the sautéed vegetables.
Add the rinsed rice to the skillet, stirring to coat the rice with the butter and vegetable mixture.
Pour the chicken or vegetable broth over the rice. Stir in the bay leaf, salt, and black pepper.
Bring the mixture to a gentle simmer, then remove it from the stovetop.
Cover the skillet or Dutch oven with a tight-fitting lid or aluminum foil.
Transfer the covered skillet to the preheated oven and bake for 35-40 minutes, or until the rice is cooked and liquid is absorbed.
Remove the skillet from the oven and let it rest, covered, for 5 minutes to finish cooking with steam.
Discard the bay leaf, fluff the rice with a fork, and mix in the fresh parsley.
Serve warm, garnished with extra fresh parsley if desired.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 5028 mg | 219% | |
| Total Carbohydrate | 139.9 g | 51% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 11.4 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 873 mg | 19% | |
*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.
