I love it when I find a new recipe that will become a regular in our house. Such is the case with this dish. Keeping in mind that this blog is a chronicle of my growth in cooking, I am ashamed to say – yet compelled to share – that I used to keep a box of Minute Rice in my pantry up until not too long ago. (Please don’t unsubscribe yourself from my blog!)
Now that I finally transitioned to using standard white rice, I’ve been on the hunt for recipes that aren’t difficult or time consuming. I also do not like having to guess if the rice is done. Please don’t tell me to invest in a rice cooker. Although this dish requires an hour of baking time, it is quick to prep. Plus, the rice turns out perfect every time!
This rice is not overpowering in flavor. It is a perfect subtle side for just about anything. I even like to eat leftovers as a snack on its own!
Garlic Rice Pilaf
Yield: 6 to 8 servings
2 tablespoons butter
3 – 5 cloves garlic, minced or pressed
1 cup long-grain white rice
2 1/2 cups chicken broth, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
squeeze of lemon juice
Preheat oven to 375˚F.
Melt butter in a large skillet or saucepan over medium-high heat. Sauté the garlic and rice for about 3 to 4 minutes, until golden brown. Stir in 1 cup of the chicken broth, salt and pepper. Bring to a boil.
Once boiling, turn off the heat and pour the mixture into a casserole dish. Cover and bake for 25 minutes. Stir in the remaining chicken broth and bake, covered, for another 30 minutes. Stir in a splash of lemon, cover, and bake a final 15 minutes.
*Recipe may be doubled without increasing the baking time.
Source: Annie’s Eats, originally from What’s Cooking in the Orange Kitchen via Recipezaar