It’s always funny when I realize that a dish we consider a staple has not yet graced the blog. Sometimes I make things so often and consider them so basic, it doesn’t even occur to me to post them. This rice pilaf is one of our most favorite side dishes. It is very simple to make, though it does bake for over an hour – if it weren’t for that fact, I would probably make it every week. Regardless, it is a wonderful elegant side that goes well with nearly any entree. The nice thing about the longish baking time is that you have time to devote to the main dish. I love the seasoning of this just the way it is, but if you aren’t a fan of black pepper you might consider halving the amount in the recipe.
- Yield about 6-8 servings
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 and 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.