Rice pilaf that is baked in the oven makes it super easy. You can saute some chopped onion and garlic in the oil before you add the rice for additional flavor if you'd like. Some chopped herbs or grated Parmesan cheese are delicious stirred into the finished dish. You can make this recipe with long grain brown rice if you'd like - just bake for a longer time until the rice is tender.
This is a great recipe to serve with roasted chicken, meatloaf, or a grilled steak. Once you have the proportions memorized, it's very simple to make.
I like to add some thawed frozen baby peas to this recipe after it comes out of the oven, or add some chopped sautéed asparagus or green beans, along with some grated cheese of any type. Some toasted pine nuts or chopped pecans add some wonderful crunch, or add some grated lemon or orange peel for more flavor.
- 1 tablespoon olive oil
- 1 cup uncooked long grain white rice
- 2 cups heated chicken stock or broth
- 1/2 teaspoon salt
- pinch white pepper
Preheat your oven to 375°F. Heat the oil over medium high heat in an ovenproof saucepan or skillet.
Add the rice, stir to coat with the oil and heat the rice until it sizzles a bit for two to three minutes. Add the hot chicken stock, salt, and pepper, bring to a boil, cover and place in the oven.
Bake the pilaf until all the liquid is absorbed, about 20-25 minutes. Remove from the oven, toss with a fork and serve.
For brown rice, keep all the proportions the same. Bake for 50-60 minutes or until the rice is tender.