Oven-Cooked Rice Pilaf
"Family and friends all enjoy this rice recipe. It came from Better Homes and Gardens cookbook."
photo by Boomette
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 1⁄2 cups boiling chicken broth
- 1 tablespoon butter or 1 tablespoon margarine
- 3⁄4 cup uncooked long grain rice
- 1⁄4 cup sliced green onion
- 1⁄4 cup chopped celery
- 1⁄4 cup chopped carrot
directions
- In a 1 quart casserole combine boiling broth and butter; stir until butter is melted. Stir in rice, onions, celery & carrot. Bake, covered, in a 350 degree F. oven about 35 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving.
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Reviews
-
This is so good. And so easy to do. I liked that there was no cooking on the stove-top first. Great choice of veggies there. Thanks Sheila :) Made for PAC Spring 2012 -
Honestly I've only eaten rice pilaf a few times in my lifetime but mostly from prepackaged mixes. I swear no more prepackaged mixes of rice pilaf ever! I was very pleased by the turnout of this pilaf, flavorful and delicious and so easy to make. I followed the recipe exactly except at the other reviewer's suggestion, I sauteed the veggies for about 3 mins with 1/2 tsp jarred, minced garlic and some nonstick spray before adding them to the casserole dish. Oh, and I used Smart Balance with Flaxseed Oil for the butter and Herb Ox Chicken Bouillon Cube plus water and some regular chicken bouillon plus water to make up the 1 1/2 cups of boiling broth. The cook temp/time were perfect. Tyvm for sharing Sheila, this is a definite keeper. My bf enjoyed it too! -
What an easy way to dress up plain rice. It went very nicely with our roasted chicken dinner. When I make it again, I will probably saute the veggies in the butter and add some garlic, to bring out their flavor a little more before adding them to the rice in the casserole. I might also add some herbs. Very nice recipe with lots of flexibility for flavorings. Thanks for sharing it.
RECIPE SUBMITTED BY
My husband and I have lived in southeast Alaska for nine years now. Before we moved to Alaska we farmed in Iowa and always had fresh beef and pork in our freezer and fresh vegetables from our garden (which we miss very much!) Now that we are on to other adventures our freezer is full of salmon, halibut, shrimp and crab. We love everything about Alaska; hiking in the mountains, fishing in the ocean, wildflowers and of course all the wildlife.
I work as a receptionist at an Orthopedic Clinic.
My hobbies are baking, photography, scrapbooking, hiking, bicycling, fishing and mostly playing with my grand daughter.
