Baked Rice Pilaf

"found in the 1999 taste of home cookbook and submitted by sheree feero"
 
Baked Rice Pilaf created by VickyJ
Ready In:
45mins
Serves:
Units:

ingredients

directions

  • combine above ingredients in square 8 inch baking dish.
  • cover and bake 375 for 40 to 45 minutes or until tender.
  • stir after 25 minutes.
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@shellbee
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  1. my3beachbabes
    I made this for Spring Pac 08' ! It was super easy and delicious. The only change I made was to use chicken broth instead of the h2o and chicken bouillon granules (as a previous reviewer suggested.) I made this for a side with steaks and we all loved it! Thanks for sharing!
     
  2. my3beachbabes
    I made this for Spring Pac 08' ! It was super easy and delicious. The only change I made was to use chicken broth instead of the h2o and chicken bouillon granules (as a previous reviewer suggested.) I made this for a side with steaks and we all loved it! Thanks for sharing!
     
  3. peppergirl
    This is an excellent recipe. It was easy and very tasty. I used my cheese grater (with the crank) to shred the carrots. They were done in no time! I've made this recipe twice, and the second time I forgot to stir it half-way through, and it still turned out perfectly. Thanks for a great recipe.
     
  4. tstollar
    This is a very easy way to fix rice. My DH and I both liked the dish. The only thing I think I would change when making it again would be to use chicken broth in place of the water and eliminate the bouillon granules. Good choice for a weeknight dinner.
     
  5. tstollar
    This is a very easy way to fix rice. My DH and I both liked the dish. The only thing I think I would change when making it again would be to use chicken broth in place of the water and eliminate the bouillon granules. Good choice for a weeknight dinner.
     
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