Baked rice pilaf is tender and fluffy, made with long-grain rice, aromatics and broth. It bakes up simply, making it a perfect choice for busy weeknights.
Ingredients
1-3/4 cups water
1 cup shredded carrot
1 cup chopped celery
3/4 cup uncooked long grain rice
3 tablespoons minced fresh parsley
2 tablespoons finely chopped onion
2 tablespoons butter, melted
1 tablespoon chicken bouillon granules
Instructions
1Mix the ingredients
2Preheat the oven to 375°F. Lightly grease an 8-inch square baking dish with butter or cooking spray, then add the water, rice, aromatics, parsley, melted butter and bouillon. Stir to combine and evenly distribute all the ingredients.
3Bake the rice pilaf
4Cover the dish tightly with foil and bake the pilaf for 40 to 45 minutes, stirring once after 25 minutes. The rice is done when the grains are tender and the water is absorbed. Editor’s Tip: If the rice appears slightly wet, cover the dish and let it rest on the counter for 5 to 10 minutes. The trapped steam will gently finish cooking the rice.
