Oven Baked Rice Pilaf
Servings: 4
Ingredients
- 3 tablespoons chopped onion or more, if desired
- 1 tablespoon butter (or olive oil)
- 1 3/4 cups reduced sodium chicken or vegetable stock
- 1 cup long grain rice preferably jasmine or basmati
- ½ tsp Kosher salt
Instructions
- Preheat oven to 350 F (180 C). Chop onion into small dice.
- Melt butter (or heat olive oil) in a medium sauce pan. Add onion and sauté for a few minutes until it is soft and translucent but not brown.
- Add the rice and sauté for another minute to coat the rice in the butter/oil.
- Transfer rice mixture to an 8 inch glass or ceramic baking dish. (I usually give it a quick spray with cooking oil first.) Spread it evenly in the dish.
- Add the 1 3/4 cups of broth and 1/2 tsp of salt to the saucepan and bring to a boil. (Note: The Swanson can that I use most often is actually a little shy of 2 cups so I add water to make up the difference.)
- Once the broth is boiling, add it to the rice mixture. Give it a quick stir and spread the rice evenly in the pan. Cover tightly with aluminum foil and and bake for 25-30 minutes or until most of the liquid is absorbed. Remove from oven and keep covered until ready to serve.
- Before serving, fluff with a fork. You can garnish with sliced green onions, herbs or toasted pine nuts or almond slices if desired.