Baked Rice Pilaf


Baked Rice Pilaf

1 tbls sesame oil

1 tbls butter

½ cup onion, minced

½ cup carrot, grated

1 cup rice

½ cup pine nuts (optional)

2 tsp minced garlic

¼ tsp cumin

¼ tsp coriander

½ tsp paprika

¼ tsp cayenne pepper

¼ tsp black pepper

¼ tsp dried parsley

¼ tsp thyme

½ tsp salt

1 bay leaf

1 ½ cups chicken stock

Preheat the oven to 350℉.

Heat butter and sesame oil in a pan. Add onion and carrot and saute for 3 minutes. Add rice and pine nuts. Continue to saute for 3-5 minutes until onions and carrots are softened.

Add garlic, cumin, coriander, paprika, cayenne pepper, black pepper, parsley, thyme and salt. Saute for one minute.

Place rice mixture, chicken broth and bay leaf in 2 quart casserole. Cover and bake for 18 minutes or until no liquid remains in the bottom of the dish.

Allow to stand, covered, for 10 minutes. Remove bay leaf and fluff rice before serving.

4 servings, 234 calories per serving

Hack: Place serving size portioned leftovers into freezer bags. Roll to squeeze air out of the freezer bag, freeze for up to 3 months. Thaw overnight in the refrigerator and microwave or heat on the stove.

Hack:  Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.

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4 Replies to “Baked Rice Pilaf”

  1. Hi, thanks for this wonderful post. I love to eat but I do a little less well in the kitchen, lol. I’m still a beginner but I’m very interested in it all. This recipe seems interesting and very tasty to me, so I will definitely have to try it. If I fail, I will share this post with my mom! 🙂                       

    1. The one thing I like about baking my rice is that there is less of a chance that I can burn it!  Rice on the stovetop only takes a minute to scorch (and ruin your pan) but the oven offers a bit more flexibility!  Give it a shot…I know you’ll do great!

  2. Hi, Cynthia. Thank you for your recipe! I will try it when I am available. And I want to know which kind of rice do you think the best for this dish? Do I need to wash rice before cooking it? Sometimes water can affect the taste of a dish. Do you think it would be better cooked with overnight rice?

    1. I always use Jasmine rice, as I prefer the aroma and flavor, but I don’t think it matters what kind of rice you use.  If you use brown rice, I suggest increasing the stock by 1 cup and the baking time to one hour.  I don’t suggest soaking the rice overnight as it would throw off the texture of the finished rice pilaf.  I hope this helps!

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