Oven Baked Rice Pilaf with Pine Nuts

This oven baked rice pilaf is a versatile side dish, easy to put together and can go right in the oven with a roast, meatloaf or other main entree.

Oven Baked Rice Pilaf

Oven Baked Rice Pilaf

Course Side Dish
Servings 4
Calories 234 kcal


  • 1 tbs sesame oil
  • 1 tbs butter
  • ½ cup onion, minced
  • ½ cup carrot, grated
  • 1 cup rice
  • ½ cup pine nuts (optional)
  • 2 cloves garlic, minced (2 tsp)
  • ¼ tsp cumin
  • ¼ tsp coriander
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp black pepper
  • ¼ tsp parsley
  • ¼ tsp thyme
  • ½ tsp salt
  • 1 bay leaf
  • 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 a 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.
  • Hack: Frozen or dehydrated onions and carrots can be used in this recipe/
  • Hack: Place serving-size portioned leftovers into freezer bags. Roll to squeeze the air out of the freezer bag, and 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.
Keyword baked, buffet, easy, holiday side dish, pilaf, rice, rice side, side dish

Did you know?  There are more than 40,000 varieties of rice!  Check out some more fun facts here!

Suggestion: Use the leftover pine nuts in Roasted Asparagus with Pine Nutsfresh green onion pesto, or this Healthy Vegetable Lasagna with Butternut Bechamel!

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