I stole this recipe for Rice Pilaf from 40aprons.com. This recipe make perfect fluffy rice. Butter is melted in a skillet, then rice is cooked until lightly browned. Chicken broth is added and cooked until it boils. Next the rice mixture is placed in a casserole dish, covered with foil and baked. After 30 minutes, the dish is uncovered and celery, parsley and carrots are added to the dish. Then the dish is recovered and baked for another 20 minutes. The finished dish is garnished with parsley and served. This recipe is perfect for home cooks, no fancy lessons needed.

The ingredients for this recipe are: ¼ cup butter, 1 ½ cups uncooked rice, 3 ¼ cups chicken broth, 6 tbsp chopped celery, 6 tbsp chopped parsley, 6 tbsp chopped carrots, ¼ tsp black pepper and 1 to 2 tbsp lemon juice

Add butter to a large skillet over medium-high heat and melt.

When the butter is melted, add the rice and stir well.

Cook, stirring frequently, until rice is lightly browned.

Pour chicken broth into skillet.

Stir to incorporate, then bring to a boil. Cook until the rice mixture begins to boil.

Then transfer mixture to greased casserole dish. Cover dish with aluminum foil and place in oven. Bake for 30 minutes.

While the rice is baking add the chopped vegetables to the skillet, saute the vegetables to soften.

After 30 minutes, remove dish from oven and uncover. Next add celery, parsley and carrots. Season with pepper, then stir well to distribute ingredients.

Cover dish with foil and return dish to the oven, baking for another 20 minutes.

If desired, squeeze lemon juice over pilaf and stir. Garnish pilaf with parsley and serve immediately.

If you liked this recipe for Rice Pilaf then you can also try Baked Ranch Rice, Seasoned Rice or Instant Pot Beef Rice Pilaf.

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Rice Pilaf

This recipe make perfect fluffy rice. Butter is melted in a skillet, then rice is cooked until lightly browned. Chicken broth is added and cooked until it boils. Next the rice mixture is placed in a casserole dish, covered with foil and baked. After 30 minutes, the dish is uncovered and celery, parsley and carrots are added to the dish. Then the dish is recovered and baked for another 20 minutes. The finished dish is garnished with parsley and served.

Course Side Dish

Prep Time 10 minutes

Cook Time 1 hour 5 minutes

Servings 6 people

Ingredients

• ¼ cup butter
• 1 ½ cups uncooked rice
• 3 ¼ cups chicken broth
• 6 tbsp chopped celery
• 6 tbsp chopped parsley
• 6 tbsp chopped carrots
• ¼ tsp black pepper
• 1 to 2 tbsp lemon juice optional

Instructions

1. Preheat oven to 375 F. Lightly grease a casserole dish with butter or cooking spray.
2. Add butter to a large skillet over medium-high heat. When the butter is melted, add the rice and stir well. Cook, stirring frequently, until rice is lightly browned.
3. Pour chicken broth into skillet. Stir to incorporate, then bring to a boil. Once the rice mixture begins to boil, transfer mixture to greased casserole dish.
4. Cover dish with aluminum foil and place in oven. Bake for 30 minutes.
5. After 30 minutes, remove dish from oven and uncover. Add celery, parsley, carrots and almonds. Season with pepper, then stir well to distribute ingredients.
6. Cover dish with foil and return dish to the oven, baking for another 20 minutes.

7. Remove dish from oven and uncover. If desired, squeeze lemon juice over pilaf and stir. Garnish pilaf with parsley and serve immediately.

Recipe Notes

Saute vegetables before adding to rice to make sure fully cooked.