Baked Rice Pilaf

Is pilaf ever baked? Does that make it not pilaf? I don’t think so. But don’t quote me on it. In either case. This is baked and I’m calling it pilaf. If you have a lid for an oven proof pan you could just pop the whole thing in the oven like that without need for a separate dish. I however don’t have one besides my dutch oven and thus, use a separate dish. But don’t worry, just wash the pan while it bakes so it doesn’t feel like a ton of cooking instruments were used.

This recipe is incredibly versatile to match whatever you’re serving it with. Don’t feel committed to any of the ingredients as much as the proportions of flavor. So don’t omit half the herbs and not replace them. Or use water for the broth without adding some bouillon. Got it?

Besides that it’s pretty simple. Heat a pan, toast some angel hair pasta broken into pieces. Add your onion (or whatever aromatics you want) and rice and saute together for a few minutes until the onion has softened, become fragrant and translucent.

Lemon juice next for about 30 seconds before throwing in the rest of the ingredients to get the liquid simmering. Then carefully transfer it to an oven proof dish and cover in foil. Put the whole package in a 375 degree oven for half and hour and cook the rest of dinner while you wait. Be careful when pulling the foil off though because there will be alot of steam under it!

The rice is always cooked to perfection. The grains are fluffy and separated. And there’s actual FLAVOR! Cause… I’ve tried other recipes that were a little lacking lets say. I do usually add an extra pinch or two of salt after it comes out. I tried adding more before baking but it always gets lost in the oven somehow? So just season a bit before serving and I promise you won’t be disappointed.