This side dish was another winner from Annie. Toasting the rice gave it a rich and nutty flavor, which provided a great base for the sweet roasted garlic. When it was finished, it perfectly suited the lemon chicken I served it with. Plus, it couldn’t have been much easier to prepare, as you can have it in the oven well before your guests arrive.
Garlic Rice Pilaf
from Annie’s Eats
2 TBSP butter
3 cloves garlic, minced or pressed
1 c. long-grain white rice
2 1/2 c. chicken broth, divided
1/2 tsp. salt
1/2 tsp. pepper
squeeze of lemon juice
1. Preheat the oven to 375 degrees Farenheit. Have a covered casserole dish ready.
2. Melt the butter in a saute pan over medium-high heat. Add the garlic and rice and cook until both are golden brown, about 3-4 minutes. Stir in one cup of the chicken broth, salt and pepper and bring to a boil.
3. Pour the mixture into the casserole dish, cover, and bake for 25 minutes.
4. Stir in the remaining 1 1/2 cups chicken broth and bake, covered, for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.
**Note: This recipe doubled beautifully without changing the baking time.