Hot Eats and Cool Reads: Oven Baked Rice Pilaf Recipe

Nov 30, 2020

Oven Baked Rice Pilaf Recipe

Jasmine rice, spices and vegetables give this easy rice pilaf all the good flavors! The rice is sautéed in butter, and baked until it's light and fluffy! It's an affordable side dish for any meal and will feed the whole family and then some!


Oven Baked Rice Pilaf


Oven Baked Rice Pilaf on plate


This post contains Amazon Affiliate links. Hot Eats and Cool Reads may receive a small commission for Amazon purchases made through these links at no cost to you. Thanks for your support!


Looking for more recipes, books, food and travel fun? Follow me!


FacebookPinterestInstagramTwitter, and Facebook Recipe Group!


Thanks so much for supporting a small business and visiting our family owned blog 💕


CLICK TO PIN THIS RECIPE FOR LATER


Oven Baked Rice Pilaf on fork


We were gifted a huge bag of Jasmine rice earlier this year, so I've been trying out so many new recipes to get some of it used up!

This baked rice pilaf is by far our favorite and we make it as a side for dinner at least one or twice a month! It's buttery, delicious and so easy to customize! Plus, it's super cheap to make if you're on a budget with your meal planning.

You can add so many different vegetables, spices, fresh herbs and different flavor broths to make it your own and different every time!

And make sure to use jasmine rice, or you may have to adjust the amount of liquid for the type of rice you have. We wouldn't want it turning out runny or crunchy.

This rice turns out light and fluffy with just the right texture!

It's great for a weeknight or weekend meal and the leftovers are great re-heated. I'm picky with leftovers, and absolutely love this the next day.

This recipe does make a big batch, so feel free to cut the recipe in half if you only have a couple people in your household.


Oven Baked Rice Pilaf on plate


What are the ingredients in this recipe?


  • Celery: Rich in vitamin k, folate and potassium, Celery is mostly water, but is a great dietary fiber. I only love raw celery with buffalo wings, but I like it cooked in so many different dishes.
  • Butter: A dairy product consisting of approximately 80% butterfat and made from the fat and protein components of milk or cream. Most commonly made from cow's milk, but can also be made from sheep, goat, yak, or buffalo milk.
  • Jasmine Rice: It has a sweet aroma when cooked and it is stickier than other varieties of long grain rice. It has a soft, moist texture and it sweeter than other rice varieties. It's primarily grown in Thailand.
  • Garlic: My love for garlic is real. I use it in almost everything I cook and I love the health benefits it offers. Garlic is part of the onion, leek and chive family. It's great for heart health and contains many vitamins and minerals.
  • Onion: The onion is a vegetable that is the most widely cultivated species of the genus Allium. It's relatives include the garlic, shallot, leek, and chive. Onions contain antioxidants, red onions have the highest antioxidant amount.  Onions produce the chemical irritant known as syn-propanethial-S-oxide. This irritant floats up from the chopped onion and causes tears. Chill the onion prior to chopping to reduce irritation.
  • chicken broth
  • Worcestershire sauce
  • soy sauce
  • dried oregano
  • dried thyme


Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:

  • Toasting the rice with butter before baking is a must! It will give the rice a richer flavor and prevent it from sticking while baking
  • You can freeze the cooked pilaf for up to 1-2 months in an airtight container
  • To make it vegetarian, use vegetable broth instead of chicken and for vegan, use vegan butter instead of regular butter, as well as subbing vegetable broth for the chicken broth.


CLICK TO SHARE THIS RECIPE ON FACEBOOK


Oven Baked Rice Pilaf in casserole


Other rice recipes you may like:


Click here for more side dish recipes!


You can add or substitute with these ingredients:


CLICK TO SHARE THIS RECIPE ON FACEBOOK


Oven Baked Rice Pilaf on plate


Looking for more recipes using celery? Give these a try!


CLICK HERE TO SEARCH FOR A RECIPE



Recipes around this time in blog history....


One year ago:

Two years ago:

Three years ago:

Four years ago:

Five years ago:

Six years ago:

Seven years ago:

Eight years ago:

Nine years ago:


I hope you enjoy this recipe as much as we did!


CLICK TO PIN THIS RECIPE FOR LATER



Easy Baked Rice Pilaf
Print

Easy Baked Rice Pilaf

Yield: 8 servings
Author: Hot Eats and Cool Reads
Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 4 M

Ingredients

Instructions

  1. Preheat the oven to 325 degrees.
  2. Melt the butter in a skillet.
  3. Stir in the rice, celery and onion and saute over medium high heat until rice is lightly browned. Remove from heat.
  4. In a 2 quart baking dish, whisk together the chicken broth, garlic, Worcestershire, soy sauce, oregano, thyme, salt and pepper.
  5. Pour rice mixture into baking dish and mix to combine.
  6. Bake, covered for 50 minutes, until tender.
Created using The Recipes Generator


Oven Baked Rice Pilaf with blue text


3 comments:

  1. This is a delicious recipe! I didn't have any celery, so I just added some celery salt and even threw in some diced carrots and frozen peas. I also, didn't add the soy sauce or worcestershire, only because I just wanted to keep it simple and I'm trying to watch my salt intake. The oregano and thyme was a good addition. It really made it flavorful along with the butter. Please give this recipe a try, you won't regret it!!

    ReplyDelete
    Replies
    1. I'm so glad you gave it a try! Thanks so much for sharing how it turned out. We love it too and make it at least a couple times a month!

      Delete
  2. Forgot to add, I didn't have any chicken broth so I used stock and, it was still delicious!

    ReplyDelete

Comments make my day! Comment moderation is enabled, so if you don't see your comment right away, check back later after I approve it! :) Thanks so much for stopping by!

Free recipes and recipe newsletters by email Click Here!

X