COOK: Baked Brown Rice Pilaf
This baked brown rice pilaf recipe is one of those simple, foundational methods that should be in every cook's wheelhouse. It's foolproof, easy to throw together, and a versatile base or side dish that goes with so many meals. You don't need a rice cooker, and you won't have to babysit a pot on the stove or worry about your rice scorching. You'll get nutty, fluffy, perfectly cooked brown rice, every time!
Ingredients
- 2½ cups long-grain brown rice (uncooked rice, measured before rinsing)
- 4 cups chicken stock (substitute vegetable or mushroom stock for vegetarian or vegan brown rice pilaf)
- ½ cup minced onion (substitute minced shallot, celery, or mushrooms, or a mixture)
- 2 tbsp butter or olive oil (use olive, coconut, or avocado oil for vegan or non-dairy pilaf)
- 2 tsp salt
- ½ tsp black pepper freshly ground if possible (to taste)
- ½ tsp garlic powder or 1 clove garlic, minced
- ½ tsp dried thyme (optional)
- 1 large bay leaf
Instructions
Prep the pilaf
- Preheat the oven to 375℉. Bring the stock or broth just up to a simmer in a small pot on the stove top, or in a glass microwave safe container (this will greatly reduce the baking time needed to cook your pilaf).
- Butter a 2 quart casserole dish or coat with pan spray. Measure the brown rice into a mesh colander, rinse and drain it with clean water, then add to the baking dish.
- Mince the onion (and whole garlic clove if you're using that). Add to the brown rice in the baking dish along with the salt, pepper, garlic salt, bay leaf, and butter.
- Pour the hot stock or broth over the rice mixture and stir to combine.
Bake brown rice pilaf
- Cover the casserole dish with a tight-fitting lid or foil.
- Bake the brown rice pilaf in the middle rack of the preheated oven for about 50 minutes.
- Fluff the rice and check for doneness after 50 minutes. You can bake it for an additional 5-10 minutes, or hold it in a warm oven for up to 30 minutes before serving.
- Promptly chill and refrigerate leftovers, and use within 4-5 days.
Notes
Notes on nutritional information:
Values shown are estimates, and calculated for pilaf made with chicken stock and butter, not the vegetarian or vegan variations.
Nutrition
Calories: 287kcalCarbohydrates: 50gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 11mgSodium: 780mgPotassium: 275mgFiber: 2gSugar: 3gVitamin A: 95IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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