Rice Pilaf

Rice is sautéed in butter then baked with stock and aromatics for the perfect, super flavorful side dish.

Prep: 10

Cook: 1 5

Total: 1 15

Yield:6 servings

¼ cup butter
1 ½ cups uncooked rice
3 ¼ cups chicken broth
6 tablespoons chopped celery ¼ cup + 2 tablespoons
6 tablespoons chopped fresh parsley ¼ cup + 2 tablespoons
6 tablespoons chopped carrots ¼ cup + 2 tablespoons
6 tablespoons sliced almonds ¼ cup + 2 tablespoons, plus more to garnish if desired
¼ teaspoon freshly cracked black pepper more or less to taste
1-2 tablespoons freshly squeezed lemon juice juice from ½-1 lemon, optional

Preheat oven to 375° Fahrenheit. Lightly grease casserole dish with butter or cooking spray and set aside.
Add butter to large skillet over medium-high heat. When butter is melted, add rice and stir well. Cooking, stirring frequently, until rice is lightly browned.
Pour chicken broth into skillet. Stir to incorporate, then bring to boil. Once rice mixture begins to boil, transfer mixture to greased casserole dish.
Cover dish with aluminum foil and place in oven. Bake 30 minutes.
After 30 minutes, remove casserole dish from oven and uncover. Add celery, parsley, carrots, and sliced almonds. Season with pepper to taste, then stir well to distribute ingredients.
Cover dish with foil and return dish to oven, baking another 20 minutes.
After 20 minutes, remove dish from oven and uncover. If desired, squeeze lemon juice over pilaf then stir to incorporate. Garnish pilaf with additional sliced almonds (optional) and serve immediately.

Make it Vegetarian: Use vegetable broth instead of chicken broth.
Make it Vegan: Sub vegetable broth for chicken broth and use vegan butter instead of regular butter.