Garlic Rice Pilaf
Oven-finished pilaf with gently browned garlic and onions, baked in broth and finished with fresh chives and parsley.
Ingredients
- 6 cloves garlic (peeled and sliced into thin strips)
- 1 onion (peeled and thinly sliced)
- 3 tablespoons extra-virgin olive oil
- 1 cup Basmati rice (or similar long-grain rice)
- 2 ½ cups beef or chicken broth
- 1 tablespoon fresh garlic chives or regular chives, snipped finely
- 1 tablespoon fresh parsley, minced
Instructions
- Preheat oven to 350°F. Cut garlic into slices and then into thin strips. Let sit 15 minutes before frying.
- Heat olive oil in a frying pan. Sauté garlic and onions until just barely browning. Do not let the garlic burn.
- Add rice and stir to coat each grain with oil. Add broth, stir well, and pour into an ovenproof casserole (or leave in an oven-safe skillet).
- Bake about 40 minutes or until broth is absorbed and rice is tender. Stir in chives and parsley just before serving.
- Note: The 15-minute wait allows garlic flavor and beneficial compounds (allicin) to develop. Avoid garlic powder or dried granules.
