Thursday, February 16, 2012

Garlic Rice Pilaf

My favorite meal as a child was a chicken and rice casserole that my mom made with Lipton's Onion soup mix. I actually still love this meal, but Robert feels that it's too salty so I never make it. When my mom made this meal, she mixed together water, chicken bouillon cubes, margarine, rice and the soup mix together in a pan and set chicken breasts on top and baked it. The absolute best part of that meal was the rice. I would often eat a bowl of that rice for a snack and be completely satisfied.

This garlic rice pilaf is almost as good as the rice from that beloved casserole and it's better for me without all the margarine and sodium in the chicken bouillon and soup mix. This pilaf is a great side dish to accompany any main course protein you have on your menu. Add to its great flavor the fact that its easy to put together and doesn't require a lot of hands on cooking time really make it a great choice for your next dinner party.

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Garlic Rice Pilaf

2 tablespoons butter
1 cup long grain brown rice
3 large garlic cloves pressed
2 1/2 cups chicken broth divided
1 teaspoon salt
1/2 teaspoon pepper

Preheat the oven to 375 degrees.
Heat the butter over medium high heat
saute the rice and garlic until both are golden brown, about 3-4 minutes.

Stir in one cup of the chicken broth and the salt and pepper and bring the liquid to a boil.

Pour into a prepared casserole dish and bake, covered for 25 minutes.
Remove from the oven and stir in the remaining cup and a half of chicken broth and bake, covered, for 45 more minutes.

Serve with your favorite main course.
Source: Adapted slightly from Annie's Eats

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