Baked Rice Pilaf - Super Easy
Recipe: #12460
April 29, 2014
Categories: Side Dishes, Rice, White Rice, Sunday Dinner, Oven Bake Gluten-Free, No Eggs, Non-Dairy, more
"Based upon a recipe from an old community cookbook. This comes at perfect."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (326.7 g)
- Calories 369.2
- Total Fat - 13.5 g
- Saturated Fat - 7.6 g
- Cholesterol - 31.8 mg
- Sodium - 1935.2 mg
- Total Carbohydrate - 54.6 g
- Dietary Fiber - 2.4 g
- Sugars - 4.2 g
- Protein - 7.7 g
- Calcium - 72.2 mg
- Iron - 3.1 mg
- Vitamin C - 10.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Place a cast iron enameled dutch oven in a cold oven- turn on the oven to 375.
Step 2
Melt the butter in a skillet over medium high heat-add all of the vegetables and saute, moving often, until the vegetables are soft.
Step 3
Add the rice and continue cooking until the rice is getting brown-turn off the heat-remove the dutch oven from the oven - pour the rice/vegetable mixture into the hot pot.
Step 4
Pour the boiling broth over and add the pinch of pepper- stir until combined.
Step 5
Put the cover on ( it should fit tightly, otherwise, use foil under)and place the pot into the oven-bake for 30 minutes.
Step 6
Remove the pot and let sit, undisturbed for approx 1o more minutes-fluff and serve.
Tips
No special items needed.
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