Baked Onion Rice Pilaf

Rice pilaf
miss_millions/Flickr/CC BY 2.0
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: Serves 4

If you have trouble making rice the way you like it, try this baked onion rice pilaf recipe. It's foolproof and delicious! Pilafs are always wonderful; they are a combination of rice, butter, and stock or broth that is simmered until the rice is tender. Using broth or stock means the dish will be much more flavorful.

You can add other ingredients to this simple recipe. Add some minced garlic (cook it with the onions), some chopped red or yellow bell peppers, or stir in some green peas when the rice is done cooking.

Serve this easy recipe with roasted chicken, with meatloaf, or with a grilled steak. All you need to complete the meal is a green salad tossed with some avocados and mushrooms.

What You'll Need

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion (finely chopped)
  • 1 cup long grain white rice
  • 2 cups chicken or vegetable broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon dried thyme or basil leaves

How to Make It

  1. Preheat the oven to 350F.
  2. In a medium saucepan, heat the olive oil and butter and cook the onion, stirring frequently, until it is translucent, about 4 to 5 minutes.
  3. Add the rice and sauté, stirring, over medium heat for 5-6 minutes until some of the rice grains look translucent.
  4. Transfer everything to a 1-1/2 quart glass baking dish.
  5. Bring the stock and seasonings to a boil in the same saucepan you used to cook the onions, and pour over the rice.
  1. Cover the dish and bake at 350F for 30 to 40 minutes, until the rice is tender.
  2. Remove the dish from the oven and let it stand 10 minutes before serving. Fluff the rice with a fork and serve.

If you want to make this with brown rice, just increase the baking temperature to 375F. Bake for 1 hour or until the rice is tender.

Nutritional Guidelines (per serving)
285 Calories
10g Fat
43g Carbs
5g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)