85 minutes
A delicious and rich brown rice pilaf baked to perfection with onions, chicken broth, and olive oil.
tablespoons
Small Onion, finely chopped
each
teaspoons
cups
cups
to taste
1. Preheat Oven
Preheat your oven to 375 degrees Fahrenheit and make sure the rack is in the middle position.
2. Cook Onion
Heat the olive oil in a Dutch oven over medium heat until it starts to shimmer. Add the finely chopped onion and ¼ teaspoon of salt. Cook the onion, stirring occasionally, for about 12 to 14 minutes until well browned.
3. Add Liquids and Rice
Pour in the water and chicken broth. Cover the Dutch oven and bring the mixture to a boil. As soon as it boils, remove the pot from the heat and stir in the brown rice.
4. Bake the Rice
Cover the Dutch oven again and transfer it to the preheated oven. Bake the rice for 65 to 70 minutes.
5. Fluff and Serve
After baking, remove the Dutch oven from the oven and take off the lid. Use a fork to fluff the rice and scrape up any grains that might have stuck to the bottom. Place a dish towel under the lid and let it sit for about 10 minutes. Season with salt and pepper to taste and serve warm.
Gently fluff rice with a fork post-cooking for a fluffy texture without compacting grains.
Opt for high-quality long-grain brown rice like basmati or jasmine for a fluffier pilaf.
Sauté onions, garlic, and other aromatics until softened for a foundational flavor base.
Use a tight-fitting lid or foil to trap steam and cook the rice evenly.
Enhances the nuttiness and keeps grains separate by toasting in oil or butter before adding liquid.
Comments (0)