1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (165g) Recipe makes 5 servings |
||
| Calories 198 | ||
| Calories from Fat 49 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.6g | 8% | |
| Saturated Fat 3.2g | 15% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 12mg | 4% | |
| Sodium 649mg | 27% | |
| Potassium 157mg | 4% | |
| Total Carbohydrate 30.8g | 10% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 0.4g | ||
| Protein 5.2g | 10% | |
people who like this recipe also like:
By: LinMarie
"Copy Cat" Green Giant Niblets Corn in Butter Sauce
By: Karen=^..^=
Kittencal's Moist Cheddar-Garlic Chicken Breast
By: KITTENCAL
Weight Watchers 0 Point Tortilla Soup
By: Janet W
By: jokenmar
Baked Garlic Rice Pilaf
By: Northwest Lynnie
Nov 8, 2004
This is so good, it's hard to stop eating it. Great texture with crunchy edges, great flavor with garlic and black pepper. I like to serve it with poultry, pork, or fish. Plan ahead, it bakes for 70 minutes.
SERVES 5 -6
Ingredients
- 2 tablespoons butter
- 3 garlic cloves, crushed
- 1 cup long-grain white rice
- 2 1/2 cups chicken broth, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Directions
1
Preheat oven to 375*.2
Heat butter in a skillet; add garlic and rice and cook until both are golden brown.3
Add 1 cup of broth and the salt and pepper.4
Bring to a boil and pour into a covered casserole; bake for 25 minutes.5
Stir in remaining 1 1/2 cups broth; cook for another 45 minutes.6
This can be doubled without increasing the cooking time.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Baked Garlic Rice Pilaf recipes
Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Occasion > Taste/Mood > Comfort Food
- Dietary > Lighter Fare
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
Featured Reviews for This Recipe
From: Chef #619511
On May 5, 2008
I needed a rice side dish for a barbeque that had kabobs I wanted something that could stand alone because there would be no sauce. Well end result is my kabobs were ok but everyone I mean everyone raved over the rice. Good thing because I had made 30 servings. I made it early in the day about 8am and after it finished cooking I made one small change and added a handfull of parmesan and mixed it in. Super thanks.
From: cookin woman
On Apr 7, 2008
This was very good, I added just a bit more broth toward the end and also reduced the cooking time to 60 instead of 70 min. but I don't think it would have burned if I had left it the whole time. Crunchy on edges, creamy in the middle. Everyone loved it! I made it for Easter now I'm making it again for a pot luck.
From: Chefpooky
On Mar 30, 2008
This is an excellent side dish. I did use long grain brown rice. The first time I kept the liquid and cooking times the same The next time, I doubled the recipe, again used the Long Grain Brown Rice, but increased the broth a total of 5 cups, and increased the cooking time to an hour up from the 45 minutes. It was perfect, and all gone.
From: Amy in Kansas
On Dec 10, 2004
Excellent, excellent, excellent. I love the garlic flavor. The recipe was very easy to make. I added more pepper as we prefer alot. Thanks for the great recipe
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved