Baked Garlic Rice Pilaf

From: Misa

On May 16, 2009

Very good recipe (and forgiving!) that will be going into rotation at my house. I melted my butter and did the whole thing in my cast-iron dutch oven. (Saved washing a skillet!) When I went to crush my garlic cloves, I found my bulb had started to sprout (Eep!), so I used 1 tablespoon of garlic paste I had on hand - adding it with the first cup of broth after browning the rice. The liquid amount and times worked out perfectly for me. DH absolutely loved it, and he usually doesn't care for rice side dishes. I did get the crispy edge and creamy center, and looked a lot like the photo. Thanks for the wonderful and easy recipe!

From: Vyxie's Kitchen

On May 12, 2009

This was fantastic! I doubled the recipe and had only needed to add abuot 10 minutes cooking time, and that may have been more just for my liking than anything (it was still a bit too moist in my opinion before the added time.) It didn't get crispy around the edges like I expected it would, but it was great none the less. Served it with freshly caught snapper and amber jack fish that we cooked on the grill. I will certainly keep this recipe handy!

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

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.