Rice Pilaf
Buttery rice, sautéed then baked with chicken broth, fresh herbs, carrots, and toasted almonds — a flavorful, mostly hands-off side dish.
- 1/4 cup butter
- 1 1/2 cups uncooked rice
- 3 1/4 cups chicken broth
- 6 tablespoons (1/4 cup + 2 tablespoons) chopped celery
- 6 tablespoons (1/4 cup + 2 tablespoons) chopped fresh parsley
- 6 tablespoons (1/4 cup + 2 tablespoons) chopped carrots
- 6 tablespoons (1/4 cup + 2 tablespoons) sliced almonds, plus more to garnish if desired
- 1/4 teaspoon freshly cracked black pepper, more or less to taste
- 1-2 tablespoons freshly squeezed lemon juice, optional (juice from 1/2-1 lemon)
- Preheat the oven to 375°F. Lightly grease a casserole dish with butter or cooking spray and set it aside.
- Melt the butter in a large skillet over medium-high heat. Once melted, add the rice and stir well, cooking and stirring frequently until the rice turns lightly browned and toasty-smelling.
- Pour the chicken broth into the skillet and stir to incorporate, then bring the mixture to a boil. As soon as it starts boiling, transfer the rice mixture to the greased casserole dish.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the dish from the oven and uncover it. Add the celery, parsley, carrots, and sliced almonds, season with pepper to taste, and stir well to distribute everything evenly through the rice.
- Cover the dish again with foil and return it to the oven, baking for another 20 minutes, until the rice is fully tender and the liquid has absorbed.
- Remove the dish from the oven and uncover it. If using, squeeze the lemon juice over the pilaf and stir to incorporate. Garnish with additional sliced almonds if desired, and serve immediately while hot.
Chef's Note: Toasting the rice in butter before any liquid goes in is the step that separates a genuine pilaf from plain steamed rice — it builds a nutty, toasted flavor into every grain that you simply can't get by just boiling rice in broth. Adding the vegetables and almonds partway through baking, rather than at the very start, keeps them from turning mushy or overcooked by the time the rice is done.
The lemon juice at the end is optional, but it brightens up what's otherwise a fairly rich, buttery dish — even a small squeeze makes a noticeable difference. For a vegetarian or vegan version, swap in vegetable broth for the chicken broth, and use a plant-based butter alternative if needed.
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