This basic pilaf is quick and easy to make.

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.

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  • Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.

  • Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

Nutrition Facts

162 calories; protein 2.8g 6% DV; carbohydrates 27.9g 9% DV; fat 4.1g 6% DV; cholesterol 10.2mg 3% DV; sodium 416.3mg 17% DV. Full Nutrition

Reviews (85)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/07/2011
This was delicious! My oven was full so I just cooked it on the stove by covering and simmering for 20-25 mins. I will make this again! Read More
(52)

Most helpful critical review

Rating: 3 stars
06/08/2009
This was pretty good. Nice and mild flavored great with a Strong dish. Read More
(7)
112 Ratings
  • 5 star values: 75
  • 4 star values: 28
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
04/07/2011
This was delicious! My oven was full so I just cooked it on the stove by covering and simmering for 20-25 mins. I will make this again! Read More
(52)
Rating: 4 stars
05/18/2009
This was one of the easiest and best recipes I've tried. It came out with a nice slightly caramelized flavor and wasn't sticky. A definite time saver when you don't want a complicated pilaf. Read More
(37)
Rating: 4 stars
05/15/2009
This recipe looks identical to a Craig Claiborne recipe my family has relied on for years. It reliably makes a moist and flavorful pilaf. You can brown some chicken tenders and lay them on top halfway thru baking for a nice combo meal. Read More
(21)
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Rating: 4 stars
02/20/2012
Quick and easy, especially if you use a rice cooker. Simply sautee the onions in butter, add the rice and continue sauteeing until lightly browned. Transfer the rice to the rice cooker and add broth. Cook as usual in the rice cooker. So simple! Read More
(17)
Rating: 5 stars
02/01/2012
This rice is easy to make and super delicious! I have made both as written and also with a few changes. When frying the onion I also add 2 cloves of garlic and chopped up carrot (or sometimes with a frozen veggie mix - carrot beans peas and corn). I then spray the pan with cooking spray. When I transfer the rice to the dish I add another approx. 1/8 cup of chicken broth. I then stir rice about every 10 mins to prevent it from sticking to the bottom of the dish or from getting to crunchy on top. When cooking I also add about another 1/8 cup of broth. I have cooked the rice at 350 as well (due to having something else in the oven) and cooked it for an extra 10 minutes - I did not have to add the extra broth during cooking this way. This rice is fantastic - my husband requests it at least once a week enjoy! Read More
(14)
Rating: 5 stars
11/17/2010
My husband told me twice how good this rice is. I added a little bit of minced garlic after the onion was done. Instead of baking it, I added the broth then brought it to a boil over medium heat. Then I turned it down to simmer and covered it. It took 15 minutes for the rice to absorb the broth. Definitely will make again! Read More
(12)
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Rating: 5 stars
07/08/2010
Great basic recipe to modify to your tastes! I paired mine with baked chicken. Instead of using 2 cups of broth only I used the drippings/marinade from the baked chicken and added broth to equal the two cups of liquid needed. I also added a small can of mushrooms. I omitted the onion and salt due to the presence of both in the marinade. I did brown the rice in the butter. Read More
(10)
Rating: 3 stars
06/08/2009
This was pretty good. Nice and mild flavored great with a Strong dish. Read More
(7)
Rating: 5 stars
08/19/2012
Not only is this simple recipe super yummy but it can EASILY be turned into some of the best fried rice you've ever had!! I made a double recipe of this adding only peas. The next day there was a ton left over and I wanted more of the egg flavor so I decided to head up some leftover rice by frying it in a pan broke in an egg and scrambled it in and then added soy. OMG!!! It's the best fried rice I've EVER had like Habachi style and sooooooo yummy that I actually use this as the base for my fried rice now! Read More
(6)