Ingredients for Baked Lemon Rice Pilaf
- 2 cups chicken broth
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 1/2 cups long grain rice
- 2 tablespoons lemon juice and 1 teaspoon lemon zest (from 1/2 - 1 lemon)
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Lemon slices (for garnish, optional)
- Sliced green onions (for garnish, optional)
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How to Make Baked Lemon Rice Pilaf
- Preheat oven to 350°F (175°C).
- In a saucepan, heat the stock over medium-high heat. Bring to a boil, then reduce heat to low and simmer.
- Melt butter in a large nonstick skillet over medium heat. Add the chopped onion and cook for 2-3 minutes, or until softened.
- Add the rice to the skillet and stir to coat with the butter. Cook for 3 minutes, stirring frequently, until lightly toasted.
- Transfer the rice mixture to a large, oven-safe baking dish (approximately 9x13 inches).
- Pour the simmering hot stock evenly over the rice.
- Stir in the lemon juice, lemon zest, bay leaves, salt, and pepper.
- Cover the baking dish tightly with aluminum foil.
- Bake for 25-30 minutes, or until all the liquid is absorbed and the rice is tender and fluffy.
- Remove from oven and let stand for 5 minutes before fluffing with a fork.
- Garnish with lemon slices and sliced green onions, if desired, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
4g
Fat
10g
Carbs
11g
