Baked Lemon Rice Pilaf Recipe

Ingredients for Baked Lemon Rice Pilaf

• Chicken Broth
• 4 tablespoons butter
• Onion
• Long Grain Rice
• Lemons, Juice And Zest Of
• 2 bay leaves
• Salt to taste
• Ground Black Pepper

How to Make Baked Lemon Rice Pilaf

1. Preheat oven to 350°F (175°C).
2. In a saucepan, heat the stock over medium-high heat. Bring to a boil, then reduce heat to low and simmer.
3. Melt butter in a large nonstick skillet over medium heat. Add the chopped onion and cook for 2-3 minutes, or until softened.
4. Add the rice to the skillet and stir to coat with the butter. Cook for 3 minutes, stirring frequently, until lightly toasted.
5. Transfer the rice mixture to a large, oven-safe baking dish (approximately 9x13 inches).
6. Pour the simmering hot stock evenly over the rice.
7. Stir in the lemon juice, lemon zest, bay leaves, salt, and pepper.
8. Cover the baking dish tightly with aluminum foil.
9. Bake for 25-30 minutes, or until all the liquid is absorbed and the rice is tender and fluffy.
10. Remove from oven and let stand for 5 minutes before fluffing with a fork.
11. Garnish with lemon slices and sliced green onions, if desired, and serve immediately.