Baked Vegetable Rice Pilaf Recipes

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BAKED RICE PILAF



Baked Rice Pilaf image

I'm always in search of inexpensive yet delicious dishes to serve at potlucks. This fluffy rice pilaf recipe tastes as good as it looks. -Sheree Feero, Golden, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 8

1-3/4 cups water
1 cup shredded carrot
1 cup chopped celery
3/4 cup uncooked long grain rice
3 tablespoons minced fresh parsley
2 tablespoons finely chopped onion
2 tablespoons butter, melted
1 tablespoon chicken bouillon granules

Steps:

  • In an ungreased 8-in. square baking dish, combine all the ingredients. Cover and bake at 375° for 40-45 minutes or until rice is tender, stirring after 25 minutes.

Nutrition Facts : Calories 212 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

BAKED RICE PILAF



Baked Rice Pilaf image

A bit of curry and lots of veggies make this a great prep-ahead side dish. Add chopped rotisserie chicken for a one-dish meal.

Provided by jules

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h5m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons butter
4 stalks celery, chopped
½ large sweet onion, chopped
1 tablespoon minced garlic
2 cups uncooked jasmine rice
4 green onions, chopped
½ cup golden raisins
2 teaspoons curry powder, or to taste
1 teaspoon salt
12 saffron threads, or to taste
4 dashes cayenne pepper, or to taste
3 cups chicken stock

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil and butter in a skillet over medium-high heat. Cook celery, sweet onion, and garlic until the onion is translucent, about 5 minutes.
  • Combine rice, green onions, raisins, curry powder, salt, saffron, and cayenne pepper in a 9x13-inch baking pan; stir well. Stir in the celery mixture and chicken stock. Cover pan tightly with aluminum foil.
  • Bake in the preheated oven until rice is tender, about 35 minutes. Let stand for 5 minutes; fluff with a fork.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 51.3 g, Cholesterol 7.9 mg, Fat 6.9 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 590.9 mg, Sugar 7.3 g

WILD RICE PILAF BAKE



Wild Rice Pilaf Bake image

I make this recipe for almost every holiday and often take it to potlucks. Usually, I make the pilaf ahead to allow the flavors to blend and then reheat it in the microwave before serving. This also makes for more room in the oven and less chaos when you are putting out a big holiday meal. -Dianne Bettin, Truman, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 10

2 cans (14-1/2 ounces each) chicken broth
3/4 cup uncooked wild rice
1 cup uncooked long grain rice
1 large onion, chopped
2 medium carrots, halved lengthwise and sliced
1/2 teaspoon dried rosemary, crushed
1/2 cup butter, cubed
1 garlic clove, minced
3 cups fresh broccoli florets
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender. , Meanwhile, in a large skillet, saute the onion, carrots and rosemary in butter until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the rice, broccoli and pepper. , Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving.

Nutrition Facts : Calories 219 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 273mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

BAKED VEGETABLE RICE PILAF



Baked Vegetable Rice Pilaf image

Three types of veggies and rice mixed together, but it is the cheese that really makes this dish.

Provided by Julie T.

Categories     Side Dish     Vegetables     Green Peas

Time 45m

Yield 4

Number Of Ingredients 7

1 ½ cups boiling chicken broth
¾ cup long-grain white rice
¼ cup frozen corn
¼ cup frozen peas
¼ cup chopped carrot
1 tablespoon minced onion, or to taste
½ cup shredded Cheddar cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix chicken broth, rice, corn, peas, carrot, and onion together in a casserole dish; cover with aluminum foil.
  • Bake in the preheated oven until rice is tender and broth has been absorbed, about 30 minutes. Remove aluminum foil and sprinkle pilaf with Cheddar cheese; cover with aluminum foil. Continue baking until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 32.7 g, Cholesterol 16.7 mg, Fat 5.2 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 3.1 g, Sodium 466 mg, Sugar 1.8 g

SPICED VEGETABLE PILAF



Spiced vegetable pilaf image

Get four of your five-a-day in one colourful bowl. Vary the veg according to what's in season

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 11

6 carrots , cut lengthways into 6-8 wedges
3 red onions , cut into wedges
2 tbsp olive oil
2 tsp cumin seeds
4 cardamom pods
1 cinnamon stick
200g brown basmati rice , rinsed
400ml vegetable stock
400g can brown lentils , rinsed and drained
200g baby spinach
handful toasted flaked almonds , or a few whole almonds (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. In boiling water, cook carrots for 4 mins, tipping in onions for the last min of cooking. Drain and mix in a roasting tin with 4 tsp oil, the cumin and seasoning. Roast for 30 mins, while you cook the rice.
  • Heat remaining 2 tsp oil in a large pan. Add cardamom and cinnamon for 30 secs, then add rice and toast for 1 min. Pour over stock and 100ml water, then simmer, covered, for 25-30 mins, until rice is tender and the water absorbed. Remove cinnamon and cardamom.
  • Tip in lentils and fork through before topping with spinach. Put lid back on and cook over a low heat, stirring once, until spinach has wilted and lentils heated through. Fork through again before tipping the cumin roasted veg onto the top and sprinkling with almonds, if using.

Nutrition Facts : Calories 375 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium

BAKED LEMON RICE PILAF



Baked Lemon Rice Pilaf image

Make and share this Baked Lemon Rice Pilaf recipe from Food.com.

Provided by QueenJellyBean

Categories     Long Grain Rice

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

4 1/2 cups chicken broth (36 oz) or 4 1/2 cups vegetable stock (36 oz)
3 tablespoons butter
1 cup onion, diced
2 1/2 cups long grain rice, uncooked
2 lemons, juice and zest of, finely zested
3 bay leaves
1/4 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees.
  • Heat stock, bringing to boil and then down to simmer.
  • Melt the butter in a large non stick skillet over medium heat. Add onions and cook for 2 minutes or until the onion is softened. Add the rice and stir to coat the rice with butter. Cook 3 minutes stirring often so that the rice does not burn.
  • Transfer rice to large baking dish. Pour in hot stock. Stir in lemon juice, zest, bay leaves, salt and pepper.
  • Cover pan tightly with aluminum foil and bake for 25-30 minutes or until all liquid is absorbed and the rice is tender.
  • Fluff the rice just before serving and garnish with lemon slices and sliced green onion if desired.

Nutrition Facts : Calories 188.4, Fat 3.7, SaturatedFat 2, Cholesterol 7.6, Sodium 357.5, Carbohydrate 33.2, Fiber 0.8, Sugar 1.1, Protein 4.8

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