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Baked Rice Pilaf Recipe

Baked Rice Pilaf Recipe photo by Taste of Home

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I'm always in search of inexpensive yet delicious like this one to serve at potlucks. This fluffy rice dish tastes as good as it looks.—Sheree Feero, Golden, Colorado

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Diabetic Friendly

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Baked Rice Pilaf Recipe

Prep: 10 min. Bake: 40 min.

Yield: 4 Servings

10 40 50

Ingredients

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

Directions

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. Yield: 4 servings.

Nutritional Analysis: One 1/2-cup serving (prepared with margarine and reduced-sodium bouillon) equals 212 calories, 6 g fat (0 saturated fat), 0 cholesterol, 108 mg sodium, 35 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Baked Rice Pilaf in Taste of Home August/September 1998, p13

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Reviews for Baked Rice Pilaf

Baked Rice Pilaf

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(1-7) of 7 reviews

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Reviewed on Oct. 23, 2011 by MyKidzMomVA

Delicious! We love baked rice and I like the addition of carrot and celery in this one. So simple to make, and really good - this is going in our regular rotation.

Reviewed on Jan. 11, 2011 by jshockling

The whole family loved it - even my 3 year old who generally refused to eat things with carrots in them. I took the advice of a previous reviewer and added boiling water to reduce the cooking time. It took about 30 minutes.

Reviewed on Nov. 17, 2010 by scrapo

One of our favorite Rice Pilaf Dishes!

Reviewed on Jan. 03, 2010 by Worriedmom

This was delicious and so easy to make

Reviewed on Sep. 27, 2009 by cwbuff

Very good pilaf. I particularly like that you just mix everything in one dish and pop it in the oven - time is a premium for me during the week. No fuss recipes like this make the difference between a real meal for my family or everyone scrounging for themselves.

Reviewed on Aug. 13, 2009 by happystamper

I always bake my rice in the oven but use boiling water and it only takes about 20 min.

Jackie

Reviewed on Jul. 31, 2009 by casadinonna

I like this recipe, but because of dietary restrictions, I make my own soups. I used my soup base instead of water and it was great