Baked Rice Pilaf Recipe
Baked Rice Pilaf Recipe photo by Taste of Home

Baked Rice Pilaf Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1/2 cup: 212 calories, 6g fat (0g saturated fat), 0mg cholesterol, 108mg sodium, 35g carbohydrate (0g sugars, 0g fiber), 4g protein Diabetic Exchanges:2 starch, 1 fat


  1. 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.
Originally published as Baked Rice Pilaf in Taste of Home August/September 1998, p13

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Reviewed Mar. 31, 2016


Reviewed Mar. 10, 2016

"Very, very good taste, I loved it! Maybe 1 1/2 cup of water the next time instead of 1 3/4 :)"

Reviewed Jan. 30, 2016

"Appealing to the eye with a great taste. I used brown rice and it cooked just a tad longer. Made a double batch so I could have leftovers. It would be a great "base" for fried rice!!! I will definitely make this again. Thanks!"

Reviewed Jan. 29, 2016

"Great side dish!"

Reviewed Jan. 14, 2016

"LOVED this dish! I agree with another reviewer that said her 3 year old non-carrot-eater ate it. Both of my kids thought it was great! This is so easy! It took about 20 minutes longer than the suggested baking time, but certainly worth the wait for me."

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