Baked Greek Rice -

A pan of rice pilaf garnished with lemon slices.

Baked Greek Rice

This baked Greek rice pilaf is fluffy, aromatic, and infused with garlic, lemon, and herbs, for a deliciously simple side dish.

Course Side, Side Dish

Cuisine Greek

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 227kcal

Author Ann Otis

Ingredients

2 tablespoons olive oil
1 small yellow onion chopped
2 cloves garlic minced
1.5 cups long grain white rice
1 teaspoon kosher salt
2 3/4 cups chicken broth or vegetable broth or water
2 tablespoons lemon juice
2 tablespoons chopped parsley

US Customary - Metric

Instructions

Preheat the oven to 375F
In a large deep oven-safe skillet or saute pan with a tight-fitting lid*, heat 2 tablespoons of olive oil. Add the onion and cook for 3-4 minutes, until softened. Add the garlic and cook for 30 seconds longer, until fragrant.
Add the rice to the pan and stir to coat. Toast the rice, stirring occasionally, for about 2 minutes longer. Pour in the chicken broth, add the salt, and stir to combine. Bring to a rapid simmer.
Cover with a tight-fitting lid and transfer to the oven. Bake for 20 minutes, until the rice is tender and the liquid is absorbed. Remove from the oven and allow the rice to stand, covered, five minutes longer.
Sprinkle the rice with lemon juice and parsley to taste and toss gently with a fork to fluff and combine.

Video

Notes

*If you don't have an oven-safe pan, you can transfer everything to a baking dish and cover tightly with foil or a lid. Your rice may take a few minutes longer since the baking dish will be cool when it goes into the oven unlike the pan.

Nutrition