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Baked Rice Pilaf

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A light side dish that is perfect with just about anything!
Course grains & pastas
Cuisine American, Middle Eastern
Keyword baked, easy, garlic, orzo, pilaf, recipe, rice, side dish
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 6 servings
Calories 254
Author Laurie McNamara


  • 2 tablespoons unsalted butter
  • 1 medium shallot diced
  • 3 cloves garlic minced
  • 1 cup orzo pasta
  • 1 cup Long grain white rice
  • cups low-sodium chicken broth
  • 1 cup water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • parsley for garnish (optional)


  • Preheat oven to 375°.
  • In a 10-inch skillet melt butter over medium heat.
  • Sauté shallots until softened, about 3-4 minutes. Add in garlic and cook for 1 minute. Increase heat to medium-high and add in orzo.
  • Stir to coat in butter and spread evenly. Toast pasta until deeply golden, about 4 minutes. Stir and continue to toast for another 4 minutes. Add in the rice, stir and pour into a 1.5 quart covered casserole dish.
  • Combine the broth and water and pour a cup of the liquids in with the rice and orzo. Stir, cover and bake for 25 minutes. When time is up, remove lid and pour in the remaining broth and season with salt and pepper. Stir, cover and bake for an additional 35 minutes.
  • Add in chopped parsley and fluff with fork. Serve warm.


I added about a tablespoon of chopped parsley and a half tablespoon of chopped mint to the pot along with the salt and pepper. It adds a bright freshness to the pilaf, however it's totally optional and you can always add the herbs to the final dish.


Calories: 254kcal | Carbohydrates: 45g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 218mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg