Oven-baked Pilaf

 

The great thing about a casserole dish like this is its versatility.  You can add pretty much whatever veggies you have on hand (sauteed celery/onion/carrot; sliced black olives, bell pepper, etc); you can keep the flavoring plain and simple or spice it up with your favorite herbs and seasonings.  It makes a great dish for a buffet or potluck, plus it goes great with Chinese takeout.

Oven-baked Pilaf

2 cups uncooked long grain rice

5 cups hot chicken stock/broth

1 1/2 cups sliced mushrooms

1/2 cup sliced green onion

3 tbsp butter

3/4 cup sliced almonds, lightly toasted

Combine rice water, mushrooms, green onion, butter and chicken stock in a greased 10-cup casserole.  Stir with a fork to blend.  Cover casserole.  Bake at 375 degrees F for about an hour, or until rice is tender and liquid is absorbed.  Stir in sliced almonds just before serving.  Makes 6-8 servings.

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