Best 6 Baked Grains Pilaf Recipes
Baked grains pilaf is a delicious and versatile dish that can be made with a variety of grains, such as rice, quinoa, or barley. It is typically cooked in a casserole dish with broth, vegetables, and spices. This dish is a great way to use up leftover grains or vegetables, and it can be served as a main course or a side dish. It is packed with flavor and nutrients, making it a great choice for a healthy and satisfying meal.
Let's cook with our recipes!
BAKED RICE PILAF
I'm always in search of inexpensive yet delicious dishes to serve at potlucks. This fluffy rice pilaf recipe tastes as good as it looks. -Sheree Feero, Golden, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 212 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
BAKED GRAINS PILAF
Delicious side dish for any meal!
Provided by whittothewhit
Categories Side Dish Grain Side Dish Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium heat; cook and stir onion, celery, bell pepper, and corn in the hot oil until softened, about 10 minutes.
- Mix onion mixture, millet, quinoa, and salt together in an 8x8-inch casserole dish; pour in chicken stock. Cover dish with aluminum foil.
- Bake in the preheated oven until grains are tender and have absorbed all the liquid, about 30 minutes.
Nutrition Facts : Calories 176 calories, Carbohydrate 29.5 g, Cholesterol 1.5 mg, Fat 3.8 g, Fiber 3.8 g, Protein 6.3 g, SaturatedFat 0.7 g, Sodium 349.6 mg, Sugar 2.5 g
MIXED GRAIN PILAF
This medley owes its substantial texture to sturdy little grains of pearl barley, wheat berries, and millet, as well as to a hearty helping of wild rice. Fragrant garlic, onion, and assorted mushrooms contribute rousing flavors. When vegetable stock takes the place of chicken stock, the dish easily becomes vegetarian.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Heat oil and butter in a large ovenproof Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add mushrooms. Raise heat to medium-high, and cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Stir in all of the grains. Cook, stirring often, 12 minutes. Stir in stock; bring to a boil.
- Cover, and transfer to oven. Bake until grains are tender, 40 to 50 minutes (check after 40 minutes, but don't remove lid before then). Season with salt and pepper. Serve immediately.
- Add grains, and stir well, coating them with oil. Cook, stirring often, for about 10 to 15 minutes. Stir in stock, and bring to a boil. Cover pot, and put in oven. Bake for 30 to 40 minutes (check after 30 minutes; remove lid and cook a little longer if grains need to be softer). Fold in chopped herbs. Drizzle with Marsala wine. Season with salt and pepper, and serve immediately.
- To reheat: Place the pilaf mixture in a buttered, ovenproof casserole. Do not fold in the herbs or add Marsala. Cover, and refrigerate until ready to serve. When ready to serve, bring the pilaf to room temperature, about 20 minutes. Heat the oven to 350 degrees. Drizzle with Marsala. Cut a piece of parchment paper to fit the top of the casserole, and butter it. Place the parchment on the pilaf, butter-side down. Place in the oven until heated through, about 30 minutes.
BAKED GARLIC RICE PILAF
This is so good, it's hard to stop eating it. Great texture with crunchy edges, great flavor with garlic and black pepper. I like to serve it with poultry, pork, or fish. Plan ahead, it bakes for 70 minutes.
Provided by Northwest Lynnie
Categories Long Grain Rice
Time 1h20m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375*.
- Heat butter in a skillet; add garlic and rice and cook until both are golden brown.
- Add 1 cup of broth and the salt and pepper.
- Bring to a boil and pour into a covered casserole; bake for 25 minutes.
- Stir in remaining 1 1/2 cups broth; cook for another 45 minutes.
- This can be doubled without increasing the cooking time.
THREE-GRAIN PILAF
This an old family recipe that everyone still looks forward to. The satisfying combination of brown rice, pearl barley and bulgur makes this tasty side dish special enough for company. -Mary Knudson of Bermuda Dunes, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, saute onion and carrot in oil for 3-4 minutes or until the vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the rice, barley and bulgur; saute for 4 minutes or until grains are lightly browned. , Gradually add broth and sherry if desired. Bring to a boil. Reduce heat; stir in oregano, basil, salt and pepper. Cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed. Stir in parsley and sprinkle with almonds.
Nutrition Facts : Calories 238 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 498mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
BAKED RICE PILAF
Make and share this Baked Rice Pilaf recipe from Food.com.
Provided by shellbee
Categories Long Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- combine above ingredients in square 8 inch baking dish.
- cover and bake 375 for 40 to 45 minutes or until tender.
- stir after 25 minutes.
Tips:
- Select the Right Rice: Use long-grain rice like basmati or jasmine for a fluffy texture and separate grains.
- Rinse the Rice: Rinsing removes starch, preventing clumping and ensuring even cooking.
- Use Good Quality Broth: Broth adds flavor and moisture to the pilaf. Use homemade or low-sodium store-bought broth.
- Toast the Rice: Toasting the rice before cooking enhances its flavor and adds a nutty aroma.
- Cook the Pilaf Properly: Follow the recommended cooking time and water ratio to achieve the perfect texture.
- Let the Pilaf Rest: After cooking, let the pilaf rest covered for a few minutes to absorb any remaining moisture.
- Use Fresh Herbs and Spices: Incorporate fresh herbs like parsley, cilantro, or mint, and aromatic spices like cumin, coriander, or cardamom for added flavor.
- Add Vegetables and Nuts: Vegetables like carrots, peas, and bell peppers, and nuts like almonds or pistachios add texture and nutrition.
- Serve with Accompaniments: Pilaf can be served as a side dish with grilled meats, roasted vegetables, or stews. It can also be used as a base for grain bowls or salads.
Conclusion:
Baked grains pilaf is a versatile and flavorful dish that can be enjoyed as a side or main course. With its simple preparation and endless variations, it's a perfect addition to your culinary repertoire. Experiment with different ingredients, herbs, and spices to create a pilaf that suits your taste preferences and dietary needs. Whether you're a seasoned cook or a beginner, baked grains pilaf is a dish that will impress your family and friends. So gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the goodness of grains.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
