Baked Rice Pilaf

Years ago, a group of awkward twenty-somethings got together for a pot luck meal at a friend’s house.  My job was to bring a rice dish, and I opted for a baked pilaf.  The rice was nothing short of phenomenal, but the recipe disappeared shortly thereafter into oblivion. 

Since then, I’ve scoured countless recipe books and websites in the hope of finding the exact recipe, to no avail.  Here’s my best attempt at recreating it, which I must say, is excellent.  

1 t vegetable oil

½ lb / 227 g mushrooms, diced (optional)

1 T butter

1 small onion, diced

1 c converted rice

2 cloves garlic, minced

1-3/4 c chicken stock

¼ t dried thyme

¼ t salt

Freshly ground black pepper to taste

1/4 c frozen peas (optional)

Lightly grease an 8 X 8 glass dish & set aside.

If using mushrooms, sauté in the vegetable oil over medium heat, stirring often, until they’ve released all their liquid.  Tip mushrooms into glass dish.

In the same saucepan, sauté the onion in the butter over medium heat, until onion begins to brown.  Add the rice, stirring well to coat the rice.  Continue to cook, stirring often, until rice begins to brown slightly.  Add garlic, stirring for 30 seconds or so.  Add contents to glass dish.  Sprinkle with thyme, salt and pepper.  Add peas, if using.

Bring the chicken stock to a boil in the same saucepan, and pour over the rice mixture.  Stir to combine, cover with foil, and bake in a preheated 350^o oven for 30 minutes.  Remove from oven, and allow to sit for 10 minutes undisturbed.  Remove foil, fluff with fork, and serve immediately.