Best 10 Baked Lemon Rice Pilaf Recipes

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Embark on a culinary journey to the heart of Mediterranean cuisine with our delectable Baked Lemon Rice Pilaf. This classic dish tantalizes the taste buds with its aromatic blend of fluffy rice, zesty lemons, and a symphony of herbs and spices. Its vibrant yellow hue, reminiscent of sun-kissed lemons, adds a cheerful pop of color to any table.

This versatile recipe offers three enticing variations to suit your culinary preferences. The traditional Baked Lemon Rice Pilaf forms the foundation of this trio, offering a harmonious balance of flavors. For those seeking a vegetarian delight, the Veggie-Packed Lemon Rice Pilaf bursts with the goodness of colorful vegetables, while the tangy and herbaceous Lemon Herb Rice Pilaf adds a refreshing twist with its generous helping of fresh herbs.

Each variation promises a unique gustatory experience, catering to diverse tastes and dietary choices. Whether you're a seasoned chef or a novice cook, this recipe guides you effortlessly through the process, ensuring perfect results every time. So, gather your ingredients, preheat your oven, and prepare to savor the delightful symphony of flavors that awaits in our Baked Lemon Rice Pilaf.

Let's cook with our recipes!

CLASSIC RICE PILAF



Classic Rice Pilaf image

Cooking a perfect batch of white rice without a rice cooker can be a challenge. That's why we are going for forget about cooking rice on the stove and show you the incredibly delicious and absolutely foolproof world of pilaf!

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h5m

Yield 6

Number Of Ingredients 8

2 tablespoons butter
2 tablespoons olive oil
½ onion, chopped
2 cups long-grain white rice
3 cups chicken stock
1 ½ teaspoons salt
1 pinch saffron
¼ teaspoon cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
  • Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
  • Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
  • Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
  • Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 51.7 g, Cholesterol 10.6 mg, Fat 9.1 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 955.6 mg, Sugar 1.2 g

LEMON RICE PILAF



Lemon Rice Pilaf image

No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1 cup uncooked jasmine or long grain white rice
2 tablespoons butter
1 cup sliced celery
1 cup thinly sliced green onions
1 tablespoon grated lemon zest
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 454mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

LEMON RICE PILAF



Lemon Rice Pilaf image

Lemon Rice Pilaf is so fluffy, flavorful, and delicious. This easy recipe simmers white rice with onions, broth, and lots of lemon for a perfect foundation under juicy chicken kabobs, gyros, or shrimp skewers.

Provided by Meggan Hill

Categories     Side Dish

Time 35m

Number Of Ingredients 9

2 tablespoons olive oil (or clarified butter)
1 cup onion (minced (about 1/2 medium))
1 cup white rice (long-grain, jasmine, or basmati (see note 1))
1 clove garlic (minced)
1 teaspoon lemon zest ((see note 2))
1 tablespoon lemon juice (from 1 lemon)
1 cup chicken broth ( or vegetable broth)
1 bay leaf
1/2 teaspoon Salt

Steps:

  • In a medium saucepan, heat clarified butter or olive oil until shimmering. Add onion and cook until softened and translucent, about 5 minutes.
  • Stir in rice and cook, stirring frequently, until rice is lightly browned, about 7 to 10 minutes.
  • Stir in garlic and lemon zest until fragrant, about 30 seconds. Add lemon juice, broth, bay leaf, and salt, and bring to boil.
  • Cover, reduce heat, and cook until rice is tender and all the liquid has been absorbed, about 15 to 17 minutes. Remove bay leaf and fluff with a fork.

Nutrition Facts : Calories 256 kcal, ServingSize 1 cup, Carbohydrate 42 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 510 mg, Fiber 1 g, Sugar 2 g

RICE PILAF



Rice Pilaf image

Provided by Alton Brown

Categories     side-dish

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon unsalted butter
1/2 medium onion, finely chopped
1/2 medium red bell pepper, finely chopped
1 1/2 teaspoons kosher salt plus 2 pinches
2 cups long-grain white rice
1 pinch saffron, steeped in 1/4 cup hot but not boiling water
2 1/2 cups chicken broth
1 1-by-2-inch strip orange zest
2 bay leaves
1/2 cup peas, fresh or frozen
1/4 cup golden raisins
1/4 cup pistachios, chopped

Steps:

  • Preheat the oven to 350.
  • Melt the butter in a 3-quart saucier over medium heat.
  • Stir in the onion, bell pepper and 2 pinches of salt.
  • Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
  • Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
  • OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
  • Transfer the saucier (towel and all) to the oven and bake 15 minutes.
  • Remove and rest at room temperature for 15 more minutes without opening the lid.
  • Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

Nutrition Facts : Calories 248 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 524 milligrams, Carbohydrate 45 grams, Fiber 1.5 grams, Protein 7 grams, Sugar 5 grams

BAKED RICE PILAF



Baked Rice Pilaf image

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

1-3/4 cups water
1 cup shredded carrot
1 cup chopped celery
3/4 cup uncooked long grain rice
3 tablespoons minced fresh parsley
2 tablespoons finely chopped onion
2 tablespoons butter, melted
1 tablespoon chicken bouillon granules

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 RICE WITH WHITE BEANS, LEEKS AND LEMON



Baked Rice With White Beans, Leeks and Lemon image

Baking is a fail-safe, hands-off method for making perfect rice every time. Add roasted leeks, lemon peel, almonds and white beans, and it becomes a company-worthy vegetarian dinner inspired by prasorizo, the classic Greek rice-and-leek dish. Finished with Parmesan and fresh herbs, it's an excellent one-pan meal, but it would also be great served alongside grilled fish, shrimp or chicken. If you like, you can make it even more filling by adding other vegetables like tomatoes, zucchini or broccoli florets with the leeks and almonds, or stir in spinach, arugula or sliced snap peas after it comes out of the oven in Step 4. Omit the Parmesan and it's vegan, too.

Provided by Ali Slagle

Categories     dinner, lunch, casseroles, grains and rice, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 leeks (about 2 pounds), trimmed, white and pale green parts sliced 1/4-inch thick
1 lemon
1/4 cup raw almonds
1/2 teaspoon red-pepper flakes
5 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 1/2 cups uncooked basmati rice
1 (15-ounce) can white beans (such as cannellini or great Northern), rinsed
2 1/2 cups boiling water
1/2 cup freshly grated Parmesan, plus more for serving
1/4 cup thinly sliced or chopped basil, chives, mint or fennel fronds, plus more for serving

Steps:

  • Heat the oven to 400 degrees. Rinse the leeks until they're clean, then shake or pat dry. Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.
  • In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
  • Finely chop the lemon zest strips, then stir it back into the leek mixture and arrange in an even layer. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt. Add the boiling water, then seal the pan tightly with foil. Bake until the rice is tender, 20 to 22 minutes.
  • Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork. Squeeze the lemon half over the rice, then stir in Parmesan and herbs. Season to taste with salt and pepper. Serve with lemon wedges, and more Parmesan and herbs, as desired.

GREEK LEMON RICE RECIPE



Greek Lemon Rice Recipe image

Best Greek lemon rice recipe! Loads of flavor from onions, garlic, lemon juice and fresh herbs. Be sure to check out the notes for tips and ideas for what to serve it with.

Provided by The Mediterranean Dish

Categories     Side Dish

Time 45m

Number Of Ingredients 10

2 cups long grain rice (uncooked)
Early Harvest Greek extra virgin olive oil
1 medium yellow onion, chopped (just over 1 cup chopped onions)
1 garlic clove, minced
1/2 cup orzo pasta
2 lemons, juice of (PLUS zest of 1 lemon)
2 cups low sodium broth (chicken or vegetable broth will work)
Pinch salt
Large handful chopped fresh parsley
1 tsp dill weed (dry dill)

Steps:

  • Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
  • Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
  • Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
  • Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
  • Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!

Nutrition Facts : Calories 145 calories, Sugar 0.5 g, Sodium 53.1 mg, Fat 6.9 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 0.6 g, Protein 3.3 g, Cholesterol 0 mg

RICE PILAF



Rice Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1 small onion, finely chopped
1 1/2 cups rice
Salt
Pepper
3 cups chicken stock, warmed
1/4 cup chopped parsley
1/4 cup toasted pinenuts

Steps:

  • Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.

BASMATI PILAFF



Basmati pilaff image

Gordon Ramsay brings you an oven-baked rice pilaff, perfect for making ahead and to serve with his Stir fry of duck

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Time 1h

Number Of Ingredients 10

500g basmati rice
100g butter
1large onion , finely chopped
1large sprig fresh thyme
2 bay leaves
2 cinnamon sticks
8 cardamom pods , split open
3 cloves
4-6 thinly pared strips lemon zest
1l boiling chicken stock or water

Steps:

  • Preheat the oven to fan 160C/conventional 180C/gas 4. You will need a medium casserole with a lid. Rinse the rice well in a large bowl of water, then drain.
  • Melt two-thirds of the butter in the casserole and sauté the onion for about 5 minutes. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for a minute. Now pour in the boiling stock or water and mix into the rice, along with 1½ tsp sea salt and ground black pepper to taste.
  • Cover and bake for 25 minutes. Leave to stand for 5 minutes, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.

Nutrition Facts : Calories 313 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 52 grams carbohydrates, Protein 6 grams protein, Sodium 0.65 milligram of sodium

LEMON CILANTRO RICE PILAF



Lemon Cilantro Rice Pilaf image

Make and share this Lemon Cilantro Rice Pilaf recipe from Food.com.

Provided by PanNan

Categories     Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 cup raw long grain rice
1 1/2 cups water
1 tablespoon grated fresh lemon rind
1 tablespoon lemon juice
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/3 cup sliced green onion
1/4 cup chopped fresh cilantro

Steps:

  • Heat oil in nonstick sauce pan.
  • Add rice and saute until rice kernels are opaque.
  • Add water, grated lemon rind, lemon juice, turmeric and salt.
  • Cover, reduce heat and simmer 15 minutes.
  • Stir in green onions and cilantro.

Nutrition Facts : Calories 204.3, Fat 3.8, SaturatedFat 0.5, Sodium 152.3, Carbohydrate 38.3, Fiber 1.1, Sugar 0.4, Protein 3.5

Tips:

  • Use high-quality rice: Long-grain rice, such as basmati or jasmine rice, works best for this recipe. These types of rice cook up light and fluffy, and they have a delicate flavor that won't overpower the other ingredients.
  • Rinse the rice before cooking: Rinsing the rice removes the starch from the surface of the grains, which helps to prevent them from sticking together. It also helps to remove any impurities that may be present in the rice.
  • Use a good quality broth: The broth you use will have a big impact on the flavor of the pilaf. Use a broth that is flavorful and has a rich umami taste. Chicken broth, vegetable broth, or beef broth are all good options.
  • Don't overcrowd the pot: When you add the rice and broth to the pot, make sure that there is enough space for the rice to cook evenly. If the pot is too crowded, the rice will not cook properly and it will be mushy.
  • Let the pilaf rest before serving: After the pilaf has cooked, let it rest for a few minutes before serving. This will allow the rice to absorb all of the flavors from the broth and the other ingredients.

Conclusion:

Baked lemon rice pilaf is a delicious and easy-to-make side dish that is perfect for any occasion. It is made with simple ingredients that you probably already have on hand, and it can be ready in just 30 minutes. The rice is cooked in a flavorful broth with lemon zest, garlic, and herbs, and it is then baked until it is light and fluffy. The pilaf is perfect for serving with grilled chicken, fish, or vegetables. It is also a great option for a vegetarian main course.

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