This was another side we had with the scallops and sauteed spinach. I love garlic! Being gluten free I also love rice as a carb side dish. This recipe takes some time to make, but was well worth it and can be reheated for lunch the next day. You can pop it in the oven and give yourself time to work on your main dish or get some stuff done around the house. I am all about multi tasking!
Source: Annie's Eats Blog
- 2 tbsp. butter
- 3 cloves garlic, minced or pressed
- 1 cup long grain white rice
- 2 1/2 cups chicken broth, divided
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Squeeze of lemon juice
Preheat the oven to 375 degrees. Have ready a covered casserole dish. In a saucepan or skillet, melt the butter over medium high heat. Add garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth, salt and pepper and bring to a boil. Pour the mixture into the casserole dish, cover, and bake for 25 minutes. Stir in the remaining 1 1/2 cups chicken broth and bake, covered, for another 30 minutes. Remove and stir in squeezed lemon. Cover and finish baking for 15 minutes.