Rice Pilaf with Parsley and Almonds

Preparing a rice pilaf in the oven is an easy way to cook a flavorful side-dish and it frees you up from standing at the stovetop as well as eliminating any possible boil overs or burning.

One of the benefits of cooking with Convection is the ability to cook multiple foods at one time in the oven. Preparing a rice pilaf in the oven is an easy way to cook a flavorful side-dish and it frees you up from standing at the stovetop as well as eliminating any possible boil-overs or burning.

When cooking  a multi-level meal in the oven, stage the dishes first to make sure they all fit.  For example a tray of chicken could be cooked on rack position 4 or 5, vegetables on rack 2 and the rice pilaf on rack 3 or next to the vegetables if there is room. 

When you have multiple foods cooking in the oven higher temperatures of 375 - 400 degrees are ideal to keep an even temperature.

Ingredients

¼ - cup unsalted butter

1 - small yellow onion, halved lengthwise and sliced thin lengthwise

2 - cloves garlic, chopped

2 - cups basmati rice

½ - cup white wine

3 ½ - cups chicken broth, heated

¾ - cups Italian parsley leaves, chopped

½ - cup sliced almonds

Preparation

Preheat the oven Convection or Convection Bake 350 or 400 degrees if cooking multiple dishes.

Melt the butter in a saute pan and cook the onion and garlic until just softened.

Add the rice and saute stirring often until lightly brown. Stir in the white wine then the heated chicken stock. Add salt and pepper to taste.

Pour the contents into an oven casserole, cover and bake for 35 to 40 minutes until the liquid is absorbed and the rice is fluffy.

Let the rice sit out of the oven uncovered for a few minutes before gently folding in the parsley and almonds.  

Check the seasoning and add more salt and pepper if needed.