Oven Rice Pilaf from Chef David

Updated: 08/17/2013 9:18 AM
Created: 08/15/2013 9:36 AM WNYT.com
By: Amy Adamchick

Oven Rice Pilaf from Chef David from Eat Your Mistakes

This pilaf is made in the oven, we sauté some diced onion on the stovetop burner and then heat up the chicken stock, tomato juice and seasonings in a saucepan on the stovetop.  Then combine everything with the rice in a covered casserole dish and let the oven do the rest of the work.

  • 2 Cups Long Grain Rice (like Carolina Rice), rinsed in cold water
  • 2 teaspoons of finely chopped Fresh or Dried Rosemary
  • ½ of a Medium-Sized Onion, peeled and cut into ½ inch dice
  • 2 Tablespoons of Olive Oil
  • 2 Cups of Chicken Stock
  • 1 Cup of Tomato Juice, prepared (you can also use V-8 Juice)
  • 1 Bay Leaf
  • 1/2 Cup of Raisins
  • 1-1/2 teaspoons of Kosher Salt
  • 1 teaspoon of Ground Black Pepper


  2. In a fine colander or strainer, thoroughly rinse your rice (you will see milky liquid come off the rice, removing some of the excess starch).  Set rinsed rice aside.
  3. Chop fresh or dried rosemary finely so that you have 2 teaspoons.  Put this to the side.
  4. Peel and dice ½ of a medium-sized onion into ½-inch dice.
  5. Put a small skillet or fry pan over medium-high heat and put in 2 Tablespoons of olive oil.
  6. When the oil is hot, add your peeled, diced ½ onion to the pan.  Sauté the onion for about 2 minutes and turn the burner OFF.
  7. In a separate saucepan, warm 2 cups of chicken stock and 1 cup of tomato juice together.  Add your two teaspoons of finely chopped rosemary, 1 bay leaf, ½ cup of raisins, 1-1/2 teaspoons of Kosher salt and 1 teaspoon of ground black pepper and stir it all in.  Bring it just to a boil and turn the burner OFF the minute it starts boiling.
  8. Put your two cups of rinsed long-grain rice into a casserole or baking dish that has a lid.
  9. Stir into the rice the sautéed onions.
  10. Then take your chicken stock, tomato juice, rosemary, bay leaf and raisin mixture and stir that into the rice and onions.  It will look like a soup!
  11. Cover and put casserole into your preheated 350-degree oven for 50 to 60 minutes.  About halfway through the cooking, lift the lid and stir/remix everything together.  Replace the lid and pop it back in the oven.
  12.  Check the rice when all the liquid has been soaked up and taste the rice to see if it’s tender.  If it is still chewy or hard, stir in little water and put it back in the oven until the rice is tender.  Take it out of the oven and let set on heatproof surface for about 10 minutes (this allows any rice to finish steaming that isn’t quite done).  Fish out the bay leaves and discard them.  Then serve your pilaf.

Serves 4 People


  • Fine Colander or Strainer
  • Small Skillet or Fry Pan
  • Wooden Spoon
  • Saucepan
  • Covered Casserole or Baking Dish with Lid (that can go in the oven)
  • Fork



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