Foil Pan Rice Pilaf

Ingredients

• 16 oz long-grain rice (The source also describes this as 1 pint cup.)
• 32 oz chicken stock (The source also describes this as 2 pint cups.)
• 1 pint frozen mixed vegetables
• 2 tsp kosher salt
• 2 tsp turmeric
• 2 tbsp dried parsley
• 8 cloves garlic
• 4 tbsp butter

Steps

1. 1

   Use a 9 × 13-inch foil pan. Add the rice, frozen mixed vegetables, kosher salt, turmeric, dried parsley, and garlic. Stir until evenly combined.

2. 2

   Distribute the butter over the top of the rice mixture.

3. 3

   Pour the chicken stock into the pan.

4. 4

   Cover the pan tightly with foil and bake at 350°F (175°C) for about 30 minutes. Check whether the liquid has been absorbed and the rice is tender. If not, cover again and bake for another 15–20 minutes.

5. 5

   Remove the foil and fluff the rice with a fork. Serve.

6. 6

   For make-ahead storage, fluff the rice and let it cool for about 15 minutes, then refrigerate promptly.

Notes

Ovens vary; check the rice after 30 minutes and continue covered for 15–20 minutes if the liquid is not absorbed or the rice is not tender. To make ahead, cool for about 15 minutes after fluffing and refrigerate promptly. The source mentions oven or pellet-grill cooking in the transcript, but provides a temperature only for the oven.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• baked
• make-ahead
• crowd-friendly
• holiday
• minimal cleanup