Servings: 6 as a side dish; 4 as a main
This was my go-to side for a few months, working well with pretty much anything else on the table. There’s also enough going on, flavor-wise, for it to be lovely as it is, as a main. Peeling so many garlic cloves won’t win me any “simple” brownie points, I know, but once done, the simple joy of this dish is that the rice is baked in the oven rather than cooked on the stove. For those who find creating perfectly cooked rice in a pan of simmering water strangely difficult, this will be a revelation. Just make sure the foil is sealed tightly over the dish—you don’t want any steam to escape in the oven.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was absolutely delicious. Made it twice now and about to make it for a 3d time. I mixed the rice into the veggies rather than just sprinkled it on top and it turned out fine. My shallots were VERY big so I cut down on the shallot. I make when I have cherry tomatoes that are getting a bit shriveled.
I think it is an awesome recipe, however the garlic is just too strong for the delicate flavor of the rice ….also, rice sticks to side of pot, crunchiness is nice but not for everyone....
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.