My sister told me about this recipe for baked rice pilaf that she found at the almanac website. I tried it tonight and of course I had to mess around with it so I'm posting the original and my version. This is how I'll be making pilaf from now on. It is delicious!--Ann

Baked Rice Pilaf

1 cup uncooked, long grain rice

4 T butter or margarine

2 cloves garlic, minced

2 cups hot beef or chicken broth

½ tsp salt

¼ cup freshly grated Parmesan cheese

Saute the garlic and rice in the butter or margarine until golden. Pour into a casserole, add the broth and salt. Cover tightly and bake in a 350 degree oven for 25 minutes or until the liquid is absorbed. Add the cheese and stir until cheese is well mixed and the rice is fluffy. Serves 4.

Source: Almanac.com/getrecipes

My changes:

Baked Rice Pilaf

4 Tbsps butter (half unsalted, half salted)

2 thin slices sweet onion, chopped

¼ cup slivered almonds

1 garlic clove, minced

Some vermicelli broken up

1 cup uncooked long grain rice

2 cups hot chicken broth (preferably low sodium)

½ tsp Kosher salt

¼ cup freshly grated parmigiano-reggiano

Saute onion and almonds in butter until golden. Add garlic. Add vermicelli pieces and sauté until light brown. Add rice and sauté briefly. Pour rice mixture into 1.5 qt casserole dish. Pour in chicken broth and salt. Cover tightly and bake in a 350 degree oven for 35 minutes or until liquid is absorbed. Fluff the pilaf and then top with cheese. Serves 4.