The other night when we had the Greek salad, I slow roasted the lemony Greek chicken, but didn't have any potatoes in the house, so I thought rice would make a great side. I guess you could call this a slow baked pilaf because I added the rice mixture to the roasting pan after the chicken had cooked at 250F for about 3 hours. I did turn up the heat to 350F the last half hour. The juices from the chicken intermingled with the rice and made a great addition to the meal.
2 Tbl olive oil
1 medium onion, diced
2 cups sliced mushrooms
1 stalk celery, diced
1 1/2 cups raw rice
2 cups chicken stock ( plus more if needed)
salt and pepper to taste
Saute the onion, celery and mushrooms in the olive oil until they soften. Add the rice, stock and a few shakes of salt and pepper. If making this with slow roasted chicken, add the mixture to the bottom of the roasting pan at about the 3 hour mark. Stir occasionally. At the 4 1/2 hour mark raise the oven temp to 350F.
If you're just making the rice on its own, bake it at 350F for 45 to 60 minutes, adding more broth if the casserole starts to get too dry.