Baked Garlic Rice Pilaf

Guess you need to be a garlic lover to love this pilaf and I am. This isn't a quick recipe. First you brown a cup of long-grain rice and 3 minced garlic cloves over medium high heat. You have to be very careful not to burn the garlic. With luck, I didn't but next time will use a lower heat to be safe. Then you add 1 cup of chicken broth, salt and pepper. She has you do all of this in a skillet and then transfer to a casserole dish with lid but I used a metal casserole so was able to avoid an extra pan to wash. Also I used rich turkey stock from my freezer. You bake this for 25 minutes in a 375 degree oven and then add 1 1/2 cups of broth and bake for another 45 minutes. Fifteen minutes before pilaf is finished cooking, she suggests you add a squeeze of lemon but I forgot to do this. Next time if I don't have a rich stock, I think I will add a few sprigs of thyme and remove the stems before serving. Other variations are possible.