Bay Leaf Rice Pilaf Recipes

RICE PILAF

Steps:

• Preheat oven to 350 degrees.
• In a heavy, wide, lidded pan, melt butter over medium-low heat. Add onion, red pepper, and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, saffron and water, and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel (or tea towel). Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room temperature for 10 to 20 minutes without removing the cover.
• Meanwhile, simmer peas in salted water until heated through or heat in a microwave.
• Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork. Add raisins and pistachios.

BAY LEAF RICE PILAF

Steps:

• Cook bay leaves in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, turning over occasionally, until leaves are lightly browned, 2 to 3 minutes. Add garlic and cook, stirring, until pale golden, about 30 seconds. Add rice, salt, and pepper and cook, stirring gently to avoid breaking bay leaves, 1 minute. Add water and broth and bring to a full boil, uncovered, over high heat. Cover with a tight-fitting lid, then reduce heat to low and simmer until water is absorbed and rice is tender, about 15 minutes.
• Remove from heat and let stand, undisturbed, 5 minutes. Fluff rice with a fork and discard bay leaves.

RICE PILAF

Steps:

• Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
• Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.
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RICE WITH ONION AND BAY LEAF

Steps:

• Melt 1 tablespoon of the butter in a saucepan, and add the onion and garlic. Cook, stirring, until the onion is wilted. Add the rice, and stir to coat the grains.
• Add the broth and bay leaf.
• Bring to a boil and cover. Cook exactly 17 minutes. Remove the bay leaf, and stir in the remaining 1 tablespoon butter.

BASMATI RICE PILAF

Steps:

• Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
• Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
• Stir basmati rice into onion mixture until rice is coated with oil.
• Pour hot chicken stock into the rice mixture. Season with salt; stir.
• Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
• Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.

BASIC RICE PILAF

Steps:

• Melt 1 tablespoon of butter in a saucepan and add onions and garlic. Cook, stirring, until wilted. Add rice and stir briefly over low heat until grains are coated with the butter.
• Stir in the broth, making sure there are no lumps in the rice. Add the parsley, thyme and bay leaf. Bring to a boil, cover with a close-fitting lid and simmer for 17 minutes.
• Remove the cover and discard the parsley, thyme and bay leaf. Using a fork, stir in the remaining butter. If the rice is not served immediately, keep covered in a warm place.

INSTANT POT BEEF AND RICE PILAF WITH VEGETABLES RECIPE

Steps:

• Press the SAUTE button on your Instant Pot. After it heats up, add in the oil. Heat the oil for 1 minute, then add in the onion, carrots, and celery. Sauté for 5 minutes or until the onions become tender.
• Add in the beef pieces, tomato sauce, beef broth, pepper, salt, garlic powder, smoked paprika, and steak seasoning. Stir all together. Place the bay leaf on top.
• Place the lid on the Instant Pot and turn the valve to the SEALING position.
• Press the PRESSURE COOK (or MANUAL) button on the Instant Pot and set the timer for 40 minutes. When the timer is done, switch the valve over to VENTING and do a quick release of the pressure (you can also let it do a natural release if you have time).
• Remove the lid and pull out the bay leaf.
• Pour the rice over the top of everything (don't stir it together) and using the back of a spoon, spread it around evenly. All of the rice should be covered with liquid.
• Press the halves of the garlic down into the rice (cut side down touching the rice). Place the lid back on the Instant Pot. Move the valve back to SEALING. Press the PRESSURE COOK (or MANUAL) button and set the timer for 15 minutes.
• When the cooking time is over, let the Instant Pot do a natural release for 15 minutes (let the pressure release on it's own). When the time is up, move the valve to VENTING and allow the rest of the pressure to leave the pot.
• Open the lid, remove the garlic. Add in the fresh parsley and then fluff the rice with a fork and gently stir all the ingredients together.
• Serve and enjoy!

A SIMPLE RICE PILAF

Steps:

• Melt butter over medium to medium-high heat in the pot you are going to use for cooking your rice.
• Add onions and saute until clear.
• Add chicken base, white pepper and bay leaf.
• Saute for about 1 minute.
• Add rice and saute for about 1 minute more.
• Add water and boulion cubes. (The restaurant used chicken broth).
• I use the Justin Wilson method, described below, for finishing rice.
• Without adjusting heat, let the fluid boil until the tops of the breaking bubles are all the fluid you can see above the rice.
• Cover and remove from heat. DO NOT REMOVE THE LID AT ALL! (That means no peeking, not even once.).
• After a minimum of 20 minutes, your rice is ready. The rice will stay plenty warm for up to an hour, if the lid is not removed until it is time to be served.
• Remove the bay leaf. (It usually finds its way to the top) I like to eat this rice with a sprinkling of Worcestershire Sauce, but it does well without it.

ISLAND RICE PILAF

Steps:

• In nonstick skillet over medium heat cook coconut, stirring, until lightly browned, 3-4 minutes; remove from heat.
• In pot melt butter over medium heat.
• Add onion and garlic; cook until softened, 2-3 minutes.
• Add broth, 1/2 cup water, wine, bay leaf and salt; bring to boil.
• Stir in rice; return to boil.
• Reduce heat to low; cover.
• Simmer until liquid is absorbed and rice is tender, 20 minutes, adding peas during last 5 minutes of cooking time.
• Remove from heat; stir in cilantro.
• Transfer to serving dish; sprinkle with coconut and additional red onion and cilantro, if desired.