Braised Pilaf Rice Recipes

CLASSIC RICE PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
• Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
• Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
• Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

BEEF RICE PILAF - BEEF PLOV RECIPE (VIDEO)

Steps:

• Season the cubed beef generously with salt and pepper. Preheat large, nonstick heavy sauté pan or Dutch oven to medium/high heat and add a splash of olive oil. Once oil is hot, add the beef and fry, stirring frequently, until it develops a dark brown color. Remove the beef from the pan and set aside. Next, add the onion, carrot and garlic. Sauté until golden brown, about 5 to 6 minutes.
• Return the beef to pan, add the spices and stir everything together with a spatula, cooking for 1 minute. Add the broth to the pan and bring to a simmer over high heat. Cover, reduce the heat to low and simmer for 1 to 1 1/2 hours, or until meat is tender.
• Once meat is tender, stir in the garbanzo beans and the white raisins, if desired. Sprinkle the uncooked rice over the meat and broth. DO NOT stir the rice and meat together, simply sprinkle the rice in an even layer over the meat, and arrange it so it is submerged under the broth. The rice should be covered with about 1-cm of liquid; add more broth or water as needed.
• Cover and continue to cook over medium/low heat for 20 to 25 minutes, until the rice is done and all liquids have evaporated. Do not stir the rice while it's cooking. Stirring is avoided to create light and airy rice that is not mashed together: don't worry, it will not burn!
• Allow the rice to stand for 10 minutes once done cooking. When ready to enjoy, fold together rice and beef and fluff the rice with a fork. Serve this beef plov with pickles or pickled tomatoes for a traditional meal.

BRAISED (PILAF) RICE

Steps:

• Place 3 oz butter in an ovenproof pan; add onion.
• Cook gently without colour, 2-3 minutes, and then add the rice.
• Cook gently without colour, 2-3 minutes.
• Add the hot stock should be about twice the amount of liquid to rice. Stir well and season.
• Cover with a lid or buttered greaseproof paper.
• Place in a hot oven 230-250°C approx 20 minutes or until rice is tender.
• When cooked carefully mix in the remaining butter with a fork.
• For variations try mixing in some fried mushroom slices and toasted pine nuts and parsley, or peas and diced peppers or ham, or add some grated cheese just before serving.

WILD RICE PILAF WITH ROASTED GARLIC AND SPINACH

Steps:

• 1. Preheat oven to 425°F. 2. Cut the tops off the garlic bulbs, dunk bulbs in water, and cover in foil. Place in a small baking dish and bake for 35 minutes. 3. In a medium saucepan, combine the broth, paprika, black pepper, and crushed red pepper. Bring to a boil. Stir in brown and wild rice and bring to a boil. Cover and reduce heat to low. Cook for 50 to 60 minutes or until the rice is tender and the broth is fully absorbed. 4. While the rice is cooking, wash the spinach thoroughly and chop. Set aside. 5. When the garlic is done, allow to cool slightly, and squeeze out the garlic cloves. Mash with a fork. 6. Once rice is cooked, stir in spinach and roasted garlic. Season with salt.

BRAISED RICE WITH BROCCOLI

Steps:

• In a saucepan, whisk together the Campbells Condensed Low Fat Chicken Soup with 250-300ml of water, stirring in the kidney beans and sweetcorn along with the juices from each tin
• Bring to a simmer, before stirring in the rice and onions
• Cover the pan with a lid and gently simmer for five minutes. Add the broccoli and simmer for a further 10-15 minutes, or until the rice is tender and has absorbed the cooking liquid. Should the rice absorb the liquid too early, simply loosen with a little more water and continue to cook until tender
• Season with salt and pepper. It is now ready to serve.