Buttery Rice Pilaf Recipes

SARAH'S RICE PILAF

Steps:

• Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

RICE PILAF

Steps:

• In 3-quart saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, until tender.
• Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt.
• Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Let stand covered 5 minutes.

VERMICELLI RICE PILAF

Steps:

• In a large saucepan, heat butter over medium-high heat. Add vermicelli; cook and stir 4-5 minutes or until golden brown. Add rice, broth, water, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until rice is tender. Remove from heat; let stand, covered, 5 minutes., Fluff with a fork. If desired, top with chives.

GARLIC BUTTER RICE

Steps:

• Melt the butter or margarine in a 10" skillet over med-high heat.
• Add the rice and stir.
• Add the bouillon cube(s) and stir until softened or dissolved.
• I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.
• Watch closely so that the rice does not start to brown.
• You might need to lower the heat if the rice starts to brown or appears to be cooking too fast.
• Add the water and stir.
• Cover with a lid and bring it to a boil.
• Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.
• This comes out better if it is "slow cooked".
• Add the garlic and stir.
• Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed.
• There may still be some melted butter at the bottom of the skillet, but that is okay.
• Stir well and turn the burner off.
• Let the skillet sit on the burner until you are ready to serve the rice.

BAKED GARLIC RICE PILAF

Steps:

• Preheat oven to 375*.
• Heat butter in a skillet; add garlic and rice and cook until both are golden brown.
• Add 1 cup of broth and the salt and pepper.
• Bring to a boil and pour into a covered casserole; bake for 25 minutes.
• Stir in remaining 1 1/2 cups broth; cook for another 45 minutes.
• This can be doubled without increasing the cooking time.

BUTTERY RICE PILAF

Steps:

• Melt margarine in heavy large saucepan over medium-high heat. Mix in 1 teaspoon salt, then rice. Sauté until rice is golden, about 8 minutes. Add water. Boil until water is absorbed, about 10 minutes. Mix in butter. Cover, reduce heat to very low and cook until rice is tender, stirring occasionally, about 10 minutes. Transfer pilaf to bowl. Sprinkle with parsley and serve.