California Pilaf Recipes

FARRO PILAF

Steps:

• Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.

CROCKPOT RICE PILAF

Steps:

• Combine broth and water in a 4 cup glass measuring cup and microwave on high until very hot, about 5 minutes. You can also heat the broth and water mixture in a saucepan on the stovetop. Don't let the mixture boil.
• Spray a 3 1/2 quart slow cooker with cooking spray to reduce sticking.
• Combine rice, onion, and pepper in the slow cooker and mix to combine.
• Pour hot broth mixture over and cover crock pot.
• Cook on high for 1 1/2 to 2 hours, until rice, is tender. Stir and serve.

CALIFORNIA PILAF

Steps:

• Preheat oven to 350 degrees.
• Cut olives into wedges.
• Brown ground beef in oil in a hot skillet. Drain beef, reserving drippings. Transfer the beef to a prepared casserole dish.
• Saute onion and green pepper in the beef drippings. Add to casserole.
• Brown the rice lightly in the same skillet, stirring constantly. Stir rice, seasonings and olives into the casserole.
• Blend the hot water and tomato paste together. Pour over top of casserole and cover.
• Bake for one hour.

RICE PILAF

Steps:

• Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.