Creamy Rice Pilaf Recipes

CREAMY RICE PILAF

Steps:

• Combine the sour cream with garlic and chives. Season with salt and pepper to taste. Set aside.
• Place the oil in a deep-sided sauté pan over medium heat. Add onions, and cook until translucent.
• Add the rice and stir well to coat it with the hot oil and onions.
• Add a very small amount of the chicken broth. The amount you add should sizzle and evaporate immediately. Stir constantly and continue adding liquid very gradually. Do not add more liquid until almost all the liquid has been absorbed.
• Cook the rice until all the of the liquid has been added then turn off the heat. Add the parmesan cheese and continue to stir constantly until the cheese is melted.
• Add sour cream mixture to rice. Stir until well combined. Serve immediately.

RICE PILAF

Steps:

• In a dutch oven or pot, melt butter over medium heat. Add onion, celery, and mushrooms and cook until vegetables have softened and just started to turn brown, about 5 minutes.
• Add garlic and cook for 1 minute more.
• Add rice, salt, and pepper and cook until rice starts to look slightly transparent, about 2-3 minutes.
• Stir in broth. Increase heat to high and bring to a boil.
• Once boiling, add bay leaves, cover pot with a lid, and decrease heat to low.
• Let rice simmer, covered, for about 15 minutes.
• Once all liquid appears to have been absorbed, turn off heat and let sit, covered, for 5 minutes.
• Discard bay leaves and fluff with a fork. Stir in parsley. Serve immediately.

EASY LEMON RICE PILAF

Steps:

• Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
• Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.

CREAMY WILD RICE PILAF FOR THE CROCK POT

Steps:

• In a 4 quart slow cooker combine uncooked wild rice, brown rice, carrots, mushrooms, celery, onion, raisins, soup, thyme, poultry seasoning, salt and pepper.
• Stir in water.
• Cover and cook on low setting for 7-8 hours.
• stir in the sour cream.