Creamy Rice Pilaf Recipes

CREAMY WILD RICE PILAF FOR THE CROCK POT

Creamy Wild Rice Pilaf for the Crock Pot image

I loved finding a rice recipe for the crock pot that can cook by itself and then be served at dinner time with some quickly grilled or baked chicken or fish. It is from BHG Slow Cooker Recipes.

Provided by Geema

Categories Brown Rice

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup wild rice, rinsed and drained
1 cup regular brown rice
1 cup shredded carrot
1 cup sliced mushrooms
1/2 cup thinly sliced celery
1/2 cup chopped onion
1/4 cup raisins
1 (10 1/2 ounce) can cream of mushroom soup
1 teaspoon dried thyme, crushed
1 teaspoon poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
3 cups water
1/2 cup sour cream

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.

Nutrition Facts : Calories 247, Fat 6.2, SaturatedFat 2.6, Cholesterol 6.3, Sodium 486.6, Carbohydrate 42.7, Fiber 3, Sugar 5.3, Protein 6.6

SOUR CREAM PILAF

Sour Cream Pilaf image

Great side dish for any meal. Of course, I love mushrooms, sour cream, and almonds, so why wouldn't I like this?

Provided by breezermom

Categories Long Grain Rice

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup slivered almonds
1 tablespoon butter, melted
1 1/2 cups long-grain rice, uncooked
3 cups chicken broth
1/3 cup butter
1 tablespoon onion, grated
1 tablespoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 small bay leaf
1 cup sour cream
1 (4 ounce) can button mushrooms, drained (may use fresh, but saute a while in butter or olive oil before adding to release the moisture.)
1/4 cup fresh parsley, minced

Steps:

Saute almonds in 1 tbsp butter in a small skillet until lightly browned; remove from heat and set aside.
Combine rice and next 7 ingredients (stopping before sour cream) in a large saucepan. Bring mixture to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until the rice is tender and the liquid is absorbed. Turn the heating element off, but leave the rice on the hot eye. Remove and discard the bay leaf.
Add the sour cream and mushrooms to the rice mixture; stir well. Check to make sure the rice is still hot -- if not turn the eye back on low heat to heat the sour cream/rice mix. Transfer rice to a serving dish; sprinkle with the almonds and parsley. Serve immediately.

Nutrition Facts : Calories 428.2, Fat 25.2, SaturatedFat 12.7, Cholesterol 52.1, Sodium 903.3, Carbohydrate 41.7, Fiber 2, Sugar 2.7, Protein 9.3

EASY LEMON RICE PILAF

Easy Lemon Rice Pilaf image

This creamy rice dish is the perfect side choice for fish. The subtle lemon and creamy Parmesan give it a robust and memorable flavor. Double delicious when used with jasmine rice! Guaranteed you'll be asked to make it again and again!

Provided by LemonLush

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 48m

Yield 6

Number Of Ingredients 9

Ingredients

2 large egg yolks
¼ cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon lemon zest, or to taste
2 tablespoons butter
1 ½ cups uncooked jasmine rice
3 cups chicken broth
¼ cup grated Parmesan cheese
3 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 40.2 g, Cholesterol 98 mg, Fat 10.2 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 5.8 g, Sodium 667.6 mg, Sugar 0.8 g