Dees Rice Pilaf Recipes

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CLASSIC RICE PILAF



Classic Rice Pilaf image

Cooking a perfect batch of white rice without a rice cooker can be a challenge. That's why we are going for forget about cooking rice on the stove and show you the incredibly delicious and absolutely foolproof world of pilaf!

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h5m

Yield 6

Number Of Ingredients 8

2 tablespoons butter
2 tablespoons olive oil
½ onion, chopped
2 cups long-grain white rice
3 cups chicken stock
1 ½ teaspoons salt
1 pinch saffron
¼ teaspoon cayenne pepper

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.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 51.7 g, Cholesterol 10.6 mg, Fat 9.1 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 955.6 mg, Sugar 1.2 g

WILD RICE PILAF



Wild Rice Pilaf image

This wild rice pilaf recipe creates a side dish that's full of delicious flavor. You can make this easy rice pilaf ahead of time, as it reheats well.

Provided by Chew Out Loud

Categories     Side Dish

Number Of Ingredients 9

2 cups wild rice blend (such as Lundgren's)
Regular strength chicken or vegetable broth (enough to use instead of water, for cooking rice according to package instructions)
1/4 cup salted butter (sliced)
1 large onion (chopped)
1 cup thinly sliced baby carrots
2 cups freshly shaved brussels sprouts
4 garlic cloves (minced)
1 tsp dry Italian seasoning
1/4 tsp freshly ground black pepper

Steps:

  • Cook rice according to package instructions, using the broth instead of water. When cook time is up, do not open lid; turn heat off and keep lid tightly covered for 10 minutes to allow continued steaming. If rice is still a bit too firm, mix in just enough extra broth to moisten all rice, cover, and simmer another 10 minutes.
  • While rice is cooking, add butter to a large/deep skillet over medium high heat. Once butter is melted and starting to bubble, add onion and carrots. Stir to combine. Cover and cook 5 minutes, stirring occasionally. Add brussels sprouts, garlic, Italian seasoning, and black pepper, stirring another 2 minutes until softened.
  • Check rice for doneness. Fluff with fork and add to skillet with vegetable mixture, stirring to incorporate. Taste and season with kosher salt and freshly ground black pepper as needed.

Nutrition Facts : Calories 116 kcal, Sugar 1.5 g, Sodium 158 mg, Fat 3.4 g, SaturatedFat 2 g, TransFat 0.1 g, Carbohydrate 18.6 g, Fiber 2 g, Protein 4 g, Cholesterol 8.8 mg, ServingSize 1 serving

RICE-PASTA PILAF



Rice-Pasta Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 28m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toast 1/2 cup broken spaghetti in a pot over medium-high heat with 2 tablespoons butter. Stir in 1 cup rice; add 2 cups chicken broth, 1 cup water, 2 garlic cloves and 1 teaspoon salt. Boil 3 minutes, then stir, cover and simmer 15 minutes. Let sit 5 minutes; fluff with a fork and smash the garlic. Stir in some butter and cilantro.

ROYAL BLEND® RICE PILAF RECIPE



Royal Blend® Rice Pilaf Recipe image

Make your rice pilaf recipe more flavorful and eye-catching with an incredible mix of Royal Blend® Rice. It's simple yet vibrant and delicious to serve as a side dish or a show-stopping base for your main dish.

Provided by RiceSelect

Categories     Lunch

Time 20m

Number Of Ingredients 10

1 cup uncooked Royal Blend® Rice with Texmati® White, Brown, Wild & Red Rice
2 tablespoons butter
¾ cup onion, chopped
1 ½ cups chicken broth
½ cup celery, diced
1 tablespoon parsley, minced
½ teaspoon dried thyme
¼ teaspoon dried sage leaf
¼ teaspoon pepper
salt, to taste

Steps:

  • Melt butter in large skillet, over medium heat. Saute onion in butter until golden, about 3 minutes.
  • Add broth, rice, and celery; bring to boil. Reduce heat, cover and simmer 15 minutes or until liquid is absorbed.
  • Stir in parsley, thyme, sage, pepper and salt. Cover and let stand 10 minutes before serving.

Nutrition Facts :

LONGHORN STEAKHOUSE RICE PLILAF



Longhorn Steakhouse Rice Plilaf image

If you have wanted to make Longhorn Steakhouse Rice Pilaf in the comfort of your own home then you are in luck. This rice pilaf recipe is incredibly easy and delicious! And it takes less than 20 minutes to prepare!

Provided by Katie Clark

Categories     Copycat

Time 15m

Number Of Ingredients 7

1.5 cups dry white rice
2 cups chicken broth
2 tablespoons Olive or Avocado Oil
1/4 cup finely diced red pepper
2 tablespoon finely disced onion
1 Tablespoon parsley
Salt and pepper, to taste

Steps:

  • Cook rice using desired method but use chicken broth instead of water.
  • Cover the bottom of a skillet with about 2 tablespoons of cooking oil.
  • Add the red pepper and onion and pan fry until they are nice and shriveled (about 10 minutes).
  • Add the cook riced and fry with the red peppers and onion. Add more oil if necessary.
  • Add parsley, and salt and pepper to taste, and cook for a minute or two longer.

PORK CHOPS AND RICE PILAF



Pork Chops and Rice Pilaf image

Make and share this Pork Chops and Rice Pilaf recipe from Food.com.

Provided by Margie Ethridge

Categories     Oven

Time 1h12m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (6 1/2 ounce) box rice pilaf mix
3 -6 pork chops
1 teaspoon oil
salt
pepper

Steps:

  • Season pork chops with salt and pepper.
  • Brown both sides of pork chops, no oil needed with a non stick skillet.
  • Using a 9"x13" pan, mix together rice pilaf mix and the ingredients needed to make the rice pilaf, usually water and margarine.
  • I use hot water so that the margarine melts.
  • Spread rice pilaf evenly on the bottom of the pan, lay pork chops on top of rice.
  • Cover tightly with foil and bake at 350°F for 1 hour.
  • Bake for 1 hour and 15 minutes for really thick pork chops.
  • Experiment with different rice pilaf mixes, but I like the chicken versions best.

Nutrition Facts : Calories 177.9, Fat 11.8, SaturatedFat 3.9, Cholesterol 56.3, Sodium 50.4, Protein 16.9

EASY RICE PILAF RECIPE {LOW CALORIE}



Easy Rice Pilaf Recipe {LOW CALORIE} image

Making homemade rice pilaf is easy, and it makes a great side dish. We were able to cut calories without changing the flavor, consistency, or serving size of this easy rice pilaf recipe.Instead of browning the orzo and cooking the onion and garlic in lots of butter, we use olive oil spray. Saving 100's of calories and lots of fat.But we still add a bit of butter at the end so you get all the buttery flavor you love, but for 1/2 the calories. You can have 1/2 cup of this low calorie rice pilaf, for just 142 calories!

Provided by Lose Weight By Eating

Categories     Side Dish

Time 40m

Number Of Ingredients 9

Olive oil spray
½ cup orzo pasta
1 small onion (diced)
2 cloves garlic (minced)
½ cup uncooked white rice
2 cups chicken broth
1/2 teaspoon salt
1 teaspoon butter
1 tablespoon chopped parsley ((optional))

Steps:

  • Heat a lidded skillet with over medium-low heat.
  • Spray skillet with olive oil, and add in the orzo pasta. Cook, mixing often until golden brown (about 5 minutes).
  • Add in the onion and cook until soft (about 5 minutes), then add garlic and cook for 1 minute.
  • Mix in the rice, chicken broth and salt and increase heat to high and bring to a boil.
  • Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, (about 20 minutes).
  • Remove from heat and let stand for 5 minutes. Then add the butter and fluff with a fork.

Nutrition Facts : Calories 142 kcal, Carbohydrate 26.8 g, Protein 4.8 g, Fat 0.6 g, SaturatedFat 0.7 g, Cholesterol 2 mg, Sodium 457 mg, Fiber 0.5 g, Sugar 1.1 g, ServingSize 1 serving

RICE PILAF



Rice Pilaf image

This Rice Pilaf is simple, fluffy, and flavorful, and a good side dish for Chicken, Beef, Pork, and more.

Provided by Joanne Ozug

Categories     Side Dish

Time 35m

Number Of Ingredients 5

2 cups long grain white rice ((I think jasmine and basmati are best))
2 tbsp butter ((or olive oil*))
1/2 cup chopped shallots
1/4 + 1/4 tsp salt
3 cups chicken stock

Steps:

  • Place the rice in a strainer, and rinse well for 2 minutes.
  • Add the butter, shallots, and 1/4 tsp salt to a nonstick pan (use one that has a lid), and cook for 5 minutes, until slightly softened.
  • Add the rinsed rice and toast for 3-5 minutes, stirring often, until the grains turns chalky and opaque.
  • Add the chicken stock and remaining 1/4 tsp salt, and increase the heat to high. Once the liquid reaches a boil, reduce the heat to a simmer (low heat), and cover the pan with the lid**.
  • Cook for 18-20 minutes, until the liquid has been absorbed.
  • Stir and fluff the rice, as the bottom tends to get drier than the top, replace the lid, and let the pilaf sit for 10 more minutes. Serve and enjoy!

Nutrition Facts : Calories 302 kcal, Carbohydrate 53 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 208 mg, Sugar 2 g, ServingSize 1 serving

DEE'S RICE PILAF



Dee's Rice Pilaf image

I make this when I don't want just plain rice. It is simple and easy but does boost the rice up a little.

Provided by Dienia B.

Categories     White Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup long grain rice
2 cups water
1 chicken bouillon cube
2 tablespoons butter
1 green onion, minced

Steps:

  • Mix all the ingredients together in a saucepan.
  • Cover and simmer on low for 20 minutes until water is absorbed.
  • When done, fluff rice.

Nutrition Facts : Calories 223.6, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.4, Sodium 295.9, Carbohydrate 37.4, Fiber 0.7, Sugar 0.3, Protein 3.6

ALMOND RICE PILAF



Almond Rice Pilaf image

A versatile side dish that goes great with any meal.

Provided by Paula Deen

Categories     comfort food     family

Yield 4

Number Of Ingredients 8

2 tablespoons unsalted butter
1/4 cup finely chopped onion
1/3 cup slivered almonds
1 cup uncooked long-grain white rice
2 cups chicken broth
1/4 teaspoon salt
freshly ground black pepper
chopped fresh parsley

Steps:

  • In a medium saucepan, melt the butter over medium-high heat. Stir in the onion and almonds. Cook for 5 to 7 minutes or until the onion is softened and the almonds are golden, stirring occasionally. Add the rice; cook and stir for 1 minute. Slowly stir in the broth and add the salt and the pepper, to taste. Bring to a boil. Cover, reduce heat to low, simmer for 15 to 20 minutes or until liquid is absorbed. Fluff with a fork and garnish with parsley.

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