Easy Rice Pilaf Recipe Low Calorie

RICE PILAF

Steps:

• Add rice to a fine mesh strainer or colander and rinse really well, until the water runs clear. Set aside to drain.
• Melt the butter in a medium saucepan over medium heat. Add the rice and cook, stirring often, until lightly golden. Add onion, garlic, salt, and pepper and cook until onion has softened.
• Add chicken broth and bring to a boil. Cover pot with a tight fitting lid and reduce heat to a simmer. (Do not ever remove the lid from the pot during cooking!) Cook for 15-18 minutes. Remove pot from heat and allow to rest, with the lid still on, for 10 minutes.,
• Remove lid and gently fluff the rice with a fork. Gently stir in chopped parsley.

HOMEMADE RICE PILAF (HEALTHY RICE-A-RONI)

Steps:

• Melt the butter in a deep skillet with a fitted lid over medium heat.
• When the butter is melted, add the broken spaghetti and rice. Cook, stirring constantly, for 2 to 3 minutes, until slightly toasted.
• Add the chicken broth and bring to a boil. Reduce the heat to a simmer. Cover and cook for 10 to 12 minutes, until the rice is tender and the broth is absorbed.
• Remove from the heat and let sit for 5 minutes, then fluff with a fork.

EASY RICE PILAF WITH PEAS AND CARROTS

Steps:

• Wash the rice very well a few times until the water is clear. You can let it soak in water for about 10 minutes or so while preparing the rest of the ingredients.
• In a large heavy pan with a lid, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly until softened. Add the peas and carrots. Season with a good pinch of kosher salt. Add the spices and mix to combine. Cook for another 5 minutes or so, tossing regularly until the carrots have softened.
• Drain the rice well and add it to the pan. Toss around to make sure the rice is well-coated with the spices. Pour in 2 ¼ cup of water. And season well with a big dash of kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes until the rice is cooked through and has absorbed all the liquid.
• Allow the rice about 5 to 10 minutes to rest before serving.
• Serve with the nuts and raisins on top.

EASY RICE PILAF

Steps:

• In a large skillet, brown rice in oil, stirring constantly. Blend in soup mix and pepper. Stir in water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the rice is tender. Stir in peas. Cover and cook for 5 minutes. Serve immediately.

EASY PILAF

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
• Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
• Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.