How To Make A Simple Rice Pilaf Recipes

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.

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.

CLASSIC RICE PILAF

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.

BASIC RICE PILAF

Steps:

• In a medium saucepan heat oil over high heat. Add onion and cook until tender but not browned, about 5 minutes. Add rice, stirring to coat in oil. Add stock and season to taste with salt and pepper. Bring to a boil, reduce heat to a simmer, cover and cook 10 minutes. Check rice, and if almost tender add shrimp, green onions, parsley, and more liquid, if necessary. Cook until shrimp are pink and rice is tender. Sprinkle with Creole seasoning before serving.

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.

RICE PILAF

Steps:

• Preheat the oven to 350.
• Melt the butter in a 3-quart saucier over medium heat.
• Stir in the onion, bell pepper and 2 pinches of salt.
• Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
• Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
• OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
• Transfer the saucier (towel and all) to the oven and bake 15 minutes.
• Remove and rest at room temperature for 15 more minutes without opening the lid.
• Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

BASIC 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.

BASIC RICE PILAF

Steps:

• Melt 1 tablespoon of butter in a saucepan and add onions and garlic. Cook, stirring, until wilted. Add rice and stir briefly over low heat until grains are coated with the butter.
• Stir in the broth, making sure there are no lumps in the rice. Add the parsley, thyme and bay leaf. Bring to a boil, cover with a close-fitting lid and simmer for 17 minutes.
• Remove the cover and discard the parsley, thyme and bay leaf. Using a fork, stir in the remaining butter. If the rice is not served immediately, keep covered in a warm place.

RICE PILAF

Steps:

• In 3-quart saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, until tender.
• Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt.
• Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Let stand covered 5 minutes.

A SIMPLE RICE PILAF

Steps:

• Melt butter over medium to medium-high heat in the pot you are going to use for cooking your rice.
• Add onions and saute until clear.
• Add chicken base, white pepper and bay leaf.
• Saute for about 1 minute.
• Add rice and saute for about 1 minute more.
• Add water and boulion cubes. (The restaurant used chicken broth).
• I use the Justin Wilson method, described below, for finishing rice.
• Without adjusting heat, let the fluid boil until the tops of the breaking bubles are all the fluid you can see above the rice.
• Cover and remove from heat. DO NOT REMOVE THE LID AT ALL! (That means no peeking, not even once.).
• After a minimum of 20 minutes, your rice is ready. The rice will stay plenty warm for up to an hour, if the lid is not removed until it is time to be served.
• Remove the bay leaf. (It usually finds its way to the top) I like to eat this rice with a sprinkling of Worcestershire Sauce, but it does well without it.

RICE PILAF

Steps:

• Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.