Ina Garten Rice Pilaf Recipes

BROWN RICE, TOMATOES AND BASIL

Steps:

• Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
• Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

WILD RICE AND CHERRY PILAF

Steps:

• Heat a medium-large saucepan over medium heat. Add 1 tablespoon olive oil, then cinnamon and smashed garlic clove, and let sizzle in the oil for 1 minute. Fold in rice to coat, then add 1 teaspoon salt and broth (according to package directions). Cook according to package directions, adding dried cherries for last 15 minutes of cooking.
• Meanwhile, heat a large skillet over medium-low heat. Add remaining 2 tablespoon oil, then onion and 1⁄4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, 10 minutes. Uncover and continue to cook, stirring, until onions are golden, 15 to 20 minutes more. Add sliced garlic and thyme and cook 1 minute. Add wine and simmer, scraping up the bottom of the pan until almost evaporated.
• Fold onion mixture into rice along with parsley and pecan pieces.

HERBED RICE PILAF

Steps:

• In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Sprinkle with parsley; stir in pimientos if desired. , Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

HERBED BASMATI RICE

Steps:

• Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

LENTIL RICE PILAF WITH CARAMELIZED ONIONS (MUJADARA)

Steps:

• prep the ingredients: Add the lentils into a small saucepan and add water until the lentils are covered by at least 2 inches. Cook the lentils over medium-high heat until almost tender, about 15-18 minutes. Drain; set aside. Soak the rice in a bowl of cold water for 20 minutes while you caramelize the onions.
• onions: Add the olive oil into a deep, thick-bottomed pot (with a lid), like a dutch oven. Heat the olive oil over medium heat. Once it's hot, add the onions and stir them around to coat with the oil. Set a timer for 20 minutes and cook the onions for a total of 18-22 minutes, stirring often, or until the onions are a deep orange or brown color. If the onions start to brown before the 10-minute mark, lower the heat. Ideally, they should start developing color around 12-15 minutes. And from that point on, you'll need to stir the onions often so that they don't burn. Remove the onions to a plate lined with a paper towel.
• rice pilaf: Drain the soaked rice thoroughly and add it to the oil remaining in the pot (if you have less than a tablespoon, add a little more). Sauté the rice in the remaining oil for 2 minutes. Add the lentils to the pot and season with the cumin, coriander, turmeric, allspice, cinnamon, sugar, and salt. Add 1 1/2 cups of water and let the water come to a rolling boil, cover, lower the heat to the lowest setting, and let cook for 15 minutes. Remove the pot from the stove. Grab a piece of paper towel large enough to cover the pot. Add the caramelized onions to the top of the rice and place the paper towel flat on the pot before placing the lid on top. Let sit for 10 minutes (your stove should be off at this point). Fluff and mix in the onions before serving.

PIONEER WOMAN RICE PILAF

Steps:

• Melt butter in a large skillet over medium heat.
• Add the onion, celery and carrots and saute until they start to soften, about 4 minutes.
• Add the wine (or broth), stir and cook until the liquid has reduced by about half.
• Add the bay leaf, the rice, the broth and salt and pepper to taste.
• Reduce the heat to low, cover the pot and let the rice simmer for 18-20 minutes, until the liquid has absorbed and the rice is perfectly cooked.
• Turn off the heat and with a fork, lightly fluff the rice. Remove the bay leaf.
• Sprinkle with minced fresh parsley, if desired, and serve.

CHEESY RICE PILAF

Steps:

• Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 1 minute. Add the chicken broth and bring to a full boil. Cover, reduce the heat to low, and cook for 18 minutes.
• Meanwhile, melt the remaining tablespoon butter in a small saucepan over medium heat. Add the flour and stir until incorporated. Gradually whisk in the milk and bring to a simmer. Simmer until slightly thickened, about 2 minutes. Remove from the heat and whisk in the Gruyere; keep warm, covered.
• When the rice is cooked, stir in the cheese sauce, parsley, chives and tarragon. Season with salt and pepper.

BASMATI RICE

Steps:

• Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

WILD RICE AND MUSHROOM PILAF

Steps:

• Heat 1 tablespoon butter in a large, heavy bottom saucepan over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, about 5 minutes.
• Add the wild rice blend and saute, stirring constantly, for about 30 seconds.
• Add 4 cups of vegetable broth to the rice and onion mixture and bring to a boil.
• Cover and turn heat to low and cook for 45 minutes or until the broth is absorbed.
• While the rice is cooking, prepare the mushrooms.
• Heat a large skillet and 2 tablespoons olive oil over medium-high heat. Add the mushrooms, ½ teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally until browned, about 8 minutes.
• Add the wine and cook until evaporated, about 4-5 minutes.
• When the rice is done, fluff with a fork and fold in the mushrooms and chives.
• Serve, hot or room temperature. May be made up to 2 days in advance. Refrigerate leftovers.

ORANGE PECAN WILD RICE (INA GARTEN B2B SIDE DISH)

Steps:

• Place the rice, chicken stock, 1 1/4 cups water, 1 tablespoon butter, and 1 teaspoon salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to simmer ( she pulls the pan halfway off the burner) and cook for about 1 hour, until the rice is tender and the grains begin to burst open. Stir the rice occasionally while it's cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat, and allow the rice to steam for about 5 minutes.
• Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 teaspoon salt and the pepper and toss. Taste for seasonings and serve hot.

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.

INA'S HERBED BASMATI RICE

Steps:

• Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat.
• Reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (pull the pot half off the burner to keep it from boiling over.)
• Turn off the heat, and allow the rice to sit covered for 5 minutes.
• Add the parsley, dill, scallions, and pepper.
• Fluff with a fork, and serve warm.

TOMATO RICE PILAF

Steps:

• Heat 2 tablespoons of the olive oil in a small Dutch oven or large saucepan, add the onions, and cook over low heat for 10 minutes, or until translucent but not brown.
• Stir in the rice and 2 teaspoons of salt and cook over low heat for 5 minutes.
• Add the hot stock and the saffron and cook, covered, over the lowest heat for 20 minutes, or until the rice is tender.
• Optional, transfer the rice to a baking dish, add the stock and bake at 350 F for 50-60 minutes, or until liquid is absorbed and the rice is tender.
• Meanwhile, in a medium sauté pan, heat the remaining 2 tablespoons of olive oil, add the garlic, and cook over low heat for 50 seconds. Add the drained diced tomatoes and cook for 5 minutes, stirring from time to time. When the rice is done, add the tomato mixture, 3/4 teaspoon salt, the pepper, parsley, and Parmesan, Stir with a fork, season to taste, and serve hot.

WILD RICE PILAF

Steps:

• Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
• Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.