No Zee French Rice Pilaf Recipes

NO ZEE FRENCH RICE PILAF

Steps:

• In 3 quart pan melt butter and saute onion and garlic until onion is limp.
• Add the 1 cup rice and continue to cook for 10 minutes or so, being careful to stir, until grains of rice are lightly browned and look opaque.
• Pour in chicken broth, bring to boil, cover and reduce heat and simmer for about 20 minutes, or until rice is tender, stirring a few times.
• Stir in cheese! Add salt to taste before serving.

AUTHENTIC RICE PILAF

Steps:

• Melt butter in 2 qt saucepan.
• Crumble vermacelli and add to melted butter.
• Saute until vermacelli is golden brown.
• Add rice, broth, water.
• Bring to a boil.
• Reduce heat to simmer.
• Cover and cook for 25 minutes.
• DO NOT PEEK!

AUNTIE'S ARMENIAN RICE PILAF

Steps:

• In 2-qt. heavy saucepan with tight-fitting lid, melt butter over medium heat until foam subsides.
• Add vermicelli noodles and saute until dark and reddish in color.
• Stir in rice and saute in butter until rice is fragrant and nutty in aroma.
• Raise heat to medium-high; pour in boiling chicken broth and stir.
• Add salt and pepper, tasting a bit of the broth to ensure desired seasoning.
• Cover and bring to a boil.
• Once boiling, reduce heat to keep broth at a simmer and cook for exactly 20 minutes.
• After 20 minutes, remove cover and taste a few grains of rice for doneness. If still a bit hard, replace cover and cook for two additional minutes.
• When rice is tender, remove pot from heat. Place a paper napkin directly on top of the pilaf and replace cover; let sit undisturbed for 5 minutes.
• After rest-time has elapsed, remove cover, discard the paper napkin, and stir the pilaf before serving.

CONFETTI RICE PILAF

Steps:

• In a medium saucepan over medium heat, heat the oil and saute onion for 3 minutes (until slightly soft).
• Turn up heat to high and add rice.
• Cook for about 3 minutes, stirring constantly.
• Reduce the heat to medium and add the carrot and zucchini and cook for another minute.
• Add the hot water or stock to rice and gently stir.
• Bring up to a boil.
• Cover and reduce heat to medium low.
• Simmer for about 20 minutes, until rice is tender and cooking liquid has been absorbed.
• Add the salt, pepper, parsley, and parmesan and serve immediately.

RICE PILAF

Steps:

• Melt butter in a 2 qt. saucepan over high heat.
• Saute' onion and green pepper until tender crisp.
• Add rice; cook for 1 to 2 minutes, stirring frequently.
• Add water and chicken bouillon; bring to a boil.
• Stir once.
• Reduce heat to low.
• Stir once.
• Cover and cook for 15 minutes.
• Don't look!
• Remove from heat and uncover.
• Let stand for 5 minutes before serving.
• Serve hot.

MOROCCAN RICE PILAF

Steps:

• Preheat oven to 350°F.
• Melt butter on medium-low heat in a small ovenproof pot.
• Fold in onions and stir well.
• Cook for 3-4 minutes until onions turn translucent but are not browned.
• Add cumin, cayenne pepper, paprika and rice.
• Stir well so that the rice is evenly coated with butter.
• Cook for 3-4 minutes.
• Stir in stock and raisins.
• Bring to a boil on high heat.
• Once the stock comes to a boil, cover the pot and let the pilaf cook in the oven for 18 minutes.
• Fold in salt, pepper and almonds before fluffing with a fork and serving.
• Enjoy!