Nozeefrenchricepilaf Recipes

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RICE PILAF



Rice Pilaf image

Rice is sautéed in butter then baked with stock and aromatics for the perfect, super flavorful side dish.

Provided by Cheryl Malik

Categories     Side Dish

Time 1h15m

Number Of Ingredients 9

¼ cup butter
1 ½ cups uncooked rice
3 ¼ cups chicken broth
6 tablespoons chopped celery (¼ cup + 2 tablespoons)
6 tablespoons chopped fresh parsley (¼ cup + 2 tablespoons)
6 tablespoons chopped carrots (¼ cup + 2 tablespoons)
6 tablespoons sliced almonds (¼ cup + 2 tablespoons, plus more to garnish if desired)
¼ teaspoon freshly cracked black pepper (more or less to taste)
1-2 tablespoons freshly squeezed lemon juice (juice from ½-1 lemon, optional)

Steps:

  • Preheat oven to 375° Fahrenheit. Lightly grease casserole dish with butter or cooking spray and set aside.
  • Add butter to large skillet over medium-high heat. When butter is melted, add rice and stir well. Cooking, stirring frequently, until rice is lightly browned.
  • Pour chicken broth into skillet. Stir to incorporate, then bring to boil. Once rice mixture begins to boil, transfer mixture to greased casserole dish.
  • Cover dish with aluminum foil and place in oven. Bake 30 minutes.
  • After 30 minutes, remove casserole dish from oven and uncover. Add celery, parsley, carrots, and sliced almonds. Season with pepper to taste, then stir well to distribute ingredients.
  • Cover dish with foil and return dish to oven, baking another 20 minutes.
  • After 20 minutes, remove dish from oven and uncover. If desired, squeeze lemon juice over pilaf then stir to incorporate. Garnish pilaf with additional sliced almonds (optional) and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 340 kcal, Carbohydrate 43 g, Protein 8 g, Fat 16 g, SaturatedFat 6 g, TransFat 0.3 g, Cholesterol 23 mg, Sodium 555 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 9 g

RICE PILAF



Rice Pilaf image

This classic rice pilaf recipe makes a great side dish!

Provided by Annalise

Time 30m

Number Of Ingredients 11

3 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped celery
1/2 cup chopped cremini or button mushrooms
1 clove garlic (minced)
2 cups long grain rice
1 1/2 teaspoons coarse salt
1 teaspoon ground black pepper
4 cups chicken (beef, or vegetable broth)
2 bay leaves
Chopped parsley

Steps:

  • In a dutch oven or pot, melt butter over medium heat. Add onion, celery, and mushrooms and cook until vegetables have softened and just started to turn brown, about 5 minutes.
  • Add garlic and cook for 1 minute more.
  • Add rice, salt, and pepper and cook until rice starts to look slightly transparent, about 2-3 minutes.
  • Stir in broth. Increase heat to high and bring to a boil.
  • Once boiling, add bay leaves, cover pot with a lid, and decrease heat to low.
  • Let rice simmer, covered, for about 15 minutes.
  • Once all liquid appears to have been absorbed, turn off heat and let sit, covered, for 5 minutes.
  • Discard bay leaves and fluff with a fork. Stir in parsley. Serve immediately.

NO ZEE FRENCH RICE PILAF



No Zee French Rice Pilaf image

This is a really tasty rice pilaf that you can't go wrong trying! I've made it my own over the years.

Provided by Chef PotPie

Categories     White Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 tablespoons butter
1 medium onion, chopped
4 garlic cloves, minced
1 cup long grain white rice
2 cups chicken stock or 2 cups broth
salt
1/2 cup grated cheese like parmesan cheese, but don't be afraid, gruyere, manchego, all cheese is worthy of worship

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.

Nutrition Facts : Calories 383.2, Fat 16.9, SaturatedFat 9.9, Cholesterol 45.1, Sodium 468, Carbohydrate 45.3, Fiber 1.1, Sugar 3.3, Protein 11.7

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

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