Paula And Elizabeth Brownlees Fancy Rice Pilaf Recipes

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RICE PILAF GARDEN STYLE



Rice Pilaf Garden Style image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 14

1 1/2 cups basmati rice
1 1/2 cups orzo pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
1/4 cup minced shallots
1 1/2 cups shredded zucchini
1 1/2 cups sliced cremini mushrooms
3 cups low-sodium chicken stock
1 cup seeded and diced Roma tomatoes
2 tablespoons chopped Italian parsley leaves
1 teaspoon grated lemon zest
1/2 cup grated Parmesan
1 teaspoon freshly crackled black pepper
Salt

Steps:

  • In a large pot, heat olive oil and butter over medium-high heat. When the butter melts, add in the rice and pasta. Saute for 4 to 5 minutes, then add the shallots and saute 2 minutes more. Add the zucchini and mushrooms and mix to combine. Stir in the stock and bring the mixture to a simmer. Cover and cook for 14 to 16 minutes. Add the tomatoes, parsley, lemon zest and Parmesan. Season with the black pepper and salt, if needed. Transfer to a serving bowl and serve.

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.

PIONEER WOMAN RICE PILAF



Pioneer Woman Rice Pilaf image

Simple, yet tastier than plain rice. Great option when you're looking for a side dish.

Provided by Retired Introvert

Categories     Side Dish

Number Of Ingredients 8

1 T. butter
1/2 medium onion (finely diced)
1 stalk celery (finely diced)
1 carrot (finely diced)
1/4 c. dry white wine ((can sub chicken or vegetable broth))
1 bay leaf
1 c. uncooked long-grain white rice ((or the type of rice you prefer))
2 c. low sodium chicken or vegetable broth

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.

PAULA AND ELIZABETH BROWNLEE'S FANCY RICE PILAF



Paula and Elizabeth Brownlee's fancy rice pilaf image

Provided by Craig Claiborne And Pierre Franey

Categories     easy, quick, side dish

Time 25m

Yield Six servings

Number Of Ingredients 11

4 tablespoons butter
1/2 cup finely chopped onion
1 cup raw rice
1/2 cup medium bulgur (see note)
2 1/4 cups fresh or canned chicken broth
1/4 cup dried currants
1/2 teaspoon ground allspice
Salt to taste, if desired
Freshly ground pepper to taste
1 cup cold plain yogurt
1/2 cup toasted pine nuts or almonds

Steps:

  • Heat the butter in a heavy saucepan and add the onion. Cook, stirring, until the onion is wilted. Add the rice and bulgur and cook, stirring briefly, without browning, until grains of rice are covered with butter.
  • Add the broth, currants, allspice, salt and pepper. Stir. Cover closely and cook the mixture over low heat until the liquid is absorbed, about 17 minutes.
  • Top each serving with a spoonful of yogurt and a small sprinkling of toasted pine nuts or almonds.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 9 grams, Carbohydrate 45 grams, Fat 17 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 510 milligrams, Sugar 7 grams, TransFat 0 grams

BASIC RICE PILAF



Basic Rice Pilaf image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons finely chopped onions
1/2 teaspoon minced garlic
1 cup converted or parboiled rice
1 1/2 cups fresh or canned chicken broth or water
3 parsley sprigs
1 sprig fresh thyme or 1/4 teaspoon dried
1 bay leaf
Salt and freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams

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