Pioneer Woman Rice Pilaf Recipes

PERFECT RICE PILAF RECIPE

Steps:

• In a medium saucepan set over medium heat, add the chicken broth, butter, salt, garlic powder, pepper, paprika, and onion powder. Once the mixture starts to simmer, reduce to low heat.
• In a large skillet set over medium-low heat, add the olive oil. When the oil is hot, add the vermicelli and cook until brown, about 4-6 minutes. Add the rice and cook until it turns bright white, about 5-7 minutes.
• Pour the warm broth mixture into the skillet, stir to combine. Once the mixture simmers, cover and cook for 15 minutes. Remove the cover, add the parsley, cover and continue cooking for 5 minutes or until all of the broth is absorbed. Serve immediately.

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.

SARAH'S RICE PILAF

Steps:

• Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

RICE PILAF

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.

RICE PILAF

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.

RICE PILAF

Steps:

• Place the rice in a strainer, and rinse well for 2 minutes.
• Add the butter, shallots, and 1/4 tsp salt to a nonstick pan (use one that has a lid), and cook for 5 minutes, until slightly softened.
• Add the rinsed rice and toast for 3-5 minutes, stirring often, until the grains turns chalky and opaque.
• Add the chicken stock and remaining 1/4 tsp salt, and increase the heat to high. Once the liquid reaches a boil, reduce the heat to a simmer (low heat), and cover the pan with the lid**.
• Cook for 18-20 minutes, until the liquid has been absorbed.
• Stir and fluff the rice, as the bottom tends to get drier than the top, replace the lid, and let the pilaf sit for 10 more minutes. Serve and enjoy!

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.

MUSHROOM PILAF

Steps:

• In a medium pan, melt the butter. Add the garlic and onions and cook for 2 minutes. Add the cremini, white mushrooms and shiitakes and cook until most of the liquid has reduced, about 5 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the chicken stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
• When it's done, sprinkle over some chopped parsley and serve.