Rice Pilaf Ala Nando Recipes

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.

AWESOME RICE PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
• Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

RICE PILAF ALA NANDO

Steps:

• Heat the olive oil in a large pan with an available cover.
• Stir in the onion over medium heat until softened, 3-5 minutes.
• Stir in the rice until it just starts to turn colour, 3-5 minutes.
• Stir in the cumin, chilli powder, turmeric and salt.
• Pour in the chicken stock, stir once, turn the heat to medium-low and cover for 15 minutes or until the water is just absorbed. Leave the rice undisturbed until told otherwise!
• Set the burner to ultra-ultra low for an additional 15 minutes, just high enough to keep the rice hot. Cycle the burner, buy a better pan, do what it takes to keep the rice hot but not cooking.
• Fluff the rice with a fork and serve.