Savoryricepilafwithlavenderapricots Recipes

SAVORY RICE PILAF

Steps:

• Heat olive oil in a large saucepan over medium heat. add celery and onion and cook over medium heat until crisp-tender, about 5 minutes. Add rice and stir to coat. Cook 1-2 minutes, to slightly toast the rice (it will probably not color). Pour in broth, along with a pinch of salt and pepper.
• Cover and bring to a boil over medium heat. Reduce heat to low and let cook another 15 minutes or so, until all the liquid has been absorbed and the rice is tender. Fluff rice with a fork and fold in cooked squash and spinach. Garnish with almonds just before serving.

SAVORY RICE PILAF WITH LAVENDER & APRICOTS

Steps:

• Melt butter in medium saucepan; gradually add onion and celery; cook until wilted. Add garlic and rice; stir until thoroughly coated with butter.
• Add broth, ginger, lavender and salt.
• Bring to boil; reduce heat to low.
• Cover and cook without stirring until liquid is absorbed.
• When rice is tender, stir in currants, apricots, and lemon juice.
• Remove from heat and let stand covered to soften fruits.
• Add nuts and herbs and mix well.
• Serve immediately.

SAVORY RICE PILAF

Steps:

• In a large saucepan add butter and onion.
• Saute together until tender.
• Add chicken broth,mushrooms and peas.
• Stir and bring to a boil.
• Stir in Minute made rice, cover pan and remove from heat. Let Stand 5 minutes
• Stir with fork and serve.

CLASSIC RICE PILAF

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.

MOROCCAN RICE PILAF WITH SAFFRON

Steps:

• In a sauce pan, heat the stock almost to boiling.
• Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
• Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
• Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt.
• Adjust the seasoning if desired.
• Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
• Fluff the rice with a fork, and serve.