Three Rice Pilaf Recipes

THREE-RICE PILAF

Steps:

• In a large saucepan, saute brown rice, carrots, onion and mushrooms in oil for 10 minutes or until rice is golden. , Add wild rice, broth, thyme, and rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Stir in long grain rice; cover and simmer for 25 minutes or until liquid is absorbed and wild rice is tender. , Remove from the heat; stir in apricots, green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just before serving.

THREE-GRAIN PILAF

Steps:

• In a large nonstick skillet, saute onion and carrot in oil for 3-4 minutes or until the vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the rice, barley and bulgur; saute for 4 minutes or until grains are lightly browned. , Gradually add broth and sherry if desired. Bring to a boil. Reduce heat; stir in oregano, basil, salt and pepper. Cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed. Stir in parsley and sprinkle with almonds.

THREE-RICE PILAF

Steps:

• 1. In a large saucepan, heat oil over medium heat. Saute brown rice, carrots, onion and mushrooms for 10 minutes or until rice is golden.
• 2. Add broth, wild rice, thyme and rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Stir in long grain rice; cover and simmer 25 minutes longer or until liquid is absorbed and wild rice is tender.
• 3. Remove from the heat; stir in apricots, green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just before serving.

THREE RICE PILAF

Steps:

• In a large saucepan, saute brown rice, carrots, onions, and mushrooms in 2 tablespoons oil (you can use a tablespoon more oil if desired) for 10 minutes, or until the brown rice is golden in colour.
• Add the wild rice, broth, thyme and rosemary; bring to a boil; reduce heat, cover, and simmer for 25 minutes.
• Stir in long-grain white rice, cover, and simmer for 25 mins, or until the liquid is absorbed, and the wild rice is tender.
• Remove from heat, stir in apricots or cranberries (or a combination of both), green onions, salt and pepper.
• Cover, and let stand for 4 minutes.
• Sprinkle with pecans just before serving.
• *Note* you may add more broth or water, and simmer a little longer if needed.
• Delicious!

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.

RICE PILAF

Steps:

• Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.