CLASSIC RICE PILAF
Cooking a perfect batch of white rice without a rice cooker can be a challenge. That's why we are going for forget about cooking rice on the stove and show you the incredibly delicious and absolutely foolproof world of pilaf!
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h5m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 51.7 g, Cholesterol 10.6 mg, Fat 9.1 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 955.6 mg, Sugar 1.2 g
SARAH'S RICE PILAF
This is a delicious twist to traditional rice.
Provided by sarahbillings
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 50m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 244 calories, Carbohydrate 40 g, Cholesterol 17.8 mg, Fat 6.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 3.8 g, Sodium 524.3 mg, Sugar 2.4 g
BUTTERY RICE PILAF
Categories Rice Side Vegetarian Kid-Friendly Quick & Easy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6
Number Of Ingredients 6
Steps:
- Melt margarine in heavy large saucepan over medium-high heat. Mix in 1 teaspoon salt, then rice. Sauté until rice is golden, about 8 minutes. Add water. Boil until water is absorbed, about 10 minutes. Mix in butter. Cover, reduce heat to very low and cook until rice is tender, stirring occasionally, about 10 minutes. Transfer pilaf to bowl. Sprinkle with parsley and serve.
VERMICELLI RICE PILAF
At the holidays, I use butter and white rice in this recipe, just like my mom and generations of Armenian women did. But most days I saute the vermicelli in olive oil and substitute brown rice for white. -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat butter over medium-high heat. Add vermicelli; cook and stir 4-5 minutes or until golden brown. Add rice, broth, water, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until rice is tender. Remove from heat; let stand, covered, 5 minutes., Fluff with a fork. If desired, top with chives.
Nutrition Facts : Calories 240 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 539mg sodium, Carbohydrate 44g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
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