Cider Rice Pilaf Recipes

Steps:

• Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
• Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.
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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.

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.

Steps:

• Wash rice three times, drain well.
• Combine rice, cider and water in pan. Bring rice mixture to boil, reduce heat to low and cover and simmer 45 - 60 minutes.
• In a large frying pan, melt butter on low, add pecans, raisins, currants, and cranberries, ginger and shallots, stirring for 5 minutes.
• Next add the salt, pepper, cinnamon, nutmeg, fresh apple and wild rice. Cook on low for 2 minutes until heated, serve warm -- enjoy.

Steps:

• 1. Saute rice in butter in a large skillet over medium heat until golden.
• 2. Add the celery and the next 4 ingredients, and saute 5 minutes. Stir in 2 tablespoons parsley and rosemary. Stir in boiling apple cider; cover, reduce heat, and simmer 30 minutes or until rice is tender and liquid is absorbed.
• 3. Sprinkle with the remaining 2 tablespoons parsley. Serve immediately.

Steps:

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