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
RICE PILAF
Steps:
- Preheat oven to 350 degrees.
- In a heavy, wide, lidded pan, melt butter over medium-low heat. Add onion, red pepper, and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, saffron and water, and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel (or tea towel). Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room temperature for 10 to 20 minutes without removing the cover.
- Meanwhile, simmer peas in salted water until heated through or heat in a microwave.
- Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork. Add raisins and pistachios.
MINTED RICE PILAF
Provided by Barbara Kafka
Categories one pot, side dish
Time 43m
Yield 5 cups; 8 servings as a side dish
Number Of Ingredients 8
Steps:
- Place mint stems, chicken broth and water in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 10 minutes. If using plastic, prick to release steam.
- Remove from oven and uncover. Strain liquid and allow liquid to cool to room temperature. Reserve.
- Place onion and oil in the 2 1/2-quart souffle dish or casserole. Cover and cook at 100 percent power for 4 minutes.
- Remove from oven and uncover. Stir in rice. Cook, uncovered, at 100 percent power for 1 minute 30 seconds.
- Remove from oven. Stir in reserved liquid. Re-cover and cook at 100 percent power for 10 minutes.
- Remove from oven and uncover. Stir in 2 tablespoons of the chopped mint leaves. Re-cover and cook for 8 minutes longer.
- Remove from oven and uncover. Stir in remaining chopped mint, salt and pepper. Serve hot.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 1 gram
MINTED BASMATI RICE PILAF
Provided by Food Network
Yield 4 to 6 portions
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Examine the rice for foreign objects, but do not wash.
- Heat the olive oil in the bottom of a heavy casserole until it begins to bubble. Add the onion and saute until translucent. Add the rice and stir to coat well with oil before adding the bay leaf, salt, pepper and the hot broth. Quickly bring to a boil, place a tight fitting lid on the pot and place into the oven.
- Cook the rice for 18 to 20 minutes before removing from the oven. Stir in the butter and the chopped mint and serve.
JASMINE RICE PILAF WITH PEAS, MINT, AND LEMON
Make and share this Jasmine Rice Pilaf With Peas, Mint, and Lemon recipe from Food.com.
Provided by Starbucks
Categories Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the rice and 6 cups of cold water in a pot. Sprinkle in the salt and bring to a boil over medium-high heat. When the liquid comes to a boil, reduce the heat to low and cover. Cook the rice for 20 minutes, without peaking under the lid, the steam is most precious in cooking rice. When the rice has absorbed the water it will form "craters" or holes in the top.
- Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes. This allows the rice to steam, with the bottom layer as fluffy as the top.
- Fluff the rice with a fork and transfer to a serving bowl. Add the blanched peas, green onions, lemon juice and zest, mint, and oil; season with salt and pepper. Toss gently, taking care not to smash the grains of rice. Garnish with pea tendrils before serving, if using.
Nutrition Facts : Calories 358.4, Fat 7.4, SaturatedFat 1.1, Sodium 592.9, Carbohydrate 65.2, Fiber 5, Sugar 2.9, Protein 7.3
SUMMER CORN AND RICE PILAF
Shaved kernels of fresh corn get tossed with fragrant basmati rice and mint in this colorful and flavorful side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in a small saucepan set over medium heat. Add the rice, and stir until it is well coated. Add 2 cups water, increase heat to high, and bring to a boil. Reduce heat to medium low, cover, and simmer until all of the water is absorbed and the rice is tender when bitten, 18 to 20 minutes. Remove from heat, uncover, and fluff with a fork.
- Meanwhile, in a large skillet over medium heat, melt remaining tablespoon butter. Add the corn kernels, shallots, sugar, and a pinch each of salt and pepper. Cook, stirring occasionally to prevent burning, until corn and shallots are soft and tender, about 5 minutes. Remove from heat.
- Combine rice and corn mixture in a medium bowl. Add mint, and toss to combine. Add salt and pepper to taste. Serve.
GREEN RICE PILAF
This verdant side gets its color from a mix of parsley, cilantro, chives and mint. Chicken stock adds depth, and a bit of lemon and soy sauce brighten the flavors at the end. It goes well with just about anything, but you might pair it with your next chicken or fish dish for a rewarding weeknight dinner.
Provided by Mark Bittman
Categories easy, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the oil in a deep skillet or large saucepan over medium-high heat. When it's hot, add the onion and garlic and cook, stirring, until softened, about 5 minutes.
- Add the rice and cook, stirring, until glossy, about 1 minute. Add the stock or water and a good sprinkling of salt and pepper and bring to a boil.
- Turn the heat down to low, cover and cook until the rice is tender and the liquid is almost entirely absorbed, about 15 minutes. Uncover, remove from the heat and stir in the herbs. Replace the lid and let rest off the heat for at least 10 minutes or up to 20 minutes. Uncover and stir in the lemon zest; taste and adjust the seasoning. Fluff the pilaf with a fork, and serve warm or at room temperature with a drizzle of soy sauce.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams
FETA AND MINT RICE
Categories Rice Side Quick & Easy Feta Mint Summer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2 servings; can be double or tripled
Number Of Ingredients 7
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and stir 1 minute. Add broth. Bring to boil. Reduce heat to low, cover and cook until broth is absorbed, about 20 minutes. Fluff rice with fork. Add feta and mint and mix in with fork. Season with salt and pepper.
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