Onion Rice Pilaf Recipes

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
• Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

Steps:

• Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Steps:

• Heat butter and oil in a large sturdy saucepan. When hot add the onions and saute over medium-to-high heat for about 2 to 3 minutes. Add the herbes de Provence and rice and mix well to combine. Add water, salt and pepper and bring mixture to a boil, stirring so it does not stick.
• When boiling, reduce the heat and cook, covered, over very low heat for about 40 minutes, until rice is tender, a little chewy and most of the moisture has been absorbed. Check rice near end of cooking time; it may take a little longer than 40 minutes to absorb all the water and cook through. Serve with sweet and sour curried chicken.

Steps:

• Heat a dry, small saucepan over high heat until hot. Add the pasta, and cook, stirring, until deep golden brown, about 1 1/2 minutes. Add butter; cook, stirring occasionally, until melted. Stir in onion and salt; cook, stirring occasionally, until onion is translucent, about 2 minutes. Stir in rice, and cook, stirring, 1 minute.
• Add stock to pan; bring to a boil. Reduce heat and simmer, covered, 15 minutes. Remove from heat; let pilaf stand, covered, 10 minutes. Fluff with a fork before serving.

Steps:

• Preheat oven to 350°F Heat oil in an oven-proof saucepan, saute' onion for about 5 minutes.
• Add garlic, rice, and vermicelli. Saute 2 minutes, stirring constantly.
• Stir in broth, salt and pepper. Bake uncoered at 350 for 30 minutes. Let stand 5 minutes. Stir in fresh parsley and serve.

Steps:

• Cook onion and garlic in oil in 2- to 3-quart saucepan over medium heat until onion is tender.
• Add broth, rice, soy sauce and pepper flakes. Bring to a boil; stir once or twice. Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
• Stir green onions, red pepper and sesame seeds into cooked rice; cover and let stand 5 minutes. Fluff with fork.

Steps:

• Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.