Cider Rice Pilaf Recipes

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RICE PILAF



Rice Pilaf image

Five ingredients and three steps is all you need to cook this tasty rice pilaf. Perfect side dish that's ready in just 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 5

2 tablespoons butter or margarine
1 small onion, chopped (1/4 cup)
1 cup uncooked regular long-grain rice
2 cups chicken broth
1/4 teaspoon salt

Steps:

  • In 3-quart saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, until tender.
  • Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt.
  • Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Let stand covered 5 minutes.

Nutrition Facts : Calories 260, Carbohydrate 42 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 0 g, TransFat 0 g

CIDER RICE PILAF



Cider Rice Pilaf image

Provided by Marian Burros

Categories     side dish

Time 1h10m

Yield 12 servings

Number Of Ingredients 9

1/2 pound butter
3 cups brown rice
Salt and freshly ground black pepper to taste
1 tablespoon grated orange peel
1 cup chopped onion
1 1/2 cups chopped celery
3/4 cup minced parsley
1/2 teaspoon dried rosemary or 1 1/2 teaspoons fresh rosemary
7 1/2 cups apple cider, preferably fresh

Steps:

  • In one or two large skillets, melt the butter. Add the rice and cook slowly, stirring, until the rice is golden.
  • Season with salt, pepper, orange peel, onion and celery and continue sauteing for about five minutes longer. Add one-half cup of parsley and the rosemary.
  • In a separate saucepan, bring the cider to a boil and then stir into the rice. Cook the rice, tightly covered, over low heat, about one hour or until all of liquid is absorbed and rice is tender.
  • Serve sprinkled with the remaining parsley.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 587 milligrams, Sugar 16 grams, TransFat 1 gram

HERBED RICE PILAF



Herbed Rice Pilaf image

Provided by Nancy Fuller

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons unsalted butter
1 cup long-grain white rice
1 small onion, chopped
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 cups chicken stock
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Melt the butter in a medium saucepot over medium heat. Add the rice, onion and thyme and saute until the onion is softened, 4 to 5 minutes. Season with salt and pepper. Pour the chicken stock over the rice, cover and cook over medium-low until tender and fluffy, about 15 minutes. Fluff with a fork, fold in the parsley and let stand 5 minutes before serving.

RICE PILAF



Rice Pilaf image

Provided by Alton Brown

Categories     side-dish

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon unsalted butter
1/2 medium onion, finely chopped
1/2 medium red bell pepper, finely chopped
1 1/2 teaspoons kosher salt plus 2 pinches
2 cups long-grain white rice
1 pinch saffron, steeped in 1/4 cup hot but not boiling water
2 1/2 cups chicken broth
1 1-by-2-inch strip orange zest
2 bay leaves
1/2 cup peas, fresh or frozen
1/4 cup golden raisins
1/4 cup pistachios, chopped

Steps:

  • Preheat the oven to 350.
  • Melt the butter in a 3-quart saucier over medium heat.
  • Stir in the onion, bell pepper and 2 pinches of salt.
  • Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
  • Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
  • OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
  • Transfer the saucier (towel and all) to the oven and bake 15 minutes.
  • Remove and rest at room temperature for 15 more minutes without opening the lid.
  • Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

Nutrition Facts : Calories 248 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 524 milligrams, Carbohydrate 45 grams, Fiber 1.5 grams, Protein 7 grams, Sugar 5 grams

WILD AND BROWN RICE PILAF WITH CRANBERRIES



Wild and Brown Rice Pilaf with Cranberries image

Categories     Side     Bake     Thanksgiving     High Fiber     Cranberry     Dried Fruit     Fall     Healthy     Brown Rice     Wild Rice     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 11

Brown rice
12 ounces chicken stock
1 1/2 ounces diced onion
6 ounces brown rice
Wild Rice
7 ounces apple cider
12 ounces chicken stock
6 ounces wild rice
2 ounces shallots
2 ounces dried cranberries
2 ounces dry white wine

Steps:

  • 1. Plump the cranberries in the wine for about 20 minutes. Drain the cranberries and reserve the liquid.
  • 2. To make the brown rice, sweat the onions in the reserved cranberry liquid until the onions are translucent. Add the brown rice and stock. Bring the liquid to a boil and cover the pot tightly. Cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 40 minutes.
  • 3. To prepare the wild rice, bring the apple cider, stock and wild rice to a boil in a medium sauce pot. cover the pot tightly, and cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 90 minutes.
  • 4. Place the unpeeled shallots on a bed of coarse salt in a 375°F(190°C) oven until the exterior is very crisp about 20 minutes. Allow the shallots to cool. Remove the skin and shred the flesh.
  • 5. Combine both rices and the plumped cranberries. Garnish with the roasted shallots.

RICE PILAF



Rice Pilaf image

Make the side dish extra special with this rice dish. It is better then any store bought package mix.-Barianne Wilson, Falfurrias, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 4

2-1/2 cups chicken broth
1 teaspoon dried parsley flakes or fresh minced parsley
2 tablespoons butter
1 cup uncooked long grain rice

Steps:

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

Nutrition Facts : Calories 229 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 642mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

CLASSIC RICE PILAF



Classic Rice Pilaf image

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

2 tablespoons butter
2 tablespoons olive oil
½ onion, chopped
2 cups long-grain white rice
3 cups chicken stock
1 ½ teaspoons salt
1 pinch saffron
¼ teaspoon cayenne pepper

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

APPLE CIDER & WILD RICE PILAF TREASURE



Apple Cider & Wild Rice Pilaf Treasure image

Oh this is sooo good. I really hope that you will enjoy this tasty dish as much as we all do. Quick, easy to make with delicious results...try it...see for yourselves.

Provided by Baby Kato

Categories     Rice

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

2/3 cup wild rice
2 cups apple cider, fresh
1 cup water
1/4 cup butter
1/4 cup pecans, chopped or 1/4 cup sliced almonds
1/4 cup golden raisin
1/8 cup currants
1/8 cup dried cranberries, halved
2 tablespoons candied ginger
1 large shallot, french, thinly sliced
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 apple, ida red, peeled, cored & chopped

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.

Nutrition Facts : Calories 309.2, Fat 16.9, SaturatedFat 7.8, Cholesterol 30.5, Sodium 378.1, Carbohydrate 37.9, Fiber 4.2, Sugar 13.1, Protein 5.4

CURRIED RICE, BEANS AND VEGETABLE PILAF



Curried Rice, Beans and Vegetable Pilaf image

Categories     Blender     Bean     Herb     Rice     Vegetable     Side     Low Fat     Vegetarian     Currant     Sweet Potato/Yam     Collard Greens     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 to 6

Number Of Ingredients 12

1/3 cup Major Grey's mango chutney
2 1/2 cups canned unsalted chicken broth or water
1 tablespoon olive oil
1 red bell pepper, diced
2 tablespoons chopped garlic
1 cup long-grain white rice
1 tablespoon curry powder
1 15-ounce can low-salt kidney beans, rinsed, drained
1 small orange-fleshed sweet potato (yam), peeled, cut into 1/2-inch pieces
1 10-ounce package frozen chopped collard greens, thawed, squeezed dry
1/2 cup dried currants
Plain nonfat yogurt (optional)

Steps:

  • Place chutney in blender. Add broth gradually and puree. Set aside.
  • Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
  • Mound pilaf in large bowl. Serve, passing yogurt separately, if desired.

CRANBERRY WILD RICE PILAF



Cranberry Wild Rice Pilaf image

This tender side dish is perfect for the holidays or any time you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. My co-workers all make this rice pilaf for their families. -Pat Gardetta, Osage Beach, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 7

3/4 cup uncooked wild rice
3 cups chicken broth
1/2 cup medium pearl barley
1/4 cup dried currants
1 tablespoon butter
1/3 cup sliced almonds, toasted
1/4 cup dried cranberries, chopped

Steps:

  • Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries.

Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 382mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges

PERFECT RICE PILAF



Perfect Rice Pilaf image

An easy and very palatable dish to go with other oven baked entries, like Dutch Baked Chicken, fresh grilled salmon, pork loin roast, etc.

Provided by Judikins

Categories     Rice

Time 52m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup butter
1 large onion, sliced thin
1 cup sliced fresh mushrooms
1/2 cup finely chopped green pepper
1 cup raw regular long grain rice
1 dash thyme
2 cups chicken broth or 2 cups beef broth

Steps:

  • Preheat oven to 350 degrees F.
  • In 1/4 cup butter cook onion, green pepper and mushrooms.
  • Set aside.
  • In same skillet, heat remaining butter and brown rice slightly.
  • Add chicken broth and heat.
  • Pour all ingredients into a 1 1/2 qt.
  • casserole.
  • Cover and bake 40 minutes or until iquid is absorbed.

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