RICE PILAF
Rice is sautéed in butter then baked with stock and aromatics for the perfect, super flavorful side dish.
Provided by Cheryl Malik
Categories Side Dish
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 375° Fahrenheit. Lightly grease casserole dish with butter or cooking spray and set aside.
- Add butter to large skillet over medium-high heat. When butter is melted, add rice and stir well. Cooking, stirring frequently, until rice is lightly browned.
- Pour chicken broth into skillet. Stir to incorporate, then bring to boil. Once rice mixture begins to boil, transfer mixture to greased casserole dish.
- Cover dish with aluminum foil and place in oven. Bake 30 minutes.
- After 30 minutes, remove casserole dish from oven and uncover. Add celery, parsley, carrots, and sliced almonds. Season with pepper to taste, then stir well to distribute ingredients.
- Cover dish with foil and return dish to oven, baking another 20 minutes.
- After 20 minutes, remove dish from oven and uncover. If desired, squeeze lemon juice over pilaf then stir to incorporate. Garnish pilaf with additional sliced almonds (optional) and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 340 kcal, Carbohydrate 43 g, Protein 8 g, Fat 16 g, SaturatedFat 6 g, TransFat 0.3 g, Cholesterol 23 mg, Sodium 555 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 9 g
ASIAN RICE PILAF
We love this Asian rice recipe that's loaded with veggies and a hint of gingery freshness. It's so versatile, and even the picky eaters in our family love it! -Teri Lindquist, Gurnee, IL
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, heat butter over medium-high heat; saute carrot, celery and onion until tender, 3-5 minutes. Stir in rice until coated., Stir in water, soy sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes., Gently stir in peas. Cover and heat through.
Nutrition Facts : Calories 233 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 699mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
RICE PILAF
This easy homemade Rice Pilaf is so flavorful and versatile it can be served with almost anything. You'll never reach for a box mix again!
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Add rice to a fine mesh strainer or colander and rinse really well, until the water runs clear. Set aside to drain.
- Melt the butter in a medium saucepan over medium heat. Add the rice and cook, stirring often, until lightly golden. Add onion, garlic, salt, and pepper and cook until onion has softened.
- Add chicken broth and bring to a boil. Cover pot with a tight fitting lid and reduce heat to a simmer. (Do not ever remove the lid from the pot during cooking!) Cook for 15-18 minutes. Remove pot from heat and allow to rest, with the lid still on, for 10 minutes.,
- Remove lid and gently fluff the rice with a fork. Gently stir in chopped parsley.
Nutrition Facts : Calories 260 kcal, Carbohydrate 47 g, Protein 5 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 987 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ANN'S RICE PILAF
This is a quick and easy family favorite that is asked for at home and at potlucks and parties. What makes this recipe so good is the endless ways that you can season it. It's also easily converted for a very large amount. I have made it for as little as my husband and I all the way to a group of 80 for my son's engagement party. Use Greek, Old Bay®, seasoned salt, garlic powder - endless possibilities.
Provided by Ann Bray
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Dissolve chicken bouillon in water in a bowl.
- Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
- Pour bouillon mixture into the skillet with the vermicelli.
- Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
Nutrition Facts : Calories 357.1 calories, Carbohydrate 54 g, Cholesterol 30.6 mg, Fat 12.5 g, Fiber 1.4 g, Protein 6.7 g, SaturatedFat 7.5 g, Sodium 1122.7 mg, Sugar 0.9 g
LONGHORN STEAKHOUSE RICE PLILAF
If you have wanted to make Longhorn Steakhouse Rice Pilaf in the comfort of your own home then you are in luck. This rice pilaf recipe is incredibly easy and delicious! And it takes less than 20 minutes to prepare!
Provided by Katie Clark
Categories Copycat
Time 15m
Number Of Ingredients 7
Steps:
- Cook rice using desired method but use chicken broth instead of water.
- Cover the bottom of a skillet with about 2 tablespoons of cooking oil.
- Add the red pepper and onion and pan fry until they are nice and shriveled (about 10 minutes).
- Add the cook riced and fry with the red peppers and onion. Add more oil if necessary.
- Add parsley, and salt and pepper to taste, and cook for a minute or two longer.
HOMEMADE RICE PILAF (HEALTHY RICE-A-RONI)
This simple rice pilaf with brown rice and angel hair pasta is a healthy, homemade version of Rice-A-Roni that makes the perfect side dish.
Provided by Gina
Categories Side Dish
Time 22m
Number Of Ingredients 5
Steps:
- Melt the butter in a deep skillet with a fitted lid over medium heat.
- When the butter is melted, add the broken spaghetti and rice. Cook, stirring constantly, for 2 to 3 minutes, until slightly toasted.
- Add the chicken broth and bring to a boil. Reduce the heat to a simmer. Cover and cook for 10 to 12 minutes, until the rice is tender and the broth is absorbed.
- Remove from the heat and let sit for 5 minutes, then fluff with a fork.
Nutrition Facts : ServingSize 1 /2 cup, Calories 87 kcal, Carbohydrate 13 g, Protein 3 g, Fat 2.5 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 292.5 mg, Fiber 1 g, Sugar 0.5 g
15 MINUTE SAVORY RICE PILAF
15 Minute Savory Rice Pilaf
Provided by Minute® Rice
Yield 4
Number Of Ingredients 6
Steps:
- Jazz up your table in just minutes with this 15 Minute Savory Rice Pilaf. Made with onions, mushrooms, peas and fluffy Minute® Instant Premium White Rice, it's an easy side that's packed with flavor. Add your favorite herbs to give it a personal touch! Step 1
- Melt butter in a large saucepan over medium-high heat. Sauté onions for 3-5 minutes, or until tender. Step 2
- Add broth, mushrooms and peas; Stir. Bring to a boil. Step 3
- Stir in white rice and cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork. Recipe Tips To add more whole grains to the dish, swap in brown rice for the white. Simply prepare as noted above, when stirring in the uncooked brown rice, simmer for 10 minutes before covering and removing from heat. Be sure to let stand for 5 minutes before serving. Season as desired with your favorite chopped fresh herbs.
CHICKEN RICE PILAF
This Chicken Rice Pilaf is a very simple dish. It makes for a dinner that is quite comforting yet very versatile. It's a staple in my house because it uses simple, every day ingredients that we always have in our fridge or pantry.
Provided by Joanna Cismaru
Categories Main Course
Time 55m
Number Of Ingredients 15
Steps:
- Add the butter and olive oil to a large skillet or Dutch oven, and heat over medium heat. Once the butter has melted, add the onion and cook for about 3 minutes until the onion softens and has become translucent.
- Add the carrots and celery, season with half the salt and pepper, stir then cook for 3 more minutes, until the celery and carrots soften a bit.
- Add the chopped chicken, season with remaining salt and pepper and cook for about 5 minutes until the chicken is no longer pink.
- Add the rice, chicken broth and stir. Add the bay leaves and half and half; stir. Bring to a boil, turn down the heat to a simmer and cover the skillet or pot. Cook for 20 minutes, stirring occasionally, until the rice is cooked.
- Stir in the peas and cook for 2 more minutes or until the peas are cooked. Garnish with parsley and more pepper.
- Serve warm sprinkled with Parmesan cheese if preferred.
Nutrition Facts : Calories 562 kcal, Carbohydrate 60 g, Protein 36 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 100 mg, Sodium 1079 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CASHEW PILAF
Provided by Elaine Louie
Categories one pot, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan, combine 1 1/2 cups water, wild rice and 1/4 teaspoon salt. Place over high heat and bring to a boil. Cover, reduce heat to low, and simmer for 25 minutes (the rice will be only partly cooked). Drain and set aside.
- Melt butter in a 9-inch skillet over medium-low heat. Add onion and carrot and sauté until softened, about 5 minutes. Add wild rice and white rice and stir to coat thoroughly with butter.
- Add broth and remaining 1/4 teaspoon salt. Raise heat, bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and liquid has been absorbed, about 25 minutes. Stir in cashews and parsley, and adjust salt if needed. Serve immediately.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 9 grams, Carbohydrate 60 grams, Fat 20 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 327 milligrams, Sugar 4 grams, TransFat 0 grams
PERFECT RICE PILAF WITH VEGETABLES
Rice Pilaf is an easy side dish that goes with any meal and adding vegetables is an great way to get your family eating more vegetables!
Provided by Maryea Flaherty | Happy Healthy Mama
Categories recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a large bowl, rinse rice with cold water. Stir with your hands to remove surface starch. Drain through a fine-mesh strainer and rinse again.
- Heat the butter or oil in a large, heavy-duty saucepan over medium heat. Add the onion, red pepper, zucchini, and carrot and sauté for 3-4 minutes.
- Add the rice and cook, stirring, until it is lightly browned and smells nutty, about 5 minutes.
- Stir in the broth, salt, and pepper and bring to a boil. Immediately lower the heat to a gentle simmer. Cover and cook until all of the liquid is absorbed, about 40-45 minutes.
- Remove the pan from the heat, uncover, and lay a folded kitchen towl over the pan, and cover again to hold the towel in place. Let the rice rest for about 5 minutes.
- Remove the lid and towel, fluff the rice with a fork, and serve.
Nutrition Facts : Calories 188 calories, Sugar 2.2 grams, Sodium 376 mg, Fat 5.6 grams, SaturatedFat 3 grams, UnsaturatedFat 2.3 grams, TransFat 0 grams, Carbohydrate 31.2 grams, Fiber 2.3 grams, Protein 3.5 grams
VEGETARIAN RICE PILAF
A vegetarian rice dish that's quick, easy, full of flavor!
Provided by Erren Hart
Categories Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- In a food processor, chop the onion, celery, and carrots together until finely chopped (but not minced).
- Heat the olive oil in a medium saucepan over medium heat. Add the chopped vegetables, season with the salt & pepper and cook until soft, about 5 - 7 minutes.
- Add the rice and stir until coated.
- Increase the heat to medium-high.
- Stir in vegetable stock, bay leaf, and parsley. Raise the heat to medium-high heat and bring to a boil. As soon as it reaches a boil, lower the heat to a low heat, cover and cook until all the stock has been absorbed by the rice and the rice is tender, about 15 to 18 minutes.
- Remove from the heat and let it set for 5 minutes. Discard the bay leaf. Fluff the rice and serve.
Nutrition Facts : Calories 294 kcal, Carbohydrate 44 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Sodium 1382 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ELAINE'S RICE PILAF
This is a simple pilaf recipe but so much better than the boxed pilaf. I serve this with my Onion Sauce Chicken and always my guests rave about how good it is.
Provided by JCC4329
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Break vermicelli into 1 inch pieces.
- Melt butter in medium saucepan. Add vermicelli and stir until lightly browned.
- Add rice and chicken stock and stir to combine. Bring to a boil. Cover and cook over low heat 20 minutes. Season to taste with salt and pepper. Enjoy.
Nutrition Facts : Calories 118.6, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 194.5, Carbohydrate 18.7, Fiber 0.3, Sugar 0.2, Protein 2.8
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