Golden Pilaf Recipes

GOLDEN PILAF

Steps:

• In a saucepan, heat oil over medium heat. Add onion, and cook until soft. Stir in rice, salt, turmeric, bay leaf, cinnamon, and broth. Bring to a boil; cover, and simmer 15 minutes.
• Stir in raisins with a fork, and simmer until stock is absorbed, about 5 minutes. Set aside, covered, 5 minutes.

EASY GOLDEN RICE PILAF

Steps:

• Heat oil and butter in a sauce pan over a medium heat. Add onions, and sauté 2-3 minutes, Add rice, turmeric and garlic, and continue stirring, 2 to 3 minutes. Don't let garlic burn
• Add rice, turmeric and garlic, and continue stirring, 2 to 3 minutes. Don't let garlic burn
• Add broth and 1/2 teaspoon kosher salt. Bring to a boil. Turn down heat to low, cover and cook rice until tender and liquid is absorbed, about 15-18 minutes.
• Lightly toast pine nuts until golden brown
• Stir in toasted pine nuts or almonds and adjust seasoning to taste. Garnish with fresh chopped parsley.

GOLDEN RICE PILAF

Steps:

• Gently warm the stock with the saffron in a small saucepan while you proceed with the recipe.
• Put butter in a large deep skillet that can later be covered and turn the heat to medium.
• Add the onion and a large pinch of salt and cook, stirring occasionally, until the onion turns translucent.
• Add the rice and cook, stirring occasionally, until the rice is glossy and begins to brown, about 3 to 5 minutes. Season with salt and pepper.
• Add the warm stock and stir. Bring to a boil, cook for 1 or 2 minutes, then reduce heat to low and cover.
• Cook for 15 minutes or until most of the liquid is absorbed.
• Turn the heat to the absolute minimum (if you have an electric stove turn off the heat) and let rest another 15 to 20 minutes.
• Stir in parsley and lemon juice.

RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS

Steps:

• In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.

GOLDEN PILAF WITH SIZZLING MERGUEZ

Steps:

• Heat oven to 220C/200C fan/gas 7. Toss the squash, a quarter of the sliced onions and the oil in a large roasting tin, season, then roast for 20 mins.
• Meanwhile, melt the butter in a large pan and add the rest of the onions, plus some seasoning. Gently cook for 15 mins until tender and turning gold.
• Add the cinnamon and nutmeg to the onions. Toast for 1 min, then add the tomato paste and rice, and sizzle for a few mins. Pour in the stock and bring to the boil. stir the rice, then cover and simmer for 10 mins. Take the pan off the heat and set aside for 10 mins more to let the rice become fluffy and light.
• Toss the squash and onions, then return to the oven for 20 mins. Put the merguez into the oven in a separate tin and roast for 20 mins. The squash will be tender by this point, and the onions very crisp (verging on burnt - in a good way!).
• When ready to serve, slice the sausages on an angle. Toss the squash, onions, sausage, mint and pistachios through the rice and serve with the sauce and a dollop of yogurt.

EASY PILAF

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
• Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
• Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

RICE PILAF WITH GOLDEN RAISINS

Steps:

• Melt one tablespoon butter in a small heavy saucepan, add the onions and cook, stirring until wilted.
• Add rice, raisins, cumin, water, bay leaf and salt and pepper. Bring mixture to a boil, stirring. Cover pan tightly and simmer 17 minutes.
• Discard bay leaf. Add coriander and remaining butter. With a fork, distribute butter through the rice. Keep covered in a warm place until ready to serve.

GOLDEN PILAF WITH APRICOTS, RAISINS AND ALMONDS

Steps:

• Brown almonds in saucepan with olive oil over medium heat.
• Remove almonds and set aside.
• Add onion to the same saucepan and cook for 5 minutes.
• Stir in cinnamon, sazon, salt, cardamom and nutmeg.
• Cook for 1 minute.
• Add rice, cook, stirring, for 1 minute.
• Stir in water, milk, apricots and raisins.
• Bring to a boil, cover, reduce heat and simmer for 10 minutes or until liquid is absorbed.
• Remove from heat and let stand, covered, for 5 minutes.
• Fluff with a fork, garnish with reserved almonds and serve.