Gult Coast Style White Rice Pilaf Recipes

WHITE & WILD RICE PILAF

Steps:

• Heat oil in a large nonstick skillet.
• Add onion, carrots, celery and garlic and cook until tender.
• Add wild rice and broth.
• Heat to a boil.
• Cover and cook over low heat for 25 minutes.
• Add white rice.
• Cover and cook over low heat for 20 minutes or until done.
• Stir in parsley.

WILD RICE PILAF

Steps:

• Heat a medium saucepan with a lid over medium. Add walnuts, and toast, tossing, until lightly browned and fragrant, 4 to 6 minutes. Remove walnuts; set aside.
• In same saucepan, heat oil over medium-low. Add shallots; cook until translucent, 2 to 4 minutes. Add rice mix and 2 cups water; season with salt and pepper. Bring to a boil. Cover, and reduce heat to medium-low; cook until tender and liquid has been absorbed, about 25 minutes. Fluff with a fork. Serve, topped with walnuts and, if desired, parsley.

CLASSIC RICE PILAF

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.

GULF COAST-STYLE WHITE RICE PILAF (ARROZ BLANCO)

Steps:

• Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently ntil the grains of rice turn from translucent to milky-white, about 5 minutes-for the whitest rice, they shouldn't brown.
• Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 teaspoons salt (that's what I usually neeed when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil.
• Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes.
• Fluff the rice with a fork and sprinkle with the chopped parsley.

RICE PILAF GARDEN STYLE

Steps:

• In a large pot, heat olive oil and butter over medium-high heat. When the butter melts, add in the rice and pasta. Saute for 4 to 5 minutes, then add the shallots and saute 2 minutes more. Add the zucchini and mushrooms and mix to combine. Stir in the stock and bring the mixture to a simmer. Cover and cook for 14 to 16 minutes. Add the tomatoes, parsley, lemon zest and Parmesan. Season with the black pepper and salt, if needed. Transfer to a serving bowl and serve.

GULT-COAST-STYLE WHITE-RICE PILAF

Steps:

• Preheat oven to 350. Set a medium (3 qt) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently until the grains of rice turn from translucent to milky white, about 5 minutes. Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and salt. Stir a few times, then let mixture come to a full boil. Cover the pan and set on a rack in the middle of the over. Bake 25 minutes. Remove from oven and let stand 5 minutes. Fluff with a fork and sprinkle with chopped parsley.

CAJUN-STYLE RICE PILAF

Steps:

• Boil sausage in 1/4 cup water for 5 minutes. While the sausage is boiling, remove the shells from the shrimp. Put shells and tails in 2 cups of water. Bring shrimp water to a boil and simmer for 20 minutes.
• Grill the sausage links for about 5 minutes or until they are completely cooked through. Brush the shrimp with 1/2 tablespoon oil and grill about 2 minutes per side. Pull off and set aside.
• Heat a medium pot on medium high heat and add vegetable oil, onions, and red pepper. Saute for 3 to 4 minutes or until the onions are translucent. Add Cajun seasoning and rice; cook and stir for 1 minute. Add the Syrah Rose, stir for a few seconds, and strain the shrimp stock into the pot. Once it comes to a boil, turn the heat down to a simmer, cover, and cook for 20 minutes.
• Meanwhile, chop the shrimp and sausage into bite-sized pieces.
• Once rice is done, add peas, shrimp, and sausage and cook for another 2 minutes to heat through. Add salt and pepper to your taste. Garnish with chopped green onions.

LONGHORN STEAKHOUSE RICE PLILAF

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.

LONG-GRAIN AND WILD RICE PILAF

Steps:

• Heat the margarine in a large saucepan. Add the onion and sauté over medium heat until golden.
• Add 4 cups water, the celery, and bouillon cubes and bring to a simmer. Stir in the rice mix, cover, and simmer gently until the water is absorbed, 35 to 40 minutes. Season with salt and pepper, and serve.
• Did you know that wild rice is not really a type of rice, nor a grain at all? It is actually the seed of a tall aquatic grass that thrives in freshwater lakes or rivers. Most of the crop is harvested in and around Minnesota and other Great Lakes states by Native American-owned companies. Cultivating wild rice on a larger scale has proven difficult, so its niche remains as a specialty gourmet grain.
• Wild rice dishes help dress up fall harvest meals; they are especially compatible with winter squash dishes.
• Combine brown rice with a small amount of wild rice when cooking for added texture and nutty flavor.
• Add a small amount of cooked wild rice to stuffings and other wintery casseroles.
• Calories: 168
• Total Fat: 4g
• Protein: 4g
• Carbohydrate: 28g
• Cholesterol: 0mg
• Sodium: 338mg