Perfect Rice Pilaf Recipes

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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

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.

PERFECT PILAF RICE



Perfect Pilaf Rice image

I love this rice, I discovered the perfect way to cook Basmati rice in Vegetable Heaven and the spices to make it fragrant were from The Great Curries of India. This goes perfect with any indian meal and easily multiplies. I put four servings as in 4 side dish servings.

Provided by angelina ballerina

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups basmati rice (white)
5 cups water
1 teaspoon salt
2 teaspoons turmeric
1 bay leaf
3 cloves
1 teaspoon cinnamon

Steps:

  • Wash rice well, put water on to boil with salt.
  • Preheat oven to 350F and grease a 10*13 pan.
  • Add rice and all other ingredients to boiling water.
  • Boil for 10 minutes, take off pan and rinse well under running water.
  • Spread rice in roasting pan and place in oven.
  • Bake for 10-15 minutes.
  • Serve or add any other ingredients.

Nutrition Facts : Calories 347.7, Fat 2.8, SaturatedFat 0.6, Sodium 594.3, Carbohydrate 72.6, Fiber 3.8, Sugar 0.8, Protein 7.5

FLUFFY RICE PILAF



Fluffy Rice Pilaf image

Use this recipe from "Martha Stewart's Cooking School" to prepare fluffy rice pilaf.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 6

1 1/2 cups Basic Chicken Stock
1 tablespoon unsalted butter
1/4 cup minced onion
1 small dried bay leaf
1/2 teaspoon coarse salt
1 cup long-grain white rice

Steps:

  • Heat oven to 350 degrees. Bring stock to a simmer in a small saucepan.
  • Melt butter in a 2-quart ovenproof saucepan over medium heat. Add onion, bay leaf, and salt and cook until onion is soft and translucent, stirring occasionally, about 3 minutes.
  • Add rice and stir well to coat each grain with butter mixture. Cook until rice is fragrant and starting to turn translucent, stirring frequently, about 3 minutes.
  • Add stock and return to a simmer. Transfer to oven, cover, and bake for 16 minutes. Remove from oven. Cover and let steam for 10 minutes, then fluff with a fork before serving.

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