Rachael Rays Rice Pilaf Recipes
RICE PILAF
Provided by Rachael Ray : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter over medium heat in a large skillet with a tight-fitting lid. Add the spaghetti and toast until deep golden in color and very nutty-smelling. Add the rice and stir for a minute. Season with some salt and pepper, add 3 1/2 cups of the stock and bring to a low boil. Reduce the heat to low, cover and cook until the rice is just tender, about 18 minutes; add extra stock as necessary if the pan gets too dry. Fluff the pilaf with a fork. Mix in the currants, pignoli, chives and parsley.
RACHAEL RAY'S RICE PILAF
Make and share this Rachael Ray's Rice Pilaf recipe from Food.com.
Provided by Jenny Frenny
Categories White Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Over medium heat, heat the olive oil in a deep skillet that has a lid. Add the rice and stir with a spoon until the rice has turned light brown.
- Add the chicken broth, bring to boil, cover with lid and reduce heat to simmer. Let the rice cook for 15 minutes and until the liquid has been all absorbed.
- Remove the lid and add the peas and cheese. Stir well and cook for 2-3 minutes.
Nutrition Facts : Calories 488.1, Fat 17.9, SaturatedFat 7.4, Cholesterol 29.7, Sodium 887.2, Carbohydrate 61.6, Fiber 2.4, Sugar 2.8, Protein 18.1
RACHAEL RAY'S RICE PILAF
This is a totally simple way of making great rice pilaf. This recipe was originally on Rachael Ray's 30 Minute Meals. I usually double this recipe for my family of four big eaters.
Provided by rachaelborges
Categories White Rice
Time 30m
Yield 1/2 cup, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium sauce pan melt butter over moderate heat.
- Brown thin spaghetti bits and rice for 3 to 5 minutes until golden brown.
- Add broth, salt and pepper and bring to a full boil.
- Cover pot and reduce heat to a simmer for approximately 18 minutes.
- Fluff with a fork and serve.
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