RICE PILAF
Steps:
- Preheat the oven to 350.
- Melt the butter in a 3-quart saucier over medium heat.
- Stir in the onion, bell pepper and 2 pinches of salt.
- Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
- Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
- OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
- Transfer the saucier (towel and all) to the oven and bake 15 minutes.
- Remove and rest at room temperature for 15 more minutes without opening the lid.
- Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.
Nutrition Facts : Calories 248 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 524 milligrams, Carbohydrate 45 grams, Fiber 1.5 grams, Protein 7 grams, Sugar 5 grams
BLACK GARLIC RICE PILAF
The first time I ate black garlic, I thought of the marriage between fermented black beans and garlic. It is an umami bomb. I immediately wanted to put it into a rice pilaf dish because it can be cooked indoors or outside. This is truly the reason cast-iron pans were invented-you can put them on top of coals or on a grill with foil, and you have a perfect side dish that just may be even better than the meat course.
Provided by Ming Tsai
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat a grill for cooking over indirect medium-high heat.
- Heat a 12-inch cast-iron pan over medium-high heat on the stovetop and add the oil. Once heated, add the onion, bell pepper and black garlic, stirring to combine. Cook until the onions have sweated and are starting to caramelize, about 3 minutes. Add the rice and stir to combine, coating the rice with the oil. Stir in the stock, then sprinkle with salt and pepper and bring to a simmer. Cover with the lid or foil. Cook over indirect heat for 40 minutes. Remove from the heat, then rest for 10 minutes before serving.
RICE PILAF
Make the side dish extra special with this rice dish. It is better then any store bought package mix.-Barianne Wilson, Falfurrias, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.
Nutrition Facts : Calories 229 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 642mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
MOROCCAN RICE PILAF
The word pilaf is enough to send me right to the dining table with a mouth that can't wait any longer to begin my meal. This is a wonderful pilaf(pulao) from the Thursday magazine dated August 10-16'06. Enjoy!
Provided by Charishma_Ramchanda
Categories Long Grain Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Melt butter on medium-low heat in a small ovenproof pot.
- Fold in onions and stir well.
- Cook for 3-4 minutes until onions turn translucent but are not browned.
- Add cumin, cayenne pepper, paprika and rice.
- Stir well so that the rice is evenly coated with butter.
- Cook for 3-4 minutes.
- Stir in stock and raisins.
- Bring to a boil on high heat.
- Once the stock comes to a boil, cover the pot and let the pilaf cook in the oven for 18 minutes.
- Fold in salt, pepper and almonds before fluffing with a fork and serving.
- Enjoy!
ARMENIAN RICE PILAF
This is a staple of Armenian homes and is always a favorite with everyone. Very easy to prepare and delicious with any meal, especially poultry. I serve this rice with breaded, baked chicken quarters.
Provided by 5lilblessings
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
- Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.
Nutrition Facts : Calories 535.4 calories, Carbohydrate 84.9 g, Cholesterol 48 mg, Fat 16.8 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 10 g, Sodium 1976.1 mg, Sugar 0.2 g
RICE PILAF (AFRICAN)
Make and share this Rice Pilaf (African) recipe from Food.com.
Provided by Engrossed
Categories Long Grain Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat the oil and saute the onions until soft.
- Stir in the rice and cook, stirring frequently, for 4 minutes.
- Add the raisins, chili, lime zest, cinnamon sticks, cardamon, salt and 4 cups of water and stir well.
- Cover the pan and simmer for 15-18 minutes or until the rice has absorbed all the liquid.
- Meanwhile, lightly toast the slivered almonds in a dry frying pan.
- Remove the saucepan from the heat and fluff up the rice with a fork.
- Stir in the almonds, parsley and season to taste before serving.
Nutrition Facts : Calories 520.3, Fat 16.2, SaturatedFat 2, Sodium 1180.2, Carbohydrate 86.3, Fiber 6.2, Sugar 15.1, Protein 10.7
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.
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