Rice Pilaf With Pasta Recipes

RICE PILAF WITH PASTA RECIPE

Steps:

• Melt butter in pan or dutch oven. Break vermicelli in small pieces and add to pan and cook until golden brown, stirring constantly. Add rice and stir until rice is well coated with butter. Boil broth and add boiling broth to rice mixture. Season to taste. Cook, covered, over low heat until liquid is absorbed, about 25 minutes. Stir lightly with fork. Let stand in warm place about 10 minutes before serving.

RICE-PASTA PILAF

Steps:

• Toast 1/2 cup broken spaghetti in a pot over medium-high heat with 2 tablespoons butter. Stir in 1 cup rice; add 2 cups chicken broth, 1 cup water, 2 garlic cloves and 1 teaspoon salt. Boil 3 minutes, then stir, cover and simmer 15 minutes. Let sit 5 minutes; fluff with a fork and smash the garlic. Stir in some butter and cilantro.

RICE AND PASTA PILAF

Steps:

• In a saucepan with a tight-fitting lid (I use a 3-quart saucepan), melt the butter over medium heat.
• Add the rice and pasta and saute, stirring frequently, until it is lightly golden brown, about 2 to 3 minutes. Keep a close eye on it so it doesn't burn; reduce heat if needed.
• In a small bowl, combine the water and roasted chicken base. Add to the pot along with the garlic powder and parsley flakes; stir briefly to combine. Note: Be very careful when adding the liquid to the pot, as it creates a lot of hot steam!
• Increase the heat and bring to a boil.
• Cover the pot, reduce the heat, and simmer until the rice is tender and the liquid has been absorbed, 15 to 20 minutes.
• Remove the pot from the heat and let sit for 5 minutes.
• Fluff with a fork, season to taste with salt and pepper if needed, and serve.

RICE PILAF

Steps:

• In a medium saucepan melt butter over moderate heat. Add thin spaghetti bits and rice and brown for 3 to 5 minutes. Add broth or water, salt and pepper, and bring liquid to a full boil. Cover pot and reduce heat to simmer and cook rice 18 minutes. Fluff with a fork and serve.

PARMESAN RICE AND PASTA PILAF

Steps:

• In a large skillet, heat oil. Saute vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil.
• Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes.
• Fluff with fork. Cover and let stand 5-20 minutes.
• Remove bay leaf. Sprinkle with cheese and serve immediately.

VERMICELLI RICE PILAF

Steps:

• In a large saucepan, heat butter over medium-high heat. Add vermicelli; cook and stir 4-5 minutes or until golden brown. Add rice, broth, water, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until rice is tender. Remove from heat; let stand, covered, 5 minutes., Fluff with a fork. If desired, top with chives.

ANN'S RICE PILAF

Steps:

• Dissolve chicken bouillon in water in a bowl.
• Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
• Pour bouillon mixture into the skillet with the vermicelli.
• Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

RICE AND NOODLE PILAF

Steps:

• Heat a large skillet over medium-high heat, add 2 tablespoons of the butter, and as soon as the butter melts, add the onion. Cook, stirring constantly, until the onion is translucent, 2 to 3 minutes. Add the noodles, lower the heat to medium, and cook, stirring constantly, until the noodles are golden brown and the mixture gives off a nutty aroma, 5 to 8 minutes.
• Add the rice, stir to combine, and add the remaining tablespoon of butter.
• Stir in the chicken broth and salt. Raise the heat to high and bring to a full rolling boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice and vermicelli have absorbed all the liquid. Fluff with a fork and serve.

RICE WITH PASTA

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Stir in pasta; cook and stir 3 to 5 minutes or until golden brown. Stir in onion and garlic; cook 2 to 3 minutes, stirring constantly, until tender.
• Stir in rice; cook 30 to 60 seconds or until light golden brown. Stir in chicken broth and salt. Reduce heat to low; cover and cook 20 to 25 minutes or until rice is tender and liquid is absorbed. Garnish with cilantro leaves.

NOODLE RICE PILAF

Steps:

• In a large saucepan, heat butter over medium-high heat. Add rice and noodles; cook and stir for 3-4 minutes or until noodles are lightly browned. Stir in broth; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley.

SARAH'S RICE PILAF

Steps:

• Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

RICE PILAF WITH VERMICELLI

Steps:

• Hold pasta upright in a medium bowl, and, using kitchen shears, cut into 1/2-inch lengths; set aside.
• In a medium saucepan, heat 1 tablespoon oil over medium-high. Add onion; season with salt and pepper. Cook, stirring frequently, until softened and lightly browned, 3 to 5 minutes. Add rice, pasta, and remaining tablespoon oil. Cook, stirring frequently, until pasta is browned, 3 to 5 minutes.
• Add broth, and bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 15 minutes. Remove from heat, and let stand 5 minutes. Add parsley, and season with salt and pepper; fluff pilaf with a fork.