Simple Arabic Rice Pilaf Recipes

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LEBANESE RESTAURANT RICE PILAF



Lebanese Restaurant Rice Pilaf image

Took me three tries but I finally nailed a restaurant style Lebanese rice pilaf. Nothing I tried online came close to this and I guess the secret is the right kind of rice, the right rice/water ratio and of course, plenty of butter and oil! Find yourself a good Lebanese yogurt marinade, grill some meats, and get a hold of some hummus. If you're from Southeast Michigan or anywhere else with a large Middle Eastern population, you will feel like you're eating at your favorite place! Trust me.

Provided by NELLYDESIGN

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 55m

Yield 12

Number Of Ingredients 8

3 cups parboiled long-grain white rice
½ cup butter, divided
¼ cup olive oil, divided
½ cup orzo pasta
4 cups water
1 tablespoon salt
1 tablespoon slivered almonds, or to taste
1 tablespoon tahini

Steps:

  • Soak rice in a bowl of water for 10 minutes; drain and rinse until the water runs clear.
  • Heat 1/4 cup butter and 2 tablespoons olive oil together in a skillet over medium heat; cook and stir orzo until lightly browned, about 5 minutes. Add drained rice and increase heat to medium-high. Cook and stir orzo-rice mixture until rice is coated in butter-oil mixture and starts to turn translucent, about 5 minutes.
  • Pour water over rice mixture and season with salt; stir and bring to a boil. Cover skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes.
  • Heat remaining olive oil in a separate skillet over medium heat; cook and stir almonds until toasted and fragrant, about 5 minutes. Add remaining butter and stir in tahini until almonds are evenly coated. Mix almond mixture into rice mixture.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 18 g, Cholesterol 20.3 mg, Fat 13.4 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 5.7 g, Sodium 641.1 mg, Sugar 0.4 g

LEBANESE RICE PILAF



Lebanese Rice Pilaf image

This is my Lebanese grandmother's recipe. You can use chicken broth in place of the water if desired.

Provided by rollersgirl

Categories     Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup thin spaghetti, broken up into 1/2 inch pieces
2 1/2 tablespoons clarified butter or 2 1/2 tablespoons olive oil
2 cups long grain rice
4 cups boiling water
1 1/2 teaspoons salt
1/4 cup toasted pine nuts
1 pinch ground cinnamon

Steps:

  • Saute the spaghetti in the clarified butter or olive oil until light brown. Stir constantly to avoid burning.
  • Stir in the uncooked rice, then add the boiling water. Stir and allow to come back to a boil. Cover, turn the heat to low, and simmer until the rice is cooked, about 20 minutes.
  • Uncover and fluff the rice gently with a fork. Place in a serving dish and top with the pine nuts and a light sprinkle of ground cinnamon.

Nutrition Facts : Calories 458.1, Fat 13.6, SaturatedFat 5.1, Cholesterol 19.1, Sodium 884.9, Carbohydrate 75.1, Fiber 1.5, Sugar 0.4, Protein 7.8

RICE PILAF



Rice Pilaf image

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

2-1/2 cups chicken broth
1 teaspoon dried parsley flakes or fresh minced parsley
2 tablespoons butter
1 cup uncooked long grain rice

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.

ARMENIAN RICE PILAF



Armenian Rice Pilaf image

From a dear Armenian friend. I have made this for 25 years. It is so easy and always comes out perfect. This to me is the true pilaf.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 22m

Yield 6 serving(s)

Number Of Ingredients 4

4 tablespoons butter
1/2 cup vermicelli, broken in little pieces
3/4 cup rice
1 1/2 cups chicken broth

Steps:

  • Heat butter in 2qt saucepan until frothy.
  • Add vermicelli; saute until golden, dont burn.
  • Add rice, stir.
  • Add chicken broth, stir to mix.
  • Cover and cook for 17 minutes on simmer.

Nutrition Facts : Calories 165.4, Fat 8.2, SaturatedFat 5, Cholesterol 20.4, Sodium 254.5, Carbohydrate 19.6, Fiber 0.3, Sugar 0.2, Protein 2.9

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