Virginia Willis 20000 Rice Pilaf Recipes

VIRGINIA WILLIS' $20,000 RICE PILAF

Steps:

• Preheat oven to 350. In a large, oven-proof saucepan, heat the butter over medium heat until foaming. Add the shallot and cook until clear and translucent, 2 to 3 minutes.
• Add rice and stir to combine. cook, stirring constantly, until the rice is coated with butter and lightly toasted. Season with 1 teaspoons of salt and pepper to taste. Add the stock and stir to combine. Bring to a boil over medium high heat. Cover with a tight fitting lid and place in oven and cook until liquid is absorbed and rice is tender, 17 minutes. Remove from oven and let stand 5 minutes before serving. Add the parsley and fluff with a fork just before serving.

GOLDEN RICE PILAF

Steps:

• Gently warm the stock with the saffron in a small saucepan while you proceed with the recipe.
• Put butter in a large deep skillet that can later be covered and turn the heat to medium.
• Add the onion and a large pinch of salt and cook, stirring occasionally, until the onion turns translucent.
• Add the rice and cook, stirring occasionally, until the rice is glossy and begins to brown, about 3 to 5 minutes. Season with salt and pepper.
• Add the warm stock and stir. Bring to a boil, cook for 1 or 2 minutes, then reduce heat to low and cover.
• Cook for 15 minutes or until most of the liquid is absorbed.
• Turn the heat to the absolute minimum (if you have an electric stove turn off the heat) and let rest another 15 to 20 minutes.
• Stir in parsley and lemon juice.

RICE AND GREEN CHILE PILAF

Steps:

• In a small heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in garlic, chiles, and rice and cook, stirring occasionally, until rice is translucent, about 1 minute. Add broth and salt and pepper to taste and bring to a boil. Reduce heat to low and cook pilaf, covered, until liquid is evaporated and rice is tender, about 20 minutes. Fluff pilaf and stir in scallion.

RICE PILAF

Steps:

• bring all incredients to a boil, reduce heat and cover. Simmer for 45 minutes or until liquid is absorbed.

RICE PILAF

Steps:

• In a large heavy skillet melt the butter. Saute the rice in butter for at least two minutes and then add the red pepper, onion, and garlic; continue to saute until onions are translucent.
• Transfer the rice mixture to a pot and add the chicken broth. Bring to a boil over med high heat. Add the parsley, thyme, saffron and bay leaf to the pot.
• Finish cooking rice according to package instructions. Discard bay leaf once the rice is done and serve.

DILLED RICE PILAF

Steps:

• Heat oil in a medium saucepan over medium heat. Saute onion until softened, about 4 minutes. Add rice and capellini. Cook, stirring frequently, until slightly golden, about 4 minutes.
• Add salt and broth; bring to a boil. Cover, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Fluff rice with a fork, and stir in dill.

VEGGIE AND WILD RICE PILAF

Steps:

• Heat the oil in a non stick saute pan. Cook the onion, carrot, celery, snow peas and garlic until soft.
• Transfer to your rice cooker and turn it on.
• Put about 2 cups of the broth into the saute pan and mix it around to remove all the goodies from the pan. Add this and the rest of the broth to the rice cooker.
• Mix the veggies and wild rice up good and put the lid on and cook for 25 minutes.
• Then, add the white rice and cook for an additional 20 minutes or until the rice is done.
• Stir in the parsley and put the lid back on the rice in the rice cooker and let it sit to abosorb the rest of the moisture.
• Season with salt and pepper.
• Enjoy with your favorite fish or meat.
• Bon Appetit!