A Simple Rice Pilaf Recipes

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EASY RICE PILAF

The fried onion makes this recipe. Originally made with Vegeta or Delikat , a food seasoning. Chicken cube will work just fine. As it's quite salty no salt needed.

Provided by littlemafia

Categories     Rice

Time 50m

Yield 2 serving(s)

Number Of Ingredients 6



Easy Rice Pilaf image

Steps:

  • Rinse the rice under water about 2 or 3 times.
  • Add the oil to the pot and add the onion.
  • When starting to get a light brown color add the rice.
  • Add water to just cover the top of the rice.
  • Add chicken cube and pepper.
  • The pot is covered and is left on medium heat for 30 minutes.
  • The rice should be checked on to insure the water has not boiled off.
  • If the water is low, add more.
  • After 30 minutes, the rice should be done.
  • If there is too much water , leave the cover off and leave on heat for a few more minutes to allow the water to boil off.

Nutrition Facts : Calories 508.1, Fat 14.5, SaturatedFat 2, Cholesterol 0.3, Sodium 374.9, Carbohydrate 85.3, Fiber 2.4, Sugar 3.6, Protein 7.5

1 cup rice
2 tablespoons oil
1 chicken bouillon cube
1 big onion, finely chopped
pepper
water

RICE PILAF

Provided by Tyler Florence

Categories     side-dish

Time 55m

Yield 5 cups

Number Of Ingredients 8



Rice Pilaf image

Steps:

  • Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
  • Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

3 tablespoons unsalted butter
1 shallot, thinly sliced
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2 cups basmati-style long grain rice
3 cups low-sodium chicken broth
1 bay leaf
1 sprig fresh rosemary

EASY RICE PILAF

Onion soup mix and frozen peas really "rev up" your rice in this recipe. This side dish is a nice alternative to potatoes and complements turkey or any main course.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6



Easy Rice Pilaf image

Steps:

  • In a large skillet, brown rice in oil, stirring constantly. Blend in soup mix and pepper. Stir in water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the rice is tender. Stir in peas. Cover and cook for 5 minutes. Serve immediately.

Nutrition Facts :

1 cup uncooked long grain rice
1 tablespoon vegetable oil
1-1/2 to 2 tablespoons onion soup mix
1/4 teaspoon pepper
1-2/3 cups boiling water
1 cup frozen peas

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



Rice Pilaf image

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.

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

RICE PILAF

Five ingredients and three steps is all you need to cook this tasty rice pilaf. Perfect side dish that's ready in just 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 5



Rice Pilaf image

Steps:

  • In 3-quart saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, until tender.
  • Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt.
  • Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Let stand covered 5 minutes.

Nutrition Facts : Calories 260, Carbohydrate 42 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 0 g, TransFat 0 g

2 tablespoons butter or margarine
1 small onion, chopped (1/4 cup)
1 cup uncooked regular long-grain rice
2 cups chicken broth
1/4 teaspoon salt

EASY PILAF

This basic pilaf is quick and easy to make.

Provided by Elaine Mical

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 50m

Yield 6

Number Of Ingredients 5



Easy Pilaf image

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
  • Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
  • Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

Nutrition Facts : Calories 162.3 calories, Carbohydrate 27.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 416.3 mg, Sugar 0.9 g

2 tablespoons butter
1 onion, chopped
1 cup uncooked white rice
2 cups chicken broth
1 teaspoon salt

A SIMPLE RICE PILAF

There once was a restaurant chain called L&N Seafood Grille. This is their rice pilaf recipe, almost exactly. Their recipe called for 1 gallon of uncooked rice. You can see that I have cut it down a little. Obviously, this recipe can be much more than quadrupled, easily.

Provided by ATM 67

Categories     Rice

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8



A Simple Rice Pilaf image

Steps:

  • Melt butter over medium to medium-high heat in the pot you are going to use for cooking your rice.
  • Add onions and saute until clear.
  • Add chicken base, white pepper and bay leaf.
  • Saute for about 1 minute.
  • Add rice and saute for about 1 minute more.
  • Add water and boulion cubes. (The restaurant used chicken broth).
  • I use the Justin Wilson method, described below, for finishing rice.
  • Without adjusting heat, let the fluid boil until the tops of the breaking bubles are all the fluid you can see above the rice.
  • Cover and remove from heat. DO NOT REMOVE THE LID AT ALL! (That means no peeking, not even once.).
  • After a minimum of 20 minutes, your rice is ready. The rice will stay plenty warm for up to an hour, if the lid is not removed until it is time to be served.
  • Remove the bay leaf. (It usually finds its way to the top) I like to eat this rice with a sprinkling of Worcestershire Sauce, but it does well without it.

Nutrition Facts : Calories 487.8, Fat 12.7, SaturatedFat 7.6, Cholesterol 31.1, Sodium 848.2, Carbohydrate 83.9, Fiber 2.2, Sugar 3.1, Protein 7.8

1 cup uncooked rice
1 medium onion, fine dice
2 tablespoons butter
1/4 teaspoon white pepper
1 teaspoon chicken base
1 small bay leaf
2 cups water
2 chicken bouillon cubes

RICE PILAF

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8



Rice Pilaf image

Steps:

  • Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.

2 tablespoons butter
1 small onion, finely chopped
1 1/2 cups rice
Salt
Pepper
3 cups chicken stock, warmed
1/4 cup chopped parsley
1/4 cup toasted pinenuts

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