RICE PILAF
This is a simple rice/noodle dish, but very tasty and easy. The recipe calls for 1/2 cup butter, but I usually use half of that. I have made this so often that I just eyeball the amount of butter and noodles used. Noodles will soften up better if they are added to the rice mixture while there is still some liquid there. I usually start browning the noodles about 5-10 minutes after starting the rice to boil. The noodles will absorb what liquid remains, especially after sitting ten minutes or so.
Provided by ladyfingers
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine water, rice and bouillon cubes in pot; bring to a boil.
- Put on low heat, cover and simmer.
- When the water is almost all absorbed into the rice, then in a different pan, melt the butter and add the broken up noodles.
- Brown the noodles, stirring constantly under medium heat, until lightly browned.
- Add to the rice mixture, remove from heat, and let sit (covered) for 10 minutes.
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
LIME RICE PILAF
Steps:
- Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add rice and stir to coat. Add stock, lime juice and lime peel. Bring to boil, stirring occasionally. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand covered 5 minutes. Season to taste with salt and pepper.
- Transfer rice to serving bowl. Sprinkle with parsley or cilantro.
RICE PILAF
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.
RICE PILAF
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
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.
RICE-PASTA PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 28m
Yield 4 servings
Number Of Ingredients 0
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.
JOLLOF RICE
The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish. The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.
Provided by The New York TImes
Categories side dish
Time 1h
Yield 7 1/2 cups rice
Number Of Ingredients 14
Steps:
- In a blender, combine tomatoes, scotch bonnet pepper and onions; purée. Pour out half the purée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.
- Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chile pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.
- Stir in the rice until well mixed, then reduce the heat to low.
- Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 10 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 2 grams, TransFat 0 grams
WEST AFRICAN JOLLOF RICE
West African Jollof Rice is superb! My parents are nigerian. I grew up eating this rice and every eaten at every party where the host is west african. Every west african country has its own version, however this is the best! Enjoy!
Provided by adejoy
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Method.
- Add oil and butter in a heat resistance pot, then add the chicken breast, paprika, cayenne, onion, celery, green pepper, garlic and ginger. Saute for about 3 minutes.
- Add the chopped carrots next and saute for a minute with little salt.
- Add the tomato paste, tomatoes along with curry powder, bay leaf & thyme. Cook until tomatoes get slightly soft. For about 3 minutes until you see the oil getting red. Then add frozen veggies. . Add the rice next. Saute for another 2 minutes or so.
- Add 3 cups of vegetable stock/water, bouillon cube, required salt,close the lid and cook until 90% cooked, for about 30 minutes.
- Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer.
- If rice is still lil hard, add 1/4 cup water and cover with foil, which will allow it to steam through. Check back at 5 min and It should be ready. You want your rice not too soft.
- Garnish with cilantro/parsely and serve.
Nutrition Facts : Calories 597.8, Fat 18.3, SaturatedFat 3.5, Cholesterol 7.5, Sodium 550.6, Carbohydrate 96.5, Fiber 6, Sugar 9.2, Protein 12.4
SARAH'S RICE PILAF
This is a delicious twist to traditional rice.
Provided by sarahbillings
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 50m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 244 calories, Carbohydrate 40 g, Cholesterol 17.8 mg, Fat 6.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 3.8 g, Sodium 524.3 mg, Sugar 2.4 g
ARMENIAN PILAF
This is a recipe that I have been making since I was a teenager. My Step-Father was Armenian, and we ate this pilaf often, with our evening meal. It has a great buttery flavor, and can be made with either brown rice or long grain, white rice. It's YUMMY either way. I learned to make it with just butter. However, using a combination of oil and butter, helps to keep smoking and burning to a minimum, while still imparting the great buttery taste. I have also made it with just olive oil, and also with a combination of butter and olive oil. Of course, the flavor is slightly different. I think it has the best flavor, when made with just 3 Tbsp of butter (no oil), but it is healthier with the butter/oil combination, and healthiest with 2 Tbsp oil and no butter.
Provided by Devonviolet
Categories White Rice
Time 40m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Put the butter and oil in a medium sauce pan. Break Vermicelli into two inch pieces and place in butter.
- Heat the butter, oil and Vermicelli, on medium heat, stirring constantly, until the Vermicelli is golden brown. During this time, the butter and oil will foam. This is fine, just keep stirring until all of the Vermicelli is golden brown.
- Pour the chicken broth into the pan, which will stop the frying of the Vermicelli.
- Add rice, and continue to heat, until the broth starts to boil.
- Cover the pan, with a tightly fitting lid, lower heat, to lowest temp, and allow to simmer for 20 minutes, without stirring or lifting the lid.
- After 20 minutes, stir rice mixture, and recover. Allow to sit another 10-15 minutes. When the liquid is fully absorbed, it is ready to serve.
RICE PILAF WITH HERBS
Make and share this Rice Pilaf with Herbs recipe from Food.com.
Provided by MizzNezz
Categories Long Grain Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In skillet, saute rice, celery, and onion in butter until the rice is browned.
- Place in a greased 2 quart casserole.
- Combine all remaining ingredients; pour over rice.
- Cover and bake at 325F degrees for 50 minutes or until rice is done.
GARLIC BUTTER RICE
I love rice. I also love garlic and cook with it a lot. It took a few tries to get the correct measurements for this recipe in order to submit it. I don't always use measurements when I cook. This is very easy to make. This is a very moist and buttery rice with a good, but not overpowering garlic flavor. For rice with less moisture, use less water and for a less garlicky flavor, use less garlic. I read in an article on an internet medical site, that if garlic is cooked too long, it loses some of its healthful benefits. They said not to cook garlic any longer than 3-6 minutes. I have also noticed that it loses some of its flavor if it's cooked too long. Therefore, I add the garlic towards the end of the cooking time to get more of a garlic flavor and more healthful benefits from the garlic. I will sometimes have this for breakfast with a fried egg. I just put some of the rice on a plate and put a fried egg on it and mix it together. It is really good that way. I also serve the rice with gravy over it as a side dish with some meat. It is also good just by itself. The chicken bouillon is optional but it adds to the flavor of the rice. If you have to or are watching your sodium intake, you might want to omit the bouillon or use less of it. I have found that jasmine rice gives the best results for this recipe but you can also use white rice. Prep and cooking times are estimates. NOTE: Due to the first review, I have edited this recipe. Thank you Lauralie41,
Provided by AuntWoofieWoof
Categories Rice
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter or margarine in a 10" skillet over med-high heat.
- Add the rice and stir.
- Add the bouillon cube(s) and stir until softened or dissolved.
- I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.
- Watch closely so that the rice does not start to brown.
- You might need to lower the heat if the rice starts to brown or appears to be cooking too fast.
- Add the water and stir.
- Cover with a lid and bring it to a boil.
- Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.
- This comes out better if it is "slow cooked".
- Add the garlic and stir.
- Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed.
- There may still be some melted butter at the bottom of the skillet, but that is okay.
- Stir well and turn the burner off.
- Let the skillet sit on the burner until you are ready to serve the rice.
RICE PILAF
Pilafs originated in the Middle East, where they are usually made with rice. The rice is toasted in butter or oil along with aromatic vegetables such as onion, then the mixture is cooked with stock (or water) in the oven. The grain is ready for the liquid to be added when it gives off a nutty, toasted aroma. The desired texture of a pilaf is fluffy, with no grains sticking to each other. Pilafs can contain a variety of other ingredients, such as dried fruit, nuts, and pasta such as orzo. Here is a basic recipe, followed by two variations.
Yield serves 4
Number Of Ingredients 6
Steps:
- Heat oven and stock Heat oven to 350°F. Bring stock to a simmer in a small saucepan.
- Meanwhile, sauté aromatics Melt butter in a 2-quart ovenproof saucepan over medium heat. Add onion, bay leaf, and salt and cook until onion is soft and translucent, stirring occasionally, about 3 minutes.
- Toast rice Add rice and stir well to coat each grain with butter mixture. Cook until rice is fragrant and starting to turn translucent, stirring frequently, about 3 minutes.
- Add stock to rice mixture and bake Add stock and return to a simmer. Transfer to oven, cover, and bake 16 minutes. Remove from oven. Cover and let steam for 10 minutes, then fluff with a fork before serving.
- Follow recipe above, substituting brown rice for white and increasing stock to 1 3/4 cups (instead of 1 1/2 cups). Bake 45 minutes, then stir in 1/4 cup dried currants before fluffing with a fork. Garnish with toasted sliced almonds and serve.
- Follow main recipe above, substituting basmati rice for the white rice. Add a pinch of saffron to the stock and let stand 10 minutes before bringing to a simmer. Proceed with recipe. Garnish with pomegranate seeds and serve.
BUTTERY RICE PILAF
Categories Rice Side Vegetarian Kid-Friendly Quick & Easy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6
Number Of Ingredients 6
Steps:
- Melt margarine in heavy large saucepan over medium-high heat. Mix in 1 teaspoon salt, then rice. Sauté until rice is golden, about 8 minutes. Add water. Boil until water is absorbed, about 10 minutes. Mix in butter. Cover, reduce heat to very low and cook until rice is tender, stirring occasionally, about 10 minutes. Transfer pilaf to bowl. Sprinkle with parsley and serve.
RICE PILAF WITH ALMONDS AND RAISINS
Pilafs may be served at everyday meals but are grand enough for entertaining as well. If you like, you could add a generous pinch of saffron threads to the rice just before you cover it and let it simmer. You could also use chicken stock instead of the 22 cup water.
Provided by Madhur Jaffrey
Categories Raisin Almond Potluck
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Put the rice in a bowl. Wash in several changes of water. Drain. Let the rice soak in water that covers it generously for 30 minutes. Drain through a sieve and leave in the sieve suspended over a bowl to drip. Pour the oil into a heavy, medium pan (that has a tight-fitting lid) and set over medium-high heat. When hot, put in the cinnamon. Let it sizzle for 10 seconds. Put in the onions. Stir and fry the onions until they start to brown. Add the almonds. Stir until they are golden. Add the raisins. Stir until they are plump, just a few seconds. Add the drained rice and salt. Stir very gently to mix. Add 2 2/3 cups water and bring to a boil. Cover tightly, turn heat to very, very low, and simmer gently for 25 minutes.
BAKED GARLIC RICE PILAF
This is so good, it's hard to stop eating it. Great texture with crunchy edges, great flavor with garlic and black pepper. I like to serve it with poultry, pork, or fish. Plan ahead, it bakes for 70 minutes.
Provided by Northwest Lynnie
Categories Long Grain Rice
Time 1h20m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375*.
- Heat butter in a skillet; add garlic and rice and cook until both are golden brown.
- Add 1 cup of broth and the salt and pepper.
- Bring to a boil and pour into a covered casserole; bake for 25 minutes.
- Stir in remaining 1 1/2 cups broth; cook for another 45 minutes.
- This can be doubled without increasing the cooking time.
More about "buttery rice pilaf recipes"
BUTTERY RICE PILAF - BIGOVEN.COM
From bigoven.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 30 mins
LEARN THE PILAF METHOD FOR COOKING FLAVORFUL RICE
From thespruceeats.com
Ratings 37Calories 138 per servingCategory Side Dish, Dinner, Lunch
ZARDA / SWEET RICE PILAF - HOLI SPECIAL : AUTHENTIC ROYAL®
From authenticroyal.com
BUTTERY ONION RICE RICE PILAF | FOOD, RICE PILAF, PILAF
From pinterest.com
BUTTERY RICE PILAF RECIPE - FRIENDSEAT.COM
From friendseat.com
RICE DIET: DOES IT WORK? BENEFITS, RECIPES AND MORE
From healthline.com
FAMOUS BUTTER RICE RECIPE - LAUREN'S LATEST
From laurenslatest.com
BUTTERY RICE PILAF - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
BROWN RICE PILAF (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
BROWN RICE PILAF - FOOD - FOOD MAG
From foodmag.top
BUTTERY RICE PILAF-STUFFED TOMATOES WITH CHERMOULA RECIPE ...
From foodtolove.co.nz
YUKIHIRA STYLE FRAGRANT BUTTER PILAF INARIZUSHI ...
From shokugekinosoma.fandom.com
WHAT TO SERVE WITH RICE PILAF? 10 BEST SIDE DISHES ...
From eatdelights.com
BARBERRY RICE PILAF - COMFORT FOOD INFUSION
From comfortfoodinfusion.com
RICE PILAF RECIPE (WITH VERMICELLI) - FLAVOR MOSAIC | RICE ...
From pinterest.ca
BUTTERY & GARLICKY MUSHROOM RICE - FOOD NEWS
From foodnewsnews.com
BROWN BUTTER AND SAGE CHICKEN PILAF | CHICKEN.CA
From chicken.ca
BUTTER CHICKEN WITH BASMATI RICE PILAF - SUNBASKET
From sunbasket.com
BUTTERY CAULIFLOWER RICE PILAF - PEACE LOVE AND LOW CARB
From peaceloveandlowcarb.com
GRILLED QUAIL WITH GARLIC BUTTER AND GINGER-VEGETABLE RICE ...
From pbs.org
RICE PILAF - FOOD NETWORK
From foodnetwork.co.uk
RICE PILAF WITH LEMONY BROWN-BUTTER MUSHROOMS RECIPES ...
From food.pintrendstoday.com
MOM’S CHICKEN CURRY AND BUTTERY RICE PILAF | RECIPE ...
From rachaelrayshow.com
50 SIMPLE AND DELICIOUS RICE PILAF RECIPES - LEMONSFORLULU.COM
From lemonsforlulu.com
RICE PILAF RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
COOKING WITH ELISE – BUTTERY RICE PILAF
From cookingwithelise.com
BUTTERY RICE PILAF: WITH TOMATO / ALMOND / SHRIMP AND MANY ...
From food-and-politics.com
WILD RICE PILAF - WEST COAST WILD FOODS
From wcwf.ca
PRESSURE COOKER RICE PILAF | BUTTERY RICE, RICE PILAF ...
From pinterest.ca
THE BEST BROWN BUTTER RICE PILAF - BORROWED BITES
From borrowedbites.com
RICE PILAF - FOOD HUNTER
From hrcook.com
You'll also love