Dees Rice Pilaf Recipes

Steps:

• Cook rice using desired method but use chicken broth instead of water.
• Cover the bottom of a skillet with about 2 tablespoons of cooking oil.
• Add the red pepper and onion and pan fry until they are nice and shriveled (about 10 minutes).
• Add the cook riced and fry with the red peppers and onion. Add more oil if necessary.
• Add parsley, and salt and pepper to taste, and cook for a minute or two longer.

Steps:

• Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 1 minute. Add the chicken broth and bring to a full boil. Cover, reduce the heat to low, and cook for 18 minutes.
• Meanwhile, melt the remaining tablespoon butter in a small saucepan over medium heat. Add the flour and stir until incorporated. Gradually whisk in the milk and bring to a simmer. Simmer until slightly thickened, about 2 minutes. Remove from the heat and whisk in the Gruyere; keep warm, covered.
• When the rice is cooked, stir in the cheese sauce, parsley, chives and tarragon. Season with salt and pepper.

Steps:

• Mix all the ingredients together in a saucepan.
• Cover and simmer on low for 20 minutes until water is absorbed.
• When done, fluff rice.

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.