Nozeefrenchricepilaf Recipes

Steps:

• Melt the butter in a medium saucepot over medium heat. Add the rice, onion and thyme and saute until the onion is softened, 4 to 5 minutes. Season with salt and pepper. Pour the chicken stock over the rice, cover and cook over medium-low until tender and fluffy, about 15 minutes. Fluff with a fork, fold in the parsley and let stand 5 minutes before serving.

Steps:

• Dissolve chicken bouillon in water in a bowl.
• Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
• Pour bouillon mixture into the skillet with the vermicelli.
• Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

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.

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.

Steps:

• In 3 quart pan melt butter and saute onion and garlic until onion is limp.
• Add the 1 cup rice and continue to cook for 10 minutes or so, being careful to stir, until grains of rice are lightly browned and look opaque.
• Pour in chicken broth, bring to boil, cover and reduce heat and simmer for about 20 minutes, or until rice is tender, stirring a few times.
• Stir in cheese! Add salt to taste before serving.

Steps:

• Heat the butter in a saute pan and gently fry the onions until soft and slightly golden. Add the garlic 1 minute, along with the thyme. Season with salt and pepper and set aside.
• While the onions are cooking, bring a large pot of water to the boil. Salt it, as for pasta, then boil the rice until tender. Drain well. Toss with the onion mixture and heat through.

Steps:

• Preheat pizzelle iron according to manufacturer's instructions.
• Mix flour and baking powder together in a bowl.
• Combine eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until well-blended. Add 3/4 cup plus 2 tablespoons shortening and beat until blended. Add flour mixture and mix on medium speed until incorporated. Fold anise seeds and vanilla extract into batter with a spatula.
• Drop a teaspoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds, or a few seconds longer for darker pizzelle.

Steps:

• In a skillet heat oil, add wild rice and onion cook over medium heat until rice is coated and onion is softened, 2-4 minutes.
• Transfer to oven proof (8 cup) casserole dish that has a lid.
• Add chicken stock cover dish and bake in 375°F for 30 minutes.
• Add long grain rice, butter and salt, stir well.
• Cover and return to oven for 20-30 minutes or until rice is tender and most of liquid is absorbed.
• Drain artichoke hearts, reserving 1 tbsp of marinade.
• Halve hearts add to rice along with reserved marinade and red pepper.
• Return to oven for 5 minutes to heat thoroughly.

Steps:

• In 3-quart saucepan, heat olive oil on medium.
• Add onion, carrot, garlic, 1/4 teaspoon each salt and coarsely ground black pepper; cook 6 to 8 minutes or until vegetables are tender, stirring occasionally.
• Add rice, stirring to coat; cook 1 minute.
• Add broth and water to pan; heat to boiling on high. Reduce to low;cover and simmer 16 to 18 minutes or until all liquid is absorbed and rice is tender.
• Remove from heat; let stand,covered, 5 minutes.
• Fluff rice with fork; stir in parsley to serve.

Steps:

• Set a large saute pan over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until translucent, 7-8 minutes. Add the garlic, rice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring frequently, until the rice begins to crackle, about 2 minutes.
• Stir in the vegetable broth, the dried cranberries, and the chickpeas. Increase heat to high to bring to a boil, then reduce the heat to medium-low. Cover and simmer, stirring occasionally, until the rice is tender and the liquid has evaporated, about 35 minutes. If the liquid cooks off before your rice is cooked through, add a little more water and keep cooking until the rice is done.
• Fold in the hazelnuts, pecans, and parsley. Taste and add additional salt and pepper if desired. Remove from heat and serve.

Steps:

• In 3 quart pan melt butter and saute onion and garlic until onion is limp.
• Add the 1 cup rice and continue to cook for 10 minutes or so, being careful to stir, until grains of rice are lightly browned and look opaque.
• Pour in chicken broth, bring to boil, cover and reduce heat and simmer for about 20 minutes, or until rice is tender, stirring a few times.
• Stir in cheese! Add salt to taste before serving.

Steps:

• Bring water and salt to a rolling boil in a large saucepan.
• Add cinnamon stick, cloves, cracked peppercorns, cardamom seeds, and juniper berries.
• Add two cups of basmati or other long-grain rice, slowly, so the water doesn't stop boiling. Cook for about eight to ten minutes, stirring from time to time to keep the rice from sticking to the bottom, until the rice is just barely done.
• Pour everything into a strainer or colander and let the rice drain. Leave the spices in the rice.
• While the rice is boiling, chop the dried fruit. Throw the fruit on top of the rice draining in the colander.
• Thinly slice one-half of a large onion and sauté it until golden in 5T of unsalted butter with several pinches of saffron or one teaspoon of turmeric.
• While onions are cooking, grease a round casserole with a bit of butter and turn the spiced rice and fruit into a large bowl.
• Turn the golden onions into the bowl and mix everything up.
• Spoon the mixture into the casserole and pat the rice firmly in place with the back of a spoon.
• Drizzle 3 Tbsp of melted butter over the top and cover with two thicknesses of aluminum foil and seal the edges well. Add a lid if your casserole has one. Set the casserole in a preheated 350°F oven and let it bake for an hour.
• Then remove it from the oven and let it sit for 15 minutes or so before removing the foil and unmolding it onto a platter. (Lay the platter on top of the rice and, using a thick dishcloth or potholders, flip the thing over).
• Surround with the Persian chicken.