CLASSIC RICE PILAF
Cooking a perfect batch of white rice without a rice cooker can be a challenge. That's why we are going for forget about cooking rice on the stove and show you the incredibly delicious and absolutely foolproof world of pilaf!
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
- Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
- Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
- Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
- Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 51.7 g, Cholesterol 10.6 mg, Fat 9.1 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 955.6 mg, Sugar 1.2 g
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
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
PERFECT RICE PILAF
An easy and very palatable dish to go with other oven baked entries, like Dutch Baked Chicken, fresh grilled salmon, pork loin roast, etc.
Provided by Judikins
Categories Rice
Time 52m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In 1/4 cup butter cook onion, green pepper and mushrooms.
- Set aside.
- In same skillet, heat remaining butter and brown rice slightly.
- Add chicken broth and heat.
- Pour all ingredients into a 1 1/2 qt.
- casserole.
- Cover and bake 40 minutes or until iquid is absorbed.
PERFECT PILAF RICE
I love this rice, I discovered the perfect way to cook Basmati rice in Vegetable Heaven and the spices to make it fragrant were from The Great Curries of India. This goes perfect with any indian meal and easily multiplies. I put four servings as in 4 side dish servings.
Provided by angelina ballerina
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash rice well, put water on to boil with salt.
- Preheat oven to 350F and grease a 10*13 pan.
- Add rice and all other ingredients to boiling water.
- Boil for 10 minutes, take off pan and rinse well under running water.
- Spread rice in roasting pan and place in oven.
- Bake for 10-15 minutes.
- Serve or add any other ingredients.
Nutrition Facts : Calories 347.7, Fat 2.8, SaturatedFat 0.6, Sodium 594.3, Carbohydrate 72.6, Fiber 3.8, Sugar 0.8, Protein 7.5
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EASY HOMEMADE RICE PILAF - SERVED FROM SCRATCH
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4.8/5 (192)Calories 216 per servingCategory Side Dish
- Heat 1 tablespoon of olive oil on medium in a cast iron skillet, deep skillet, or pot. Add garlic and onion and sauté for 60-90 seconds.
- *If using stock that's been stored in the fridge, take it out of the fridge to warm to room temperature. Or you can heat it in a pot or put it in a pyrek measuring cup and pop it in the microwave (using cold stock will add to the time it takes to bring it to a boil).
- Add remaining 1 tablespoon of olive oil and then add rice. Stir to ensure that all of the rice is coated in the oil. Toast rice for 4-5 minutes until rice is translucent.
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4.9/5 (38)Calories 276 per servingCategory Main Course
- Add rice to a fine mesh strainer or colander and rinse really well, until the water runs clear. Set aside to drain.
- Melt the butter in a medium saucepan over medium heat. Add the rice and cook, stirring often, until lightly golden. Add onion, garlic, salt, and pepper and cook until onion has softened.
- Add chicken broth and bring to a boil. Cover pot with a tight fitting lid and reduce heat to a simmer. (Do not ever remove the lid from the pot during cooking!) Cook for 15-18 minutes. Remove pot from heat and allow to rest, with the lid still on, for 10 minutes.,
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