Perfect Rice Pilaf Recipes

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.
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Steps:

• Toast 1/2 cup broken spaghetti in a saucepan with butter, 2 minutes. Add 1/2 cup chopped onion and cook 1 minute. Add 1 cup basmati rice and a pinch each of allspice and salt; cook, stirring, 2 minutes. Add 2 cups chicken broth; cover and simmer, 15 minutes. Cook 1/2 cup each sliced almonds and dates in butter, then stir into the rice. Season with salt and top with chopped parsley.

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.

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.

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.

Steps:

• In a medium saucepan heat oil over high heat. Add onion and cook until tender but not browned, about 5 minutes. Add rice, stirring to coat in oil. Add stock and season to taste with salt and pepper. Bring to a boil, reduce heat to a simmer, cover and cook 10 minutes. Check rice, and if almost tender add shrimp, green onions, parsley, and more liquid, if necessary. Cook until shrimp are pink and rice is tender. Sprinkle with Creole seasoning before serving.

Steps:

• Melt butter in 2 qt saucepan.
• Crumble vermacelli and add to melted butter.
• Saute until vermacelli is golden brown.
• Add rice, broth, water.
• Bring to a boil.
• Reduce heat to simmer.
• Cover and cook for 25 minutes.
• DO NOT PEEK!

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.

Steps:

• Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
• Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

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.

Steps:

• Heat oven to 350 degrees. Bring stock to a simmer in a small saucepan.
• 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.
• 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 and return to a simmer. Transfer to oven, cover, and bake for 16 minutes. Remove from oven. Cover and let steam for 10 minutes, then fluff with a fork before serving.