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
RICE PILAF
Five ingredients and three steps is all you need to cook this tasty rice pilaf. Perfect side dish that's ready in just 35 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- In 3-quart saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, until tender.
- Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt.
- Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Let stand covered 5 minutes.
Nutrition Facts : Calories 260, Carbohydrate 42 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 0 g, TransFat 0 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.
RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
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
FLUFFY RICE PILAF
Use this recipe from "Martha Stewart's Cooking School" to prepare fluffy rice pilaf.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 6
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.
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