Rice Pilaf With Meat Recipes

Steps:

• 1. Lightly brown the blanced slivered almond or pine nuts in the 2 tbsp butter, on medium, until golden. Don't leave these unattended as they burn easily.
• 2. In separate pan, brown meat in 1/4 cup butter.
• 3. Add the salt & all spices. Stir for 2 minutes.
• 4. Add the hot water.
• 5. Bring to a boil, then down to a simmer.
• 6. Cover & simmer over low for about 25 minutes or until water is abosorbed & rice is tender.
• 7. Add the toasted pinenuts reserving a small amount for garnish.

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:

• Place 1 tablespoon butter or oil in a large, deep skillet over medium heat. Crumble meat and add it to pan, along with a large pinch of salt; cook, stirring occasionally to break up lumps, until meat loses its color. Remove with a slotted spoon.
• Add remaining butter or oil to skillet, followed by onion and a little more salt; cook, stirring occasionally, until onion turns translucent, 5 to 10 minutes. Add bay leaves and rice, and cook, stirring occasionally, until rice is glossy and begins to brown, 3 to 5 minutes. Return meat to pan, stir mixture and sprinkle with salt, pepper and cinnamon.
• Add stock and stir. Raise heat, and bring mixture to a boil; cook for a minute or two, then reduce heat to low, and cover. Cook about 15 minutes, or until most of the liquid is absorbed. Turn heat to absolute minimum, and cook another 15 to 30 minutes; if you have an electric stove, turn heat off and let pan sit on burner for same amount of time. Stir in parsley and lemon juice, and serve.