Ricepilafwithshallotsandparmesan Recipes

Steps:

• In a medium saucepan, over medium heat, add the butter. When the butter has melted add the shallots and saute until very soft, about 5 minutes. Stir in the rice and add a pinch of salt. Raise the heat to high and cook, stirring to toast the rice, about 1 minute. Add the wine and cook until reduced by half. Pour in the stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 20 minutes. Season with salt, to taste. Transfer to a serving bowl and serve.

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:

• 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:

• Soften saffron in hot water (2 tablespoons) in a small bowl.
• Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.
• Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
• Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.
• While rice stands, stir almonds and currants into bowl with onion.
• Fluff rice with a fork and serve with almond mixture spooned on top.

Steps:

• Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.

Steps:

• Place rice in a large bowl and pour in lukewarm water to cover. Using your hands, agitate rice until water becomes cloudy; drain. Repeat process until water stays clear (4-5 times). Cover rice with 6 cups cold water and add a generous handful of salt (water should taste salty). Let soak uncovered at room temperature at least 1 hour and up to 4 hours.
• Meanwhile, pour oil into a medium saucepan to come about 2" up sides. Add shallots and set over medium heat. Cook, stirring occasionally, until shallots are golden and crisp, 10-12 minutes. Using a slotted spoon, transfer shallots to paper towels and season with salt. Strain oil into a small bowl; let cool.
• Toss cilantro, dill, parsley, mint, and tarragon in a medium bowl; set aside 1 cup for serving. Dissolve saffron in 2 Tbsp. hot water in a small bowl.
• Bring a large pot of salted water to a boil (use a nonstick pot if you have one; it will help the rice release at the end). Drain rice and add to pot, stirring gently to prevent any grains from sticking to the bottom. Bring to a boil and cook until grains begin to float on the surface and dance (rice should be almost tender but with a firm, opaque center), about 4 minutes. Drain rice and rinse under cold water. Spread out on a rimmed baking sheet. Wash out pot.
• Pour 3 Tbsp. shallot oil into clean pot. Swirl in 2 tsp. saffron water; reserve remaining saffron water for serving. Oil mixture should barely coat bottom of pot; add more oil if needed. Season lightly with salt. Lay lavash across pot (it can go up the sides a little, but don't overlap). Spoon a third of rice over lavash; top with a third of herbs and a third of green garlic. Repeat, alternating layers of rice, herbs, and green garlic to form a mound. Use the handle of a wooden spoon to poke several holes in rice (without hitting bottom of pot) to let steam escape. Wrap lid with a kitchen towel and cover pot. Cook over medium heat until herbs are slightly darkened, 10-15 minutes.
• Reduce heat to medium-low, uncover and pour melted butter evenly over rice. Cover and cook until rice is fragrant and fluffy, 20-30 minutes. Remove from heat; let sit 10 minutes. Taste rice and season with more salt if needed.
• Scoop 1 1/2 cups rice into reserved saffron water and toss to color rice. Layer saffron rice with rice in pot, reserved herbs, and crispy shallots. Top with rose petals if using. Break up lavash crust into pieces and serve alongside rice.

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:

• Melt butter in a medium Dutch oven over medium-low heat. Add shallots, and cook, stirring often, 4 minutes. Stir in rice, and cook, stirring, 1 minute.
• Add 2 cups water, the stock, bay leaf, salt, and pepper. Raise heat, and bring to boil. Stir once, then reduce heat. Cover, and simmer until rice is tender and liquid has been absorbed, 15 to 20 minutes. Remove from heat, and let stand, covered, 10 minutes. Fluff with a fork and discard bay leaf before serving.

Steps:

• Melt butter in a samll saucepan over medium high heat.
• Add shallots and garlic; saute about 1 minute.
• Stir in rice; saute about 1 minute.
• Stir in broth and wine; bring to a boil.
• Cover and reduce heat.
• Simmer 15 minutes.
• Remove from heat; stir in cheese, parsley, pepper and salt.

Steps:

• Melt butter in a medium sauce pan on medium heat.
• Add rice, cook and stir three minutes.
• Stir in chicken broth,garlic powder,parsley flakes and pepper.
• Bring to a boil, reduce to low,cover and simmer 20 minutes or until rice in tender.
• Stir in parmesan cheese and sliced almonds.

Steps:

• In a large skillet, heat oil. Saute vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil.
• Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes.
• Fluff with fork. Cover and let stand 5-20 minutes.
• Remove bay leaf. Sprinkle with cheese and serve immediately.

Steps:

• In a small saucepan, bring the water, onion, butter and bouillon to a boil. Stir in rice and parsley. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork.

Steps:

• Cook rice in abandant salted water, as you would pasta, until it's just done; white will take 10-15 minutes, brown 30 minutes or more. Drain, rinse in cold water, drain again, then put in a large bowl.
• Combine the olive oil, citrus juice, zest, sugar or honey, salt and pepper in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more citrus juice a teaspoon or two at a time until the balance tastes right to you.
• Drizzle vinaigrette over rice. Use 2 big forks to combine, fluffing rice and tossing gently to separate grains. Stir in citrus flesh, onion and mint; taste, and adjust the seasoning or moisten with a little more dressing. Serve, sprinkled with parmesan and chopped nuts, at room temperature, or refrigerate for up to a day, bringing salade back to room temperature before serving.

Steps:

• Melt butter in a skillet over medium-low heat; cook and stir oro in the melted butter until golden brown, 3 to 5 minutes. Stir onion into orzo and cook until translucent, 5 to 10 minutes. Cook and stir garlic into orzo-onion mixture until fragrant, about 1 minute.
• Mix rice and chicken broth into orzo-onion mixture; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes. Remove from heat and stir in spinach and feta. Cover and let stand until spinach is wilted and feta is melted, about 5 minutes. Fluff with a fork.

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in the rice, water, bouillon, garlic powder and pepper; bring to a boil. , Remove from the heat; cover and let stand for 5 minutes. Stir in grated Parmesan cheese. Garnish with a sprig of marjoram and shaved Parmesan cheese if desired.

Steps:

• In a medium saucepan, heat olive oil over medium high heat.
• Add crushed red pepper and rice.
• Stir well to coat rice with oil.
• Cook for a minute or two until rice starts to look translucent.
• Add the chicken broth and bring to a boil.
• Reduce heat to low, cover and simmer for 20 minutes or until all broth is absorbed.
• Remove lid, fluff rice with a fork.
• Sprinkle with Parmesan cheese and black pepper.
• Cover just until cheese melts.
• Serve.