Virginia Willis 20000 Rice Pilaf Recipes

Steps:

• Preheat oven to 350. In a large, oven-proof saucepan, heat the butter over medium heat until foaming. Add the shallot and cook until clear and translucent, 2 to 3 minutes.
• Add rice and stir to combine. cook, stirring constantly, until the rice is coated with butter and lightly toasted. Season with 1 teaspoons of salt and pepper to taste. Add the stock and stir to combine. Bring to a boil over medium high heat. Cover with a tight fitting lid and place in oven and cook until liquid is absorbed and rice is tender, 17 minutes. Remove from oven and let stand 5 minutes before serving. Add the parsley and fluff with a fork just before serving.

Steps:

• In a skillet heat oil, add wild rice and onion cook over medium heat until rice is coated and onion is softened, 2-4 minutes.
• Transfer to oven proof (8 cup) casserole dish that has a lid.
• Add chicken stock cover dish and bake in 375°F for 30 minutes.
• Add long grain rice, butter and salt, stir well.
• Cover and return to oven for 20-30 minutes or until rice is tender and most of liquid is absorbed.
• Drain artichoke hearts, reserving 1 tbsp of marinade.
• Halve hearts add to rice along with reserved marinade and red pepper.
• Return to oven for 5 minutes to heat thoroughly.

Steps:

• Melt butter, add onions and saute until soft.
• Add rice and stir to coat.
• Add stock and sea salt.
• Cover and simmer 20-30 minutes (depending on the type of rice used) until tender and all liquid is absorbed.
• Stir in almonds and parsley.
• Enjoy!