Awesome Rice Pilaf Food

AWESOME RICE PILAF

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.

RICE PILAF

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.

PERFECT RICE PILAF

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.

BUTTERY RICE PILAF

Steps:

• Melt margarine in heavy large saucepan over medium-high heat. Mix in 1 teaspoon salt, then rice. Sauté until rice is golden, about 8 minutes. Add water. Boil until water is absorbed, about 10 minutes. Mix in butter. Cover, reduce heat to very low and cook until rice is tender, stirring occasionally, about 10 minutes. Transfer pilaf to bowl. Sprinkle with parsley and serve.

BAKED RICE PILAF

Steps:

• In an ungreased 8-in. square baking dish, combine all the ingredients. Cover and bake at 375° for 40-45 minutes or until rice is tender, stirring after 25 minutes.