Bacon Shallot Rice Pilaf Food

BACON, RICE AND VERMICELLI PILAF

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Drain bacon drippings from pan; wipe out with paper towels.
• Heat 2 tablespoons butter in a skillet over medium heat. Stir in rice and vermicelli; cook until they turn a golden brown, about 4 minutes.
• Stir in chopped onions and bell pepper. Saute until the vegetables begin to soften, 2 or 3 minutes. Add Swanson® Chicken Broth, garlic, parsley, onion powder, garlic powder, and black pepper.
• Bring to a boil. Cover, and simmer on low heat until liquid is absorbed, 20 to 25 minutes. Top with cooked crumbled bacon.

RICE PILAF WITH SHALLOTS

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.

RICE WITH PEAS AND BACON

Steps:

• In a skillet over medium heat, cook the bacon lardons until browned and crispy. Transfer to a paper towel-lined plate and set aside.
• In a medium saucepan, combine the rice with the recommended amount of water on the package. Add the peas and salt and cook according to the rice package instructions.
• Stir in the Parmesan, butter, lemon zest and juice and black pepper. Mix in the bacon and serve.

HERB-BASTED CHICKEN WITH PEARL BARLEY, BACON, AND ROOT VEGETABLE PILAF

Steps:

• Bring 2 cups water and salt to boil in medium saucepan. Mix in barley. Cover pan, reduce heat to medium, and simmer until barley is tender, about 30 minutes. Drain barley.
• Sauté bacon in large pot over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 2 tablespoons drippings from pot. Add shallot; stir 30 seconds. Add cubed vegetables and sugar; sauté 6 minutes. Add barley, lemon juice, and herbs; stir 2 minutes. Mix in bacon; season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Cover and place in oven to rewarm while chicken roasts, adding water by tablespoonfuls to moisten if dry.)
• Preheat oven to 350°F. Heat oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken, skin side down, in skillet. Cook until skin browns, about 7 minutes. Add butter and herbs to skillet; stir to blend. Turn chicken skin side up. Place skillet in oven; roast chicken until cooked through, basting occasionally with herb butter, about 20 minutes.
• Divide pilaf among 4 plates; top with chicken. Spoon pan juices over.

EASY BACON FRIED RICE

Steps:

• Add your chopped bacon to a medium sized skillet or work. Cook over medium high heat until it is crisp. Remove with a slotted spoon and drain the grease leaving about 1 tablespoon.
• Next, add your chopped onion and frozen peas and carrots and sauté for 1-2 minutes until they are tender.
• Slide your veggies to one side and add the beaten egg to the other side. Scramble the egg until it is cooked through and combine it with the peas and carrots.
• Add cooked rice and bacon back to the skillet and combine. Add in sesame oil and soy sauce to taste. Let it heat through and garnish with chopped green onions.

RICE WITH CARAMELIZED SHALLOTS

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.

RICE PILAF WITH SHALLOTS AND PARMESAN

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.

OUR 20+ BEST DELICIOUS RICE SIDE DISHES (+BROWN RICE APPLE SALAD)

Steps:

• Combine all ingredients together.
• Serve fresh or store in the refrigerator.

BACON SHALLOT RICE PILAF

Steps:

• Cook bacon in medium saucepan over medium-high heat until browned, turning frequently; transfer bacon with slotted spoon to paper towels to drain and set aside.
• Add orzo to saucepan, and cook and stir 3 to 4 minutes. Add shallots, and cook and stir until shallots are tender and orzo is golden, 3 to 4 minutes longer.
• Add rice, stirring to coat with fat. Add broth, water and salt. Bring to boil, cover, reduce to simmer, and cook until liquid is absorbed, 15 to 18 minutes.
• Remove from heat. Let stand 5 minutes. Sprinkle reserved bacon on top. Serve hot.