Baked Garlic Rice Pilaf Food

EASY GARLIC RICE PILAF RECIPE

Steps:

• Rinse the rice in cold water at least three times to remove any excess starch. (see note 3)1 ½ cups white rice
• Peel and finely chop the garlic.10 cloves garlic
• Add the butter to a large shallow skillet/pan (one with a lid).3 tbsp butter
• Add the garlic and place over low heat.
• Once the garlic has softened and is smelling aromatic, remove a tablespoon of butter and garlic from the pan and set to one side.
• Add the washed rice to the remaining butter in the pan and stir to coat.
• Pour in the hot broth and the salt, then bring to a simmer.1 ½ cups hot broth½ tsp salt
• Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid has been absorbed.
• Remove from heat, but don't lift the lid. Let the finished pilaf stand for 5-10 minutes, then fluff with a fork.
• Serve the cooked rice with the reserved garlic butter and a sprinkle of fresh herbs.

BLACK GARLIC RICE PILAF

Steps:

• Preheat a grill for cooking over indirect medium-high heat.
• Heat a 12-inch cast-iron pan over medium-high heat on the stovetop and add the oil. Once heated, add the onion, bell pepper and black garlic, stirring to combine. Cook until the onions have sweated and are starting to caramelize, about 3 minutes. Add the rice and stir to combine, coating the rice with the oil. Stir in the stock, then sprinkle with salt and pepper and bring to a simmer. Cover with the lid or foil. Cook over indirect heat for 40 minutes. Remove from the heat, then rest for 10 minutes before serving.

BAKED GARLIC RICE PILAF

Steps:

• Preheat oven to 375*.
• Heat butter in a skillet; add garlic and rice and cook until both are golden brown.
• Add 1 cup of broth and the salt and pepper.
• Bring to a boil and pour into a covered casserole; bake for 25 minutes.
• Stir in remaining 1 1/2 cups broth; cook for another 45 minutes.
• This can be doubled without increasing the cooking time.

BAKED RICE PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil and butter in a skillet over medium-high heat. Cook celery, sweet onion, and garlic until the onion is translucent, about 5 minutes.
• Combine rice, green onions, raisins, curry powder, salt, saffron, and cayenne pepper in a 9x13-inch baking pan; stir well. Stir in the celery mixture and chicken stock. Cover pan tightly with aluminum foil.
• Bake in the preheated oven until rice is tender, about 35 minutes. Let stand for 5 minutes; fluff with a fork.

RED PEPPER GARLIC RICE PILAF

Steps:

• Melt butter in saucepan. Saute onions for 4 minutes.
• Add chopped garlic. Cook about 4-5 minutes more, or until onion is tender.
• Place chicken broth in pan with onion mixture. Bring to boil and cook rice according to package directions.
• Once rice is done, stir in red bell pepper and fluff with fork.
• Top with cheese and serve. Delicious!

BAKED RICE PILAF

Steps:

• combine above ingredients in square 8 inch baking dish.
• cover and bake 375 for 40 to 45 minutes or until tender.
• stir after 25 minutes.

GARLIC RICE

Steps:

• Peel garlic, then use a Microplane to grate cloves into a small bowl. Set aside. In a medium pot over medium-high heat, add oil and butter. Heat until butter is melted and frothy, 1-2 minutes, then add garlic and stir until fragrant and lightly golden, 1-2 minutes. Add rice and stir so each individual grain is coated in the butter and oil. Scrape down the sides of the pot and toast rice, 30 seconds.
• Add water and salt and bring to a boil. Once boiling, reduce to a simmer. Cover the pot with foil to prevent any steam from escaping, then place a lid over the foil and simmer, 20 minutes. Remove pot from heat and allow rice to continue steaming, covered, 10 minutes.
• Taste the rice. If rice is undercooked, drizzle 2-3 tablespoons water on top, but don't stir it in; cover the pot again and simmer on lowest heat, 5-10 minutes. Fluff the rice in the pot with a wooden spoon and serve.
• When serving, leave rice that sticks to bottom of the pot. Turn the heat to high and let the oil fry the rice till crispy, 5 minutes. (This is a special chef's snack called concolon!)

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.

BAKED LEMON RICE PILAF

Steps:

• Preheat oven to 350 degrees.
• Heat stock, bringing to boil and then down to simmer.
• Melt the butter in a large non stick skillet over medium heat. Add onions and cook for 2 minutes or until the onion is softened. Add the rice and stir to coat the rice with butter. Cook 3 minutes stirring often so that the rice does not burn.
• Transfer rice to large baking dish. Pour in hot stock. Stir in lemon juice, zest, bay leaves, salt and pepper.
• Cover pan tightly with aluminum foil and bake for 25-30 minutes or until all liquid is absorbed and the rice is tender.
• Fluff the rice just before serving and garnish with lemon slices and sliced green onion if desired.

GARLIC-WINE RICE PILAF

Steps:

• Chop together the lemon rind, garlic and parsley.
• Heat the butter in heavy 2-qt pot.
• Cook the garlic mixture very gently for 10 minutes.
• Stir in the rice.
• Stir over medium heat for 2 minutes.
• Combine the stock and wine in a saucepan.
• Heat until it begins to bubble at the sides.
• Stir into rice; add salt and freshly ground pepper.
• Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice is tender.
• Fluff with a fork.
• Cover the pot with a kitchen towel and lid until it is time to serve.
• Serve hot or at room temeperature.