BASMATI RICE PILAF
Wonderful flavor and textured rice dish.
Provided by Carol Castellucci Miller
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
- Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
- Stir basmati rice into onion mixture until rice is coated with oil.
- Pour hot chicken stock into the rice mixture. Season with salt; stir.
- Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
- Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 40.4 g, Cholesterol 7.9 mg, Fat 6.9 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 279.4 mg, Sugar 0.6 g
TOMATO RICE PILAF
Make and share this Tomato Rice Pilaf recipe from Food.com.
Provided by Hag chef
Categories Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the olive oil in a small Dutch oven or large saucepan, add the onions, and cook over low heat for 10 minutes, or until translucent but not brown.
- Stir in the rice and 2 teaspoons of salt and cook over low heat for 5 minutes.
- Add the hot stock and the saffron and cook, covered, over the lowest heat for 20 minutes, or until the rice is tender.
- Optional, transfer the rice to a baking dish, add the stock and bake at 350 F for 50-60 minutes, or until liquid is absorbed and the rice is tender.
- Meanwhile, in a medium sauté pan, heat the remaining 2 tablespoons of olive oil, add the garlic, and cook over low heat for 50 seconds. Add the drained diced tomatoes and cook for 5 minutes, stirring from time to time. When the rice is done, add the tomato mixture, 3/4 teaspoon salt, the pepper, parsley, and Parmesan, Stir with a fork, season to taste, and serve hot.
BASMATI RICE PILAF
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To wash or not to wash rice? In the case of basmati, no matter what my preparation is, I always wash it. It cleans out any small particles and it also rids the rice of any starch on the grain. This starch makes the rice gummier when cooked.
- Preheat the oven to 250 degrees F.
- In a medium bowl, add the rice and 4 cups of cold water. Soak the rice for 1/2 hour.
- In a small bowl, add the cumin seeds, cardamom, fennel seeds, cinnamon, black peppercorns, and bay leaves and stir to combine. Turn the mixture out onto a baking sheet and put it in the center of the oven to lightly toast the spices and awaken the flavors, about 2 to 3 minutes. Remove the baking sheet from the oven and allow the spices to cool.
- Heat a medium saute pan over medium heat and add the butter and the onion. Season with salt and cook until the onions are translucent but not brown, about 3 to 5 minutes. Stir in the spices. Drain the rice but reserve the soaking water. Stir in the rice and cook until you hear the rice crackling, about 2 minutes. Gently stir in the reserved soaking water. Season with a generous portion of salt and bring the liquid to a simmer over medium heat.
- Cook the rice over medium-low heat, uncovered and undisturbed, for about 8 minutes. Take a fork (so as not to damage the rice) and flake a few grains off to taste for doneness. It may need to be cooked another 2 to 4 minutes. Remove from the heat and allow the rice to "rest" (as you would a roast beef) for 10 minutes before "forking" it gently into a serving bowl. Stir in 3 tablespoons of butter, if desired, and serve.
BASMATI RICE PILAF
Make and share this Basmati Rice Pilaf recipe from Food.com.
Provided by tonyf56
Categories Low Cholesterol
Time 45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan cook onions and almonds over medium heat in hot butter or margarine about 5 minutes or until onions are tender and almonds are golden.
- Stir in uncooked rice; cook and stir for about 4 minutes.
- Stir in carrots, currants or dried cherries, orange peel, cinnamon, black pepper, and red pepper flakes.
- Carefully stir on chicken broth and water.
- Bring to boiling point; reduce heat; simmer covered about 20 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 227.4, Fat 8.2, SaturatedFat 3, Cholesterol 10.2, Sodium 262.8, Carbohydrate 33.9, Fiber 3, Sugar 7.2, Protein 5.8
BASMATI-SUN-DRIED TOMATO RICE PILAF
Make and share this Basmati-Sun-Dried Tomato Rice Pilaf recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 40m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan over medium heat until hot.
- Add shallots; sauté 1 to 2 minutes or until soft.
- Add rice; cook 1 minute, stirring constantly.
- Add tomatoes, salt, pepper and stock; mix well.
- Cover; bring to a boil.
- Reduce heat to low; simmer 15 minutes or until liquid is absorbed and rice is tender.
- Place in serving bowl; top with cheese.
TOMATO RICE PILAF
Make and share this Tomato Rice Pilaf recipe from Food.com.
Provided by Ck2plz
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a 3 cup microwave-safe dish, melt butter. Stir in rice and onion. Microwave, uncovered, on high for 2-3 minutes or untiil rice is slightly browned and onion is tender; stirring once. Add broth.
- Cover and cook on high for 13-15 minutes or until liquid is absorbed. Stir in green onion, tomato and parsely.
Nutrition Facts : Calories 77.6, Fat 4.8, SaturatedFat 2.7, Cholesterol 10.1, Sodium 508.7, Carbohydrate 5.2, Fiber 0.9, Sugar 2.4, Protein 3.7
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