Bay Leaf Rice Pilaf Food

RICE PILAF

Steps:

• Melt the butter in a large skillet (that has a lid) or Dutch oven over medium heat. Add the rice and cook, stirring regularly, until the rice is browned - about 2-3 minutes. Add the onion, celery and carrot; cook, stirring regularly, until the vegetables start to soften - about 4 minutes.
• Add salt and pepper, to taste. If you're using salted chicken broth, you probably won't need too much extra salt. If you're using low-sodium or homemade unsalted broth, you may need up to ½ - ¾ teaspoon of salt.
• Add the broth to the skillet with the rice and vegetables. Add the bay leaf; bring the liquid to a simmer, then reduce the heat to low, cover the skillet, and let the rice simmer for 18-20 minutes. Once the liquid has been absorbed and the rice is tender, turn off the heat, discard the bay leaf, fluff the rice with a fork, and stir in the fresh parsley and toasted almonds.

BASIC RICE PILAF

Steps:

• Melt 1 tablespoon of butter in a saucepan and add onions and garlic. Cook, stirring, until wilted. Add rice and stir briefly over low heat until grains are coated with the butter.
• Stir in the broth, making sure there are no lumps in the rice. Add the parsley, thyme and bay leaf. Bring to a boil, cover with a close-fitting lid and simmer for 17 minutes.
• Remove the cover and discard the parsley, thyme and bay leaf. Using a fork, stir in the remaining butter. If the rice is not served immediately, keep covered in a warm place.

RICE PILAF

Steps:

• Preheat oven to 350 degrees.
• In a heavy, wide, lidded pan, melt butter over medium-low heat. Add onion, red pepper, and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, saffron and water, and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel (or tea towel). Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room temperature for 10 to 20 minutes without removing the cover.
• Meanwhile, simmer peas in salted water until heated through or heat in a microwave.
• Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork. Add raisins and pistachios.

BAY LEAF RICE PILAF

Steps:

• Cook bay leaves in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, turning over occasionally, until leaves are lightly browned, 2 to 3 minutes. Add garlic and cook, stirring, until pale golden, about 30 seconds. Add rice, salt, and pepper and cook, stirring gently to avoid breaking bay leaves, 1 minute. Add water and broth and bring to a full boil, uncovered, over high heat. Cover with a tight-fitting lid, then reduce heat to low and simmer until water is absorbed and rice is tender, about 15 minutes.
• Remove from heat and let stand, undisturbed, 5 minutes. Fluff rice with a fork and discard bay leaves.

RICE PILAF

Steps:

• Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
• Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.
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RICE WITH ONION AND BAY LEAF

Steps:

• Melt 1 tablespoon of the butter in a saucepan, and add the onion and garlic. Cook, stirring, until the onion is wilted. Add the rice, and stir to coat the grains.
• Add the broth and bay leaf.
• Bring to a boil and cover. Cook exactly 17 minutes. Remove the bay leaf, and stir in the remaining 1 tablespoon butter.

ISLAND RICE PILAF

Steps:

• In nonstick skillet over medium heat cook coconut, stirring, until lightly browned, 3-4 minutes; remove from heat.
• In pot melt butter over medium heat.
• Add onion and garlic; cook until softened, 2-3 minutes.
• Add broth, 1/2 cup water, wine, bay leaf and salt; bring to boil.
• Stir in rice; return to boil.
• Reduce heat to low; cover.
• Simmer until liquid is absorbed and rice is tender, 20 minutes, adding peas during last 5 minutes of cooking time.
• Remove from heat; stir in cilantro.
• Transfer to serving dish; sprinkle with coconut and additional red onion and cilantro, if desired.