Best Homemade Rice Pilaf Food

CLASSIC RICE PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
• Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
• Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
• Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

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 PILAF

Steps:

• In a medium pot, over medium heat, saute onion in butter and olive oil for a couple of minutes.
• Mix in the rice; stir to coat.
• Add consomme´ and water. Mix, cover and bring to a boil.
• Once boiling, reduce heat and slow simmer for about 20 minutes until all liquid is absorbed.
• Let stand for about 3 minutes. Fluff before serving.

RICE PILAF

Steps:

• Preheat oven to 375° Fahrenheit. Lightly grease casserole dish with butter or cooking spray and set aside.
• Add butter to large skillet over medium-high heat. When butter is melted, add rice and stir well. Cooking, stirring frequently, until rice is lightly browned.
• Pour chicken broth into skillet. Stir to incorporate, then bring to boil. Once rice mixture begins to boil, transfer mixture to greased casserole dish.
• Cover dish with aluminum foil and place in oven. Bake 30 minutes.
• After 30 minutes, remove casserole dish from oven and uncover. Add celery, parsley, carrots, and sliced almonds. Season with pepper to taste, then stir well to distribute ingredients.
• Cover dish with foil and return dish to oven, baking another 20 minutes.
• After 20 minutes, remove dish from oven and uncover. If desired, squeeze lemon juice over pilaf then stir to incorporate. Garnish pilaf with additional sliced almonds (optional) and serve immediately.

BROWN RICE PILAF

Steps:

• In a small skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is golden, about 5 minutes.
• Add rice and sauté for 1 minute.
• Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low.
• Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary.
• Uncover and let rice stand for 5 minutes before serving.

BEST HOMEMADE RICE PILAF

Steps:

• In a small sauce pan bring the broth to a boil.
• Meanwhile, in a large or tall sauce pan melt the butter on med-high heat. Before all of it melts, add rice and vermicelli, stirring constantly to prevent burning. You just want a little browning for color. Grab the pot with the boiling broth and pour it into the rice mixture. It bubbles like crazy! Turn the heat down to med-low, give it a final stir, cover with tight fitting lid, and simmer for 25 minutes. Yum.

RICE PILAF

Steps:

• In a dutch oven or pot, melt butter over medium heat. Add onion, celery, and mushrooms and cook until vegetables have softened and just started to turn brown, about 5 minutes.
• Add garlic and cook for 1 minute more.
• Add rice, salt, and pepper and cook until rice starts to look slightly transparent, about 2-3 minutes.
• Stir in broth. Increase heat to high and bring to a boil.
• Once boiling, add bay leaves, cover pot with a lid, and decrease heat to low.
• Let rice simmer, covered, for about 15 minutes.
• Once all liquid appears to have been absorbed, turn off heat and let sit, covered, for 5 minutes.
• Discard bay leaves and fluff with a fork. Stir in parsley. Serve immediately.

RICE PILAF

Steps:

• Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.

PIONEER WOMAN RICE PILAF

Steps:

• Melt butter in a large skillet over medium heat.
• Add the onion, celery and carrots and saute until they start to soften, about 4 minutes.
• Add the wine (or broth), stir and cook until the liquid has reduced by about half.
• Add the bay leaf, the rice, the broth and salt and pepper to taste.
• Reduce the heat to low, cover the pot and let the rice simmer for 18-20 minutes, until the liquid has absorbed and the rice is perfectly cooked.
• Turn off the heat and with a fork, lightly fluff the rice. Remove the bay leaf.
• Sprinkle with minced fresh parsley, if desired, and serve.

RICE PILAF

Steps:

• Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.