Braised Pilaf Rice Food

RICE PILAF

Steps:

• Preheat the oven to 350.
• Melt the butter in a 3-quart saucier over medium heat.
• Stir in the onion, bell pepper and 2 pinches of salt.
• Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
• Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
• OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
• Transfer the saucier (towel and all) to the oven and bake 15 minutes.
• Remove and rest at room temperature for 15 more minutes without opening the lid.
• Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

PILAF-STYLE RICE

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the rice and cook, stirring, until slightly toasted and golden, about 1 1/2 minutes. Stir in the water and salt, bring to a boil, cover, reduce the heat to medium low and cook for 18 minutes. Then let the rice rest off the heat for 5 minutes¿please don't lift the lid to give a peek or stir, or the rice will not cook evenly. Put the rice in a large serving bowl, fluff and separate the grains with a fork. Add lemon zest and/or thyme, if desired, and serve.

BASMATI PILAFF

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. You will need a medium casserole with a lid. Rinse the rice well in a large bowl of water, then drain.
• Melt two-thirds of the butter in the casserole and sauté the onion for about 5 minutes. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for a minute. Now pour in the boiling stock or water and mix into the rice, along with 1½ tsp sea salt and ground black pepper to taste.
• Cover and bake for 25 minutes. Leave to stand for 5 minutes, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.

RICE PILAF

Steps:

• Melt the butter in a saucepan and add the onion. Cook, stirring, until wilted.
• Add the rice and stir. Add the water, salt and pepper to taste, bay leaf, parsley, thyme and Tabasco. Bring to a boil.
• Cover and cook exactly 17 minutes. Remove the bay leaf and sprigs of parsley and thyme before serving.

BRAISED (PILAF) RICE

Steps:

• Place 3 oz butter in an ovenproof pan; add onion.
• Cook gently without colour, 2-3 minutes, and then add the rice.
• Cook gently without colour, 2-3 minutes.
• Add the hot stock should be about twice the amount of liquid to rice. Stir well and season.
• Cover with a lid or buttered greaseproof paper.
• Place in a hot oven 230-250°C approx 20 minutes or until rice is tender.
• When cooked carefully mix in the remaining butter with a fork.
• For variations try mixing in some fried mushroom slices and toasted pine nuts and parsley, or peas and diced peppers or ham, or add some grated cheese just before serving.

CLAMS WITH SAUSAGE AND PEPPERS OVER RICE PILAF

Steps:

• Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom.
• For the rice pilaf: Melt the butter and olive oil in a large ovenproof pot or Dutch oven. Add the garlic and onions with a pinch of salt and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes. Add the coriander, cumin and nutmeg and continue to cook to toast the spices, 2 to 3 minutes. Add the rice, stirring to coat, and toast, about 2 minutes. Add the bay leaf and chicken stock. Bring to a gentle boil then season with salt and cover the pot. Cover the grill and cook until the rice is cooked and all the liquid is gone, about 18 minutes.
• Meanwhile, prepare the foil packets for the clams with sausage and peppers: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the garlic, peppers and onions evenly between the packets. Top each with the clams and sausage. Bring up all 4 sides of the foil, but don't seal. Divide the stock, wine and butter between each packet. Season with salt and pepper. Tightly seal the foil.
• Remove the rice from the grill, remove the lid and fluff with a fork. Place a kitchen towel over the pot and place the lid of the pot back over the kitchen towel. Let sit for 10 minutes without opening. This will help absorb the moisture in the pot so the rice is fluffy and not mushy.
• Remove the ring from the grill if it has one so the coals are exposed and place the packets directly onto the coals. Steam until the clams open and everything is heated through, 7 to 8 minutes.
• When ready to serve, transfer the rice pilaf to a serving plate. Carefully open the foil packets and pour everything over the rice pilaf, making sure to get all the juices from the packets. Sprinkle with cilantro leaves, drizzle with some olive oil and serve!
• (Alternatively, you can cook the rice pilaf in a 350 degrees F oven for 18 minutes and bake the clams with sausage and peppers foil packets in a 375 degrees F oven for 8 to 10 minutes.)

PERFECT PILAF RICE

Steps:

• Wash rice well, put water on to boil with salt.
• Preheat oven to 350F and grease a 10*13 pan.
• Add rice and all other ingredients to boiling water.
• Boil for 10 minutes, take off pan and rinse well under running water.
• Spread rice in roasting pan and place in oven.
• Bake for 10-15 minutes.
• Serve or add any other ingredients.

BRAISED RICE WITH CHICKEN STOCK (JULIA CHILD)

Steps:

• Preheat oven to 375.
• Cook the onions and butter slowly in a flameproof casserole over medium heat until soft but not browned. Blend the rice into the butter and onions and stir over moderate heat for several minutes, not letting the rice brown. The grains will get translucent first, then turn a milky white color.
• As soon as the rice looks milky, add the boiling stock. Add the herbs and salt and pepper to taste. Bring to a simmer, then cover and place in the oven.
• As soon as the liquid maintains itself at a slow boil (4-5 minutes), reduce the heat to 350 and continue to bake until the liquid has been absorbed (about 15 minutes).
• Remove from oven, uncover and fluff with a fork before serving (for al dente rice. FOr more tender rice, let stand, covered, for 10 minutes).

WAKANDAN JEWELED VEGETABLE PILAU WITH BERBERE BRAISED LAMB RECIPE BY TASTY

Steps:

• To make the Berbere Braised Lamb, heat the vegetable oil in a large pan over medium-high heat until oil is lightly shimmering. Add the lamb to the pot, season with salt and pepper, and brown on all sides, for about 10 minutes. Remove the lamb from the pot.
• To the same pot, add the red onions and cook until brown, for about 15-20 minutes. Stir in the ghee, garlic, ginger, paprika, cayenne, fenugreek, nutmeg, cardamom, cloves, cinnamon, allspice, and tomato paste.
• Pour in the beef stock, stirring well to incorporate. Bring the sauce to a boil and return the lamb to the pot. Reduce heat to medium-low, so the sauce is at a gentle simmer, and cover and cook for 1 hour, stirring occasionally until the lamb is tender.
• To make the Jeweled Vegetable Pilau, use a separate large, shallow pot, melt the ghee over medium heat. Add the sliced red onions and cook until soft and slightly caramelized, for about 20 minutes.
• Add the cabbage, carrots, garlic, and ginger, and sauté until vegetables have softened and cooked down.
• Season with salt, pepper, ground cumin, curry powder, and cardamom.
• Stir in the rice and add the water. Add the bay leaf, cinnamon stick, and star anise. Reduce the heat to low and cook for 20-25 minutes until water is absorbed and rice is slightly fluffy.
• Discard the bay leaf, cinnamon stick, and star anise. Stir the rice well before transferring to a large serving platter.
• Create a small well in the middle of the rice, and spoon the lamb over the top.
• Serve garnished with scallions, cashews, and pomegranate seeds.
• Enjoy!