Dads Rice Pilaf For Two Food

RICE PILAF

Rice Pilaf image

Make the side dish extra special with this rice dish. It is better then any store bought package mix.-Barianne Wilson, Falfurrias, Texas

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

2-1/2 cups chicken broth
1 teaspoon dried parsley flakes or fresh minced parsley
2 tablespoons butter
1 cup uncooked long grain rice

Steps:

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

Nutrition Facts : Calories 229 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 642mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

GOLDEN RICE PILAF

Golden Rice Pilaf image

This is very good. I served it with chicken picatta and roasted asparagus. Great dinner! This recipe comes from Mark Bittman.

Provided by susie cooks

Categories Healthy

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups chicken broth or 3 cups vegetable broth
1 teaspoon saffron thread
1/4 cup unsalted butter or 1/4 cup extra virgin olive oil
1 large onion, chopped
salt
2 cups long grain white rice
black pepper, freshly ground
1 cup fresh parsley, chopped
1/4 cup fresh lemon juice

Steps:

Gently warm the stock with the saffron in a small saucepan while you proceed with the recipe.
Put butter in a large deep skillet that can later be covered and turn the heat to medium.
Add the onion and a large pinch of salt and cook, stirring occasionally, until the onion turns translucent.
Add the rice and cook, stirring occasionally, until the rice is glossy and begins to brown, about 3 to 5 minutes. Season with salt and pepper.
Add the warm stock and stir. Bring to a boil, cook for 1 or 2 minutes, then reduce heat to low and cover.
Cook for 15 minutes or until most of the liquid is absorbed.
Turn the heat to the absolute minimum (if you have an electric stove turn off the heat) and let rest another 15 to 20 minutes.
Stir in parsley and lemon juice.

RICE AND NOODLE PILAF

Rice and Noodle Pilaf image

This recipe is a great side dish to any meal. For breakfast, try it piled on a plate with a fried egg on top.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 2 quarts

Number Of Ingredients 6

Ingredients

3 tablespoons unsalted butter
1/2 yellow onion, chopped (about 3/4 cup)
1 cup dried vermicelli noodles, broken into roughly 1-inch pieces
2 cups long-grain white rice
3 cups chicken broth
1 teaspoon coarse salt

Steps:

Heat a large skillet over medium-high heat, add 2 tablespoons of the butter, and as soon as the butter melts, add the onion. Cook, stirring constantly, until the onion is translucent, 2 to 3 minutes. Add the noodles, lower the heat to medium, and cook, stirring constantly, until the noodles are golden brown and the mixture gives off a nutty aroma, 5 to 8 minutes.
Add the rice, stir to combine, and add the remaining tablespoon of butter.
Stir in the chicken broth and salt. Raise the heat to high and bring to a full rolling boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice and vermicelli have absorbed all the liquid. Fluff with a fork and serve.

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