Easy Golden Rice Pilaf Food

GOLDEN PILAF

Steps:

• In a saucepan, heat oil over medium heat. Add onion, and cook until soft. Stir in rice, salt, turmeric, bay leaf, cinnamon, and broth. Bring to a boil; cover, and simmer 15 minutes.
• Stir in raisins with a fork, and simmer until stock is absorbed, about 5 minutes. Set aside, covered, 5 minutes.

EASY PILAF

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
• Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
• Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

EASY GOLDEN RICE PILAF

Steps:

• Heat oil and butter in a sauce pan over a medium heat. Add onions, and sauté 2-3 minutes, Add rice, turmeric and garlic, and continue stirring, 2 to 3 minutes. Don't let garlic burn
• Add rice, turmeric and garlic, and continue stirring, 2 to 3 minutes. Don't let garlic burn
• Add broth and 1/2 teaspoon kosher salt. Bring to a boil. Turn down heat to low, cover and cook rice until tender and liquid is absorbed, about 15-18 minutes.
• Lightly toast pine nuts until golden brown
• Stir in toasted pine nuts or almonds and adjust seasoning to taste. Garnish with fresh chopped parsley.

AWESOME RICE PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
• Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

GOLDEN RICE PILAF

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.

GOLDEN RICE

Steps:

• Put the saffron threads into a small bowl of hot water and allow to soak.
• Heat the vegetable oil in a large saucepan with a low heat. Add the onions and cook for 5 minutes, stirring.
• Add the butter, cumin, cinnamon, salt, pepper, paprika and bay leaves and cook for two minutes, stirring constantly.
• Add the rice and continue to stir for three minutes.
• Add the saffron and stock. Bring to the boil then simmer for 20-25 minutes, or until all liquid has been absorbed. If necessary, add a little more stock and cook until rice is tender and all the liquid has been absorbed.
• Discard the bay leaves, season, stir through the cashews and serve.

RICE PILAF WITH GOLDEN RAISINS

Steps:

• Melt one tablespoon butter in a small heavy saucepan, add the onions and cook, stirring until wilted.
• Add rice, raisins, cumin, water, bay leaf and salt and pepper. Bring mixture to a boil, stirring. Cover pan tightly and simmer 17 minutes.
• Discard bay leaf. Add coriander and remaining butter. With a fork, distribute butter through the rice. Keep covered in a warm place until ready to serve.