Longhorn Steakhouse Rice Plilaf Food

LONGHORN STEAKHOUSE RICE PLILAF

Longhorn Steakhouse Rice Plilaf image

If you have wanted to make Longhorn Steakhouse Rice Pilaf in the comfort of your own home then you are in luck. This rice pilaf recipe is incredibly easy and delicious! And it takes less than 20 minutes to prepare!

Provided by Katie Clark

Categories Copycat

Time 15m

Number Of Ingredients 7

Ingredients

1.5 cups dry white rice
2 cups chicken broth
2 tablespoons Olive or Avocado Oil
1/4 cup finely diced red pepper
2 tablespoon finely disced onion
1 Tablespoon parsley
Salt and pepper, to taste

Steps:

Cook rice using desired method but use chicken broth instead of water.
Cover the bottom of a skillet with about 2 tablespoons of cooking oil.
Add the red pepper and onion and pan fry until they are nice and shriveled (about 10 minutes).
Add the cook riced and fry with the red peppers and onion. Add more oil if necessary.
Add parsley, and salt and pepper to taste, and cook for a minute or two longer.

SEASONED RICE PILAF

Seasoned Rice Pilaf image

Seasoned Rice Pilaf - rice cooked in stock or broth and seasoned with spices and veggies.

Provided by Mullai Madavan

Categories dinner lunch Main Course sides

Time 30m

Number Of Ingredients 12

Ingredients

1 cup Long Grain Rice
1¾ cup Chicken Broth or Vegetable Broth
1 tsp Butter or Olive oil (for toasting rice (optional))
2 tbsp Butter or Olive oil
1 tbsp Garlic (minced)
1/4 cup Onion (diced)
1/4 cup Red Bell Pepper (diced)
1/2 tsp Sugar
1/2 tsp Salt
1/2 tsp Black Pepper Powder
1 tbsp Fresh Parsley (chopped)
1 tsp Butter or Oil (optional, for stir frying)

Steps:

Wash and rinse rice before cooking. Drain all the water and toast the rice grains in little butter if you wish to have a more distinct , nutty grains.
Choose to cook rice over stove top or using an electric rice cooker.
For stove top - Toast rice in little butter or oil for few minutes and then add chicken broth or stock. Bring this to a rolling boil and then reduce the heat to low, cover sauce pan and simmer until rice is tender and liquid is absorbed, for 15-17 minutes. When done, fluff up with a fork and set aside. (Add required salt if the stock is unsalted)
For Electric Rice cooker - Add toasted or rinsed plain long grain rice to the inner cooking pan. Pour the required broth or stock and cook according to rice cooker setting. When done, fluff it up with a fork and set aside.
Melt butter in a pan, saute minced garlic, diced onion and red pepper with sugar, salt and black pepper.
Saute until the onion turns soft and the veggie cooks tender.
Add cooked rice and stir fry until well combined.
Add fresh parsley and stir fry for few seconds and switch off!
Serve warm as a side for grilled chicken, steaks, seafood or veggie tempura!

LONGHORN'S PRAIRIE DUST

Longhorn's Prairie Dust image

I went to Longhorn's restaurant recently and had their pork chops sprinkled with prairie dust. It was delicious! After searching, I found this one by Shelby Miller Jones on Taste Book and am putting it here so that I can try it soon. That recipe is from Todd Wilbur's cookbook entitled "Top Secret Restaurant Recipes 3" and posted on website here: htps://www.topsecretrecipes.com/home.php. "Recipe created by Todd Wilbur www.TopSecretRecipes.com". "Recipe adapted from Todd Wilbur's version of Longhorn Steakhouse Prairie Dust www.TopSecretRecipes.com.

Provided by Queen Puff

Categories Low Cholesterol

Time 10m

Yield 5 sprinkles, 5 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon salt
1 1/4 teaspoons paprika
1 1/4 teaspoons ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon turmeric
1/4 teaspoon ground coriander

Steps:

Mix well.
Put into a shaker.
Sprinkle on meats, etc.
Enjoy.

Nutrition Facts : Calories 5.8, Fat 0.1, Sodium 1396.3, Carbohydrate 1.3, Fiber 0.5, Sugar 0.1, Protein 0.2

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