Microwave Rice Pilaf Food

PECAN RICE PILAF

Steps:

• In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside., In the same pan, saute onion in remaining butter until tender. Add rice; cook and stir until rice is lightly browned, 3-4 minutes. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add carrots; simmer until rice is tender, 3-5 minutes longer. Stir in toasted pecans and remaining parsley. Fluff with a fork. Freeze option: Reserving pecans for later, freeze cooled pilaf in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish, adding 2-3 tablespoons water to moisten, until heated through. Toast pecans; add to pilaf.

PERFECT MICROWAVE RICE

Steps:

• Place all ingredients in a large glass measuring or any microwave safe bowl. Note: the rice expands during cooking, so be sure to choose a container that is large enough. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.

MICROWAVE RICE PILAF

Steps:

• In a 1-qt. microwave-safe dish, combine the onion, celery, green pepper and butter. Microwave, uncovered, on high for 2-4 minutes or until vegetables are crisp-tender. , Stir in the remaining ingredients. Cook on high for 7-10 minutes or until rice is tender.

RICE PILAF

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Place the broth, carrots, celery, mushrooms, and onion in oven proof casserole.
• Cover and cook in microwave approximately 4 to 5 minutes to bring mixture to a boil.
• Add rice and stir until well mixed.
• Cover and place in preheated oven for approximately 25 to 30 minutes.
• Stir rice once about half way through cooking.
• Watch carefully to avoid overcooking. I like my rice al dente, especially if I have leftovers to repeat the next day.

MICROWAVE SPANISH RICE AND LENTIL PILAF

Steps:

• Combine (drained) lentils, rice, tomatoes, stock, basil, cinnamon and sugar in microwave-safe casserole dish.
• Cover and microwave on HIGH (100%) 8-10 minutes. Continue cooking on MED (50%) 40-45 minutes until rice is tender and fluffy.
• Let stand covered for 5 minutes, sprinkle with your choice of cheese.

EASY MICROWAVE RICE PILAF

Steps:

• Combine onion, celery, green pepper, and margarine in 1 quart casserole dish. Sprinkle with garlic powder, cover, and microwave on high 3 to 5 minutes.
• Stir in hot water, uncooked rice, and bouillon.
• Microwave 5 minutes on high, then 10 to 12 minutes on 50 % power. Let stand 5 minutes, fluff with fork.

MICROWAVE RICE PILAFF

Steps:

• In a 2 qt casserole dish, combine butter, rice, onions, celery and garlic.
• Microwave 5 minutes on High.
• Add chicken broth, thyme and parsley.
• Cover and cook 15 minutes stirring twice during cooking time.
• Let stand 10 minutes to finish cooking before serving.
• Serves 6.
• Tips:.
• Use fresh herbs for best results.

MICROWAVE VEGGIE PILAF

Steps:

• In an ungreased 1-1/2-qt. microwave-safe dish, combine all ingredients. Cover and microwave on high for 6-8 minutes or until rice is tender, stirring once. Let stand, covered, for 5 minutes; fluff with a fork before serving.

ROBYN'S MICROWAVE RICE PILAF

Steps:

• In a microwavable dish, mix broth and seasonings, except parsley.
• Add rice and microwave for 5 minutes (or as minute rice directs).
• Remove from microwave and let rice sit for 2-4 minutes, until all liquid is absorbed. (Covering dish with plastic wrap will help with the absorption).
• Fluff rice with fork and garnish with dried parsley.

RICE PILAF

Steps:

• Melt the butter in a large skillet (that has a lid) or Dutch oven over medium heat. Add the rice and cook, stirring regularly, until the rice is browned - about 2-3 minutes. Add the onion, celery and carrot; cook, stirring regularly, until the vegetables start to soften - about 4 minutes.
• Add salt and pepper, to taste. If you're using salted chicken broth, you probably won't need too much extra salt. If you're using low-sodium or homemade unsalted broth, you may need up to ½ - ¾ teaspoon of salt.
• Add the broth to the skillet with the rice and vegetables. Add the bay leaf; bring the liquid to a simmer, then reduce the heat to low, cover the skillet, and let the rice simmer for 18-20 minutes. Once the liquid has been absorbed and the rice is tender, turn off the heat, discard the bay leaf, fluff the rice with a fork, and stir in the fresh parsley and toasted almonds.

SNOW PEA AND SESAME RICE PILAF

Steps:

• In a microwave-safe bowl combine the oil, the butter, the onion, the scallions, and the gingerroot and microwave the mixture at high power (100%) for 2 minutes, or until the onion is softened. Stir in the rice, stirring until it is coated with the oil mixture, add the broth, and microwave the mixture, covered with microwave-safe plastic wrap, at high power (100%) for 5 minutes. Microwave the mixture at medium power (50%) for 12 to 15 minutes, or until all the liquid is absorbed and the rice is tender. Uncover the pilaf carefully and stir in the snow peas. Let the pilaf stand, covered, for 5 minutes and stir in the toasted sesame seeds.