Parmesan Pepper Rice Pilaf Food

PARMESAN RICE PILAF

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in the rice, water, bouillon, garlic powder and pepper; bring to a boil. , Remove from the heat; cover and let stand for 5 minutes. Stir in grated Parmesan cheese. Garnish with a sprig of marjoram and shaved Parmesan cheese if desired.

PARMESAN-BLACK PEPPER ARBORIO RICE PILAF

Steps:

• Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.)
• Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.

PARMESAN RICE PILAF

Steps:

• Melt butter in a medium sauce pan on medium heat.
• Add rice, cook and stir three minutes.
• Stir in chicken broth,garlic powder,parsley flakes and pepper.
• Bring to a boil, reduce to low,cover and simmer 20 minutes or until rice in tender.
• Stir in parmesan cheese and sliced almonds.

PARMESAN PEPPER RICE PILAF

Steps:

• In a medium saucepan, heat olive oil over medium high heat.
• Add crushed red pepper and rice.
• Stir well to coat rice with oil.
• Cook for a minute or two until rice starts to look translucent.
• Add the chicken broth and bring to a boil.
• Reduce heat to low, cover and simmer for 20 minutes or until all broth is absorbed.
• Remove lid, fluff rice with a fork.
• Sprinkle with Parmesan cheese and black pepper.
• Cover just until cheese melts.
• Serve.

FRESH MUSHROOM RICE PILAF

Steps:

• Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

BASIC RICE PILAF

Steps:

• Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute.
• Season with salt and pepper. Stir in chicken stock and bring to a boil.
• Cover and turn heat down to low. Simmer gently for 20 minutes.
• Fluff rice with a fork and stir in parsley.

PARMESAN RICE AND PASTA PILAF

Steps:

• In a large skillet, heat oil. Saute vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil.
• Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes.
• Fluff with fork. Cover and let stand 5-20 minutes.
• Remove bay leaf. Sprinkle with cheese and serve immediately.

PARMESAN PEAS 'N' RICE

Steps:

• In a small saucepan, saute rice and onion in butter until onion is tender. Stir in broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add peas; cover and cook 5-6 minutes longer or until liquid is absorbed and rice is tender. Stir in cheese.

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.

PARMESAN RICE & PASTA PILAF

Steps:

• In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil.
• Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes. Fluff with fork. Cover and let stand 5-20 minutes. Remove bay leaf.
• Sprinkle with cheese and serve immediately.

RED PEPPER GARLIC RICE PILAF

Steps:

• Melt butter in saucepan. Saute onions for 4 minutes.
• Add chopped garlic. Cook about 4-5 minutes more, or until onion is tender.
• Place chicken broth in pan with onion mixture. Bring to boil and cook rice according to package directions.
• Once rice is done, stir in red bell pepper and fluff with fork.
• Top with cheese and serve. Delicious!

EASY LEMON RICE PILAF

Steps:

• Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
• Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.