Perfect Rice Pilaf With Vegetables Food

PERFECT RICE PILAF WITH VEGETABLES

Steps:

• In a large bowl, rinse rice with cold water. Stir with your hands to remove surface starch. Drain through a fine-mesh strainer and rinse again.
• Heat the butter or oil in a large, heavy-duty saucepan over medium heat. Add the onion, red pepper, zucchini, and carrot and sauté for 3-4 minutes.
• Add the rice and cook, stirring, until it is lightly browned and smells nutty, about 5 minutes.
• Stir in the broth, salt, and pepper and bring to a boil. Immediately lower the heat to a gentle simmer. Cover and cook until all of the liquid is absorbed, about 40-45 minutes.
• Remove the pan from the heat, uncover, and lay a folded kitchen towl over the pan, and cover again to hold the towel in place. Let the rice rest for about 5 minutes.
• Remove the lid and towel, fluff the rice with a fork, and serve.

BROWN RICE PILAF WITH VEGETABLES

Steps:

• In a 2-1/2 quart saucepan sauté garlic and onions in oil over medium heat until onions are translucent.
• Add brown rice, toast, stirring constantly for about 4 minutes.
• Add vegetable broth and bring to boil. Then simmer and cook rice for 45 mins, undisturbed.
• Meanwhile, in a bit of oil, sauté zucchini and carrots for about 3-4 mins in a small fry pan over medium heat. Salt and pepper to taste.
• When rice is cooked, add corn, zucchini, and carrots and mix well.

VEGETABLE RICE PILAF

Steps:

• In a saucepan, heat the oil over medium heat.
• Cook the onion, carrots, thyme, and salt, stirring occasionally, until the onion is softened, about 5 minutes.
• Add the rice, stirring to coat; pour in the broth and bring to a boil.
• Reduce the heat, cover and simmer for 20 minutes.
• Add the green beans and cook, covered, until the rice is tender and the beans are tender-crisp, 5 to 7 minutes.
• Fluff with a fork.

PERFECT PILAF RICE

Steps:

• Wash rice well, put water on to boil with salt.
• Preheat oven to 350F and grease a 10*13 pan.
• Add rice and all other ingredients to boiling water.
• Boil for 10 minutes, take off pan and rinse well under running water.
• Spread rice in roasting pan and place in oven.
• Bake for 10-15 minutes.
• Serve or add any other ingredients.

PERFECT RICE PILAF

Steps:

• Preheat oven to 350 degrees F.
• In 1/4 cup butter cook onion, green pepper and mushrooms.
• Set aside.
• In same skillet, heat remaining butter and brown rice slightly.
• Add chicken broth and heat.
• Pour all ingredients into a 1 1/2 qt.
• casserole.
• Cover and bake 40 minutes or until iquid is absorbed.

ORZO AND RICE PILAF WITH VEGETABLES

Steps:

• Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter.
• Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.

VEGETABLE-RICE PILAF

Steps:

• In 4-cup glass measuring cup, combine broth and water. Microwave on High for 4 to 5 minutes or until steaming hot.
• Meanwhile, spray 4 to 6 quart slow cooker with nonstick cooking spray. Combine rice and oil in sprayed slow cooker; mix well. Stir in all remaining ingredients and hot broth mixture.
• Cover; cook on High setting 1-1/2 to 2 hours.