Rice And Pasta Pilaf Food

RICE AND PASTA PILAF

Steps:

• In a saucepan with a tight-fitting lid (I use a 3-quart saucepan), melt the butter over medium heat.
• Add the rice and pasta and saute, stirring frequently, until it is lightly golden brown, about 2 to 3 minutes. Keep a close eye on it so it doesn't burn; reduce heat if needed.
• In a small bowl, combine the water and roasted chicken base. Add to the pot along with the garlic powder and parsley flakes; stir briefly to combine. Note: Be very careful when adding the liquid to the pot, as it creates a lot of hot steam!
• Increase the heat and bring to a boil.
• Cover the pot, reduce the heat, and simmer until the rice is tender and the liquid has been absorbed, 15 to 20 minutes.
• Remove the pot from the heat and let sit for 5 minutes.
• Fluff with a fork, season to taste with salt and pepper if needed, and serve.

RICE-PASTA PILAF

Steps:

• Toast 1/2 cup broken spaghetti in a pot over medium-high heat with 2 tablespoons butter. Stir in 1 cup rice; add 2 cups chicken broth, 1 cup water, 2 garlic cloves and 1 teaspoon salt. Boil 3 minutes, then stir, cover and simmer 15 minutes. Let sit 5 minutes; fluff with a fork and smash the garlic. Stir in some butter and cilantro.

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.