Rice Pilaf Moms Food

RICE PILAF

Steps:

• Preheat the oven to 350.
• Melt the butter in a 3-quart saucier over medium heat.
• Stir in the onion, bell pepper and 2 pinches of salt.
• Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
• Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
• OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
• Transfer the saucier (towel and all) to the oven and bake 15 minutes.
• Remove and rest at room temperature for 15 more minutes without opening the lid.
• Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

RICE PILAF

Steps:

• Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
• Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.
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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.

RICE PILAF

Steps:

• In a large sauce pan, melt butter. Add rice, onion, and celery, cook and stir until slightly brown.
• Add chicken broth. Cover and simmer on low heat until moisture has been absorbed and rice is tender. (This usually takes me about 20 minutes)
• Add parsley and almonds just before serving. Toss slightly. Makes 8 1/2 cup servings.

RICE PILAF

Steps:

• In a medium saucepan, heat the butter and oil over medium heat until just until the butter is melted.
• To the melted butter and oil, add in the minced fresh onion, and saute until the onion is beginning to soften 3-4 minutes
• Add in the mushrooms and saute until fragrant and browned 2-3 minutes.
• Place the rice in a fine-mesh strainer and rinse well. Shake the strainer well to remove all the excess water.
• Add the rinsed rice, onion flakes, onion powder, garlic powder, celery seed, pepper, dried parsley, and salt into the saucepan and toss everything together to coat the rice with the butter and seasonings. Toast the mixture for 1-2 minutes, stirring constantly.
• Add in the broth and bring to a gentle boil, still over medium heat.
• Once small bubbles begin to form along the sides of the pan, cover the pan, reduce the heat to medium-low and simmer for 12-15 minutes until rice is cooked through.
• Remove the lid and gently fluff the rice with a fork. Do NOT stir the rice, as this can cause the rice grains to break down and turn mushy. Give the rice a taste and adjust the seasoning to taste.
• Serve with chopped fresh parsley or chopped green onions.

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.