Simple Arabic Rice Pilaf Food

SIMPLE ARABIC RICE PILAF

Steps:

• 1. Fry the vermicelli in butter on low until golden.
• 2. Add remaining ingredients.
• 3. Bring to a boil then reduce to a simmer. .
• 4. Cover & simmer for 30 minutes or until rice is tender & water is absorbed.

EASY PILAF

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
• Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
• Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

LEBANESE RESTAURANT RICE PILAF

Steps:

• Soak rice in a bowl of water for 10 minutes; drain and rinse until the water runs clear.
• Heat 1/4 cup butter and 2 tablespoons olive oil together in a skillet over medium heat; cook and stir orzo until lightly browned, about 5 minutes. Add drained rice and increase heat to medium-high. Cook and stir orzo-rice mixture until rice is coated in butter-oil mixture and starts to turn translucent, about 5 minutes.
• Pour water over rice mixture and season with salt; stir and bring to a boil. Cover skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes.
• Heat remaining olive oil in a separate skillet over medium heat; cook and stir almonds until toasted and fragrant, about 5 minutes. Add remaining butter and stir in tahini until almonds are evenly coated. Mix almond mixture into rice mixture.

LEBANESE RICE PILAF

Steps:

• Saute the spaghetti in the clarified butter or olive oil until light brown. Stir constantly to avoid burning.
• Stir in the uncooked rice, then add the boiling water. Stir and allow to come back to a boil. Cover, turn the heat to low, and simmer until the rice is cooked, about 20 minutes.
• Uncover and fluff the rice gently with a fork. Place in a serving dish and top with the pine nuts and a light sprinkle of ground cinnamon.

A SIMPLE RICE PILAF

Steps:

• Melt butter over medium to medium-high heat in the pot you are going to use for cooking your rice.
• Add onions and saute until clear.
• Add chicken base, white pepper and bay leaf.
• Saute for about 1 minute.
• Add rice and saute for about 1 minute more.
• Add water and boulion cubes. (The restaurant used chicken broth).
• I use the Justin Wilson method, described below, for finishing rice.
• Without adjusting heat, let the fluid boil until the tops of the breaking bubles are all the fluid you can see above the rice.
• Cover and remove from heat. DO NOT REMOVE THE LID AT ALL! (That means no peeking, not even once.).
• After a minimum of 20 minutes, your rice is ready. The rice will stay plenty warm for up to an hour, if the lid is not removed until it is time to be served.
• Remove the bay leaf. (It usually finds its way to the top) I like to eat this rice with a sprinkling of Worcestershire Sauce, but it does well without it.

RICE PILAF

Steps:

• Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.

LEBANESE LENTIL/RICE PILAF WITH BLACKENED ONIONS

Steps:

• Heat 2 tablespoons oil in large saucepan over medium-high heat.
• Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.
• Add broth and lentils; bring to boil.
• Reduce heat to medium-low and simmer, covered, 10 minutes.
• Stir in rice; return to boil.
• Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
• Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
• Season pilaf to taste with salt and pepper.
• Transfer to plates; top with blackened onions.
• Place tomatoes and cucumber alongside.
• Top pilaf with dollop of yogurt.
• Sprinkle with mint.