Best Rice Pilaf Recipe Ever

Why This Recipe Is So Good. This rice pilaf is so easy, but so delicious and fragrant!Buttery rice with fresh, aromatic celery, carrots, and …

Rating: 5/5(2)
Category: Side Dish
Cuisine: American, Latin, Spanish
Calories: 312 per serving
1. Preheat oven to 375º F. Melt butter in a heavy skillet, then add rice. Cook, stirring often, until light brown.
2. Stir in chicken broth and eat until boiling. Pour everything into lightly greased casserole dish, then cover and bake for 30 minutes.
3. Remove from oven and stir in celery, parsley, carrots, and sliced almonds, then pepper. Cover and bake for additional 20 minutes.
4. Remove from oven, and squeeze fresh lemon juice over everything and stir (optional). Garnish with sliced almonds, if desired.

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The Best Rice Pilaf Recipes on Yummly Roasted Chicken With Rice Pilaf, Smoked Sausage With Rice Pilaf, Three Pepper-rice Pilaf

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Just like rice pilaf, the grains of rice get coated in fat before absorbing the cooking liquid, ensuring plump, tender, separate grains with no sticky clumps. Just adjust cooking time if using a different kind of rice or pan size. Garnish …

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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 …

Rating: 4.7/5(73)
Author: Tyler Florence
Servings: 5
Category: Side-Dish
1. 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.
2. 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.
3. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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Instructions Checklist. Step 1. Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and …

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Directions. 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

Author: Alton Brown
Steps: 9
Difficulty: Easy

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

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Use a little less liquid than usual and simmer gently. Instead of using the standard 2:1 liquid to rice ratio, I use 1-3/4 cups liquid for every 1 cup of rice. This helps ensure a dry, separate texture. Once you add the liquid, stir the pot once and no more. Then let the rice simmer undisturbed for 18 minutes (rather than the typical 20 minutes).

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Basmati rice is always a good call for pilaf. Photo by Alex Lau 2. Time for the Rice. Once the base is ready, add 1 cup long-grain white rice, such as jasmine or basmati.Cook, stirring, until the

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PIN THIS RECIPE TO SAVE FOR LATER Rice Pilaf Recipe. Everyone should have a delectable rice pilaf recipe up their sleeve and this is it! I am obsessed. It has to be one of the best rice recipes ever – and you know I love my rice.From Greek Lemon Rice, Cilantro Lime Rice, Mexican Rice, Parmesan Risotto, Coconut Cashew Rice, Pineapple Rice and on and on, I …

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Add garlic and cook for 1 minute more. Add rice, salt, and pepper and cook until rice starts to look slightly transparent, about 2-3 minutes. Stir in broth. Increase heat to high and bring to a boil. Once boiling, add bay leaves, cover pot with a lid, and decrease heat to low. Let rice simmer, covered, for about 15 minutes.

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THE BEST RICE PILAF THE BEST EVER! Some interesting variations to the basic recipe above would be the addition of roasted pine nuts and minced dry apricots, or sauteing 1/4 cup of minced yellow onions or scallions in the butter just after browning off the vermicelli.. Please report any bad links..Thanks, Buzz.

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Directions. In an ungreased 8-in. square baking dish, combine all the ingredients. Cover and bake at 375° for 40-45 minutes or until rice is tender, stirring after 25 minutes.

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Add the rice and cook until it turns bright white, about 5-7 minutes. COMBINE. Pour the warm broth mixture into the skillet and stir to combine. COOK. Once the mixture simmers, cover and cook for 15 minutes. Remove the cover, add some fresh chopped parsley, cover and continue cooking for 5 minutes or until all of the broth is absorbed.

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The mother of almost all rice dishes, Pilaf! Briyani, Asian Fried Rice, Italian Risotto, Jambalaya, Chelow and Spanish Paella are all the descendants of the Rice Pilaf. I guess most of us don’t know that but that’s a fact and not only that some other grain type dishes which are rendered in fat and flavoured and mixed with some vegetables and sometimes meat is …

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Instructions. In a medium pot, over medium heat, saute onion in butter and olive oil for a couple of minutes. Mix in the rice; stir to coat. Add consomme´ and water. Mix, cover and bring to a boil. Once boiling, reduce heat and slow simmer for about 20 minutes until all liquid is absorbed. Let stand for about 3 minutes.

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Add rice and sauté for 1 minute. Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary. Uncover and let rice stand for 5 minutes before serving.

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Frequently Asked Questions

How to make a simple rice pilaf?


  1. In 3-quart saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, until tender.
  2. Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt.
  3. Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. ...

What goes well with rice pilaf?

  • Use long grain rice. I prefer brown rice, but a long-grain white rice like jasmine or basmati are great also.
  • Rinse your rice in cold water first. ...
  • Toast your rice grains first. ...
  • Don’t stir the rice pilaf after it boils as this can make the rice sticky.
  • Allow the rice to rest before scooping to serve. ...

Is rice pilaf bad for you?

Though white rice is more processed, it’s not necessarily bad. Most white rice in the US is enriched with vitamins like folate to improve its nutritional value. Additionally, its low fiber content may help with digestive issues. However, brown rice is ultimately healthier and more nutritious.

How to cook perfect pilaf?

Perfect pilaf

  1. Rinse the rice thoroughly and tip into a large saucepan of boiling, salted water. Stir, bring back to the boil, and cook for 7 minutes.
  2. Drain well and season to taste. Meanwhile, melt the butter in a clean pan over a medium heat then add the spices and lemon zest. ...
  3. Have 5cm of cold water ready in the sink. ...

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