Creamy Rice Pilaf Recipes

CREAMY WILD RICE PILAF FOR THE CROCK POT

Creamy Wild Rice Pilaf for the Crock Pot image

I loved finding a rice recipe for the crock pot that can cook by itself and then be served at dinner time with some quickly grilled or baked chicken or fish. It is from BHG Slow Cooker Recipes.

Provided by Geema

Categories Brown Rice

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup wild rice, rinsed and drained
1 cup regular brown rice
1 cup shredded carrot
1 cup sliced mushrooms
1/2 cup thinly sliced celery
1/2 cup chopped onion
1/4 cup raisins
1 (10 1/2 ounce) can cream of mushroom soup
1 teaspoon dried thyme, crushed
1 teaspoon poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
3 cups water
1/2 cup sour cream

Steps:

In a 4 quart slow cooker combine uncooked wild rice, brown rice, carrots, mushrooms, celery, onion, raisins, soup, thyme, poultry seasoning, salt and pepper.
Stir in water.
Cover and cook on low setting for 7-8 hours.
stir in the sour cream.

Nutrition Facts : Calories 247, Fat 6.2, SaturatedFat 2.6, Cholesterol 6.3, Sodium 486.6, Carbohydrate 42.7, Fiber 3, Sugar 5.3, Protein 6.6

CREAMY RICE PILAF

Creamy Rice Pilaf image

When I first went gluten free I really missed those easy creamy rice in a package side dishes. Not anymore! This recipe is better! You can really play with this recipe to suit your personal taste. Try using beef stock instead of chicken and adding mushrooms.

Provided by zepharum

Categories Long Grain Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup sour cream
1 teaspoon minced garlic
1 tablespoon dried chives
2 tablespoons olive oil
1 large onion, chopped
1 cup long-grain white rice
3 cups gluten-free chicken stock
1/4 cup parmesan cheese, grated

Steps:

Combine the sour cream with garlic and chives. Season with salt and pepper to taste. Set aside.
Place the oil in a deep-sided sauté pan over medium heat. Add onions, and cook until translucent.
Add the rice and stir well to coat it with the hot oil and onions.
Add a very small amount of the chicken broth. The amount you add should sizzle and evaporate immediately. Stir constantly and continue adding liquid very gradually. Do not add more liquid until almost all the liquid has been absorbed.
Cook the rice until all the of the liquid has been added then turn off the heat. Add the parmesan cheese and continue to stir constantly until the cheese is melted.
Add sour cream mixture to rice. Stir until well combined. Serve immediately.

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