Dees Rice Pilaf Recipes

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.

WILD RICE PILAF

Steps:

• Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
• Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.

LONGHORN STEAKHOUSE RICE PLILAF

Steps:

• Cook rice using desired method but use chicken broth instead of water.
• Cover the bottom of a skillet with about 2 tablespoons of cooking oil.
• Add the red pepper and onion and pan fry until they are nice and shriveled (about 10 minutes).
• Add the cook riced and fry with the red peppers and onion. Add more oil if necessary.
• Add parsley, and salt and pepper to taste, and cook for a minute or two longer.

CHEESY RICE PILAF

Steps:

• Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 1 minute. Add the chicken broth and bring to a full boil. Cover, reduce the heat to low, and cook for 18 minutes.
• Meanwhile, melt the remaining tablespoon butter in a small saucepan over medium heat. Add the flour and stir until incorporated. Gradually whisk in the milk and bring to a simmer. Simmer until slightly thickened, about 2 minutes. Remove from the heat and whisk in the Gruyere; keep warm, covered.
• When the rice is cooked, stir in the cheese sauce, parsley, chives and tarragon. Season with salt and pepper.

DEE'S RICE PILAF

Steps:

• Mix all the ingredients together in a saucepan.
• Cover and simmer on low for 20 minutes until water is absorbed.
• When done, fluff rice.

RED LOBSTER WILD RICE PILAF (COPYCAT)

Steps:

• MINCE carrots and red pepper (separately), using a food processor, to yield 1/2 tablespoon each.
• INTO a medium saucepan with a tight-fitting lid, add 3 cups water, 1 tablespoon butter or 1 tablespoon margarine, 2 teaspoons finely diced carrots, 1 1/2 teaspoons finely diced red peppers, 1 1/2 teaspoons Old Bay Seasoning (With Lemon & Herb), 1 1/4 teaspoons Old Bay Seasoning (Original), 1/4 teaspoon dried basil, 1/4 teaspoon dried dill, 1/4 teaspoon dried tarragon, 1/4 teaspoon Accent seasoning, 1 pinch sugar, and 1 small bay leaf.
• BRING broth mixture to boiling; ADD 2 cups Rice Select brand quick-cooking Royal Blend wild rice.
• ALLOW to boil for one minute.
• STIR and COVER.
• REDUCE heat to LOW; STEAM rice for 15 minutes.
• KEEP rice covered.
• REMOVE from heat and allow to stand for 10 minutes (covered).
• UNCOVER rice; REMOVE bay leaf; FLUFF rice with a fork.
• SERVE and ENJOY!