Garlic Wine Rice Pilaf Recipes

SARAH'S RICE PILAF

Steps:

• 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 chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

BAKED GARLIC RICE PILAF

Steps:

• Preheat oven to 375*.
• Heat butter in a skillet; add garlic and rice and cook until both are golden brown.
• Add 1 cup of broth and the salt and pepper.
• Bring to a boil and pour into a covered casserole; bake for 25 minutes.
• Stir in remaining 1 1/2 cups broth; cook for another 45 minutes.
• This can be doubled without increasing the cooking time.

GARLIC-WINE RICE PILAF

Steps:

• Chop together the lemon rind, garlic and parsley.
• Heat the butter in heavy 2-qt pot.
• Cook the garlic mixture very gently for 10 minutes.
• Stir in the rice.
• Stir over medium heat for 2 minutes.
• Combine the stock and wine in a saucepan.
• Heat until it begins to bubble at the sides.
• Stir into rice; add salt and freshly ground pepper.
• Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice is tender.
• Fluff with a fork.
• Cover the pot with a kitchen towel and lid until it is time to serve.
• Serve hot or at room temeperature.