GLAZED RICE PILAF WITH CHIVE SOUR CREAM SAUCE
Yummy way to dress up rice
Provided by Adrienne Muller
Categories Rice Sides
Time 1h
Number Of Ingredients 12
Steps:
- 1. Make the sour cream blend and season to taste with salt and pepper
- 2. Place the oil in a deep sided sauce pan to medium heat. Add onions and cook until translucent. Then add rice and coat it to cook with the oil and onions. Add the chicken broth and bring to a boil, then reduce heat until this mixtures simmers slowly.Cook the rice until most of this liquid has evaporated, then turn off the heat and mix constantly with a wooden spoon.
- 3. Once the rice has cooked to creamy, but not nearly dry texture,stir in a 1/4 cup of sour cream blend. place this in to a deep cassarole dish or deep pie pan that has been sprayed with Pam. Then spread the remaining sour cream blend over the top evenly.
- 4. sprinkle lightly with bread crumbs, coating the surface evenly. Top with paprika and spray lightly with pam spray(butter). Place the cassarole in a heated broiler or toaster oven for 2-3 minutes
SOUR CREAM PILAF
Great side dish for any meal. Of course, I love mushrooms, sour cream, and almonds, so why wouldn't I like this?
Provided by breezermom
Categories Long Grain Rice
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Saute almonds in 1 tbsp butter in a small skillet until lightly browned; remove from heat and set aside.
- Combine rice and next 7 ingredients (stopping before sour cream) in a large saucepan. Bring mixture to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until the rice is tender and the liquid is absorbed. Turn the heating element off, but leave the rice on the hot eye. Remove and discard the bay leaf.
- Add the sour cream and mushrooms to the rice mixture; stir well. Check to make sure the rice is still hot -- if not turn the eye back on low heat to heat the sour cream/rice mix. Transfer rice to a serving dish; sprinkle with the almonds and parsley. Serve immediately.
Nutrition Facts : Calories 428.2, Fat 25.2, SaturatedFat 12.7, Cholesterol 52.1, Sodium 903.3, Carbohydrate 41.7, Fiber 2, Sugar 2.7, Protein 9.3
CREAMY RICE PILAF
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
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.
CLASSIC RICE PILAF
Cooking a perfect batch of white rice without a rice cooker can be a challenge. That's why we are going for forget about cooking rice on the stove and show you the incredibly delicious and absolutely foolproof world of pilaf!
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
- Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
- Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
- Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
- Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 51.7 g, Cholesterol 10.6 mg, Fat 9.1 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 955.6 mg, Sugar 1.2 g
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