No Zee French Rice Pilaf Recipes

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RICE PILAF



Rice Pilaf image

This easy homemade Rice Pilaf is so flavorful and versatile it can be served with almost anything. You'll never reach for a box mix again!

Provided by Lauren Allen

Categories     Main Course

Time 30m

Number Of Ingredients 8

2 tablespoons unsalted butter
1/2 cup finely chopped onion
3 cloves garlic (, minced)
1 teaspoon salt
½ teaspoon pepper
1 1/2 cups long-grain white rice
3 cups chicken broth (, or vegetable broth)
¼ cup chopped fresh parsley

Steps:

  • Add rice to a fine mesh strainer or colander and rinse really well, until the water runs clear. Set aside to drain.
  • Melt the butter in a medium saucepan over medium heat. Add the rice and cook, stirring often, until lightly golden. Add onion, garlic, salt, and pepper and cook until onion has softened.
  • Add chicken broth and bring to a boil. Cover pot with a tight fitting lid and reduce heat to a simmer. (Do not ever remove the lid from the pot during cooking!) Cook for 15-18 minutes. Remove pot from heat and allow to rest, with the lid still on, for 10 minutes.,
  • Remove lid and gently fluff the rice with a fork. Gently stir in chopped parsley.

Nutrition Facts : Calories 260 kcal, Carbohydrate 47 g, Protein 5 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 987 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

RICE PILAF



Rice Pilaf image

Provided by Alton Brown

Categories     side-dish

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon unsalted butter
1/2 medium onion, finely chopped
1/2 medium red bell pepper, finely chopped
1 1/2 teaspoons kosher salt plus 2 pinches
2 cups long-grain white rice
1 pinch saffron, steeped in 1/4 cup hot but not boiling water
2 1/2 cups chicken broth
1 1-by-2-inch strip orange zest
2 bay leaves
1/2 cup peas, fresh or frozen
1/4 cup golden raisins
1/4 cup pistachios, chopped

Steps:

  • 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 is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
  • Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
  • OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
  • Transfer the saucier (towel and all) to the oven and bake 15 minutes.
  • Remove and rest at room temperature for 15 more minutes without opening the lid.
  • Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

Nutrition Facts : Calories 248 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 524 milligrams, Carbohydrate 45 grams, Fiber 1.5 grams, Protein 7 grams, Sugar 5 grams

NO ZEE FRENCH RICE PILAF



No Zee French Rice Pilaf image

This is a really tasty rice pilaf that you can't go wrong trying! I've made it my own over the years.

Provided by Chef PotPie

Categories     White Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 tablespoons butter
1 medium onion, chopped
4 garlic cloves, minced
1 cup long grain white rice
2 cups chicken stock or 2 cups broth
salt
1/2 cup grated cheese like parmesan cheese, but don't be afraid, gruyere, manchego, all cheese is worthy of worship

Steps:

  • In 3 quart pan melt butter and saute onion and garlic until onion is limp.
  • Add the 1 cup rice and continue to cook for 10 minutes or so, being careful to stir, until grains of rice are lightly browned and look opaque.
  • Pour in chicken broth, bring to boil, cover and reduce heat and simmer for about 20 minutes, or until rice is tender, stirring a few times.
  • Stir in cheese! Add salt to taste before serving.

Nutrition Facts : Calories 383.2, Fat 16.9, SaturatedFat 9.9, Cholesterol 45.1, Sodium 468, Carbohydrate 45.3, Fiber 1.1, Sugar 3.3, Protein 11.7

CLASSIC RICE PILAF



Classic Rice Pilaf image

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

2 tablespoons butter
2 tablespoons olive oil
½ onion, chopped
2 cups long-grain white rice
3 cups chicken stock
1 ½ teaspoons salt
1 pinch saffron
¼ teaspoon cayenne pepper

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

VEGETABLE-RICE PILAF



Vegetable-Rice Pilaf image

Make and share this Vegetable-Rice Pilaf recipe from Food.com.

Provided by carolinafan

Categories     Vegetable

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 9

1 (14 ounce) can chicken broth with roasted garlic
2/3 cup water
1 1/2 cups uncooked converted long-grain white rice
1 tablespoon olive oil
1 1/4 cups frozen cut green beans
1/2 cup sliced carrot
2 green onions, sliced
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning

Steps:

  • In 4-cup glass measuring cup, combine broth and water. Microwave on High for 4 to 5 minutes or until steaming hot.
  • Meanwhile, spray 4 to 6 quart slow cooker with nonstick cooking spray. Combine rice and oil in sprayed slow cooker; mix well. Stir in all remaining ingredients and hot broth mixture.
  • Cover; cook on High setting 1-1/2 to 2 hours.

Nutrition Facts : Calories 101.3, Fat 1.3, SaturatedFat 0.2, Sodium 102.3, Carbohydrate 20.1, Fiber 0.9, Sugar 0.3, Protein 2

SAFFRON RICE PILAF



Saffron Rice Pilaf image

I found this recipe in Singapore's Aircrew Alliance magazine. Sounds really yummy. It's really very easy using a rice cooker.

Provided by WaterMelon

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

250 g basmati rice or 250 g long grain rice
20 g unsalted butter
1 small onion, chopped
1/4 cup raisins
1 cinnamon stick
3 whole cloves
3 star anise
1/4 teaspoon ground cardamom
1 large tomatoes, chopped
3 -5 saffron strands
1 dash of warm milk
chicken stock or vegetable stock
salt

Steps:

  • Rinse and drain the rice.
  • Melt butter in skillet over low heat.
  • Add onions and cinnamon, cloves, star anise, cardamom- saute until fragrant.
  • Add rice and mix well.
  • Transfer mixture into a rice cooker.
  • Add in raisins and tomatoes.
  • Add enough stock to come up to about half inch above the rice.
  • Add salt to taste.
  • Cook rice thoroughly.
  • Add saffron to heated milk.
  • Drizzle the mixture over cooked rice.
  • Stir and let sit a few minutes for the rice to absorb the flavor and color.
  • Serve hot with curry.

RICE PILAF



Rice Pilaf image

This started out from the joy of cooking. Over time, this is the end result. I use this whenever I need rice. The secret is exact measurments for water and rice.

Provided by John Sauerbeck

Categories     Low Protein

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 tablespoon butter
1/4 cup chopped onion
1/4 green pepper, chopped
1 cup long grain rice
2 cups water
2 chicken bouillon cubes

Steps:

  • Melt butter in a 2 qt. saucepan over high heat.
  • Saute' onion and green pepper until tender crisp.
  • Add rice; cook for 1 to 2 minutes, stirring frequently.
  • Add water and chicken bouillon; bring to a boil.
  • Stir once.
  • Reduce heat to low.
  • Stir once.
  • Cover and cook for 15 minutes.
  • Don't look!
  • Remove from heat and uncover.
  • Let stand for 5 minutes before serving.
  • Serve hot.

Nutrition Facts : Calories 136.9, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.3, Sodium 264.9, Carbohydrate 25.8, Fiber 0.6, Sugar 0.7, Protein 2.5

RICE PILAF



Rice Pilaf image

Many years ago I was visiting a friend and noticed that she added chopped fresh vegetables to her rice dish. The rice dish had a lot of eye appeal and I decided to copy her idea. She also cooked the dish in the oven. I like cooking the rice in the oven although it does take a lot of extra time. I have prepared the dish by placing everything in a microwave or by sautéing the vegetables first and then adding the rice and cooking on top of the stove. I use the microwave method when I am in a rush and do not have much time. Likewise preparing on top of the stove is quicker than doing it in the oven. However using this method requires the addition of oil (additional calories) which is not needed in the other two methods. The number of servings can be adjusted very easily to suit your needs. I usually use equal amounts of rice, carrots, celery, mushrooms and onions. I especially like this recipe because it has so many vegetables and if I am too tired to cook another side dish it is not necessary. I like to use the left over rice the next day and add sautéed bell peppers and diced canned tomatoes to make the dish a little different from the day before.

Provided by MrsJ492

Categories     Long Grain Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup long grain rice
2 1/4 cups low sodium chicken broth
1 cup carrot, diced
1 cup celery, diced
1 cup mushroom, chopped
1 cup onion, chopped

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Place the broth, carrots, celery, mushrooms, and onion in oven proof casserole.
  • Cover and cook in microwave approximately 4 to 5 minutes to bring mixture to a boil.
  • Add rice and stir until well mixed.
  • Cover and place in preheated oven for approximately 25 to 30 minutes.
  • Stir rice once about half way through cooking.
  • Watch carefully to avoid overcooking. I like my rice al dente, especially if I have leftovers to repeat the next day.

Nutrition Facts : Calories 150.4, Fat 0.9, SaturatedFat 0.2, Sodium 56.3, Carbohydrate 30.9, Fiber 1.8, Sugar 2.7, Protein 4.9

BASIC RICE PILAF



Basic Rice Pilaf image

Make and share this Basic Rice Pilaf recipe from Food.com.

Provided by 2Bleu

Categories     Rice

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 small onion, finely chopped
1 1/2 cups rice
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups chicken stock, warmed
1/4 cup parsley, chopped

Steps:

  • Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute.
  • Season with salt and pepper. Stir in chicken stock and bring to a boil.
  • Cover and turn heat down to low. Simmer gently for 20 minutes.
  • Fluff rice with a fork and stir in parsley.

Nutrition Facts : Calories 258.9, Fat 5.6, SaturatedFat 2.9, Cholesterol 13.8, Sodium 395, Carbohydrate 44.4, Fiber 1, Sugar 2.4, Protein 6.5

ZESTY HERBED RICE PILAF



Zesty Herbed Rice Pilaf image

The zesty flavor of onion is great with the crunch of celery in this light dish. It's a tasty side dish for a holiday meal. I sometimes add chopped shrimp, chicken or beef to make it into a one-dish meal.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

2 cups uncooked long grain rice
1 cup chopped celery
1/2 cup chopped onion
1/4 cup butter, cubed
4 cups chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon reduced-sodium soy sauce
1 teaspoon dried oregano
1 teaspoon dried thyme

Steps:

  • In a large skillet, saute the rice, celery and onion in butter until the rice is lightly browned and the vegetables are tender. , Spoon into a greased 2-qt. casserole. Combine all the remaining ingredients; pour over rice mixture. Cover and bake at 325° for 50 minutes or until rice is tender.

Nutrition Facts : Calories 235 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 424mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

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