Patchwork Rice Pilaf Recipes

RICE PILAF

Steps:

• Preheat oven to 375° Fahrenheit. Lightly grease casserole dish with butter or cooking spray and set aside.
• Add butter to large skillet over medium-high heat. When butter is melted, add rice and stir well. Cooking, stirring frequently, until rice is lightly browned.
• Pour chicken broth into skillet. Stir to incorporate, then bring to boil. Once rice mixture begins to boil, transfer mixture to greased casserole dish.
• Cover dish with aluminum foil and place in oven. Bake 30 minutes.
• After 30 minutes, remove casserole dish from oven and uncover. Add celery, parsley, carrots, and sliced almonds. Season with pepper to taste, then stir well to distribute ingredients.
• Cover dish with foil and return dish to oven, baking another 20 minutes.
• After 20 minutes, remove dish from oven and uncover. If desired, squeeze lemon juice over pilaf then stir to incorporate. Garnish pilaf with additional sliced almonds (optional) and serve immediately.

RICE PILAF

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.

RAINBOW RICE PILAF

Steps:

• Heat the oil in a large deep-sided skillet with a lid over medium-high heat. Add the onions, celery and pepper and cook, stirring occasionally, until they are just beginning to soften, about 3 minutes. Add the rice and orzo and cook, stirring constantly, until the orzo begins to brown, 3 to 5 minutes. Add the garlic, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
• Stir in the vegetable broth, bring to a simmer and then lower heat and cook, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for about 10 minutes. Fluff the rice with a fork and transfer to a serving dish. Top with the cranberries, almonds and parsley. Serve warm.

RICE PILAF

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.