Best Anns Rice Pilaf Recipes

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RICE PILAF



Rice Pilaf image

This classic rice pilaf recipe makes a great side dish!

Provided by Annalise

Time 30m

Number Of Ingredients 11

3 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped celery
1/2 cup chopped cremini or button mushrooms
1 clove garlic (minced)
2 cups long grain rice
1 1/2 teaspoons coarse salt
1 teaspoon ground black pepper
4 cups chicken (beef, or vegetable broth)
2 bay leaves
Chopped parsley

Steps:

  • In a dutch oven or pot, melt butter over medium heat. Add onion, celery, and mushrooms and cook until vegetables have softened and just started to turn brown, about 5 minutes.
  • Add garlic and cook for 1 minute more.
  • Add rice, salt, and pepper and cook until rice starts to look slightly transparent, about 2-3 minutes.
  • Stir in broth. Increase heat to high and bring to a boil.
  • Once boiling, add bay leaves, cover pot with a lid, and decrease heat to low.
  • Let rice simmer, covered, for about 15 minutes.
  • Once all liquid appears to have been absorbed, turn off heat and let sit, covered, for 5 minutes.
  • Discard bay leaves and fluff with a fork. Stir in parsley. Serve immediately.

AWESOME RICE PILAF



Awesome Rice Pilaf image

Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.

Provided by tooshay

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 55m

Yield 8

Number Of Ingredients 17

3 tablespoons butter
2 carrots, finely chopped
2 stalks celery, finely chopped
1 small red bell pepper, diced
1 small onion, finely chopped
4 cloves garlic, minced
3 cups white rice
1 (8.75 ounce) can no-salt-added sweet corn, drained
1 (15 ounce) can no-salt-added sweet peas, drained
5 ½ cups chicken broth
1 ½ tablespoons soy sauce
1 ½ tablespoons Worcestershire sauce
2 teaspoons lemon pepper
2 teaspoons dried crushed parsley
4 pinches dried crushed thyme
1 pinch saffron
salt and ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
  • Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 71.1 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 379.5 mg, Sugar 3 g

RICE PILAF



Rice Pilaf image

No more boring rice! This simple and easy Rice Pilaf recipe is a flavorful side dish that pairs nicely with just about any entrée!

Provided by Blair Lonergan

Categories     Side Dish

Time 40m

Number Of Ingredients 10

1 tablespoon salted butter
½ cup finely diced onion
½ cup finely diced celery
¼ cup finely diced carrot
2 cups chicken broth (or sub with vegetable broth)
1 bay leaf
1 cup uncooked long-grain white rice
¼ cup chopped fresh parsley
¼ cup sliced almonds, toasted
Kosher salt and pepper, to taste

Steps:

  • Melt the butter in a large skillet (that has a lid) or Dutch oven over medium heat. Add the rice and cook, stirring regularly, until the rice is browned - about 2-3 minutes. Add the onion, celery and carrot; cook, stirring regularly, until the vegetables start to soften - about 4 minutes.
  • Add salt and pepper, to taste. If you're using salted chicken broth, you probably won't need too much extra salt. If you're using low-sodium or homemade unsalted broth, you may need up to ½ - ¾ teaspoon of salt.
  • Add the broth to the skillet with the rice and vegetables. Add the bay leaf; bring the liquid to a simmer, then reduce the heat to low, cover the skillet, and let the rice simmer for 18-20 minutes. Once the liquid has been absorbed and the rice is tender, turn off the heat, discard the bay leaf, fluff the rice with a fork, and stir in the fresh parsley and toasted almonds.

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 312 kcal, Carbohydrate 45 g, Protein 9 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 8 mg, Sodium 81 mg, Fiber 3 g, Sugar 2 g

PORK AND VEGETABLE STIR-FRY WITH RICE PILAF



Pork and Vegetable Stir-Fry with Rice Pilaf image

Provided by Anne Burrell

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 21

2 tablespoons olive oil
1/2 shallot, diced
Kosher salt
2 cups chicken stock
1 cup long-grain rice
2 bay leaves
1 sprig fresh thyme
1 cup sliced almonds
3 scallions
3 tablespoons canola oil
2 cloves garlic, smashed
1 inch of ginger, peeled and grated
One 10-ounce boneless pork chop, sliced very thinly
8 haricots verts/green beans, cut in half
4 shiitake mushrooms, julienned
1/2 large carrot, julienned
1/2 cup oyster sauce
1/2 cup shelled edamame
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon chili paste

Steps:

  • For the rice pilaf, heat the olive oil in a medium saucepot over medium heat. Add the shallots and some salt and cook until the shallots are translucent, about 3 minutes. Add the chicken stock, rice, bay leaves, thyme and salt to taste. Bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes.
  • Preheat the oven to 350 degrees F.
  • On a baking sheet, bake the sliced almonds until aromatic and toasted, about 7 minutes. Set aside.
  • Slice the scallions diagonally. Separate the green and white ends. Set aside the scallion whites for the stir-fry. Save the scallion greens to top the stir-fry and rice pilaf.
  • Heat a griddle to medium-high heat. Add the canola oil, garlic, ginger and scallion whites and let sweat for about 3 minutes. Add the pork, green beans, mushrooms and carrots and cook until everything has browned nicely, 5 to 7 minutes. Finish off the stir-fry with the oyster sauce, edamame, soy sauce, red wine vinegar and chili paste. Mix until well incorporated.
  • Before serving, lightly fluff the rice with a fork. Serve the stir-fry with the rice pilaf and top with the toasted almonds and scallion greens.

SARAH'S RICE PILAF



Sarah's Rice Pilaf image

This is a delicious twist to traditional rice.

Provided by sarahbillings

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 50m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
½ cup orzo pasta
½ cup diced onion
2 cloves garlic, minced
½ cup uncooked white rice
2 cups chicken broth

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.

Nutrition Facts : Calories 244 calories, Carbohydrate 40 g, Cholesterol 17.8 mg, Fat 6.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 3.8 g, Sodium 524.3 mg, Sugar 2.4 g

SEARED CHICKEN BREAST WITH RICE PILAF



Seared Chicken Breast with Rice Pilaf image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 16

4 cloves garlic, minced
2 sprigs rosemary, stems removed and finely chopped
Zest and juice of 2 lemons
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Crushed red pepper flakes
2 airline chicken breasts, skin on
1 tablespoon all-purpose flour
1 1/2 cups chicken stock
Cooked green beans, for serving, optional
Chopped chives, for serving, optional
2 tablespoons extra-virgin olive oil
1 shallot, finely diced
Kosher salt
1 cup long-grain rice
2 cups chicken stock

Steps:

  • For the chicken: Preheat the oven to 400 degrees F. In a small bowl, combine the garlic, rosemary, lemon zest, 2 tablespoons of the olive oil a pinch of crushed red pepper and kosher salt to taste. Set aside.
  • Pat the chicken skin dry and season liberally with kosher salt. Heat a large saute pan with the remaining 1/4 cup olive oil over medium-high heat. Place the chicken skin-side down into the pan and reduce the heat to medium. Cook until the chicken is golden brown and crispy, 4 to 5 minutes. Flip the chicken and continue to cook until golden on the other side, 3 to 4 minutes. Remove the chicken to a sheet tray lined with a wire rack. Reserve the pan that the chicken was cooked in, including the fat. Brush the chicken with the rosemary and garlic mixture. Transfer to the oven and bake for 10 to 12 minutes or until the internal temperature reaches 165 degrees F.
  • Heat the pan that the chicken was cooked in over medium heat. Add the flour to the pan and stir with the fat to create a roux; cook for 2 minutes. Whisk in the chicken stock and a pinch of salt, then cook until the sauce has thickened, 5 minutes.
  • For the pilaf: Add the olive oil to a medium saucepan and turn on the heat to medium-high. Add the shallot, season with salt and cook until soft and translucent, 5 to 7 minutes. Add the rice and stir to toast for 2 minutes, ensuring the olive oil and shallot have fully coated the rice. Add the chicken stock and kosher salt. Bring to a boil, then cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork.
  • To serve: Plate a scoop of the rice, sliced chicken and gravy. Serve with green beans and garnish with chives if using.

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

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

ARMENIAN RICE PILAF



Armenian Rice Pilaf image

This is a staple of Armenian homes and is always a favorite with everyone. Very easy to prepare and delicious with any meal, especially poultry. I serve this rice with breaded, baked chicken quarters.

Provided by 5lilblessings

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 35m

Yield 6

Number Of Ingredients 5

½ cup butter
1 ½ cups uncooked fine egg noodles
3 cups uncooked long grain white rice
5 (14.5 ounce) cans chicken broth
4 cubes chicken bouillon

Steps:

  • Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
  • Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

Nutrition Facts : Calories 535.4 calories, Carbohydrate 84.9 g, Cholesterol 48 mg, Fat 16.8 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 10 g, Sodium 1976.1 mg, Sugar 0.2 g

An to Ann's Rice Pilaf Recipes

Pilaf is a dish that has been enjoyed around the world for centuries. With its origins in the Middle East, this flavorful rice dish has seen many variations over the years. One of the most beloved recipes today is Ann's Rice Pilaf Recipes, a collection of dishes that showcase the versatility and deliciousness of rice pilaf.
The History of Pilaf
The history of pilaf can be traced back thousands of years, to the earliest civilizations in the Middle East. Originally called "pilav," this dish was typically made by cooking rice in a broth with spices and other ingredients. Over time, pilaf recipes spread across the globe, with each region adding their own unique twists and flavors.
What is Rice Pilaf?
Rice pilaf is a classic side dish that is made by cooking rice with broth or stock, along with herbs, spices, and other ingredients. The result is a flavorful and aromatic dish that pairs well with a wide range of meats, vegetables, and other dishes. Pilaf can be made with a variety of grains, including white rice, brown rice, and even quinoa.
Why Choose Ann's Rice Pilaf Recipes?
Ann's Rice Pilaf Recipes offer a range of delicious and easy-to-make dishes that are perfect for any occasion. Whether you're looking for a classic dish to accompany your weeknight dinner or a show-stopping side for a special occasion, these recipes are sure to make an impression. With their inventive flavor combinations and easy preparation, Ann's Rice Pilaf Recipes are a must-try for any home cook.
What Makes Ann's Rice Pilaf Recipes Unique?
Ann's Rice Pilaf Recipes stand out from the crowd with their creative use of ingredients and bold flavor combinations. From the classic combination of rice, onions, and garlic to more exotic spices like saffron and cumin, these dishes are designed to awaken your taste buds and tantalize your senses.
How to Make Ann's Rice Pilaf Recipes
To make Ann's Rice Pilaf Recipes, you'll need some basic ingredients like rice, broth or stock, and herbs and spices. Beyond that, the possibilities are endless. Some of the most popular recipes in this collection include dishes like: - Lemon and Herb Rice Pilaf - Mushroom and Onion Rice Pilaf - Spicy Tomato and Cumin Rice Pilaf - Coconut Curry Rice Pilaf Each recipe is designed to be easy to make and customize to your tastes. You can even experiment with different grains, like quinoa or farro, for a unique twist on a classic dish.
The Benefits of Ann's Rice Pilaf Recipes
Rice pilaf is a versatile and healthy side dish that is perfect for any meal. It's high in fiber and nutrients, and can be customized to fit into a variety of diets, including vegetarian, vegan, and gluten-free. With Ann's Rice Pilaf Recipes, you'll have an endless array of options that are sure to satisfy your cravings and impress your guests.
Conclusion
If you're looking for a delicious and easy alternative to plain old rice, then Ann's Rice Pilaf Recipes are the perfect solution. These flavorful and creative dishes are sure to awaken your taste buds and elevate any meal. So why not give them a try today and discover the joys of rice pilaf for yourself?
Rice pilaf is a savory dish that is popular in Middle Eastern, Central Asian, and Mediterranean cuisines. It consists of rice that is cooked with vegetables, meat or chicken, and fragrant spices. Ann's rice pilaf recipes are some of the best recipes you can try if you want to enjoy a delicious and flavorful rice pilaf dish. In this article, we will discuss valuable tips that you can follow when making Ann's rice pilaf recipes.

Tip 1: Choose the right rice

When making rice pilaf, it is essential to choose the right type of rice. Basmati rice is the most commonly used rice in rice pilaf, but you can also use other types of long-grain rice such as jasmine, Carolina or Texmati rice. The key is to choose a rice variety that will remain fluffy after cooking and not become sticky or mushy.

Tip 2: Rinse the rice

Before cooking the rice, it is important to rinse it under cold running water to remove any excess starch. Rinsing the rice will also prevent the grains from sticking together and will ensure a fluffier texture once it is cooked.

Tip 3: Sauté the rice

One of the best ways to enhance the flavor of rice pilaf is to sauté the rice before adding the liquid. Adding rice to a hot pan with some butter or oil and stirring it continuously for a few minutes will toast the grains and give the finished dish a nutty flavor. This also helps the grains to stay separate and absorb the flavor of the spices and aromatics you add later.

Tip 4: Use flavorful liquid

To add more depth of flavor to your rice pilaf, consider using flavorful liquids such as chicken or vegetable broth instead of plain water. This will give the rice a richer taste and make it more savory. In addition to broth, you can add a splash of white wine, lemon juice or tomato sauce to enhance the flavor of the liquid.

Tip 5: Add extra flavors

To make your rice pilaf more interesting, you can add extra flavors to it such as herbs, spices, and vegetables. Some popular additions include saffron, bay leaves, thyme, rosemary, cinnamon, allspice, cumin, onion, peppers, and garlic. Adding these ingredients will not only enhance the taste of the rice but also make it more nutritious.

Tip 6: Use a good quality pot

When cooking rice pilaf, it is important to use a good quality pot that distributes heat evenly. A heavy-bottomed pot with a tight-fitting lid is ideal for cooking rice. This will prevent the rice from sticking to the bottom of the pot and ensure that it cooks evenly.

Tip 7: Do not lift the lid

Once you have added the liquid to the rice, it is important not to lift the lid until the rice is fully cooked. Lifting the lid during the cooking process will release the steam, which is necessary for cooking the rice. This can cause the rice to become undercooked or unevenly cooked, resulting in an unappetizing texture.

Tip 8: Let the rice rest

After the rice is cooked, it is important to let it rest for a few minutes before serving. This will allow the steam to escape from the rice and help it become even fluffier. Cover the pot with a clean kitchen towel or a piece of foil to keep the rice warm until you're ready to serve it.

Tip 9: Experiment with different ingredients

Rice pilaf is a versatile dish that can be made with a variety of ingredients. Don't be afraid to experiment with different vegetables, meats, and spices to create your own unique version of the dish. You can also try using different types of rice and liquids to create different textures and flavors.

Conclusion

Ann's rice pilaf recipes are some of the best recipes you can try if you want to enjoy a delicious and flavorful rice pilaf dish. By following the tips outlined above, you can make your own amazing rice pilaf dish that is full of flavor, nutritious and perfect for any occasion. Remember to choose the right type of rice, sauté the rice before adding the liquid, use flavorful liquids, herbs, and spices, and let the rice rest before serving. With some creativity and a good quality pot, you can make a perfect rice pilaf every time!

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