Best Awesome Rice Pilaf Recipes

RICE PILAF

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.

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.

ANN'S RICE PILAF

Steps:

• Dissolve chicken bouillon in water in a bowl.
• Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
• Pour bouillon mixture into the skillet with the vermicelli.
• Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

TASTY SPICY RICE PILAF

Steps:

• Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.

CLASSIC RICE PILAF

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.