Best Cheese Crusted Cutlets With Raw Sauce And Milanese Style Rice Pilaf Recipes

Pilaf-Style Rice image

Provided by Food Network Kitchen

Time 28m

Yield 4 servings

Number Of Ingredients 6

2 teaspoons extra-virgin olive oil
1 1/2 cups long-grain rice, not converted
2 1/4 cups water
1 teaspoon kosher salt
2 teaspoons lemon zest, optional
2 teaspoons chopped fresh thyme leaves, optional

Steps:

Heat the oil in a medium saucepan over medium heat. Add the rice and cook, stirring, until slightly toasted and golden, about 1 1/2 minutes. Stir in the water and salt, bring to a boil, cover, reduce the heat to medium low and cook for 18 minutes. Then let the rice rest off the heat for 5 minutes¿please don't lift the lid to give a peek or stir, or the rice will not cook evenly. Put the rice in a large serving bowl, fluff and separate the grains with a fork. Add lemon zest and/or thyme, if desired, and serve.

Rice Pilaf image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons butter
1/3 cup thin spaghetti, broken into 1 inch pieces, about 1/6 of a 1 pound box of dried pasta
3/4 cup white enriched rice
1 1/2 cups chicken broth or water
Salt

Steps:

In a medium saucepan melt butter over moderate heat. Add thin spaghetti bits and rice and brown for 3 to 5 minutes. Add broth or water, salt and pepper, and bring liquid to a full boil. Cover pot and reduce heat to simmer and cook rice 18 minutes. Fluff with a fork and serve.

Rice Pilaf image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons butter
1/2 cup broken spaghetti
1 1/2 cups long-grain white rice
Salt and pepper
3 1/2 to 4 cups chicken stock
1/4 cup dried currants
1/4 cup pignoli (pine nuts), toasted
1/2 bunch fresh chives, chopped
1/2 bunch fresh parsley, chopped

Steps:

Melt the butter over medium heat in a large skillet with a tight-fitting lid. Add the spaghetti and toast until deep golden in color and very nutty-smelling. Add the rice and stir for a minute. Season with some salt and pepper, add 3 1/2 cups of the stock and bring to a low boil. Reduce the heat to low, cover and cook until the rice is just tender, about 18 minutes; add extra stock as necessary if the pan gets too dry. Fluff the pilaf with a fork. Mix in the currants, pignoli, chives and parsley.