Best Rice Pilaf With Shallots And Parmesan Recipes

RICE PILAF WITH SHALLOTS AND PARMESAN

Steps:

• Melt butter in a samll saucepan over medium high heat.
• Add shallots and garlic; saute about 1 minute.
• Stir in rice; saute about 1 minute.
• Stir in broth and wine; bring to a boil.
• Cover and reduce heat.
• Simmer 15 minutes.
• Remove from heat; stir in cheese, parsley, pepper and salt.

PARMESAN RICE PILAF

Steps:

• Melt butter in a medium sauce pan on medium heat.
• Add rice, cook and stir three minutes.
• Stir in chicken broth,garlic powder,parsley flakes and pepper.
• Bring to a boil, reduce to low,cover and simmer 20 minutes or until rice in tender.
• Stir in parmesan cheese and sliced almonds.

RICE PILAF

Steps:

• Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
• Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

SARAH'S RICE PILAF

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.

PARMESAN-BLACK PEPPER ARBORIO RICE PILAF

Steps:

• Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.)
• Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.