Best Sour Cream Pilaf Recipes

GLAZED RICE PILAF WITH CHIVE SOUR CREAM SAUCE

Glazed Rice Pilaf with chive Sour cream sauce image

Yummy way to dress up rice

Provided by Adrienne Muller

Time 1h

Number Of Ingredients 12

Ingredients

SOUR CREAM BLEND
1/2 c sour cream, fat-free
1/2 tsp minced garlic
1 Tbsp dried chives
RICE MIXTURE
1 Tbsp olive oil
1/2 c minced onion
1 1/2 c chicken broth, low salt
1/2 c long grain rice, uncooked
1 Tbsp plain bread crumbs
taste salt and pepper
taste paprika

Steps:

1. Make the sour cream blend and season to taste with salt and pepper
2. Place the oil in a deep sided sauce pan to medium heat. Add onions and cook until translucent. Then add rice and coat it to cook with the oil and onions. Add the chicken broth and bring to a boil, then reduce heat until this mixtures simmers slowly.Cook the rice until most of this liquid has evaporated, then turn off the heat and mix constantly with a wooden spoon.
3. Once the rice has cooked to creamy, but not nearly dry texture,stir in a 1/4 cup of sour cream blend. place this in to a deep cassarole dish or deep pie pan that has been sprayed with Pam. Then spread the remaining sour cream blend over the top evenly.
4. sprinkle lightly with bread crumbs, coating the surface evenly. Top with paprika and spray lightly with pam spray(butter). Place the cassarole in a heated broiler or toaster oven for 2-3 minutes

SOUR CREAM PILAF

Sour Cream Pilaf image

Great side dish for any meal. Of course, I love mushrooms, sour cream, and almonds, so why wouldn't I like this?

Provided by breezermom

Categories Long Grain Rice

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup slivered almonds
1 tablespoon butter, melted
1 1/2 cups long-grain rice, uncooked
3 cups chicken broth
1/3 cup butter
1 tablespoon onion, grated
1 tablespoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 small bay leaf
1 cup sour cream
1 (4 ounce) can button mushrooms, drained (may use fresh, but saute a while in butter or olive oil before adding to release the moisture.)
1/4 cup fresh parsley, minced

Steps:

Saute almonds in 1 tbsp butter in a small skillet until lightly browned; remove from heat and set aside.
Combine rice and next 7 ingredients (stopping before sour cream) in a large saucepan. Bring mixture to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until the rice is tender and the liquid is absorbed. Turn the heating element off, but leave the rice on the hot eye. Remove and discard the bay leaf.
Add the sour cream and mushrooms to the rice mixture; stir well. Check to make sure the rice is still hot -- if not turn the eye back on low heat to heat the sour cream/rice mix. Transfer rice to a serving dish; sprinkle with the almonds and parsley. Serve immediately.

Nutrition Facts : Calories 428.2, Fat 25.2, SaturatedFat 12.7, Cholesterol 52.1, Sodium 903.3, Carbohydrate 41.7, Fiber 2, Sugar 2.7, Protein 9.3

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