RICE PILAF RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories side-dish
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 12
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, FatContent 5 grams, SaturatedFatContent 2 grams, CholesterolContent 5 milligrams, SodiumContent 524 milligrams, CarbohydrateContent 45 grams, FiberContent 1.5 grams, ProteinContent 7 grams, SugarContent 5 grams
HERBED BROWN RICE PILAF RECIPE | THE NEELYS | FOOD NETWORK
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Total Time 1 hours 7 minutes
Prep Time 10 minutes
Cook Time 47 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a 2-quart saucepan over medium heat. Add the shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper.
- Add the stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off the heat and let sit for 10 minutes.
- Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions.
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