BEST RICE PILAF RECIPE RECIPES

PARMESAN-BLACK PEPPER ARBORIO RICE PILAF RECIPE | ALLRECIPES

Parmesan-Black Pepper Arborio Rice Pilaf Recipe | Allrecipes image

A creamy rice pilaf made with arborio rice, Parmesan cheese, and plenty of freshly ground black pepper is a perfect accompaniment for a Spring meal.

Provided by USA WEEKEND columnist Pam Anderson

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cups arborio rice, rinsed in a colander until water runs clear
1 quart low-sodium chicken broth
¾ cup grated Parmesan cheese
1 teaspoon coarsely ground pepper
Salt, to taste

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.

Nutrition Facts : Calories 274.7 calories, CarbohydrateContent 47.2 g, CholesterolContent 12 mg, FatContent 5.4 g, FiberContent 0.9 g, ProteinContent 8.1 g, SaturatedFatContent 2.6 g, SodiumContent 169.7 mg, SugarContent 0.8 g

UZBEK PLOV (LAMB AND RICE PILAF) RECIPE | ALLRECIPES

Uzbek Plov (Lamb and Rice Pilaf) Recipe | Allrecipes image

After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy.

Provided by SarahandtheCity

Categories Lamb Recipes

Total Time 2 hours 0 minutes

Prep Time 20 minutes

Cook Time 1 hours 40 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 cups basmati rice
4 heads garlic, whole
½ cup vegetable oil
2 pounds boneless leg of lamb, cut into 3-inch pieces
2 large onions, thinly sliced
5 large carrots, coarsely grated
2 tablespoons cumin seeds
2 tablespoons coriander seed
½ cup fresh barberries
1 teaspoon whole black peppercorns
2 cups boiling water to cover
2 tablespoons salt

Steps:

Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.

Nutrition Facts : Calories 497.1 calories, CarbohydrateContent 56.2 g, CholesterolContent 50 mg, FatContent 22.9 g, FiberContent 3.8 g, ProteinContent 18.9 g, SaturatedFatContent 5.8 g, SodiumContent 1807.8 mg, SugarContent 4.4 g

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