RICE PILAF WITH BEEF BROTH RECIPES

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HOMEMADE RICE PILAF (HEALTHY RICE-A-RONI) - SKINNYTASTE



Homemade Rice Pilaf (healthy rice-a-roni) - Skinnytaste image

This simple rice pilaf with brown rice and angel hair pasta is a healthy, homemade version of Rice-A-Roni that makes the perfect side dish.

Provided by Gina

Categories     Side Dish

Total Time 22 minutes

Prep Time 2 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 5

2 teaspoons butter ((use olive oil for dairy free))
1/4 cup 3/4 ounce angel hair spaghetti broken into small pieces* (wheat, whole wheat or gluten-free)
1 cup uncooked 10 minute instant brown rice (such as Uncle Ben’s)
2 cups chicken broth ((or water and chicken bouillon))
optional (chopped parsley for garnish)

Steps:

  • Melt the butter in a deep skillet with a fitted lid over medium heat.
  • When the butter is melted, add the broken spaghetti and rice. Cook, stirring constantly, for 2 to 3 minutes, until slightly toasted.
  • Add the chicken broth and bring to a boil. Reduce the heat to a simmer. Cover and cook for 10 to 12 minutes, until the rice is tender and the broth is absorbed.
  • Remove from the heat and let sit for 5 minutes, then fluff with a fork.

Nutrition Facts : ServingSize 1 /2 cup, Calories 87 kcal, CarbohydrateContent 13 g, ProteinContent 3 g, FatContent 2.5 g, SaturatedFatContent 1 g, CholesterolContent 5 mg, SodiumContent 292.5 mg, FiberContent 1 g, SugarContent 0.5 g

HOW TO MAKE A SIMPLE RICE PILAF - KITCHN



How To Make a Simple Rice Pilaf - Kitchn image

Provided by Emma Christensen

Categories     Dinner    Side dish

Total Time 0S

Yield 6

Number Of Ingredients 5

1 cup long-grain white rice
1 tablespoon extra-virgin olive oil or butter
1/2 medium yellow onion, diced
1/2 teaspoon fine salt
1 3/4 cups chicken broth, vegetable broth, water, or a mix of water and broth

Steps:

  • Rinse the rice: Place the rice in a strainer and rinse it thoroughly under cool water. The water running through the rice will look milky at first, but will then become clearer and only lightly clouded. It's fine if there's still some haze in the water. There is no need to dry the rice before cooking; a bit of moisture on the rice is fine. Set the strainer of rice aside while you cook the onion.
  • Cook the onion: Warm the olive oil or butter in the saucepan over medium heat. Add the onion and cook until the onion is translucent and soft.
  • Toast the rice: Add the rice to the pan and stir to coat with olive oil or butter. Continue to cook, stirring often, until the tips of the rice turn translucent and the rice smells fragrant and toasted.
  • Add the broth or water and boil: Pour the broth or water and salt into the saucepan and increase the heat to medium-high. Bring to a boil.
  • Cover and cook: As soon as the water comes to a boil, reduce the heat to low and cover the pot. Cook without lifting the lid for 15 to 18 minutes. At the end, check that the rice is tender and has absorbed all the liquid. If not, cover and cook another few minutes, adding a few tablespoons of water if needed.
  • Steam the rice: Remove the pan from heat and let it sit, covered, for another 5 to 10 minutes.
  • Fluff and serve: Remove the lid and fluff the pilaf with a fork. Transfer to a serving bowl and serve.

Nutrition Facts : SaturatedFatContent 0.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 26.6 g, SugarContent 0.4 g, ServingSize Serves 6, ProteinContent 2.2 g, FatContent 2.4 g, Calories 140 cal, SodiumContent 197.3 mg, FiberContent 0.2 g, CholesterolContent 0 mg

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