WHAT IS PILAF RICE RECIPES

FRESH MUSHROOM RICE PILAF RECIPE | ALLRECIPES

Fresh Mushroom Rice Pilaf Recipe | Allrecipes image

This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like.

Provided by Karen V

Categories Rice Pilaf

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 teaspoons butter
1 (8 ounce) package sliced fresh mushrooms
¼ cup chopped green pepper
2 tablespoons chopped onion
1 ⅓ cups water
⅔ cup white rice
1 teaspoon chicken bouillon granules
⅛ teaspoon salt
1 pinch garlic powder
1 pinch ground black pepper

Steps:

Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

Nutrition Facts : Calories 149.5 calories, CarbohydrateContent 27.8 g, CholesterolContent 5.4 mg, FatContent 2.5 g, FiberContent 1.3 g, ProteinContent 4.2 g, SaturatedFatContent 1.4 g, SodiumContent 185 mg, SugarContent 1.5 g

RICE PILAF RECIPE | ALTON BROWN | FOOD NETWORK

Rice Pilaf Recipe | Alton Brown | Food Network image

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

Ingredients

1 tablespoon unsalted butter
1/2 medium onion, finely chopped
1/2 medium red bell pepper, finely chopped
1 1/2 teaspoons kosher salt plus 2 pinches
2 cups long-grain white rice
1 pinch saffron, steeped in 1/4 cup hot but not boiling water
2 1/2 cups chicken broth
1 1-by-2-inch strip orange zest
2 bay leaves
1/2 cup peas, fresh or frozen
1/4 cup golden raisins
1/4 cup pistachios, chopped

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

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