WHAT IS RICE PILAF RECIPES

Name: Rice Pilaf
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 2-1/2 cups chicken broth; 1 teaspoon dried parsley flakes or fresh minced parsley; 2 tablespoons butter; 1 cup uncooked long grain rice

RICE PILAF RECIPE: HOW TO MAKE IT - TASTE OF HOME

Rice Pilaf Recipe: How to Make It - Taste of Home image

Make the side dish extra special with this rice dish. It is better then any store bought package mix.—Barianne Wilson, Falfurrias, Texas

Provided by Taste of Home

Categories Side Dishes

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 4

Ingredients

2-1/2 cups chicken broth
1 teaspoon dried parsley flakes or fresh minced parsley
2 tablespoons butter
1 cup uncooked long grain rice

Steps:

Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.

Nutrition Facts : Calories 229 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 642mg sodium, CarbohydrateContent 38g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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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