Recipes for "pilaf"

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter and oil in a large saucepan over medium heat. Add onion; cook and stir until lightly browned, 7 to 8 minutes. Remove from the heat.

Place rice into a 9x13-inch casserole dish. Add onion and stir until rice is thoroughly coated. Place the dish on a baking sheet.

Combine chicken stock, salt, cayenne pepper, and saffron in a saucepan. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.

Pour stock mixture over rice in the baking dish and stir to combine. Spread mixture evenly along the bottom of the pan and cover tightly with heavy-duty aluminum foil.

Bake in the preheated oven for 35 minutes. Remove from the oven and allow to rest, covered, for 10 minutes. Remove the foil and fluff rice with a fork.

Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.

Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.

Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.

When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.

Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.

Look at the cooking instructions for your rice. If your rice calls for 2 cups of water for every cup of rice then you will need a total of 4 cups of liquid. If your rice calls for 1 2/3 cups of water for every cup of rice, you will need a total of 3 1/3 cups of liquid.

Cook the rice in a liquid that is primarily stock—chicken stock or vegetable stock. Up to half of the liquid can be plain water, but at least half of the needed liquid should be stock. Homemade stock is the best, of course, and will make a big difference in the quality of the resulting pilaf.

Heat the measured amount of stock needed in a saucepan, at least 2 quart sized.

While the stock is heating, heat a large skillet on medium high heat. Add the olive oil (or chicken fat if you have it) to coat the bottom of the pan. When the oil is hot, add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes.

When the rice has browned, add the onions and celery and cook a few minutes longer, until the onions begin to soften.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

If you are using canned or boxed broth, be careful of how much seasoning you add. We usually use homemade, unsalted chicken stock, so we add 2 teaspoons of salt or seasoned salt along with ground pepper and a dash of cayenne.

If you are starting with seasoned broth, you may only need to add a teaspoon of salt. Taste test the broth/stock. It can be a little on the salty side because the rice will absorb a lot of the salt.

Pour the heated stock into the pan with the rice (or pour the rice mixture into the stock, depending on which pan has a lid).

Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer.

After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you uncover the pan.

Simply Recipes / Elise Bauer

Fluff with a fork to serve. Stir in chopped parsley. You can also mix in heated peas, toasted almonds, or raisins to the pilaf to make it more interesting.

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Spread the chopped bacon out in a pot so it covers the bottom completely and turn the heat to medium. Fry it until it's crispy, then remove the bacon with a slotted spoon and reserve. Drain off all but about 2 tablespoons of bacon fat.

Add the onion and green pepper and sauté for 2 to 3 minutes.

Add the okra and increase the heat to high. Add the cayenne, salt and rice and stir-fry for 1 minute.

Stir in the chicken stock, cover and bring to a boil. Reduce the heat to maintain a low simmer and cook until the rice is done, about 20 minutes.

Fluff up the rice with a fork and stir in the chopped bacon.

Heat a large kettle of water (a little more than a quart) to boiling. Place saffron in a small bowl, cover with 2 tablespoons of the hot water, set aside.

Heat 2 tablespoons of ghee or clarified butter in a 2 quart, thick-bottomed saucepan on medium-high heat until hot. Add the cardamom pods, cinnamon stick, cloves, and peppercorns to the pan. Gently fry the spices for 2 minutes.

Add rice, and fry for 3 more minutes, stirring after a minute or two. Some of the rice should brown at the bottom of the pan.

Remove the pan from heat. Add four cups of the hot water you prepared in step one to the pan, taking care to add slowly as it may bubble up and splatter. Add two teaspoons of salt. Add the saffron threads and their soaking liquid. Add the orange zest.

Stir, bring quickly to a boil, reduce the heat to the lowest setting. Cover tightly and cook for 20 minutes.

While the rice is cooking, in a small frying pan, heat on medium high heat and add the pistachios and slivered almonds. Toast until lightly browned, about 3 or 4 minutes, remove from pan into a bowl.

After 20 minutes, remove the lid from the rice, pick out the spices that have floated to the top of the rice - the cinnamon stick, any whole cardamom pods, black peppercorns or cloves.

Scatter golden raisins over the top of the rice. Replace the lid and cook for 5 more minutes.

Serve.

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Dissolve chicken bouillon in water in a bowl.

Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.

Pour bouillon mixture into the skillet with the vermicelli.

Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart baking dish.

Melt butter in a large skillet over medium-high heat. Add onion and sauté until translucent, 3 to 5 minutes. Stir in rice and cook until slightly golden, 2 to 3 minutes. Pour in chicken broth, season with salt, and simmer for 5 minutes. Transfer to the prepared baking dish.

Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

Heat olive oil in a saucepan over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Lower heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in water, bouillon granules, pepper, and thyme; increase heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.

Stir in carrots. Cover and simmer until all water is absorbed, about 10 minutes. Turn off heat, add tomatoes and spinach, and stir until spinach is wilted and tomatoes have released all their moisture, about 2 minutes.

Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.

Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.

Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.

Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.

In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.

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.

Melt butter in a large skillet placed over medium-high heat. Add onion and barley; cook, stirring frequently, until onion begins to soften, about 5 minutes.

Stir in allspice, turmeric, curry powder, salt, and black pepper. Pour in chicken broth, and bring to a simmer.

Cover skillet with lid, and reduce heat to low; simmer until barley is tender, about 30 to 40 minutes.

Fluff pilaf with a fork, and gently stir in almonds and raisins.

Melt butter in a skillet over medium-low heat; cook and stir orzo in melted butter until golden brown, 3 to 5 minutes. Stir in onion and cook, stirring occasionally, until translucent, 5 to 10 minutes. Stir in garlic until fragrant, about 1 minute.

Add broth and rice to orzo-onion mixture; bring to a boil. Reduce heat to medium-low, cover the skillet, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

Remove from heat and stir in spinach and feta. Cover and let stand until spinach is wilted and feta is melted, about 5 minutes. Fluff with a fork.

Heat chicken stock in a saucepan until boiling; keep hot until ready to use.

Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.

Stir basmati rice into onion mixture until rice is coated with oil.

Pour hot chicken stock into the rice mixture. Season with salt; stir.

Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.

Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.

Combine quinoa, cold water, and salt in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and cook until the liquid is fully absorbed, about 15 minutes.

Heat olive oil in a skillet over medium heat. Cook and stir celery, onion, carrot, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Stir almonds, tomato, raisins, salt, pepper, thyme, and oregano into the vegetable mixture; cook and stir 1 minute more.

Fluff the quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed and hot, about 30 seconds.

Divide between 3 plates; sprinkle the top of each portion with a scattering of a few coarse sea salt granules for a surprising crunch of salty goodness.

Place basmati rice in a large bowl; cover with warm water and set aside. Wash whole heads garlic; set aside.

Heat vegetable oil in a Dutch oven or large skillet over high heat until smoking. Add lamb; cook, turning occasionally, until evenly browned, about 10 minutes. Stir in onions; cook and stir until softened and browned, about 10 minutes. Stir in carrots; cook and stir until softened, about 10 minutes. Add barberries, cumin, coriander, and peppercorns; drop whole heads garlic into Dutch oven, stirring to evenly distribute. Reduce heat to medium. Cover and cook 30 minutes.

Wash and drain basmati rice with hot water; add to Dutch oven in an even layer on top of lamb. Slowly pour in 2 cups boiling water. The rice should be covered with about 3/4-inch water. Do not stir. Season with salt; reduce heat to medium-low. Cover and cook until rice is tender and liquid absorbed, about 20 minutes. Stir rice and lamb together; serve with whole garlic heads on top.

Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.

Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.

Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.

Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. Cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes.

Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.

Heat olive oil in a heavy-bottomed pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add carrot, celery, and salt; cook and stir for 2 minutes. Stir in barley until coated with oil; cook and stir until barley is golden brown, about 5 minutes.

Add chicken stock, water, thyme, and sage to barley mixture; cover the pot and bring to a boil. Reduce heat to medium-low; simmer until liquid is absorbed, about 45 minutes. Off heat, stir in mint. Cover the pot; allow flavors to blend, 5 to 10 minutes.

Melt butter in a large saucepan over medium heat. Add onion and carrot; cook and stir until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.

Stir in water until combined. Stir in apricots, almonds, rose water, and saffron; bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat; let stand, covered, 10 minutes. Stir before serving.

Combine chicken stock and quinoa in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from heat.

Heat olive oil in a large skillet over medium heat until shimmering. Add asparagus, bell peppers, and onion; cook and stir until softened, about 6 minutes. Stir in chickpeas. Pour in 2 tablespoons balsamic vinegar and cook until reduced, about 4 minutes. Add lemon juice, salt, and black pepper. Stir in cooked quinoa. Drizzle 1 tablespoon balsamic vinegar over pilaf before serving.

Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice; reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

Meanwhile, toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.

Stir butter into cooked rice. Remove from the heat and mix in pistachios and pomegranate seeds. Fluff with a fork and season with salt and pepper.

Preheat the oven to 350 degrees F (175 degrees C).

Heat 2 teaspoons oil over medium heat in a large oven-safe skillet. Add mushrooms; cook, stirring occasionally, until browned, about 8 minutes. Add remaining 1 teaspoon olive oil and the rice; cook, stirring occasionally, until rice is fragrant, about 2 minutes. Stir in stock, pine nuts, cherries, salt, and pepper. Bring to a boil.

Bake, covered, in the preheated oven until liquid is absorbed, about 17 minutes. Let stand, covered, 5 minutes. Fluff with a fork. Sprinkle with fresh basil.

Melt butter in a skillet over medium heat. Add onion and saute until the onion has softened and turned golden brown, 5 to 8 minutes.

Add consomme and mushrooms; bring to a boil.

Remove from heat and stir in rice. Cover and let sit until rice has absorbed all liquid, about 5 minutes.

1. Preheat the oven to 425 degrees F. Season the chicken with paprika, lemon zest, and a pinch each of salt and pepper.

2. Heat the olive oil in a large skillet/braiser set over medium heat. When the oil shimmers, add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.

3. To the skillet, add the shallots, carrots, and mushrooms. Cook 5 minutes, until just caramelized. Add the butter, wild rice, orzo, garlic, rosemary, thyme, and apple, if using. Cook 5 minutes, until lightly toasted and golden. Add the apple cider, wine, dijon, lemon juice, and 1/2 cup of water. Season with salt and pepper. Bring to a boil over high heat.

4. Slide the chicken back into the pan. Add the rosemary sprig. Bake, covered, for 30-40 minutes, until the liquid is absorbed and the rice is cooked. During the last 10-15 minutes of cooking remove the lid and allow the chicken to crisp, if needed, add in 1/4 cup additional water or chicken broth to keep the rice from getting dry.

5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. Enjoy!

1. In the bowl of your slow cooker, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.

2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper.

3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Add the rosemary.

4. Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours. If the rice is hard, add and addition 1/2 cup broth and cook another 30 minutes on high.

4. Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours. If the rice is hard, add and addition 1/2 cup broth and cook another 30 minutes on high.

5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.

1. In the bowl of your instant pot, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.

Season with salt and pepper and mix everything up to combine.

2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper.

2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper.

3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the instant pot, skin side up, along with any juices left in the skillet. Add the rosemary.

along with any juices left in the skillet. Add the rosemary.

4. Cover, select the manual setting, and cook on high pressure for 25 minutes. Once done cooking, use the quick release function and release the steam.

Cover, select the manual setting, and cook on high pressure for 25 minutes.

Once done cooking, use the quick release function and release the steam.

5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.