Got a good Rice Pilaf recipe?

doucanoe

13 years ago

I have one that includes asparagus and cashews, but would like to try some different pilaf recipes.

Wanna share your favorites?

Linda

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Comments (3)

lindac
13 years ago
I never use a recipe...I start with the basic premise of twice as mush liquid as rice and go from there....very often, in fact most of the time, the liquid is chicken broth.
I start with a pan and a little butter or oil and sautee :something", add rice and chicken broth, cover and cook until the rice is done....and perhaps add something that has been sauteed in another pan.
One of my favorites is make a couple of chopped green onions the "something fried" and after about 10 minutes of cooking of the rice and broth, add a couple of table spoons of pan toasted pine nuts and a couple of tablespoons of dry cranberries that were plumping in a little white wine...and toss the wine in too.
seagrass_gw Cape Cod
13 years ago
Here's one I've been making for about 30 years. I have cut way back on the original 6 tablespoons of butter! It's really good with teriyaki marinated/grilled beef and chicken. We usually have it with sirloin tip kabobs.

Curried Rice Pilaf

1 cup medium or long grain white rice
2 Tbsps. butter
1 small yellow onion, diced
1 Tbsp. curry powder
1 bay leaf
1/4 cup raisins
1 1/2 to 2 cups chicken stock (depending on your experience with the variety of rice you're using)

Saute onions in butter until softened, add rice and curry powder and saute until curry powder is fragrant and rice is browning a bit. Add remaining ingredients - bring to boil, turn heat to simmer. Cover and cook until broth is absorbed and rice is tender - about 20 minutes. Discard bay leaf.

seagrass
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Linda, this sounds terrific. I've never had a rice mixture cooked like this - I mean with spaghetti. Is that what makes it "pilaf"? Another question, is Jasmine rice mandatory, or could I use texmati rice (which is what I have in the house). Thanks for the recipe.
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Makes a great buffet dish! Serves 6 1/4 cup olive oil 3/4 cup finely chopped sweet onions 1/2 teaspoon sugar 1 1/2 cups long-grain white rice 1 teaspoon salt 1/2 teaspoon white pepper 1 cup beef broth 1 cup water 1 tablespoon chopped pimento Heat the oil in a heavy saucepan over medium heat. Add the onions and the sugar. Cook, stirring, until the onions are golden brown, about 5 minutes. Add the rice, salt and white pepper, and cook the mixture, stirring, until the rice begins to brown a little. Add the broth and water, and boil the mixture, uncovered, over medium heat for about 5 minutes. Reduce the heat to medium-low and cook, covered, for 15 to 20 minutes, or until the rice is tender. Add the pimentos, fluff the rice, and let stand for a few minutes before serving.
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Ann, this sounds really good, I am definitely going to try it! Thanks! Linda
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* Posted by coconut-nj (My Page) on Sat, May 30, 09 at 11:27 Sally, anywhere that has alot of British imports would probably have it. I was checking out who had it online the other day and while you might not want 6 bottles of it.. smiles... Amazon has 6 bottles for $27.05. It's free shipping too. Most places sell it for between five and six or up to eight dollars, so that's a great price. They say they're 15 oz bottles. Maybe somebody else would want to go in on it with you?? I've always heard of it described as a mayo with more vinegar and also with a mustard taste. Sounds good. Smiles. My DW used it when she used to travel to the UK all the time for buisness. Surprised she didn't bring any back. I have a head of savoy cabbage so I'm going to make my easy 'stuffed' cabbage casserole that I described above. It makes it so easy and quick which is just what we want on a Saturday night. Steam the cabbage briefly, layer it with dirty rice, pour some tomato juice mixed with onion and garlic powder between layers and on top and bake for about 40 minutes. I'll see if I can manage to take a picture. I seem to be terrible at that. The camera is always in the other room and it's a kind of big house and by the time I'm done cooking I'm not walking very well. LOL.. We will see. Oh btw, I always make two dishes of this because Christy gets burnt out on "red" since I always have something made with red sauce around I make her a version with just some broth on it. I do stuffed peppers for her the same way. No red. I do love the red on it but prefer tomato juice since it's nice and light although I'll just water down tomato sauce or puree with chicken stock/broth, if I don't have any handy.
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jimster
13 years ago
I make it like white rice, in a rice cooker, with a couple of modifications.

The first modification is to saute the raw rice in oil, as you would when making risotto (but using long grain, not arborio rice). Saute onion and other flavor ingredients with the rice as you see fit. Sauteing the rice in oil gives it a different texture when finished -- looser, fluffier.

Second, use chicken stock in place of water.

Beyond that, improvise all you want and it will be pilaf to me.

Hint: A handful or two of fresh or frozen green peas thrown in during the final 5 minutes or so of cooking adds color and flavor.

Jim

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Got a good Rice Pilaf recipe?

Comments (3)

lindac

seagrass_gw Cape Cod

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