rice pilaf

[CindyWeightWatcher]

I don't know about everyone else,
but I think $ 1.79 per box of
Near East Rice Pilaf is too expensive!
Does anyone know how to make rice pilaf?
After being inspired by the stir fry sauces on
a recent thread, I made stir fry and a
brown rice. The rice did not come out
very good but the stir fry sauce was
excellent. Anyway, what kind of rice
to you use?

[lisas3575]

I'd also be interested in a good rice pilaf recipe...

[Gail]

Here's the pilaf recipe I usually use, although these days rather than follow the actual recipe, I just tend to throw in a little of this, a little of that and use the same method.

RICE PILAF

1 1/4 cups long grain rice
1/3 cup pignolias (pine nuts)
2 1/2 cups light chicken stock
1 yellow onion, finely chopped
2 teaspoons garlic, finely chopped with salt
1 teaspoon salt (to me that's excessive; I use about half that)
1 teaspoon freshly ground white pepper
6 tablespoons salted butter(eek! Okay. Cut it down. Like I said, I never measure anymore)

In a small heavy pan melt butter. Add onion, garlic, salt and pepper and stir overslow fire until onion is soft but not brown. Add rice and stir untilthe rice is well coated (sometimes I'll opt to brown it a bit.) Add pignolias and stir until well coated. Cover with broth and stir until broth comes to a boil. Redice to a simmer, cover pan tightly and cook without peeking for 25 minutes over very low flame. Fluff with two forks and serve.

(From: Dionne Lucas: Gourmet Cooking School)

The basic principle is just prebrowning your rice and cooking in broth. You can fiddle around with other ingredients, mix rices, use orzo (see Aunt Norma's garlic orzo pilaf recipe) use peppers, whatever...

By the way-- since you mentioned the price-- this is going to end up fairly expensive if you use the pine nuts. If you want, leave them out. Tastes fine that way...

[CindyWeightWatcher]

Gail, it looks great, can't wait to try it.

[SoCal]

I make rice pilaf basically the same as the recipe Gail posted (without the pine nuts and butter). However, I add thawed petite peas and some diced carrots that have been steamed a bit. I also like to add the peas and carrots to whole wheat couscous for a kind of couscous pilaf! Instead of using thawed petite peas, I throw the frozen peas in the broth (or water) that I boil to make the couscous.

[kwormann]

I havent tried this yet, but am making it for Thanksgiving at my MIL's. It was posted by Emily.

Harvest Rice Salad
From Moosewood Daily Special

Looking for something new to serve for Thanksgiving or at a winter holiday meal? This rice salad combines the fruits and grains from both northern and southern climes into a flavorful dish with the virtues of fibrous, whole-grained goodness and unrefined sweetness. At Moosewood, we would choose an earthy salad or a hearty soup to complement this appealing dish.

Serves 6
Prep time: 55 minutes
Sitting time: 30 minutes

3 cups water
1 cup raw brown basmati rice
1/2 cup raw wild rice
1/2 t. salt
1 T. freshly grated orange peel

Dressing
juice of 1 orange (1/4 to 1/3 cup)
2 T. canola or other vegetable oil
3 T. cider vinegar
3 T. orange juice
2 T. chopped fresh rosemary or sage
1/2 t. salt
1/8 t. ground black pepper, more to taste

1 1/2 c. hot water
1 c. currants, golden raisins, chopped dried pears, or cranberries, or a combination
3/4 c. pecans
1/2 c. chopped fresh parsley
1/2 c. chopped scallions

In a small heavy saucepan with a tight-fitting lid, bring to boil the water, basmati rice, wild rice, salt, and half of the grated orange peel. When steam escapes, reduce the heat to low, place the pot on a heat diffuser, and simmer until the water is absorbed, about 35 minutes.
Meanwhile, heat the oven to 325.
In a small bowl, whisk together the rest of the grated orange peel with all of the dressing ingredients and set aside. In another small bowl, pour the hot water over the dried fruit, cover, and soak for 10 to 15 minutes, until softened. Drain thoroughly.
Spread the pecans on an unoiled baking sheet and toast in the oven for 10 to 15 minutes, until lightly browned. Chop coarsely and set aside.
When the ric is done, place it in a large bowl and cool for 10 minutes. Add the dressing and toss well. Stir in the drained fruit, pecans, parsley and scallions. Set aside at room temperature for at least 30 minutes to allow the flavors to mingle. Serve at room temperature.

[lisas3575]

Thanks, Gail! I did a search and found the orzo one-- it had glowing reviews.

ROASTED GARLIC AND ORZO PILAF from Gail's Husband's Aunt Norma

8 to 12 large cloves garlic (resist the urge to cut down on the amount of garlic. As it cooks in the olive oil, the garlic softens and the flavor mellows)
1 tablespoon oil
1/2 cup orzo
1/2 cup long grain rice
1 14-ounce can chicken broth
1/4 cup sliced green onions
1 tablespoon snipped fresh parsley or more to taste

Peel and quarter garlic cloves. In a medium saucepan, cook garlic inhot oil over medium heat till light brown. Add orzo and cook till light brown. Watch so that garlic doesn't burn. (Gail note: Please don't do this too quickly. Burnt garlic is GROSS)

Stir in rice. Slowly add chicken broth, bring to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes or till orzo and rice are tender and broth is absorbed. Stir green onions and parsley into the pilaf and season with salt and pepper to taste.

Serves 4-6

[Curleytop]

This my recipe which I have made for years:


* Exported from MasterCook *

RICE PILAF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Rice


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup White Rice
1 Tablespoon Margarine or Butter
1/4 Cup Green Pepper -- Chopped
1/4 Cup Onion -- Chopped
1/2 Cup Mushrooms -- Sliced
1 Dash Soy Sauce
2 Cups Chicken Broth (or water and crystals)
Pepper

Combine rice and margarine in large skillet and brown slightly. Add soy sauce and vegetables. Stir fry a few minutes. Add broth and seasonings. Cover. Cook over low heat until all water is absorbed and rice is tender about 15 minutes. If necessary, add more water.


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NOTES : The old recipe! A good side dish. Could also add leftover chicken or turkey for a main dish!

[HARRYET]

Cindy,

I love that "near east rice pilaf".

I usually stock pile that rice when I visit my family in MA every summer. My DH thinks I'm nuts I usually bring back 20 boxes. I also have my family send it to me whenever they send me a package. I can usually get it on sale at Market Basket for $0.99 a pkg. I always buy it there because I have to pay $2.00+ a pkg here in AZ.

Ann