Time 55m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
In a small skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is golden, about 5 minutes. Add rice and sauté for 1 minute. Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary. Uncover and let rice stand for 5 minutes before serving.
Time 55m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large saucepan, saute onion and green pepper in oil until tender. Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned. Add the water, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender. Fluff with a fork.
Time 1h7m Yield 4 servings Number Of Ingredients 9 Steps:
Melt the butter in a 2-quart saucepan over medium heat. Add the shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper. Add the stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off the heat and let sit for 10 minutes. Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions.
Time 45m Yield 6 Number Of Ingredients 12 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.
Time 48m Yield 4 servings Number Of Ingredients 0 Steps:
Cook 1 cup brown rice in a pot of salted boiling water for 30 minutes; drain. Melt 1/2 stick butter in the same pot. Add 1/2 cup finely broken thin spaghetti, some chopped almonds and raisins, curry powder, salt and pepper; cook 3 minutes. Stir in the rice and sliced scallions.
Time 55m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large nonstick skillet coated with cooking spray, saute rice until lightly browned. Add the broth, rosemary and garlic; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is almost tender. , Stir in the broccoli, almonds, sunflower kernels, salt and pepper. Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork.
Time 1h5m Yield 10 servings. Number Of Ingredients 11 Steps:
In a Dutch oven, heat oil over medium heat. Add rice and onion; saute until rice is lightly browned, 8-10 minutes. Add broth; stir in the next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 35 minutes. Add orzo. Cook, covered, until orzo is tender, 10-15 minutes longer.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
In a small saucepan, saute green onions in butter until tender. Add rice and walnuts; cook and stir for 1-2 minutes or until walnuts are toasted. Add the water, apricots, salt and pepper., Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes. Fluff with a fork.
Yield 4 Number Of Ingredients 13 Steps:
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.
Time 1h Yield 4 servings (2 1/2 cups) Number Of Ingredients 5 Steps:
Heat the butter in a medium saucepan with a tight fitting lid, over medium heat. Add the rice and lemon peel and cook, stirring, until slightly toasted, about 2 minutes. Stir in the water and add salt to taste, bring to a boil, reduce the heat, cover, and simmer until all the water has been absorbed by the rice, about 45 minutes. Please don’t lift the lid to give a peek or stir or the rice will not cook evenly. Remove the pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork, season with salt and pepper and serve.
Time 1h15m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large saucepan, saute onion and garlic in oil until tender. Stir in rice, raisins and cinnamon stick; saute until rice is golden. Add broth and salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until liquid is absorbed and rice is tender. Discard cinnamon stick. Sprinkle with almonds.
Time 10m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Mix chicken stock and next 5 ingredients in saucepan and bring to a boil. Add rice, return mixture to boil, then reduce heat and simmer for 5 minutes (for instant rice– follow package recommended cooking times for other brown rice varieties). Remove from heat and let stand 5 minutes. Fluff with fork. Season with salt and pepper to taste.
Time 25m Yield 6 serving(s) Number Of Ingredients 10 Steps:
saute onion and garlic in oil until onion is translucent, about five minutes. Stir frequently to prevent onion and garlic from burning. Add carrot and let saute 3 more minutes. Add brown rice and stir until rice is coated with the olive oil. Cover with about 2 cups of water, and add the corn, peas, salt, pepper, basil and oregano. Let it come to a boil and then let it simmer until ready. Stir occasionally to prevent the bottom from sticking to the pot.
Time 22m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In a saucepan put the chicken bouillon and water. Bring to boiling. Stir in mushrooms, instant brown rice, and carrot. Reduce heat and simmer for about 12 minutes covered. Remove from heat and let stand for 5 minutes. Add the green onions and parsley.
