Time 55m Yield 8 Number Of Ingredients 17 Steps:
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.
Time 1h Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Place the rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes, to wash away some of the starch. Drain through a strainer. Heat the water or stock to a bare simmer in a saucepan or in a Pyrex measuring cup in the microwave. Meanwhile, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, onion or leek, and salt to taste. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle. Add the hot water or stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed. Uncover the rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the parsley and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.
Yield Makes 8 to 10 (main course) servings Number Of Ingredients 8 Steps:
Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 1 hour, then drain well in a sieve. While rice soaks, cook onion in oil in a wide 5- to 6-quart heavy pot over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Pat lamb dry and sprinkle with 1 teaspoon salt. Add to onion and brown on all sides, about 8 minutes total. Add 1 cup water and bring to a simmer. Cover pot and reduce heat to low, then braise lamb, stirring occasionally, until meat is tender, about 45 minutes. Stir in drained rice, carrots, raisins, and 2 teaspoons salt. Add enough water to cover mixture by 1 inch (3 1/2 to 4 cups) and bring to a boil, uncovered, over medium-high heat. Wrap a kitchen towel around lid with ends of towel on top, then cover pot and boil over medium heat 10 minutes. Reduce heat to low and simmer, covered, until rice is tender and liquid has been absorbed, about 30 minutes. Fluff rice with a fork and transfer pilaf to a large platter. Top with kebabs and serve with yogurt sauce.
Yield Makes 6 servings Number Of Ingredients 10 Steps:
Heat oil in large saucepan over medium heat. Add onions and sauté 10 minutes. Mix in rice, then broth, raisins, lemon juice, and allspice. Bring to boil. Reduce heat to medium-low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Mix in pine nuts, mint, and dill. Season with salt and pepper.
Time 30m Yield 6 servings. Number Of Ingredients 11 Steps:
In a saucepan, saute onion in butter until tender. Stir in the water, carrots, rice, raisins, bouillon, curry powder, salt and thyme. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Sprinkle with almonds before serving.
Time 40m Yield 6 Number Of Ingredients 10 Steps:
Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients. Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl. Cook and stir rice in the same skillet until lightly toasted, about 3 minutes. Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes. Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Important:You will need a 5 quart roaster or Dutch oven with a well fitting lid to hold in heat & moisture. Preheat oven to 350°F. Melt butter in roaster over medium high heat. Add onions,bell pepper & salt & sweat (not brown) for a few minutes. Stir in rice & pine nuts & gently toast while stirring until rice smells nutty. Add Saffron & water, bay leaf & chicken broth. Increase heat to high, when broth starts to boil, stir ingredients once, place lid on roaster & place in oven for 15 minutes. When oven time is up, remove roaster from oven & rest for another 15 minutes but DO NOT remove lid (rice is still cooking). When rice is in oven, prepare the lamb by mixing with thyme & rosemary. Season & brown lamb gently & break it into pieces about the size of a clove of garlic. When rice is rested, add lamb & peas & mix through with a fork, fluffing rice as you look to remove the bay leaf. Serve onto a warm platter or plates.
Time 40m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large saucepan, heat oil over medium heat; saute onion until tender, 4-6 minutes. Add rice; cook and stir until lightly browned, 4-6 minutes., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-20 minutes. Fluff with a fork.
Time 30m Yield 4 servings Number Of Ingredients 9 Steps:
Melt one tablespoon butter in a small heavy saucepan, add the onions and cook, stirring until wilted. Add rice, raisins, cumin, water, bay leaf and salt and pepper. Bring mixture to a boil, stirring. Cover pan tightly and simmer 17 minutes. Discard bay leaf. Add coriander and remaining butter. With a fork, distribute butter through the rice. Keep covered in a warm place until ready to serve.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Heat oven to 350 degrees. Grease a shallow 2-quart baking dish. In a large skillet, brown chops in butter. Remove chops; sprinkle with salt and pepper. Add rice to pan drippings; cook, stirring constantly, until grains turn golden brown. Stir in remaining ingredients; pour into prepared dish. Arrange chops on top. Bake covered at 350 degrees for 40 to 50 minutes or until rice and chops are tender and liquid is absorbed.
