Time 25m Yield 4 servings. Number Of Ingredients 4 Steps:
Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.
Time 1h5m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat. Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice. Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil. Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.
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 30m Yield 4 servings Number Of Ingredients 8 Steps:
Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.
Time 35m Yield 4 Number Of Ingredients 5 Steps:
In 3-quart saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, until tender. Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt. Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Let stand covered 5 minutes.
Time 50m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Rinse the rice under water about 2 or 3 times. Add the oil to the pot and add the onion. When starting to get a light brown color add the rice. Add water to just cover the top of the rice. Add chicken cube and pepper. The pot is covered and is left on medium heat for 30 minutes. The rice should be checked on to insure the water has not boiled off. If the water is low, add more. After 30 minutes, the rice should be done. If there is too much water , leave the cover off and leave on heat for a few more minutes to allow the water to boil off.
Time 52m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F. In 1/4 cup butter cook onion, green pepper and mushrooms. Set aside. In same skillet, heat remaining butter and brown rice slightly. Add chicken broth and heat. Pour all ingredients into a 1 1/2 qt. casserole. Cover and bake 40 minutes or until iquid is absorbed.
Time 50m Yield 4 servings. Number Of Ingredients 8 Steps:
In an ungreased 8-in. square baking dish, combine all the ingredients. Cover and bake at 375° for 40-45 minutes or until rice is tender, stirring after 25 minutes.
Time 15m Number Of Ingredients 7 Steps:
Cook rice using desired method but use chicken broth instead of water. Cover the bottom of a skillet with about 2 tablespoons of cooking oil. Add the red pepper and onion and pan fry until they are nice and shriveled (about 10 minutes). Add the cook riced and fry with the red peppers and onion. Add more oil if necessary. Add parsley, and salt and pepper to taste, and cook for a minute or two longer.
Number Of Ingredients 6 Steps:
Heat oven to 350 degrees. Bring stock to a simmer in a small saucepan. Melt butter in a 2-quart ovenproof saucepan over medium heat. Add onion, bay leaf, and salt and cook until onion is soft and translucent, stirring occasionally, about 3 minutes. Add rice and stir well to coat each grain with butter mixture. Cook until rice is fragrant and starting to turn translucent, stirring frequently, about 3 minutes. Add stock and return to a simmer. Transfer to oven, cover, and bake for 16 minutes. Remove from oven. Cover and let steam for 10 minutes, then fluff with a fork before serving.
