Virginia Willis 20000 Rice Pilaf Food

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VIRGINIA WILLIS' $20,000 RICE PILAF



Virginia Willis' $20,000 Rice Pilaf image

From the cookbook Bon Appetit, Y'all by Virginia Willis. She writes that she couldn't make decent rice until she attended culinary school and learned this recipe. $20,000 is what it cost her to attend school that year! You can find more recipes at her website, www.virginiawillis.com.

Provided by linguinelisa

Categories     White Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons unsalted butter
1 small shallot, chopped
2 cups long grain rice
coarse salt
fresh ground black pepper
3 cups chicken stock
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 350. In a large, oven-proof saucepan, heat the butter over medium heat until foaming. Add the shallot and cook until clear and translucent, 2 to 3 minutes.
  • Add rice and stir to combine. cook, stirring constantly, until the rice is coated with butter and lightly toasted. Season with 1 teaspoons of salt and pepper to taste. Add the stock and stir to combine. Bring to a boil over medium high heat. Cover with a tight fitting lid and place in oven and cook until liquid is absorbed and rice is tender, 17 minutes. Remove from oven and let stand 5 minutes before serving. Add the parsley and fluff with a fork just before serving.

WILD RICE PILAF



Wild Rice Pilaf image

Provided by Ina Garten

Categories     side-dish

Yield 6 servings

Number Of Ingredients 6

3 tablespoons unsalted butter, divided
1/2 cup chopped yellow onion
Kosher salt
2 cups pure wild rice (10 to 12 ounces)
1/4 cup finely chopped scallions, white and green parts (2 scallions)
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
  • Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.

RICE PILAF



Rice Pilaf image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 5

2 tablespoons oil
1/2 cup chopped onion
1 cup rice
2 cups chicken stock
1 tablespoon chopped parsley

Steps:

  • Heat oil in a saucepan over medium heat. Cook onion until tender and stir in rice. Mix rice to coat and pour in chicken stock. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes. Remove from heat and let stand 5 minutes. Serve hot.

RICE PILAF



Rice Pilaf image

Provided by Alton Brown

Categories     side-dish

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon unsalted butter
1/2 medium onion, finely chopped
1/2 medium red bell pepper, finely chopped
1 1/2 teaspoons kosher salt plus 2 pinches
2 cups long-grain white rice
1 pinch saffron, steeped in 1/4 cup hot but not boiling water
2 1/2 cups chicken broth
1 1-by-2-inch strip orange zest
2 bay leaves
1/2 cup peas, fresh or frozen
1/4 cup golden raisins
1/4 cup pistachios, chopped

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.

Nutrition Facts : Calories 248 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 524 milligrams, Carbohydrate 45 grams, Fiber 1.5 grams, Protein 7 grams, Sugar 5 grams

WILD RICE PILAF



Wild Rice Pilaf image

Provided by Sandra Lee

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

1 box long-grain white and wild rice blend (recommended: Uncle Ben's)
2 tablespoons dried cranberries
3 tablespoons sliced green onion
2 tablespoons slivered almonds, toasted

Steps:

  • Prepare rice according to manufacturer's instructions, adding cranberries at the same time as the rice. When rice is done, fold in green onions and almonds.

RICE PILAF



Rice Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1 small onion, finely chopped
1 1/2 cups rice
Salt
Pepper
3 cups chicken stock, warmed
1/4 cup chopped parsley
1/4 cup toasted pinenuts

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.

WHITE & WILD RICE PILAF



White & Wild Rice Pilaf image

Oh, I just love rice pilaf! This one is from a Swanson Broth Creative Cooking recipe pamphlet. Just remember that the broth is already diluted, so don't add water! Also, feel free to add other herbs of your choice.

Provided by BeccaB3c

Categories     Long Grain Rice

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, chopped
1 cup chopped carrot
1 cup sliced celery
2 garlic cloves, minced
1/2 cup uncooked wild rice
2 (14 ounce) cans swanson vegetable broth
1 cup uncooked long-grain white rice
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil in a large nonstick skillet.
  • Add onion, carrots, celery and garlic and cook until tender.
  • Add wild rice and broth.
  • Heat to a boil.
  • Cover and cook over low heat for 25 minutes.
  • Add white rice.
  • Cover and cook over low heat for 20 minutes or until done.
  • Stir in parsley.

RICE PILAF



Rice Pilaf image

Make and share this Rice Pilaf recipe from Food.com.

Provided by hungrykitten

Categories     White Rice

Time 1h5m

Yield 5 serving(s)

Number Of Ingredients 8

1/4 cup butter or 1/4 cup margarine
1 1/2 cups uncooked rice
1 1/2 cups chicken broth
1/4 cup plus 2 tbsp chopped celery
1/4 cup plus 2 tbsp chopped fresh parsley
1/4 cup plus 2 tbsp chopped carrot
1/4 cup plus 2 tbsp sliced almonds
1/4 teaspoon pepper

Steps:

  • Melt butter in a heavy skillet; add rice and cook, stirring often, until light brown. Stir in chicken broth and heat to boiling. Pour into a lightly greased 2 1/2 quart casserole; cover and bake at 375 degrees for 30 minutes.
  • Remove casserole from oven, and stir in 1/4 cup plus 2 tablespoons each of chopped celery, chopped parsley, chopped carrots and sliced almonds; stir in 1/4 teaspoon pepper. Cover and bake an additional 20 minutes.

Nutrition Facts : Calories 334.3, Fat 12.3, SaturatedFat 6.2, Cholesterol 24.4, Sodium 315.2, Carbohydrate 48.6, Fiber 1.7, Sugar 0.8, Protein 6.6

CONFETTI RICE PILAF



Confetti Rice Pilaf image

Make and share this Confetti Rice Pilaf recipe from Food.com.

Provided by DoryJean54

Categories     Long Grain Rice

Time 42m

Yield 3 1/2 cups, 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil or 1 tablespoon butter
1 small onion, finely chopped
1 carrot, finely chopped
1 garlic clove, crushed with press
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup long-grain white rice
1 (14 -14 1/2 ounce) can chicken broth
1/4 cup water
1/4 cup fresh parsley leaves, chopped

Steps:

  • In 3-quart saucepan, heat olive oil on medium.
  • Add onion, carrot, garlic, 1/4 teaspoon each salt and coarsely ground black pepper; cook 6 to 8 minutes or until vegetables are tender, stirring occasionally.
  • Add rice, stirring to coat; cook 1 minute.
  • Add broth and water to pan; heat to boiling on high. Reduce to low;cover and simmer 16 to 18 minutes or until all liquid is absorbed and rice is tender.
  • Remove from heat; let stand,covered, 5 minutes.
  • Fluff rice with fork; stir in parsley to serve.

Nutrition Facts : Calories 231.8, Fat 4.4, SaturatedFat 0.7, Sodium 495.2, Carbohydrate 41.2, Fiber 1.4, Sugar 1.8, Protein 5.9

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