Best 4 Anns Rice Pilaf Recipes

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**Rice pilaf**, a classic and versatile dish, has captivated taste buds for centuries. Originating in the Middle East, this delectable dish has spread its charm across the globe, becoming a staple in many cuisines. This article presents a collection of rice pilaf recipes, each offering a unique culinary journey. From the traditional Turkish pilaf, with its aromatic blend of spices and plump rice grains, to the vibrant Mexican arroz con pollo, brimming with chicken, vegetables, and a hint of heat, these recipes showcase the diverse flavors and culinary traditions that rice pilaf embodies. Whether you seek a simple yet satisfying side dish or a hearty main course, this article has a rice pilaf recipe to suit your palate and occasion.

**Recipes:**

1. **Ann's Rice Pilaf:** This classic recipe forms the foundation of our rice pilaf exploration. Simple yet flavorful, it features long-grain rice cooked in a savory broth with butter, onion, and parsley.

2. **Turkish Pilaf:** Experience the vibrant flavors of Turkey with this aromatic rice pilaf. Fragrant spices, such as cumin, coriander, and paprika, dance in harmony with fluffy rice, creating a captivating dish.

3. **Arroz Con Pollo:** This Mexican-inspired rice pilaf is a fiesta of flavors. Succulent chicken, colorful vegetables, and a hint of heat from chili peppers come together in a harmonious blend, making this dish a hearty and satisfying choice.

4. **Jeweled Rice Pilaf:** This recipe takes rice pilaf to new heights of elegance. A vibrant array of nuts, dried fruits, and herbs transform ordinary rice into a jewel-encrusted culinary treasure.

5. **Spinach and Feta Rice Pilaf:** This vibrant and healthy rice pilaf is a delightful combination of earthy spinach, tangy feta cheese, and fluffy rice. It offers a burst of flavor and a pop of color to any meal.

6. **Lemon and Herb Rice Pilaf:** This refreshing and zesty rice pilaf is perfect for summer gatherings. With its bright lemon flavor and an assortment of aromatic herbs, it brings a touch of sunshine to your table.

Let's cook with our recipes!

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

RICE PILAF



Rice Pilaf image

This easy homemade Rice Pilaf is so flavorful and versatile it can be served with almost anything. You'll never reach for a box mix again!

Provided by Lauren Allen

Categories     Main Course

Time 30m

Number Of Ingredients 8

2 tablespoons unsalted butter
1/2 cup finely chopped onion
3 cloves garlic (, minced)
1 teaspoon salt
½ teaspoon pepper
1 1/2 cups long-grain white rice
3 cups chicken broth (, or vegetable broth)
¼ cup chopped fresh parsley

Steps:

  • Add rice to a fine mesh strainer or colander and rinse really well, until the water runs clear. Set aside to drain.
  • Melt the butter in a medium saucepan over medium heat. Add the rice and cook, stirring often, until lightly golden. Add onion, garlic, salt, and pepper and cook until onion has softened.
  • Add chicken broth and bring to a boil. Cover pot with a tight fitting lid and reduce heat to a simmer. (Do not ever remove the lid from the pot during cooking!) Cook for 15-18 minutes. Remove pot from heat and allow to rest, with the lid still on, for 10 minutes.,
  • Remove lid and gently fluff the rice with a fork. Gently stir in chopped parsley.

Nutrition Facts : Calories 260 kcal, Carbohydrate 47 g, Protein 5 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 987 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SEARED CHICKEN BREAST WITH RICE PILAF



Seared Chicken Breast with Rice Pilaf image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 16

4 cloves garlic, minced
2 sprigs rosemary, stems removed and finely chopped
Zest and juice of 2 lemons
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Crushed red pepper flakes
2 airline chicken breasts, skin on
1 tablespoon all-purpose flour
1 1/2 cups chicken stock
Cooked green beans, for serving, optional
Chopped chives, for serving, optional
2 tablespoons extra-virgin olive oil
1 shallot, finely diced
Kosher salt
1 cup long-grain rice
2 cups chicken stock

Steps:

  • For the chicken: Preheat the oven to 400 degrees F. In a small bowl, combine the garlic, rosemary, lemon zest, 2 tablespoons of the olive oil a pinch of crushed red pepper and kosher salt to taste. Set aside.
  • Pat the chicken skin dry and season liberally with kosher salt. Heat a large saute pan with the remaining 1/4 cup olive oil over medium-high heat. Place the chicken skin-side down into the pan and reduce the heat to medium. Cook until the chicken is golden brown and crispy, 4 to 5 minutes. Flip the chicken and continue to cook until golden on the other side, 3 to 4 minutes. Remove the chicken to a sheet tray lined with a wire rack. Reserve the pan that the chicken was cooked in, including the fat. Brush the chicken with the rosemary and garlic mixture. Transfer to the oven and bake for 10 to 12 minutes or until the internal temperature reaches 165 degrees F.
  • Heat the pan that the chicken was cooked in over medium heat. Add the flour to the pan and stir with the fat to create a roux; cook for 2 minutes. Whisk in the chicken stock and a pinch of salt, then cook until the sauce has thickened, 5 minutes.
  • For the pilaf: Add the olive oil to a medium saucepan and turn on the heat to medium-high. Add the shallot, season with salt and cook until soft and translucent, 5 to 7 minutes. Add the rice and stir to toast for 2 minutes, ensuring the olive oil and shallot have fully coated the rice. Add the chicken stock and kosher salt. Bring to a boil, then cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork.
  • To serve: Plate a scoop of the rice, sliced chicken and gravy. Serve with green beans and garnish with chives if using.

ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS



Armenian Rice Pilaf With Raisins and Almonds image

This traditional Armenian rice pilaf has been passed down through the generations of Christine Vartanian Datian's family. Peas, parsley and allspice have been added to the original for extra flavor and color.

Provided by Tara Parker-Pope

Time 45m

Yield Serves 4-6

Number Of Ingredients 11

5-6 tablespoons butter
4-5 ounces dried vermicelli or egg noodles
2 cups long-grain white rice
1 quart fat-skimmed vegetable, chicken or turkey broth
1 teaspoon sea salt and 1/2 teaspoon white or black pepper
1/2 teaspoon ground allspice
1/2 cup coarsely chopped almonds
1/2 cup coarsely chopped golden or black raisins
1/2 cup frozen petite peas (optional)
2 tablespoons chopped fresh parsley
1 teaspoon fresh lemon juice

Steps:

  • In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
  • Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
  • Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.
  • Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
  • Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 551 milligrams, Sugar 11 grams, TransFat 0 grams

Tips for Making Ann's Rice Pilaf:

- For the best results, use high-quality long-grain rice. - Rinse the rice thoroughly before cooking to remove any starch and impurities. - Use a heavy-bottomed pot or Dutch oven to cook the rice pilaf. This will help to evenly distribute the heat and prevent the rice from sticking. - Sauté the rice in butter or oil before adding the liquid. This will help to give the rice a nutty flavor and prevent it from becoming mushy. - Use a flavorful broth or stock to cook the rice pilaf. This will add depth of flavor to the dish. - Cook the rice pilaf over low heat and do not stir it too often. This will help to prevent the rice from becoming sticky. - Let the rice pilaf rest for a few minutes before serving. This will allow the rice to absorb all of the liquid and become fluffy.

Conclusion:

Ann's Rice Pilaf is a delicious and versatile side dish that can be served with a variety of main courses. It is easy to make and can be tailored to your own taste preferences. Whether you are a beginner or an experienced cook, you are sure to enjoy this classic rice pilaf recipe.

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