Best 2 Virginia Willis 20000 Rice Pilaf Recipes

Indulge in the delightful flavors of Virginia Willis' culinary creations with our collection of tantalizing rice pilaf recipes. These dishes, inspired by the esteemed chef's expertise, offer a symphony of aromas and textures that will elevate your dining experience. Each recipe presents a unique blend of ingredients and cooking techniques, ensuring that every bite is a journey of culinary delight. From the classic simplicity of the Original Rice Pilaf to the vibrant medley of flavors in the Greek-Style Rice Pilaf, these recipes cater to diverse tastes and preferences. Whether you seek a comforting side dish or a hearty main course, our selection of rice pilaf recipes, including the flavorful Mushroom Rice Pilaf, the nutty and aromatic Basmati Rice Pilaf, and the wholesome Brown Rice Pilaf, will satisfy your cravings. Embark on a culinary adventure with Virginia Willis' rice pilaf recipes and discover a world of taste and culinary artistry.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

MAMA'S SHRIMP CREOLE

Mama's Shrimp Creole image

Categories Sauce Marinate Shrimp Winter Simmer Boil

Yield serves 4 to 6

Number Of Ingredients 13

Ingredients

1 1/2 pounds large shrimp (21/25 count), peeled and deveined
Coarse salt and freshly ground black pepper
1/2 cup canola oil
1 onion, preferably Vidalia, chopped
3 stalks celery, chopped
4 cloves garlic, very finely chopped
1 (6-ounce) can tomato paste
1 (8-ounce) can tomato sauce
1 teaspoon sugar
2 cups water, plus more if needed
Pinch of cayenne pepper
4 green onions, white and green parts, chopped, for garnish
$20,000 Rice Pilaf (page 158), for accompaniment

Steps:

Place the shrimp in a bowl and season with salt and pepper. Cover with plastic wrap and refrigerate to marinate while you prepare the vegetables.
In a heavy-bottomed skillet, heat the oil over medium heat. Add the onion and celery and cook until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the tomato paste and cook, stirring constantly, an additional 5 minutes. Add the tomato sauce, sugar, water, and cayenne pepper. Bring to a boil over medium-high heat, then decrease the heat to low. Simmer until the oil rises to the surface, stirring occasionally, about 40 minutes. (Use more water if the sauce gets too thick.) Add the shrimp and cook until pink, 3 to 5 minutes. Taste and adjust for seasoning with salt and pepper. Garnish with the green onions. Serve with rice pilaf.

Tips:

Use high-quality ingredients: The quality of your ingredients will have a big impact on the final dish. Use long-grain rice, such as basmati or jasmine, for a light and fluffy pilaf. Use fresh vegetables and herbs for the best flavor.
Rinse the rice before cooking: This will remove the starch from the rice and help it cook evenly.
Toast the rice before cooking: This will give the rice a nutty flavor and help it absorb the liquid more evenly.
Use a heavy-bottomed pot: This will help distribute the heat evenly and prevent the rice from sticking to the bottom of the pot.
Cook the rice over low heat: This will help the rice cook evenly and prevent it from becoming mushy.
Let the rice rest before serving: This will allow the rice to absorb any remaining liquid and fluff up.

Conclusion:

Virginia Willis' 20,000 Rice Pilaf is a delicious and easy-to-make dish that is perfect for any occasion. With its simple ingredients and straightforward instructions, this recipe is sure to become a family favorite. Whether you are a beginner cook or a seasoned pro, you will love this recipe. So what are you waiting for? Give it a try today!