Rachael Rays Rice Pilaf Food

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RACHAEL RAY'S RICE PILAF



Rachael Ray's Rice Pilaf image

Make and share this Rachael Ray's Rice Pilaf recipe from Food.com.

Provided by Jenny Frenny

Categories     White Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons olive oil
1 1/2 cups long grain white rice
3 1/2 cups chicken broth
1 cup frozen peas, thawed
1 cup shredded sharp white cheddar cheese

Steps:

  • Over medium heat, heat the olive oil in a deep skillet that has a lid. Add the rice and stir with a spoon until the rice has turned light brown.
  • Add the chicken broth, bring to boil, cover with lid and reduce heat to simmer. Let the rice cook for 15 minutes and until the liquid has been all absorbed.
  • Remove the lid and add the peas and cheese. Stir well and cook for 2-3 minutes.

Nutrition Facts : Calories 488.1, Fat 17.9, SaturatedFat 7.4, Cholesterol 29.7, Sodium 887.2, Carbohydrate 61.6, Fiber 2.4, Sugar 2.8, Protein 18.1

RACHAEL RAY'S RICE PILAF



Rachael Ray's Rice Pilaf image

This is a totally simple way of making great rice pilaf. This recipe was originally on Rachael Ray's 30 Minute Meals. I usually double this recipe for my family of four big eaters.

Provided by rachaelborges

Categories     White Rice

Time 30m

Yield 1/2 cup, 2-4 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1/3 cup thin spaghetti, broken into 1 inch pieces
3/4 cup white rice
1 1/2 cups chicken broth
salt, to taste
pepper, to taste

Steps:

  • In a medium sauce pan melt butter over moderate heat.
  • Brown thin spaghetti bits and rice for 3 to 5 minutes until golden brown.
  • Add broth, salt and pepper and bring to a full boil.
  • Cover pot and reduce heat to a simmer for approximately 18 minutes.
  • Fluff with a fork and serve.

RICE PILAF



Rice Pilaf image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons butter
1/2 cup broken spaghetti
1 1/2 cups long-grain white rice
Salt and pepper
3 1/2 to 4 cups chicken stock
1/4 cup dried currants
1/4 cup pignoli (pine nuts), toasted
1/2 bunch fresh chives, chopped
1/2 bunch fresh parsley, chopped

Steps:

  • Melt the butter over medium heat in a large skillet with a tight-fitting lid. Add the spaghetti and toast until deep golden in color and very nutty-smelling. Add the rice and stir for a minute. Season with some salt and pepper, add 3 1/2 cups of the stock and bring to a low boil. Reduce the heat to low, cover and cook until the rice is just tender, about 18 minutes; add extra stock as necessary if the pan gets too dry. Fluff the pilaf with a fork. Mix in the currants, pignoli, chives and parsley.

RICE PILAF WITH ARUGULA



Rice Pilaf with Arugula image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1/3 cup orzo pasta
1 cup white rice
2 cups chicken stock
2 cups chopped arugula
2 handfuls grated Parmigiano-Reggiano

Steps:

  • Heat the extra-virgin olive oil in a sauce pot over medium heat. Add the orzo and toast until deeply golden, 4 to 5 minutes. Stir in the rice and toss with the orzo. Add the stock and bring to boil. Reduce the heat to a simmer, cover and cook 16 to 17 minutes until tender. Stir in the arugula and cheese and toss to combine. Transfer to a serving bowl and serve.

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