I need a easy traditional rice piaf recipe

[ladybugplus]

I am having a dinner for 4 and I know the guest love rice pilaf but I do not know how to make it. I have used ready made but I want to impress with homemade Please can someone share their recipes, tips etc to make a good white rice pilaf TIA
ladybugplus

[ladybugplus]

OOPS!!!
Or a fried rice recipe , which is really what I meant but either will be good TIA again

[TorontoJo]

My mom's classic fried rice -- three generations of my family make this now!

Make a pot of long-grain white rice the day before your party and refrigerate it.

Prep:
- slice 1 or 2 bunches of green onions, separating the white and very light green bits from the rest
- beat a few eggs (however many you want -- 3 or 4 is usually plenty)
- have whatever veggies you want washed and ready (bean sprouts, snow peas, broccoli, etc),
- cook up a half package of chopped bacon (easiest to chop before frying). Trust me on the bacon, but yes, you can skip it if you want vegetarian.

Cook:
Heat a wok or large dutch oven on high with a couple of tablespoons of peanut oil. When the oil is hot, toss in the whites of the onions. Stir fry for a minute or two (don't let them burn), then toss in the cold rice. Stir fry until the rice has broken up. Add some soy sauce (I use low sodium if I'm adding bacon) and stir fry until the rice is uniform in color and "dry" again. Make a well in the bottom of the pot by pushing all the rice to the sides. Pour the beaten eggs into the well and scramble. When the eggs are mostly cooked, but still runny, stir all the rice into it and stir fry until the egg is incorporated and the rice looks "dry" again. Add the rest of the green onions, all your veggies and bacon and stir fry until everything is nice and hot. Taste the whole thing and add a bit more soy if needed.

The most basic version of the recipe doesn't have any veggies other than the green onions -- just the egg, bacon and green onions. It's fantastic that way, but I add other veggies just to up my veggie intake when I inhale the pot of rice. It's up to you.

I promise you this will be hit -- I have friends who learned to make this in Brownies when my mom taught it for the cooking badge who still make it 30 years later! Good luck!

[JungMann]

Perfect instructions. I do similar, except instead of bacon I use Chinese sausage or ham and add a little garlic. To jazz it up, in the last moments of stir frying, add aji-no-moto, diced carrots and peas (or even snow peas). I also like the addition of onion and some oyster sauce.

Rice pilaf is little more than rice cooked with some stock, bay leaf, cumin, butter, olive oil and maybe whatever vegetables, fruits or nuts you have on hand.

[Vegas_Vic]

This is a recipe I've used forever and always makes a hit with guests. I'll leave the proportions to you, depending on the number of servings.

Slice onion, bell pepper and mushrooms.
Saute veggies in butter, add a little fresh or dried thyme when nearly done. Remove from pan set aside.
In same pan, melt more butter and brown rice. Add cooked veggies to combine.
Put rice mixturein 9x13 glass baking dish.
Bring chicken broth to a boil, add to rice. Cover tightly with foil, bake at 350 for 40 minutes. Use twice as much broth as rice (2 cups broth to 1 cup rice)

Easy and comes out perfect every time.

[Antilope]

My wife is Armenian and here is her simple recipe for Armenian Rice Pilaf

Armenian Rice Pilaf

4 Tbsp butter
1/4 cup orzo pasta, broken up vermicelli, or broken up angel hair pasta - uncooked
1 cup uncooked long-grain rice
2-1/2 cups boiling hot chicken broth
Salt to taste

-Melt butter in heavy bottom 2-qt saucepan, over medium heat.
-Break pasta into small pieces (about 1/4 inch, if needed), add to pan and saute until pasta is golden brown (the darker the better, without burning the pasta - sort of toast color - it adds some flavor to the end product), stirring constantly.
-Add rice and stir for a few seconds until rice is well coated with butter.
-Add boiling broth and season to taste with salt. Stir for a few seconds to make sure rice and pasta are not forming lumps.
-Simmer, covered, over low heat until liquid is absorbed, about 25 minutes.
-Stir and fluff lightly with fork. Let stand in warm place 15 to 20 minutes before serving.

[Infomaniac]

Parev....You beat me to the Armenian Pilaf recipe....my mom uses orzo, but I like the vermicelli better.

[Antilope]

My wife usually uses vermicelli, because we usually have that on hand. Pilaf for company is made with Orzo. ;-)

[Infomaniac]

In the pan your going to cook it in, take maybe a half stick of butter, and saute some chopped onion until they are softened, but do not brown them. If you have some vermicelli you can brown that with the onion, or not even use the onion.

Then add 1 cup of rice and two cups of chicken broth with a little salt and pepper and bring to a boil. Once it starts to boil, turn heat to simmer and cover pot for 10 mins.

After 10 mins. stir once gently with a fork and cover pot again for 10 more mins.

Turn heat off, fluff lightly with a fork, cover and let sit on stove for 10 mins. covered.

Works perfect with Uncle Bens Converted Rice.

Should be enough for 4.

[ladybugplus]

Than You ladies, gents,
I will try them all , I did however try one I made up but not too successful, guests were
forgiving though. These recipes all sound tasty to me. I will be eating lots of grilled chicken so they will al be tried. I'll probably like them all though so I copied to my MC TYVM all
Laura