Best Golden Pilaf Recipes

MEDITERRANEAN RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS

Steps:

• Heat olive oil in a saucepan over medium heat and cook onion, turmeric, and cardamom, stirring constantly, until soft and translucent, about 5 minutes. Add rice and mix well.
• Pour chicken broth into the saucepan, stir, and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 17 minutes.
• Toast pistachios in a dry skillet until fragrant, 3 to 5 minutes; remove from skillet and coarsely chop.
• Place golden raisins in a bowl and cover with boiling water. Soak for 1 minute and drain well.
• Remove rice from heat and allow to stand, covered, for 5 minutes. Fluff with a fork. Mix in pistachios, raisins, and green onions; season with salt.

RICE PILAF WITH PINE NUTS AND GOLDEN RAISINS

Steps:

• In heavy saucepan cook the onion with the turmeric and coriander in the melted butter until the onion is softened.
• Add the rice and stir to coat. Add the broth, bring the liquid to a boil and simmer, covered, for 17 minutes or until the liquid is absorbed and the rice is tender.
• Stir in the pine nuts and raisins, add salt and pepper to taste.

RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS

Steps:

• In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.

RICE PILAF WITH GOLDEN RAISINS

Steps:

• Melt one tablespoon butter in a small heavy saucepan, add the onions and cook, stirring until wilted.
• Add rice, raisins, cumin, water, bay leaf and salt and pepper. Bring mixture to a boil, stirring. Cover pan tightly and simmer 17 minutes.
• Discard bay leaf. Add coriander and remaining butter. With a fork, distribute butter through the rice. Keep covered in a warm place until ready to serve.

RICE PILAF WITH CINNAMON AND GOLDEN RAISINS

Steps:

• In a heavy saucepan, warm the olive oil.
• When warm add the onion and rice; cook stirring constantly until onion is transparent and rice begins to brown.
• Stir in the broth, turmeric, cinnamon and salt.
• Bring to a boil, reduce heat, cover and simmer until most of the liquid is absorbed, about 20 minutes.
• The last 5 minutes, stir in the raisins.
• Remove from heat, stir in parsley, cover and let stand, covered for 5 minutes.

GOLDEN PILAF

Steps:

• In a saucepan, heat oil over medium heat. Add onion, and cook until soft. Stir in rice, salt, turmeric, bay leaf, cinnamon, and broth. Bring to a boil; cover, and simmer 15 minutes.
• Stir in raisins with a fork, and simmer until stock is absorbed, about 5 minutes. Set aside, covered, 5 minutes.

GOLDEN PILAF WITH APRICOTS, RAISINS AND ALMONDS

Steps:

• Brown almonds in saucepan with olive oil over medium heat.
• Remove almonds and set aside.
• Add onion to the same saucepan and cook for 5 minutes.
• Stir in cinnamon, sazon, salt, cardamom and nutmeg.
• Cook for 1 minute.
• Add rice, cook, stirring, for 1 minute.
• Stir in water, milk, apricots and raisins.
• Bring to a boil, cover, reduce heat and simmer for 10 minutes or until liquid is absorbed.
• Remove from heat and let stand, covered, for 5 minutes.
• Fluff with a fork, garnish with reserved almonds and serve.

GOLDEN RICE PILAF

Steps:

• Gently warm the stock with the saffron in a small saucepan while you proceed with the recipe.
• Put butter in a large deep skillet that can later be covered and turn the heat to medium.
• Add the onion and a large pinch of salt and cook, stirring occasionally, until the onion turns translucent.
• Add the rice and cook, stirring occasionally, until the rice is glossy and begins to brown, about 3 to 5 minutes. Season with salt and pepper.
• Add the warm stock and stir. Bring to a boil, cook for 1 or 2 minutes, then reduce heat to low and cover.
• Cook for 15 minutes or until most of the liquid is absorbed.
• Turn the heat to the absolute minimum (if you have an electric stove turn off the heat) and let rest another 15 to 20 minutes.
• Stir in parsley and lemon juice.

GOLDEN PILAF WITH SIZZLING MERGUEZ

Steps:

• Heat oven to 220C/200C fan/gas 7. Toss the squash, a quarter of the sliced onions and the oil in a large roasting tin, season, then roast for 20 mins.
• Meanwhile, melt the butter in a large pan and add the rest of the onions, plus some seasoning. Gently cook for 15 mins until tender and turning gold.
• Add the cinnamon and nutmeg to the onions. Toast for 1 min, then add the tomato paste and rice, and sizzle for a few mins. Pour in the stock and bring to the boil. stir the rice, then cover and simmer for 10 mins. Take the pan off the heat and set aside for 10 mins more to let the rice become fluffy and light.
• Toss the squash and onions, then return to the oven for 20 mins. Put the merguez into the oven in a separate tin and roast for 20 mins. The squash will be tender by this point, and the onions very crisp (verging on burnt - in a good way!).
• When ready to serve, slice the sausages on an angle. Toss the squash, onions, sausage, mint and pistachios through the rice and serve with the sauce and a dollop of yogurt.

GOLDEN PILAF

Steps:

• 1 In a saucepan, heat 1 tablespoon vegetable oil over medium heat. Add chopped onion and cook until soft. Stir in a cip of rice, 1/2 teaspoon salt. 1/2 teaspoon tumeric, 1 dried bay leaf, 1 pinch cinnamon, and 2 cups of chicken stock (canned broth). Bring to a boil, cover, and simmer 15 minutes. 2 Stir in 1/3 cup raisins with a fork, and simmer until stock is absorbed, about 5 minutes,. Set aside, covered, 5 minutes.