Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I want to learn how to make rice pelaf?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I want to learn how to make rice pelaf?),it will help you,my kids.
Answers:
Rice Pilaf with Cranberries and Almonds
1-1/2 cups brown rice
1/2 cup wild rice
1/2 onion, finely diced
2 tablespoons olive oil
4-1/4 cups boiling chicken stock (or water)
2 teaspoons salt
1/2 cup dried cranberries
1/4 c blanched slivered almonds
Saute almonds in a small amount of oil until lightly browned. Reserve some for garnish.
In a deep microwavable casserole dish, combine olive oil and diced onion. Cook uncovered on high for 4 minutes. Add brown rice and wild rice, stir to mix and cook for an additional 3 minutes.
Add salt, cranberries, the toasted almonds and boiling liquid. Stir. Cover and microwave on low for 40 minutes. (If the rice is still too hard, add a few more tablespoons of boiling stock or water and continue to cook for an additional 10 minutes.)
Garnish with reserved almonds and some dried cranberries. Serves 6-8.
PS you can certainly omit the cranberries and it will still turn our lovely.
Other Answers:
Rice Pilaf
100 Portions (2 Pans)
Portion: 1 Cup Each
1 cup (8 oz) butter or margarine
1 cup (7 oz) shortening
3 qt. (4 lb) onions, dry, finely chopped
2 tbsp (6 cloves) garlic, minced
1 1/4 gal. (10 lb) rice
3 1/2 gal. stock. beef or chicken, boiling
9 tbsp. (6 oz) salt
Melt butter or margarine and shortening and divide into 2 pans.
Sauté equal amounts of onions and garlic in each pan until onions
are a light yellow.
Add an equal quantity of rice to each pan. Cook until rice is lightly
browned, stirring constantly.
Add 1 3/4 gal. stock and 3 oz. salt to rice in each pan. Cover pans.
Bake 1 hour or until rice is tender. Remove from oven; stir lightly with a fork.
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 400 degree F. Oven
Rice Pilaf (Homemade from scratch)
1 cube butter (low or no salt
3 coils vermicelli fideo
2 cans chicken broth
2 cups white small grain rice
1 teaspoon chicken bullion (granulated)
Brown vermcelli in butter. Heat chicken broth with 1 teaspoon granulated chicken bullion until boiling.
Pour chicken broth mixture into butter mixture, add rice, stir, cover and simmer over low heat until all moisture is evaporated. Usually 20-30 minutes. Serves 8-10.
You can cut the portions down to just make 4-5 servings.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.I want to learn how to make rice pelaf?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I want to learn how to make rice pelaf?),it will help you,my kids.
Answers:
Rice Pilaf with Cranberries and Almonds
1-1/2 cups brown rice
1/2 cup wild rice
1/2 onion, finely diced
2 tablespoons olive oil
4-1/4 cups boiling chicken stock (or water)
2 teaspoons salt
1/2 cup dried cranberries
1/4 c blanched slivered almonds
Saute almonds in a small amount of oil until lightly browned. Reserve some for garnish.
In a deep microwavable casserole dish, combine olive oil and diced onion. Cook uncovered on high for 4 minutes. Add brown rice and wild rice, stir to mix and cook for an additional 3 minutes.
Add salt, cranberries, the toasted almonds and boiling liquid. Stir. Cover and microwave on low for 40 minutes. (If the rice is still too hard, add a few more tablespoons of boiling stock or water and continue to cook for an additional 10 minutes.)
Garnish with reserved almonds and some dried cranberries. Serves 6-8.
PS you can certainly omit the cranberries and it will still turn our lovely.
Other Answers:
Rice Pilaf
100 Portions (2 Pans)
Portion: 1 Cup Each
1 cup (8 oz) butter or margarine
1 cup (7 oz) shortening
3 qt. (4 lb) onions, dry, finely chopped
2 tbsp (6 cloves) garlic, minced
1 1/4 gal. (10 lb) rice
3 1/2 gal. stock. beef or chicken, boiling
9 tbsp. (6 oz) salt
Melt butter or margarine and shortening and divide into 2 pans.
Sauté equal amounts of onions and garlic in each pan until onions
are a light yellow.
Add an equal quantity of rice to each pan. Cook until rice is lightly
browned, stirring constantly.
Add 1 3/4 gal. stock and 3 oz. salt to rice in each pan. Cover pans.
Bake 1 hour or until rice is tender. Remove from oven; stir lightly with a fork.
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 400 degree F. Oven
Rice Pilaf (Homemade from scratch)
1 cube butter (low or no salt
3 coils vermicelli fideo
2 cans chicken broth
2 cups white small grain rice
1 teaspoon chicken bullion (granulated)
Brown vermcelli in butter. Heat chicken broth with 1 teaspoon granulated chicken bullion until boiling.
Pour chicken broth mixture into butter mixture, add rice, stir, cover and simmer over low heat until all moisture is evaporated. Usually 20-30 minutes. Serves 8-10.
You can cut the portions down to just make 4-5 servings.
correctness,It's Non-profit and only for informational purposes.
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