Conference turris::cooks

    ...Ive made this from scratch and believe me....buying a box of
    Middle Eastern rice pilaf...at any DeMoulas....is as good, if not
    better
    
    Rick

    I like Rica A Roni Rice Pilaf.  I know, it doens't sound gourmet,
    but it tastes good and cooks in 30 minutes.  What more could you
    ask for?
    

     Rice Pilaf is really easy to make.

     3/4 cup rice
     1/4 cup orzo(rice shaped pasta) or broken up spaghetti
       1 tablespoon cooking oil (I prefer olive)
       2 cups chicken stock (canned is better than cubes which make the
                             dish come out too salty. Homemade is of course
                             is best.)

      Saute the orzo or broken up spaghetti in the oil until light brown.
      Add the rice and stir a few times to coat with the oil. Add the 
      stock. Let it come to boil. Cover and turn the heat down as low as
      possible. Check it after 20 min. or so , if the stock is gone and
      there are little steam holes in the pilaf , turn off the heat cover
      it and let it set for about 5 or 10 min. To serve , fluff it up with
      a fork or chop sticks. If you wish you can add a bit of chopped
      fresh parsley or any other fresh herb you like when you fluff it
      it up. Hint: be careful when browning the pasta it can burn easily.

      There are endless variations of this dish. You could use beef broth
      instead of chicken. You can add garlic or onions or both to the pasta when
      you saute it. Reduce the amount of liquid and add chopped, peeled and
      seeded tomatoes and add chopped fresh Basil when you fluff it. Add a few
      sauted mushrooms when you stir in the rice. Add a teaspoon of Tumeric to
      it when you add the broth to make yellow rice. And so on and so forth.


                                                                    Enjoy
 
                                                                     Mike 
  

    By the way, you don't have to add all that butter to the boxed
    rice pilaf.  We started making it without any butter, and it's
    very good.  You can taste the rice that way, and it doesn't have
    all those added calories.  Folks that like butter can add it
    to taste at the table.  Folks that don't can eat it without.
    
    --Louise

    from The New Antoinette Pope School Cookbook 
         MacMillan, second printing 1974 
         
         
         1/4 cup butter or margarine
         1 small green pepper, cut into 1/2-inch pieces
         1 clove garlic, cut very fine or put through
            garlic press 
         1 cup fresh chopped mushrooms, or 1 small
            can (optional)
         1 cup canned or fresh tomatoes
         About 2 teaspoons salt, if using water; less if
            using stock 
         About 1/8 teaspoon black pepper 
         1 pound long grain white rice 
         About 2 1/4 cups vegetable or meat stock, or hot
            water with 1 bouillon cube if desired
         
         
         In a heavy 2- or 3-quart saucepan melt the
         fat.  Add green pepper, garlic and mushrooms
         and saute 5 minutes.  Add tomatoes and
         seasonings, the rice, and 2 1/4 cups of hot
         water or stock.  Stir only until mixed. 
         Cover tightly; let come to a quick boil;
         then let it cook *slowly* over low heat about
         25-30 minutes (depending on type of rice)
         or until tender, but not too soft.  Do not
         uncover rice during cooking process, but
         stir it gently with a fork several times
         the last few minutes.  
         
         This rice is delicious served with chicken
         or any meat dish in place of potatoes.  
         
                                     

    
    I make something a lot like first recipe, only with dry-sauted pignoli 
    (pine nuts) instead of the pasta/broken spagetti.  It adds a sort
    of sweet flavor, and nice texture.
    
    
    kasey

    Pine nuts are great, I had them in a dish at the Victorian, a really
    great french restaurant somewhere in Massachusetts.  Very unusual.
    

    
    I got this recipe from a Dear Abby column and it's the best,easiest
    one I've tried.  I's called "Infallible Rice" for good reason.
    
    2 T butter
    1 Med. onion
    2 T chicken bouillon
    2 cups water
    1 cup rice (I use Uncle Ben's)
    
    
    Chop the onion and cook it in the melted butter.  heat the bouillon
    and water until bouillon is dissolved (you can use cubes, too)
    mix rice bouillon/water and cooked onions til boiling, then cover
    and bake at 350 degrees for 20 minutes.
    
    This rice is good with anything.

RE: .12

This is almost identical to the recipe for basic cooked rice in Paul
Prudhomme's Louisiana Kitchen cookbook.  The Cajun version adds chopped
bell pepper and celery in place of 2/3 of the onion, and also adds a dash of
cayenne pepper.  Other ingredients and cooking procedure are the same.  The
result is good, and couldn't be easier--just put it in the oven, set the
timer, and forget about it.

--PSW

    HERE'S A RECIPE I GOT FROM DAVE MAYNARD'S COOKBOOK.  IT'S EXCELLENT!
    
    BROWN 3/4 CUP PINE NUTS OR EXTRA-THIN SPEGHETTI (BROKEN UP OF COURSE)
    IN 1/4 CUP OF PEANUT OIL.  ADD 2 CANS CHICKEN BROTH.  BRING TO
    A BOIL AND ADD 4 CUPS RICE, SOME CHOPPED ONION, GARLIC, PARSLEY,
    SALT & PEPPER.
    
    REDUCE HEAT TO A SIMMER.  COVER UNTIL DONE. 
    
    EASY AND DELICIOUS!!
    
    WAS CALLED "ROSE'S SUPER RICE PILAF"

    
    CORRECTION TO NOTE 669.14
    
    ADD 4 CANS OF CHICKEN BROTH AND ADD 2 CUPS OF RICE AFTER THE BROTH
    IS BROUGHT TO A BOIL.

    Here's 2 recipes:
     
    (By the way...I never measure, so please adapt ot the amount you
    need.)
    
    Rice Pilaf:
          
    White rice
    Onion, chopped
    Garlic, chopped
    Canned or fresh sliced mushrooms
    lo cal margarin or olive oil 
    chicken broth (Put in the fridge over night and skim off fat before
    using....or use vegetable stock.)       
                                     
    
    Saute onions, garlic and mushrooms in oil or margarin until onions are limp.
    Add rice and stir to coat. Add enough broth (whatever ratio you
    normally use 1 part rice to 1 1/2 parts stock I guess).
    
    Bring to a boil, cover and put in a 375 degree oven (or in the
    microwave) for about 15-17 minutes (just check to see if water is
    absorbed).
                                      
    
    Sounds plain....but it's great!
    
    
    Pillau Pakistani style:
    
    
    White rice
    oil
    onion sliced very thin
    frozen mixed veggies
    3 whole cloves
    3 peppercorns
    1 cinnamon stick (abt 1-1 1/2" long)
    chopped garlic
    chicken broth  (or water instead if preferred)
    
    
    
    
    Saute onions and garlic in oil until onions are slightly browned.
    Add spices and let fry in oil for a few seconds to release flavor.
    Add rice and as many veggies you want. Stir to coat. Add enough broth 
    to cook. Bring to a boil, cover, and cook in 375 degree oven for 
    15-17 minutes or unitl liquid is absorbed.
    
    I learned this from my cousins-in-law. It goes great with lentils
    or curry, or chicken. Just be careful not to chomp down on a peppercorn
    or a clove!