Pilaf variations. For tomato rice: Substitute butter with 1 tablespoon extra-virgin olive oil, use 1 1/2 cups tomato juice instead of chicken stock, and instead of a shallot and bay leaf, add half ...

Rice pilaf—topped with a mountain of caramelized onions and drizzled with lemony brown butter—is my new Thanksgiving side piece.

As the rice cooks, make the garnish by melting the ghee in a small skillet over medium heat. Add the almonds, salt, and pepper and stir to cook 3-4 minutes or until they are toasted. 4.

We assembled a tableful of different rice pilaf brands (including wild rice pilaf, rice with orzo pilaf, and classic rice pilaf) in our quest to find the best rice pilaf for your dinner. We tried 10 ...

"Asopao is rice stew—it’s basically a savory porridge. It can be prepared using most meats, poultry, or seafood. This version combines my two favorite asopaos ingredients into one substantial meal: ...

C. Ellet's Steakhouse chef Christopher Li shared his recipes for Rice Pilaf, made with Carolina Gold, a heritage long-grain rice once grown on thousands of acres in the South.

1. In a large saucepan, heat the olive oil over medium heat. Add the rice and cook, stirring often, for 5 minutes, or until some of the grains turn white and the rice is aromatic.

1. In a small, dry saucepan over medium-low heat, toast the saffron for 2 to 3 minutes, shaking the pan, or until fragrant. Add the stock and turn the heat to medium-high.