Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, vida rice pilaf. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Vida Rice Pilaf is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Vida Rice Pilaf is something that I’ve loved my entire life.
Vida Rice Pilaf Alta Vida Culinary Studio New Mexico. Rice will begin to slightly brown. Today we're making the very simplest rice pilaf: white rice cooked with a little flavorful oil and chopped onion, and then simmered with broth. It's one step up from rice cooked in water, but not so elaborate that you can't pull it together on a weeknight.
To begin with this recipe, we have to prepare a few components. You can have vida rice pilaf using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Vida Rice Pilaf:
- Make ready butter
- Prepare olive oil
- Take small onion
- Prepare arborior rice
- Make ready chicken broth
- Get grated Parmesan cheese
- Make ready pepper
- Get sliced toasted almonds
- Prepare peas
- Take salt
Fluff up the rice with a fork, then divide between plates. Sprinkle the pepitas over the pilaf, then finely chop and scatter over the parsley. Pilaf or pilau is way of cooking rice that should result in every grain remaining separate. There are many different ways of cooking pilaf depending on where in the world you are.
Instructions to make Vida Rice Pilaf:
- Heat butter and olive oil and add onion. Saute until soft.
- Add rice and continue over med-low heat, stirring rice frequently for 3 more minutes. Rice will begin to slightly brown.
- Add the chicken broth. Cover and simmer on low, stirring occasionally until broth is absorbed and rice is creamy (10-15 minutes).
- Stir in almonds, peas and cheese. Serve warm.
Pilaf or pilau is way of cooking rice that should result in every grain remaining separate. There are many different ways of cooking pilaf depending on where in the world you are. Add the uncooked rice and toss until the grains change colour. Season with salt and pepper, add the chicken stock (slowly, to prevent the pan from spitting), cover and bring to the boil. In a dutch oven or pot, melt butter over medium heat.
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