This is my take on a rice pilaf. It makes a perfect side dish for most proteins.

Although the recipe has quite a few ingredients, the end result is definitely worth it! Add the optional ingredients for a pilaf with a bolder flavor.

This recipe always make me remember of my grandma. I know where ever she is now she would be very proud of me in this moment. Well.. life is short and we have to live it fully. Gather your family around you and tell stories, make jokes and don't forget to remember the ones you loved most and they are not among us anymore. :-)

It was so hot and I didn't want to make anything, but I had to do dinner so I decided to just throw something together with what I had in the fridge.I made this recipe on the fly so there aren't really any tricks to it. I made this pilaf for my daughter so if you want it to taste lighter or stronger, please adjust the amount of soup stock you put in. If you're using fresh vegetables it's probably better to cook them for longer in the microwave, or cook them in a frying pan beforehand. Recipe by sneeuw

Wild rice grows in the cold waters of the Great Lakes Area, and the cold mountain lakes of California. It is harvested in August/September before the first frost. In this pilaf, The roasted flavor of the native wild rice is absorbed by the basmati rice, so you double your flavor. Wild rice pilaf makes any meal look and taste special. We buy 5 pounds of wild rice a year from the local Wild Rice Cooperative here.

Our nearby mountain lake grows some of the very best wild rice, nutty and creamy in flavor. And fresh oyster mushrooms grow on the kitchen counter every 30 days, they are ready to harvest today. We also saved shiitake mushrooms from last fall by air drying in the air fryer.Shiitake mushrooms taste like beef. Oyster mushrooms taste like lobster. Porcini mushrooms taste like smoked ham.A pilaf is rice cooked in broth, in this case porcini mushroom broth. The mushrooms are sauteed in white cooking wine. Shallots are glazed till sweet and optional small wagyu meat balls are browned served as a side dish. I use half a teaspoon of japanese bonito fish dashi powder to bring all these unique flavors together in a festive dish, but , for vegans, you can substitute dashi with soy sauce.By serving wagyu meatballs on the side, this dish can be vegan or traditional.#GlobalApron

CROHNS, IBD, COLITIS, GLUTEN, DIABETES, DYSPHAGIA FRIENDLY...5/19/19by The Sheikfrom "Sheik's The Crucible: An Alloy of World Cuisine"FACEBOOK:@SheiksTheCrucible (please LIKE me)COOKPAD:TheSheik (please follow me)Who doesn't like rice? It's one of those dishes that goes with everything.And Rice Pilaf, a traditional dish originating from India, is no exception. Of course, many different nationalities have done their own spin offs on Rice Pilaf. The most famous of which, is Armenian.This recipe, is based off of my Mom's (Mary David's) Syrian Rice Pilaf that she used to make for my brother and I as children.I substituted Mom's original teaspoon of salt, for a teaspoon of Paul Prudhomme's Meat Magic, a simply wonderful all-purpose Creole spice that goes good with everything... And in this case, especially rice. Hence, the Creole addition in the name.Sheik"It's Munchie Time!"Copyright 2019 Curtis A. David / Sheik's The Crucible

This is my own variation of a recipe that I found on a Middle Eastern cooking book. I rearranged it so I can cook it in a rice cooker.The key when you cook pilaf in a rice cooker is not to mix the ingredients. Place them on top of the rice, and it will turn out well. Recipe by greenta

Pudina pulao is a one pot rice recipe which is easy to make and full of flavours.#favourite

I love rice but I prefer to add vegetables. This recipe calls for celery, carrots, onions, and hot peppers, but you can substitute any other vegetables. Rice freezes really well so I like to make a big batch and then freeze in 1-2 cup amounts.

I uploaded a curry pilaf recipe before, but over the years, I've refined the recipe. So I deleted the old one and uploaded this one. This one is delicious.Make sure to use less water than usual, for the rice to be firm and separate.Adjust the water level after adding the dissolved soup stock and soy sauce.The saltiness of the curry powder differs by brand, so adjust the seasoning with salt and pepper.I used curry powder that only contains spices, no salt. Recipe by Lesser Panda