I've always bought frozen shrimp pilaf since I liked it so much, even if I had a lot of rice on hand. If you make your own pilaf it's a lot more economical.Use 1 stock cube for every 2 rice cooker cups of rice.If you stir fry the rice until it's translucent, the grains will stay separate when cooked.You can use fresh shrimp instead of frozen.I've salted this lightly, so if you want it to be saltier add 1 teaspoon of salt. Recipe by Okojo1027

This is like the rice that comes with my favorite curry. All you have to do is mix the ingredients into freshly cooked rice.To make fried onions, thinly slice onions and sauté in 1 tablespoon of olive oil.If using salted butter, you can omit the salt. Recipe by Brandy

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. :-)

Quick and tasty

A surprisingly creamy dish, completely dairy free (that is if you omit the cheese)

A really quick and easy side dish to accompany many meat entrées. I also like to add onion or other veg sometimes. Also, vegetable stock can be used in place of chicken stock/soy butter used to make this vegetarian or vegan friendly.

My mom use to make out of this world pilaf rice but her recipe was very elaborate & time consuming. I found a way to reproduce the taste & texture but without all the fuss!! 😆

I wanted to make a fun meal that was very original and that people wouldn't get tired of. It had to be inexpensive and delicious, too. I don't know if a dish like this already exists, but I thought it sounded like a good combination and tried it out. Result: it was very tasty, so I turned it into a recipe.I wasn't sure whether I should stir fry the flour with the chicken, but mixing it with milk worked fine. In Step 6, simmer the sauce for 1-2 minutes after it's bubbling. If you use cream instead of milk, the sauce will be quite rich. You could blend milk and cream, too. For 4 servings. Recipe by Lesser Panda

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.

Another classic pilaf, full of great flavour! Serve in a big dish put in the middle of the table and let everyone help themselves

Hi there, I enjoy making Pilaf dishes as much as I love making Pasta dishes. This specific Pilaf recipe has mushrooms which I just adore, (but my poor hubby doesn’t really enjoy eating mushrooms) and of course chickpeas. So, for him I make it plain, and from there he loves adding yogurt. Me not so much 😦Anyway, I found this recipe a few years ago, and to be honest I am not sure of it’s origin, but one thing I am sure of it’s not Greek. I look at some of my fellow bloggers Rice recipes ufff, I don’t know which one I want to jump in and eat first!!! they look so amazing with so many different variations. Just wonderful!!! 🙂Back to this recipe, it basically calls for Basmati rice, but I use any rice I have in the food pantry, and today the only kind I had was normal short grain rice, this Pilaf is quick to make, and so good to eat. 🙂