Oven Pilaf Recipes

Place vegetables, seasonings, and oil in 2 quart casserole, cook, uncovered, in oven 7 minutes. Add raisins, dried fruit, and water; cook in oven 2 minutes. Stir in cracked wheat; cook, uncovered, in oven 7 minutes. Add raisins, dried fruit, and butter; mix... - 39.2306

Wash the bur'ghul and drain well by squeezing out excess water between cupped hands. Place in a bowl and set aside for half an hour or more. In a large saucepan, lightly fry pine nuts in half the ghee, drain and set aside. Fry onion in the same ghee until... - 36.6839

In a large heavy skillet or Dutch oven, heat oil and saute onion and mushrooms slowly until mushrooms are soft and onion is transparent. Remove to a covered dish. In the same pan, saute the barley briefly (about 3 minutes). Do not allow it to brown or... - 39.7254

In skillet, brown rice in butter, about 5 minutes. Add mushrooms (and liquid) and remaining ingredients. Turn into 1 1/2-quart casserole. Bake covered in moderate oven (350°) for 55 minutes. Fluff with fork. Bake uncovered 5 minutes longer. - 38.2946

1. With stiff brush, scrub mussels with running cold water to remove any sand; remove beards. 2. In 8-quart Dutch oven over high heat, heat wine, basil, and parsley to boiling. Add mussels; heat to boiling. Reduce heat to low; cover and simmer, stirring... - 34.4283

1. Preheat the oven to 200°C/ 400°F/Gas Mark 6. Heat the oil in a large flameproof casserole and add the almonds. Cook for 1—2 minutes until just browning. (Be very careful as the nuts will burn very easily). 2. Add the onion and carrot. Cook for 5... - 41.496

In heavy saucepan melt butter. Saute rice in it over medium heat for 3 to 5 minutes, until golden and transparent. Stir constantly. Pour in chicken bouillon; the rice will sizzle in an alarming manner. Cover tightly (the Middle Easterners cover the pan with a... - 34.2385

GETTING READY 1. Preheat the oven to 350°F. 2. In a medium saucepan, bring water to a boil. 3. Stir in the bouillon. 4. Take off heat and set pan aside. MAKING 5. In a small saucepan, combine jam and Dijon mustard, gently heat to melt the jam. Set aside for... - 46.8321

GETTING READY 1) In a medium bowl, place the dried mushrooms. Pour in boiling water to soak the mushroom until tender, about 30 minutes. 2) Preheat the oven to 375°. MAKING 3) In a medium skillet, add butter and oil. Place over moderately high heat. 4)... - 46.067

In nonstick skillet, melt margarine over medium heat; add onion and cook for about 2 minutes or until softened. Add mushrooms and cook, stirring occasionally, for 5 minutes. Transfer mixture to 11- x 7-in (2 L) baking dish; add barley and chicken stock. Bake,... - 28.4132

Preheat the oven to 400 degrees F. In a large bowl, cover the rice with cold water and stir with your fingers until the water becomes cloudy. Carefully pour off the water, reserving the rice. Repeat 2 or 3 times, until the water is almost clear. Cover with... - 46.9574

Cook the rice and water until the rice is tender and the liquid is absorbed, about 50 minutes: Set cooked rice aside. Prepare the mushrooms by rinsing, wiping dry and slicing thinly. Heat a large skillet and add the oil, tilting pan so the bottom is... - 41.705

GETTING READY 1. Preheat the oven to 350° F MAKING 2. In a casserole dish, sauté the onion in 1 tablespoon butter until soft. 3. Add the melted butter and the bulgur and sauté for another 5 minutes. 4. Pour the broth and add seasonings and stir to mix.... - 39.6279

GETTING READY 1. Preheat an oven to 187.5 (375F). 2. In a sauce pan, place water for boiling. MAKING 3. In an oven proof casserole pot, add butter. 4. Once melted, add rice and mix well. 5. Sauté on a medium flame for 10 minutes, while stirring... - 43.8759

GETTING READY 1) Set the oven temperature to 450°F (230°C). MAKING 2) Into a large casserole, over medium heat, pour oil and brush it around to cover the bottom. 3) Stir in chicken to cook all sides, for 7 minutes. 4) To a bowl, transfer chicken and set... - 44.0182

1. Put the bulghur and 2 cups water in a saucepan. Bring to a boil, cover tightly, and simmer for 40 minutes, or until tender, adding more water during cooking if necessary. 2. Preheat the oven to 200 degrees. 3. Spread the bulghur out on baking sheets and... - 34.0574

GETTING READY 1 Preheat the oven to 400 degrees farenheit. MAKING 2 In a heavy casserole, melt half the butter. 3 Add onion and saute for 1 minute. 4 Add in the rice cook over medium heat for another 1 minute. 5 Slowly pour in the wine and stock.... - 46.423

GETTING READY 1 In a frying pan, heat the oil. 2 Add n the chopped onion. 3 Cook, for 3 minutes stirring frequently. 4 Add in the mushrooms and cook for 1 minute. 5 Mix in the pearl barley and cook for another 1 minute, stirring occasionally. 6 ... - 42.6326

GETTING READY 1) Preheat oven to temperature to 350 degrees. MAKING 2) In a saute pan, heat the oil and butter and add in the garlic, which has been finely crushed, with a bit of salt, and the rice. Saute till the rice starts to color. 3) In a casserole,... - 39.8129

GETTING READY 1. Remove the giblets from duckling cavity, wash and reserve to make stock. 2. Wipe the bird clean and season with salt. 3. With a fork prick all over to help render the fat. 4. Preheat the oven to 350°F (180°C or Gas No. 4) 5. In the... - 45.0427

GETTING READY 1) Preheat the oven to 350°F. MAKING 2) In a large heavy skillet, saute the rice in the oil over a medium heat, stirring, until rice is thoroughly browned. 3) In a 2- to 2 1/2- quart casserole, remove the sauted rice and keep aside. 4) In... - 44.8638

Preheat oven to 350°. Heat oil in a large saucepan over medium-high heat until hot. Add rice and onion; saute 2 minutes. Add broth; bring to a boil. Add mushrooms, carrot, celery, gingerroot, and garlic; cover, reduce heat, and simmer 20 minutes or until... - 34.411

MAKING 1. In a 2-quart casserole or Dutch oven melt butter and heat with the oil over moderate heat. 2. Add the onion and sauté for 5 minutes until limp and golden. 3. Add the rice and sauté for another 2 minutes until the grains are coated with the oil and... - 38.1417

GETTING READY 1 Preheat the oven to 375F. MAKING 2 In a 1 1/2-quart flameproof casserole, melt butter. 3 Add in rice and saute, stirring, until lightly browned for about 10 minutes. 4 Add in the bouillon cubes, salt, pepper, thyme, mushrooms and... - 45.4707

Rinse wild rice under cold water; drain and set aside. In a large saucepan or Dutch oven cook onion in hot margarine until tender. Carefully add water, bouillon granules, black pepper, and garlic. Bring to boiling. Stir in wild rice and brown rice. Return to... - 41.8777

1. Preheat oven to 350 F. 2. In small nonstick skillet, heat margarine. Add bell pepper, onion, and mushrooms; saute until vegetables soften, about 2 minutes. 3. In 1 1/2-quart casserole, combine remaining ingredients and 1 cup plus 2 tablespoons water; stir... - 29.1349

About 1 hour before serving: In 4-quart Dutch oven, prepare rice mix as label directs, cooking until all liquid is absorbed. Meanwhile, in skillet, saute sausages for 15 minutes, or until golden brown; remove; reserve; pour off fat. In same skillet, in 1/4... - 35.2489

Drop the spinach leaves into boiling water, a few at a time, and blanch for about 1 minute-just long enough to make them pliable for rolling. Remove them with a slotted spoon or chopsticks and transfer to cold water. Drain them, then lay them out flat. In a... - 47.2166

1. Preheat the oven to 375 °F. 2. Remove the giblets from the interior of the hens. With heavy-duty kitchen shears, cut along either side of each backbone and remove it. Cut off and remove the first two joints of the wings, so only the fleshy joint is left... - 38.509

Thaw hens as directed on package (set giblets aside for other uses); rinse hens and pat dry. Sprinkle inside cavities with salt and pepper. Place hens slightly apart, breast sides up, in a roasting pan. Combine butter and curry; brush over hens, using it... - 43.62

Melt butter in a 2 quart dutch oven. Cook onion, mushrooms, and rice in butter 4-5 minutes. Stir until rice is golden brown. Add remaining ingredients. Stir to dissolve gravy mix. Cover and bake in 350 degree oven 40 minutes or until all liquid is absorbed. - 38.1516

Melt butter in casserole and saute bulgur briefly. Add onion, which has been separately sauteed until soft. Heat bouillon and add with salt and pepper to taste. Cover and bake in preheated moderate oven (350°F.) for 30 minutes. Stir with fork and bake for 15... - 29.1326

Wash rice and soak for 30 minutes in water to cover. Drain. Melt butter in a saucepan. Add cinnamon. Tie cardamom pods, peppercorns, and cloves in a cloth bag, and add. Saute spices until butter begins to brown. Add drained rice. Stir and cook until rice is... - 47.6884

Cook lentils in water or stock for approximately 25 minutes or until tender. Add salt and set aside. Preheat oven to 350°F. Heat oil in a large skillet. Saute onion, mushrooms and bulgur for approximately 5 minutes. Combine the lentil mixture, including the... - 38.3966

MAKING 1) In a large, heavy skillet heat oil. 2) Stir in pepper, celery, rice and onion. Stir constantly for fifteen minutes. 3) Add water, tomatoes and seasonings. Stir constantly until mixed. 4) Add halibut chunks. Continue to cook and stir for five... - 42.0649

GETTING READY 1. Preheat oven to 350°F. 2. Place pine nuts on a baking tray and toast them in the oven, stirring frequently until golden. Remove and set aside. MAKING 3. In a 3-quart casserole or Dutch oven heat the oil over moderate heat. 4. Add the onion... - 42.3955

How about one awesome recipe suggestion to attempt today? This Curried Tuna Pilaf is too good to be passed up, so make a special note of this recipe. I prepare this yummy dish as a main dish at several lunch parties. Treat your family to this and watch them... - 49.8216

Stir barley into 4 cups boiling bouillon. Cover and simmer 15 to 20 minutes until tender, stirring occasionally. Drain. Saute onion, cel-ery, green pepper and mushrooms in oil for a few minutes. Combine sour cream, eggs, salt, pepper and barley. Stir in... - 38.5666

MAKING 1) Heat water in a large saucepan and add the chicken. 2) To it add carrots, onions, bay leaf, parsley and thyme sprigs, salt and pepper and boil in simmering heat for 1 hour. 3) Strain out the chicken and let it cool. 4) Reserve 1/2 (1 pint) or 2 1/2... - 46.6386

GETTING READY 1) Preheat oven to 325°. MAKING 2) In a skillet, add oil to brown the rice, by constant stirring. 3) Cook till the rice is golden brown. 4) Use a greased casserole to place the rice. 5) Fold in almonds and season with salt. 6) Pour in chicken... - 38.644

GETTING READY 1) Skin onions and garlic and finely chop them. 2) Trim mushrooms and finely slice. 3) Preheat oven to 350°F. 4) Skin, seed, and roughly chop the tomatoes. MAKING 5) In a large flameproof casserole melt butter and sauté onion and garlic till... - 48.416

A day in advance, put the fillet of beef in an enamel or earthenware bowl. Whisk together the cherry brandy, red wine, garlic, bay leaves, thyme, peppercorns, coriander seeds and pour over the beef. Cover and refrigerate for at least 12 hours, turning 2-3... - 40.3056

GETTING READY 1) Preheat the oven to 350°F. 2) In a small bowl and 1/2 cup water and soak currants in it. 3) Peel onions and halve. Chop finely to measure about 1/2 cup and reserve the remaining onions. 4) Wash scallions under running water and trim the... - 42.0501

GETTING READY 1) Heat oven hot to 350°c. MAKING 2) In a medium-size frying pan brown lamb cubes, a third at a time. 3) Mound mixture into a 6-cup baking dish. 4) Add coriander, cumin seeds, and pepper. 5) In frying pan, heat drippings and sauté onion... - 45.5378

GETTING READY 1. Preheat the oven at 400°F. 2. Cut lamb in 1-inch cubes. MAKING 3. In a pan melt butter and saute" lamb over high heat until brown. 4. Remove lamb as it browns and drain on paper toweling. 5. Then lower heat to medium and saute onion,... - 43.8011

MAKING 1)Use a saucepan and beat egg slightly and then spoon off about one teaspoon of it later discard. 2)Mix kasha with remaining egg and stir it frequently over medium heat until each grain is separate and dry. 3)Slice celery thinly and chop onion... - 41.4366

GETTING READY 1) Preheat oven to 350°F. 2) Wash the rice in cold water. Thoroughly drain and transfer over paper towel to dry. MAKING 3) In a saucepan, melt 4 tablespoons butter. 4) Sauté onion in hot butter until it turns light golden. 5) Add the rice and... - 40.7443

GETTING READY 1. Preheat oven to 325°F. MAKING 2. Prepare a 1-quart casserole by spraying it with nonstick cooking spray 3. Combine all the ingredients and mix well 4. Pour them into the prepared casserole 5. Bake the bulgur till all the broth has been... - 36.7515

GETTING READY 1) In a bowl, pour boiling water to plunge the tomatoes for 1 minute. Immediately peel off the skin and dice the tomatoes by removing the seeds. 2) Preheat oven to 350°F. MAKING 3) In a medium-sized ovenproof casserole, add onion to sauté in... - 49.1737