Comments on: Rice Pilaf

By: Red Lobster Rice Pilaf Recipe | Directory at Siamhrm.com -: ข้อมูลเกี่ยวกับ red lobster rice pilaf recipe อัพเดททุกวั

Mon, 23 Aug 2010 23:38:56 +0000

[...] Rice Pilaf- Chef Tom Cooks !… sushi rice–spends part of its life in the rice cooker. Ha! I’ve just gotten a new post by riffing off your pilaf recipe. … dishes from your favorite restaurants – Red Lobster, The …cheftomcooks.com [...]

By: elise

elise — Mon, 01 Sep 2008 01:23:31 +0000

hey try this rice pilaf

Ingredients

1 cup long grain rice

90 grams butter or margarine

1 clove crushed garlic

2-3 cups beef stock

1 diced red capsicum

1/4 cup chopped ham

1 cup cooked peas

3 tablespoons toasted flaked almonds

Instructions

Melt butter in a medium sized frypan add garlic and rice.Stir until rice begins to colour. Remove from heat and add 21/2 cups of the stock.Cover and simmer for about 20mins or until rice is tender.Add extra stock if rice appears dry.Liquid should be absorbed by the time the rice is tender.Remove from heat stir in ham,peas,capsicum and almonds with a fork.

By: Tumerica

Tumerica — Tue, 25 Sep 2007 17:13:09 +0000

Chef Tom, you are a chef after my own heart! Six tablespoons of butter in a one-cup rice pilaf–yowza! I'm a rice freak, having lived in Asia for five years. I used to think rice-cookers were needless gadgets. Then my Mama-san gave me one as a gift. After 20 years of almost daily use, I finally got a new one this last Christmas. If most rice-lovers knew how easy pilaf is–and how many gazllion variations of it there can be–I swear, it would change lives. In Japan the word for rice, "gohan" is also the word for "meal." In the west, that position is occupied by bread, as in "Give us our daily bread." Anyway, the biggest thing about rice is teaching westerners to be unafraid of it–to embrace it like bread. And back to pilafs, any pilaf can be made in a rice-cooker. The only two rice dishes I make in a pot (a nice, thick, Le Creuset pot) are jambalaya and risotto–both so I can control the absorption of moisture and respond to the batch of rice. Otherwise, everything else–including paella and fried rice and sushi rice–spends part of its life in the rice cooker. Ha! I've just gotten a new post by riffing off your pilaf recipe.

I'm bookmarking Chef Tom and posting a link to your site.

Food joy to all and let me know how your sangria goes! (Once you try making your own sangria, there's no turning back. It's a great thing to bring to a party–people will FLOCK to you when you come waltzing in with homemade sangria in your hands!)

By: Ann

Ann — Tue, 25 Sep 2007 14:00:27 +0000

We love rice and this recipe looks like it's right up my alley. Simple, yet the right ingredients to be very tasty! Thanks for sharing!