Best 2 Potluck Rice Pilaf Recipes

Are you looking for a delicious and easy-to-make dish to bring to your next potluck? Look no further than potluck rice pilaf! This classic dish is always a crowd-pleaser, and it's a great way to use up leftover rice. With just a few simple ingredients, you can create a flavorful and satisfying side dish that will be the hit of the potluck.

Check out the recipes below so you can choose the best recipe for yourself!

POTLUCK RICE PILAF

Potluck Rice Pilaf image

A fun and tasty alternative to potatoes, this savory rice is a popular side dish at gatherings. I especially like its mild soy sauce flavor and flecks of green onion and toasted slivered almonds. -Annette Rodgers, Rosston, Arkansas

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 20-22 servings.

Number Of Ingredients 7

Ingredients

1/2 cup butter, cubed
4 cups uncooked long grain rice
8 cups water
2 tablespoons chicken bouillon granules
10 green onions, thinly sliced
2/3 cup reduced-sodium soy sauce
1 cup slivered almonds, toasted

Steps:

In a Dutch oven, melt butter. Add rice; cook and stir for 3-5 minutes or until lightly browned. Add water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Remove from the heat; stir in the onions and soy sauce. Cover and let stand for 5 minutes. Stir in almonds.

Nutrition Facts : Calories 196 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 720mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

ANN'S POTLUCK RICE PILAF

ANN'S POTLUCK RICE PILAF image

Categories Pasta Potluck

Yield 4 Servings

Number Of Ingredients 8

Ingredients

2 teaspoons chicken bouillon granules
2 cups water
1/4 cup butter
3/4 cup broken pieces vermicelli pasta
1 cup long grain white rice
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon Greek seasoning, or to taste

Steps:

Dissolve chicken bouillon in water in a bowl. Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes. Pour bouillon mixture into the skillet with the vermicelli. Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

Tips:

Use the right rice. Long-grain rice, such as basmati or jasmine, is best for pilaf because it cooks evenly and doesn't stick together.
Rinse the rice before cooking. This removes the starch from the rice, which helps to prevent it from sticking together.
Toast the rice before cooking. This adds a nutty flavor to the pilaf and helps to prevent it from becoming mushy.
Use a flavorful broth. Chicken broth, vegetable broth, or even water can be used to make pilaf, but using a flavorful broth will add more depth of flavor to the dish.
Add vegetables and other ingredients to your pilaf. Vegetables such as carrots, celery, and onions are classic additions to pilaf, but you can also add other vegetables, such as zucchini, squash, or bell peppers. You can also add nuts, dried fruit, or herbs to your pilaf for extra flavor.
Let the pilaf rest before serving. This allows the rice to absorb all of the flavors from the broth and other ingredients.

Conclusion:

Pilaf is a versatile dish that can be served as a main course or a side dish. It's a great way to use up leftover rice, and it's also a healthy and affordable meal option. With so many different variations, there's sure to be a pilaf recipe that everyone will enjoy.