Sheik's Syrian-Creole Rice Pilaf
Sheik's Syrian-Creole Rice Pilaf

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sheik's syrian-creole rice pilaf. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Sheik's Syrian-Creole Rice Pilaf is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Sheik's Syrian-Creole Rice Pilaf is something that I have loved my entire life.

Great recipe for Sheik's Syrian-Creole Rice Pilaf. How to Make Creole Rice Pilaf. Five ingredients and three steps is all you need to cook this tasty rice pilaf. In a large saucepan, heat the oil and saute the onions until soft.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sheik's syrian-creole rice pilaf using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Sheik's Syrian-Creole Rice Pilaf:
  1. Take 2 cups white long grain rice
  2. Get 4 cups water
  3. Take 1 cup fine egg noodles crushed
  4. Make ready 1 cup frozen peas
  5. Take 4 tbsp. salted butter
  6. Make ready 1 tsp. Paul Prudhomme's Meat Magic (or your fav cajun spice)
  7. Prepare 1 tsp. black pepper

Today we're making the very simplest rice pilaf: white rice cooked with a little flavorful oil and chopped onion, and then simmered with broth. Cajun Rice Pilaf Rice and a Trinity of veggies are first sauteed in butter, then simmered in chicken stock for a wonderful rice side dish that is just as good for pork, as it is for chicken, shrimp, fish, or beef. Add drained rice and increase heat to medium-high. Just like rice pilaf, the grains of rice get coated in fat before absorbing the cooking liquid, ensuring plump, tender, separate grains with no sticky clumps.

Instructions to make Sheik's Syrian-Creole Rice Pilaf:
  1. In a large deep saucepan, melt the butter and then add the egg noodles and saute until they begin to turn brown. As soon as they begin to turn brown, pour the water into the saucepan. (Be very careful not to let this over cook in actually burn the egg noodles, otherwise the entire dish will taste like it's burnt.)
  2. Next, add the white rice, peas, meat magic and black pepper. Steer thoroughly and bring to a boil.
  3. Once the water boils, reduce heat to low and cover. Stir the rice often to prevent sticking to the bottom of the pan or burning of the rice.
  4. The rice is done when you cannot taste any crunchiness to the rice kernels (about 15-20 min).
  5. This dish is definitely one of my comfort foods. Rice is just one of those things you can have any time of day… And this tasty traditional dish fits the bill perfectly. Shown with some paprika and red pepper flakes sprinkled on top. -Sheik

Add drained rice and increase heat to medium-high. Just like rice pilaf, the grains of rice get coated in fat before absorbing the cooking liquid, ensuring plump, tender, separate grains with no sticky clumps. Just adjust cooking time if using a different kind of rice or pan size. Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown.

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