I make two rice recipes that I like. Rice Pilaf and Microwave Risotto.
4 Tbsp butter
1/4 cup orzo, broken up vermicelli, or broken up angel hair pasta
1 cup Uncooked long-grain rice
2-1/2 cups Boiling hot chicken broth
Salt to taste
Melt butter in heavy bottom saucepan. Break pasta into small pieces (about 1/4 inch, if needed), add to pan and cook until golden brown, stirring constantly. Add rice and stir until rice is well coated with butter. Add boiling broth and season to taste with salt. Simmer, covered, over low heat until liquid is absorbed, about 25 minutes. Stir lightly with fork. Let
stand in warm place 15 to 20 minutes before serving.
5-cups chicken broth
3/4-cup sherry or white wine
1/4-tsp ground white pepper
5 saffron threads
3-Tbs canola oil
3-Tbs olive oil
3/4-cup yellow onion, diced
1-1/2 cups medium grain rice, uncooked
-In a 3-qt saucepan, bring chicken broth, sherry, salt, white pepper and saffron to a low simmer until needed.
-In a 3-qt covered, microwaveable, casserole dish, microwave canola oil and olive oil, covered, for 2-minutes.
-Add onion, stir well and microwave, covered, for 4-minutes.
-Add rice, stir well until rice is coated with oil and microwave, covered, for 4-minutes.
-Add simmering chicken broth to rice mixture, stir well and microwave, covered, 7-minutes.
-Stir well, microwave, covered, 7-minutes more.
-Stir well, microwave, covered, for a final 7-minutes.
-Stir well and serve.
This recipe was created for a 1500-watt microwave. Yow will have to adjust cooking times for microwaves of different power.
If you use salted cooking sherry or salted cooking white wine, or a salty chicken broth, omit the 1/4-tsp salt from recipe.
For the recipe, I use water, chicken bullion, sherry and calrose medium rice.
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