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We hope you got benefit from reading it, now let’s go back to sheik's syrian-creole rice pilaf recipe. You can cook sheik's syrian-creole rice pilaf using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Sheik's Syrian-Creole Rice Pilaf:
- Take 2 cups white long grain rice
- Provide 4 cups water
- Provide 1 cup fine egg noodles crushed
- Take 1 cup frozen peas
- Use 4 tbsp. salted butter
- Prepare 1 tsp. Paul Prudhomme's Meat Magic (or your fav cajun spice)
- Use 1 tsp. black pepper
Steps to make Sheik's Syrian-Creole Rice Pilaf:
- 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.)
- Next, add the white rice, peas, meat magic and black pepper. Steer thoroughly and bring to a boil.
- 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.
- The rice is done when you cannot taste any crunchiness to the rice kernels (about 15-20 min).
- 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
A staple in Middle Eastern cuisine, Lebanese Rice Pilaf is made with vermicelli noodles toasted in clarified (rendered) butter. When you are surrounded by incredible cooks on all sides of your family, you spend a lot of time in the kitchen. 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. Cajun Rice Pilaf This is one of my favorite ways to jazz up some plain rice for a nice side dish.
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