How to Make Super Quick Homemade Sheik's Syrian-Creole Rice Pilaf

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, sheik's syrian-creole rice pilaf. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Sheik's Syrian-Creole Rice Pilaf is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Sheik's Syrian-Creole Rice Pilaf is something which I’ve loved my entire life.

Add rice mix, stirring to coat the rice and pasta. It's one of those dishes that goes with everything. And Rice Pilaf, a traditional dish originating from India, is no exception. Of course, many different nationalities have done their own spin offs on Rice Pilaf.

To get started with this particular recipe, we have to first prepare a few components. 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:

1. Take 2 cups white long grain rice
2. Make ready 4 cups water
3. Make ready 1 cup fine egg noodles crushed
4. Take 1 cup frozen peas
5. Take 4 tbsp. salted butter
6. Get 1 tsp. Paul Prudhomme's Meat Magic (or your fav cajun spice)
7. Take 1 tsp. black pepper

Petite French green lentils (also called Le Puy) keep their shape better than brown ones. Saute onions, bay leaves and garlic in butter in a casserole dish that can be put into the oven. Remove bay leaves and add celery leaves, parsley and uncooked rice. Blend well with the hot chicken broth.

Steps 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

Remove bay leaves and add celery leaves, parsley and uncooked rice. Blend well with the hot chicken broth. Bring to a boil and cover with buttered brown paper. Best rice for rice pilaf - basmati rice is the best for both flavour and fluffiness. Basmati is a type of long grain rice - the longer the grain, the fluffier the rice.

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