Hello everybody, it is Drew, welcome to my 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. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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

Great recipe for Sheik's Syrian-Creole Rice Pilaf. See recipes for Honey pecan chicken breast w/rice pilaf (RSC recipe) too. In Malaysia, Pilaf, Pulao and Biryani are the same thing for convenience sake but in India, Pilaf (which is also called Pulao) is distinct from Biryani.

To get started with this particular recipe, we must prepare a few components. You can have 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 white long grain rice
2. Take water
3. Get fine egg noodles crushed
4. Make ready frozen peas
5. Take salted butter
6. Take Paul Prudhomme's Meat Magic (or your fav cajun spice)
7. Make ready black pepper

Rice Pilaf is one of my favorite side dishes EVER! Now drain your rice that is soaking and add it to the butter/ Spaghetti (or Orzo) in your pan. You want a nice light brown color. Cover and bring to a boil.

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

First off, this is not what is commonly called "Dirty Rice." It uses a long-grain white rice (but you could use brown), a bit of Cajun spice, and the Holy Trinity of Cajun and Louisiana Creole cuisines (bell. 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. Five ingredients and three steps is all you need to cook this tasty rice pilaf. Wash rice by rinsing in cold water.

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