Asian Rice Pilaf Recipes

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
• Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

Steps:

• 1. You will need a large ziplock bag to put the marinade for the salmon in.
• 2. Combine olive oil, garlic, ginger and soy sauce in ziplock bag. Add salmon and refrigerate for at least 1 hour.
• 3. Boil rice in pouch according to package directions. Set aside to keep warm until ready to use. ** I have found that if you dump out your rice water and put the cooked rice pouch back in the warm pot with the lid on that your rice will stay fresh until ready to use.
• 4. Heat grill ( or pan, use a little olive oil if pan cooking). Add the salmon fillets and cook on medium heat until flaky, be careful not to overcook. (4 or 5 min. per side)
• 5. **** WARNING***Discard marinade, DO NOT use, could cause food poisoning !
• 6. While the salmon is cooking, add a little olive oil to a pan and stir fry asparagus, mushrooms and carrots till almost tender. We like ours slightly crispy and not soggy.
• 7. Add veggies and gently toss. * Do this right before you take the salmon off the grill.
• 8. Take salmon off of the grill and lay it on top of the veggie and rice mixture.
• 9. Serve with your favorite stir fry sauce and a sweet potato if desired. **I use KIKKOMAN STir-fry sauce**

Steps:

• Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
• Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
• Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
• Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

Steps:

• Cook onion and garlic in oil in 2- to 3-quart saucepan over medium heat until onion is tender.
• Add broth, rice, soy sauce and pepper flakes. Bring to a boil; stir once or twice. Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
• Stir green onions, red pepper and sesame seeds into cooked rice; cover and let stand 5 minutes. Fluff with fork.