Chicken And Brown Rice Pilaf Recipes

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned. Add the water, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender. Fluff with a fork.

Steps:

• Cook bacon and drain.
• Cook chicken and keep warm. You could use leftover reheated chicken for this if you wanted.
• Saute onions and peppers for 3 minutes.
• Stir in peas and water.
• Cover and simmer 4-5 minutes or til peas are tender crisp.
• Stir in rice.

Steps:

• For the chicken: Preheat the oven to 450 degrees F.
• Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
• Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
• For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.

Steps:

• Mix chicken stock and next 5 ingredients in saucepan and bring to a boil.
• Add rice, return mixture to boil, then reduce heat and simmer for 5 minutes (for instant rice-- follow package recommended cooking times for other brown rice varieties).
• Remove from heat and let stand 5 minutes.
• Fluff with fork.
• Season with salt and pepper to taste.

Steps:

• Heat 1 tablespoon oil in saucepan over medium heat.
• Cook garlic 2 minutes.
• Add rice and cumin, stir until coated.
• Add broth and cayenne pepper.
• Increase heat to high and bring to a boil.
• Cover and simmer over medium low heat 20 minutes.
• Meanwhile, stir italian seasoning with salt and pepper.
• Sprinkle over both sides of chicken to coat.
• Heat remaining oil in frying pan over medium high heat.
• Add chicken and cook until no longer pink, about 5 minutes on each side.
• Remove from heat and cover to keep warm.
• Stir apricots and raisens into rice.
• Cover and continue to simmer until broth has been absorbed, 5 to 10 minutes.
• Gently stir almonds and green onions into rice mixture.
• To serve, place rice mixture on plate and fan chicken slices over top.

Steps:

• Melt margerine in a casserole dish.
• Brown orzo.
• Add boiling water and chicken broth, and stir.
• Add rice and stir.
• Cook in 350 degree oven for 30 minutes.
• For variation, try adding 1/2 cup mixed vegetables, 1 can mushrooms, or 1 small can peas.
• Use your imagination.