Ginger Pilaf Recipes

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BROWN RICE PILAF WITH SAFFRON AND GINGER

Provided by Rebecca Katz

Categories     Ginger     Rice     Side     Dinner     Spice     Saffron     Healthy     Advance Prep Required     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11



Brown Rice Pilaf with Saffron and Ginger image

Steps:

  • Combine the warm water and saffron in a small bowl. Heat the olive oil in a saucepan over medium heat. Add the shallot and sauté until translucent, about 3 minutes. Add the rice and saffron and cook, stirring constantly, until the rice is evenly coated with the oil. Stir in the water, salt, and ginger. Increase the heat, cover, and bring to a boil. Decrease the heat to low and simmer for 20 to 25 minutes, until the water is absorbed. Check after 20 minutes; if there are steam holes on the top, it's ready. Remove ginger. Add the lemon juice, lemon zest, and parsley and fluff with a fork to combine.

1 teaspoon warm water
1/8 teaspoon saffron
1 tablespoon extra-virgin olive oil
1 tablespoon diced shallot
1 cup brown basmati rice, soaked, rinsed, and drained well
1 3/4 cups water or vegetable broth, homemade or store-bought
1/2 teaspoon sea salt
1 (1-inch) piece unpeeled fresh ginger
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
1 tablespoon finely chopped fresh parsley

CRISPY WHOLE THAI FRIED FISH WITH GINGER TAMARIND SAUCE AND COCONUT-CILANTRO RICE PILAF

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 28



Crispy Whole Thai Fried Fish with Ginger Tamarind Sauce and Coconut-Cilantro Rice Pilaf image

Steps:

  • Special equipment: A large Dutch oven or deep wok, deep-fry thermometer and two 12-inch bamboo skewers
  • Prepare the ginger tamarind sauce: In large saute pan over medium-high heat, add 1/4 cup of the canola oil and allow to heat. Add the garlic, shallots and fresh ginger and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the soy sauce, sugar, tamarind paste, fish sauce, sambal and 1/2 cup water. Stir well and cook until the mixture is slightly reduced and has a maple syrup-like consistency, 5 to 6 minutes. Remove from the heat and keep warm until ready to serve.
  • Preheat 4 to 5 inches of canola oil to 350 degrees F in a large Dutch oven or deep wok. You need enough oil so the whole fish can be submerged.
  • Prepare the fish: Make 3 diagonal slices into the flesh of one side of the snapper, cutting all the way to the bone and spacing the slices 2 inches apart. Repeat with the other side of the fish.
  • Combine the cornstarch, rice flour, granulated garlic, ground ginger, salt and pepper in a large baking dish. Lightly dredge the fish all over with the seasoned flour, including inside the cuts. Shake off any excess flour, then form the fish into an "S" curve by threading two 12-inch bamboo skewers through the tail and body so it holds its wavy shape.
  • Carefully place the fish into the hot oil so it is almost completely submerged. Fry the fish until deep golden and very crispy, 8 to 10 minutes. As it cooks, use a large metal spoon or ladle to carefully pour hot oil over any exposed part of the fish to ensure it cooks evenly. Carefully remove the fish from the oil and place on a wire rack to drain briefly. Season immediately with salt and lime juice. Carefully remove the skewers from the fish, and place it upright on a platter of Coconut-Cilantro Rice Pilaf. Pour the ginger tamarind sauce over the top. Garnish with the chilies and scallions.
  • Rinse the rice by running it under cold water 2 or 3 times until the water runs clear. This removes excess starch and ensures the rice comes out light and fluffy.
  • Heat the canola oil in a medium saucepan over medium-high heat. Add the ginger and saute until fragrant, about 2 minutes. Add the chili flakes and rice and stir well to coat the kernels evenly with oil. Add the coconut milk, salt, sugar and 1 cup water. Stir well and bring to a boil. Reduce the heat to a simmer, cover with a lid and cook until all the liquid has absorbed, 10 to 12 minutes. Turn off the heat, keep covered and allow the rice to sit for 5 minutes to steam. Before serving, add the cilantro and fluff with a fork. Yield: 4 to 6 servings

1/4 cup canola oil, plus more for deep frying
8 cloves garlic, slivered
1/2 cup thinly sliced shallots
1/4 cup grated fresh ginger
1/4 cup low-sodium soy sauce
1/4 cup sugar
1/4 cup tamarind paste
2 tablespoons fish sauce
2 tablespoons sambal oelek (hot Asian chili sauce)
One 2-pound whole snapper, cleaned and scaled
1/2 cup cornstarch
1/2 cup rice flour
1 teaspoon granulated garlic
1 teaspoon ground ginger
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon fresh ground black pepper
1/2 lime, juiced
2 fresno chilies, finely sliced, for garnish
2 scallions, cut on the bias, for garnish
Coconut-Cilantro Rice Pilaf, recipe follows
2 1/2 cups Thai jasmine rice
1 tablespoon canola oil
2 tablespoons grated fresh ginger
1/2 teaspoon chili flakes
One 13.5-ounce can light coconut milk
2 teaspoons kosher salt
1 teaspoon sugar
1/3 cup chopped fresh cilantro

SPICED PEPPER PILAFS

This colourful vegetarian supper is superhealthy and freezable in individual portions, so you can defrost as many as you need

Provided by Emma Lewis

Categories     Vegetable

Time 1h

Number Of Ingredients 13



Spiced pepper pilafs image

Steps:

  • Heat the oil in a large saucepan with a lid. Add the onion, garlic and ginger, then gently cook for 5 mins until softened. Stir in the tomato purée and spices, and cook for 1 min more. Add the rice, stir to coat, then pour in the stock. Bring to the boil, tip in the lentils, cover with the lid and leave to cook over a low heat for 15 mins, until the lentils and rice are cooked. Stir through the spinach and mint (see tip below, if freezing).
  • Use a sharp knife to slice the top off each pepper. Cut out the middle stalk and scoop out any seeds. Carefully trim the bottoms slightly so they stand upright, but the filling won't fall out. Fill each pepper with the rice mix and place the lid on top. Bake or wrap tightly in cling film or freezer bags and freeze.
  • To cook, defrost peppers completely if frozen. Heat oven to 200C/180C fan/gas 6. Place the peppers on a lightly greased baking tray and cook for 25-30 mins or until the peppers have softened. Serve with a green salad tossed with cucumber, herbs and a dollop of yogurt.

Nutrition Facts : Calories 209 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.38 milligram of sodium

1 tbsp vegetable oil
1 onion , finely chopped
2 garlic cloves , crushed
1cm piece ginger , finely chopped
1 tsp tomato purée
1 tsp ground cumin
1 tsp garam masala
200g basmati rice
850ml vegetable stock
140g red lentils , washed and drained
200g bag spinach leaves, chopped
handful mint leaves, chopped
8 peppers

ROASTED HARISSA VEGETABLES WITH KALE & GINGER PILAF

Oven bake butternut squash, peppers and onions in North African spice then serve with superhealthy greens and basmati rice

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 13



Roasted harissa vegetables with kale & ginger pilaf image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the squash, onion and pepper on a large baking tray or 2 smaller ones. Toss them with the harissa and season. Roast for 30 mins or until golden and tender.
  • Meanwhile, make the pilaf. Heat the olive oil in a saucepan over a medium heat and add the onion, garlic, ginger and chilli. Season and cook for 5 mins or until the onion is translucent. Add the kale, rice and stock. Bring to the boil, reduce the heat to low, cover with a lid and cook for 10-12 mins or until tender. Serve with the roasted vegetables and some yogurt.

Nutrition Facts : Calories 371 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium

½ small butternut squash (about 350g, peeled and cut into 3cm chunks)
1 red onion , quartered
1 red pepper , cut into 3cm chunks
1 tbsp harissa , or to taste
low-fat Greek yogurt , to serve
½ tbsp olive oil
½ onion , thinly sliced
1 garlic clove , chopped
2cm piece ginger , peeled and finely chopped
½ red chilli , deseeded and sliced
100g kale , or other greens, chopped
100g brown basmati rice
225ml vegetable stock

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