Greek Vegetable Pilaf Recipes

GREEK LEMON PILAF

Make and share this Greek Lemon Pilaf recipe from Food.com.

Provided by PalatablePastime

Categories Rice

Time 27m

Yield 3-4 serving(s)

Number Of Ingredients 7

Greek Lemon Pilaf image

Steps:

In a heavy saucepan, saute onion in butter until tender.
Add rice and orzo and cook, stirring, for 2 minutes.
Add chicken broth and lemon juice and bring to a boil.
Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
Fluff pilaf up with fork and stir in chopped parsley.

Nutrition Facts : Calories 361, Fat 9.2, SaturatedFat 5.3, Cholesterol 20.4, Sodium 571.5, Carbohydrate 59.2, Fiber 1.6, Sugar 2.4, Protein 9.1

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1 cup long grain rice
2 tablespoons orzo pasta
2 cups chicken broth
1/4 cup lemon juice
2 tablespoons chopped parsley

GREEK VEGETABLE PILAF

I created this on the fly one evening, and even my very picky son liked it well enough that he wants to have it again. You can save some time by cooking the lentils and couscous while the vegetables simmer. I serve it as a vegetarian main dish, but it could be a side dish just as easily. Za'tar is a mixture of thyme and sesame seeds, and sumac is a citrus-flavored spice that is made from crushed sumac berries--NOT to be confused with American poison sumac that is not edible. Both can be purchased in Mediterranean grocery stores or online.

Provided by KiminyMe

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

Greek Vegetable Pilaf image

Steps:

Make the yogurt-sumac sauce by mixing together yogurt, sumac powder, 1 clove minced garlic, and 1 tablespoon minced onion. Allow to sit at room temperature for about an hour. (Can be made ahead of time and refrigerated.).
Cook the lentils in simmering water until tender, following package directions. Drain and set aside.
Put couscous in a bowl with 3 cups of boiling water. Stir and let sit away from heat until all water is absorbed and couscous is tender. Set aside.
Heat olive oil over medium heat. Add chopped onion and sauté until onion is transparent. Add garlic and bell pepper, and sauté for 2-3 minutes, until vegetables are softened. Add carrots and green beans. Cover and simmer for about 10 minutes, until green beans are tender. Stir occasionally.
When green beans are cooked, stir in the spinach and simmer 1-2 minutes, until spinach is wilted. Stir in the za'tar, salt and pepper to taste, and remove from heat.
Mix the vegetable mixture with the lentils, couscous, and feta. Stir gently until well combined. Serve topped with diced tomatoes and cucumber, and with yogurt-sumac sauce to taste.

Nutrition Facts : Calories 839.9, Fat 21.8, SaturatedFat 12.3, Cholesterol 69.5, Sodium 788, Carbohydrate 122.2, Fiber 24, Sugar 18.1, Protein 39.8

Ingredients

2 cups plain yogurt
1 tablespoon ground sumac
1 garlic clove, minced
1 tablespoon onion, minced
1 cup dried red lentils
2 cups couscous, uncooked
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 red bell pepper, diced
3 medium carrots, sliced
1/2 lb fresh green beans, trimmed and cut
2 cups spinach, raw, chopped roughly
1 tablespoon za'atar spice mix
salt and pepper, to taste
8 ounces feta, diced
2 fresh tomatoes, seeded and diced
1 large cucumber, peeled, seeded, and diced

VEGETABLE BIRDSEED PILAF

A savory vegetarian pilaf of millet and vegetables, flavored with rosemary and wine. My daughter loved that it was made with 'birdseed' and she gave it the silly title. Serve with additional fresh grated Parmesan.

Provided by MISSIFISH

Categories Everyday Cooking Vegetarian

Time 50m

Yield 6

Number Of Ingredients 12

Vegetable Birdseed Pilaf image

Steps:

Cook and stir millet in a large saucepan over medium heat until fragrant and toasted, 5 to 8 minutes.
Bring vegetable broth to a boil in a large saucepan; add millet and return to a boil. Reduce heat to medium-low, cover saucepan, and simmer until liquid is absorbed, 18 to 22 minutes.
Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes.
Stir onion mixture, spinach, and peas into millet; add wine and rosemary and stir. Increase heat to medium, cover saucepan, and cook, stirring occasionally, for 7 to 10 minutes. Add tomatoes, salt, and pepper; return cover and cook until tomatoes soften, 2 to 3 minutes. Remove saucepan from heat and stir Parmesan cheese into millet mixture.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 43.3 g, Cholesterol 5.9 mg, Fat 6.6 g, Fiber 7.3 g, Protein 11.4 g, SaturatedFat 1.8 g, Sodium 389.7 mg, Sugar 5.8 g

Ingredients

1 ¼ cups millet, rinsed and drained
2 ½ cups vegetable broth
1 tablespoon olive oil
1 onion, chopped
6 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach
1 cup frozen peas
¾ cup white wine
1 teaspoon minced fresh rosemary
4 plum tomatoes, chopped
salt and ground black pepper to taste
½ cup grated Parmesan cheese

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Greek Vegetable Pilaf Recipes

GREEK LEMON PILAF

Make and share this Greek Lemon Pilaf recipe from Food.com.

GREEK VEGETABLE PILAF

VEGETABLE BIRDSEED PILAF

A savory vegetarian pilaf of millet and vegetables, flavored with rosemary and wine. My daughter loved that it was made with 'birdseed' and she gave it the silly title. Serve with additional fresh grated Parmesan.

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