FARRO PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.
CLASSIC RICE PILAF
Cooking a perfect batch of white rice without a rice cooker can be a challenge. That's why we are going for forget about cooking rice on the stove and show you the incredibly delicious and absolutely foolproof world of pilaf!
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h5m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 51.7 g, Cholesterol 10.6 mg, Fat 9.1 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 955.6 mg, Sugar 1.2 g
MIXED GRAIN PILAF
This medley owes its substantial texture to sturdy little grains of pearl barley, wheat berries, and millet, as well as to a hearty helping of wild rice. Fragrant garlic, onion, and assorted mushrooms contribute rousing flavors. When vegetable stock takes the place of chicken stock, the dish easily becomes vegetarian.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Heat oil and butter in a large ovenproof Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add mushrooms. Raise heat to medium-high, and cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Stir in all of the grains. Cook, stirring often, 12 minutes. Stir in stock; bring to a boil.
- Cover, and transfer to oven. Bake until grains are tender, 40 to 50 minutes (check after 40 minutes, but don't remove lid before then). Season with salt and pepper. Serve immediately.
- Add grains, and stir well, coating them with oil. Cook, stirring often, for about 10 to 15 minutes. Stir in stock, and bring to a boil. Cover pot, and put in oven. Bake for 30 to 40 minutes (check after 30 minutes; remove lid and cook a little longer if grains need to be softer). Fold in chopped herbs. Drizzle with Marsala wine. Season with salt and pepper, and serve immediately.
- To reheat: Place the pilaf mixture in a buttered, ovenproof casserole. Do not fold in the herbs or add Marsala. Cover, and refrigerate until ready to serve. When ready to serve, bring the pilaf to room temperature, about 20 minutes. Heat the oven to 350 degrees. Drizzle with Marsala. Cut a piece of parchment paper to fit the top of the casserole, and butter it. Place the parchment on the pilaf, butter-side down. Place in the oven until heated through, about 30 minutes.
RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 24m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1/2 cup broken spaghetti in a saucepan with butter, 2 minutes. Add 1/2 cup chopped onion and cook 1 minute. Add 1 cup basmati rice and a pinch each of allspice and salt; cook, stirring, 2 minutes. Add 2 cups chicken broth; cover and simmer, 15 minutes. Cook 1/2 cup each sliced almonds and dates in butter, then stir into the rice. Season with salt and top with chopped parsley.
Nutrition Facts : Calories 284 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 685 milligrams, Carbohydrate 46 grams, Fiber 4 grams, Protein 7 grams, Sugar 16 grams
RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.
RICE PILAF
Steps:
- Heat oil in a saucepan over medium heat. Cook onion until tender and stir in rice. Mix rice to coat and pour in chicken stock. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes. Remove from heat and let stand 5 minutes. Serve hot.
EASY PILAF
This basic pilaf is quick and easy to make.
Provided by Elaine Mical
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
- Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
- Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 27.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 416.3 mg, Sugar 0.9 g
RICE PILAF
Make the side dish extra special with this rice dish. It is better then any store bought package mix.-Barianne Wilson, Falfurrias, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.
Nutrition Facts : Calories 229 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 642mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
ASIAN RICE PILAF
We love this Asian rice recipe that's loaded with veggies and a hint of gingery freshness. It's so versatile, and even the picky eaters in our family love it! -Teri Lindquist, Gurnee, IL
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, heat butter over medium-high heat; saute carrot, celery and onion until tender, 3-5 minutes. Stir in rice until coated., Stir in water, soy sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes., Gently stir in peas. Cover and heat through.
Nutrition Facts : Calories 233 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 699mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
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- Heat 1 tablespoon of olive oil on medium in a cast iron skillet, deep skillet, or pot. Add garlic and onion and sauté for 60-90 seconds.
- *If using stock that's been stored in the fridge, take it out of the fridge to warm to room temperature. Or you can heat it in a pot or put it in a pyrek measuring cup and pop it in the microwave (using cold stock will add to the time it takes to bring it to a boil).
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- Melt the butter in a large skillet (that has a lid) or Dutch oven over medium heat. Add the rice and cook, stirring regularly, until the rice is browned – about 2-3 minutes. Add the onion, celery and carrot; cook, stirring regularly, until the vegetables start to soften – about 4 minutes.
- Add salt and pepper, to taste. If you’re using salted chicken broth, you probably won’t need too much extra salt. If you’re using low-sodium or homemade unsalted broth, you may need up to ½ - ¾ teaspoon of salt.
- Add the broth to the skillet with the rice and vegetables. Add the bay leaf; bring the liquid to a simmer, then reduce the heat to low, cover the skillet, and let the rice simmer for 18-20 minutes. Once the liquid has been absorbed and the rice is tender, turn off the heat, discard the bay leaf, fluff the rice with a fork, and stir in the fresh parsley and toasted almonds.
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3/5 (2)Total Time 6 hrs 20 minsServings 12Calories 169 per serving
- Rinse and drain wheat berries, barley, and wild rice. In a 3 1/2- or 4-quart slow cooker, combine uncooked wheat berries, uncooked barley, uncooked wild rice, broth, soybeans, sweet pepper, onion, butter, sage, salt, black pepper, and garlic.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir before serving.
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