Oriental Flank Steak With Asparagus And Wild Rice Pilaf Recipes

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CONTEST-WINNING GRILLED ASIAN FLANK STEAK

This recipe is a tender, lighter variation of the marinated ginger-sake flank steak my mother used to make. It has a wonderful flavor and aroma. - Shawn Solley, Morgantown, West Virginia.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11



Contest-Winning Grilled Asian Flank Steak image

Steps:

  • In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.

Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchange

1/4 cup Worcestershire sauce
1/4 cup reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon sesame oil
1 teaspoon Chinese five-spice powder
1 teaspoon minced garlic
1/2 teaspoon minced fresh gingerroot
1 beef flank steak (1-1/2 pounds)
2 tablespoons hoisin sauce, warmed
3 green onions, thinly sliced
1 tablespoon sesame seeds, toasted, optional

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



Asian Rice Pilaf image

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.

3 tablespoons butter
1/2 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
1 cup uncooked long grain rice
2 cups hot water
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons dried parsley flakes
2 teaspoons chicken bouillon granules
1/2 teaspoon ground ginger
2-1/2 cups frozen peas (about 10 ounces), thawed

CHINESE STEAK WITH ASPARAGUS AND RICE

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 45m

Yield 2 servings

Number Of Ingredients 13



Chinese Steak With Asparagus and Rice image

Steps:

  • Prepare broiler if using; cover broiler pan with aluminum foil.
  • Combine rice with 2 cups water. Bring to boil; reduce heat, cover and simmer until rice is tender -- 17 minutes total.
  • Wash and dry steak, and score on the diagonal to make a diamond pattern.
  • Crush garlic, and grate ginger. Combine them in a bowl with wine, soy sauce and honey; stir well, and add the steak, stirring to coat well.
  • Wash and trim the asparagus by breaking the stems at the point where they yield easily.
  • Heat a large nonstick skillet until hot. Reduce heat to medium. Add sesame oil, canola oil and asparagus. Saute, stirring occasionally.
  • Meanwhile, prepare stove-top grill, if using. Remove steak from marinade and broil or grill about 5 minutes, until meat is rare or medium rare and brown on both sides.
  • While steak cooks, wash and trim the mushrooms, and slice thickly. Add to skillet with asparagus.
  • Wash and string snow peas, and cut in half crosswise. Add to the asparagus and mushrooms, and cook another minute, until asparagus is firm but tender.
  • Wash, trim and slice scallions.
  • Add remaining marinade to vegetables, and cook over low heat until marinade is heated through.
  • When meat is ready, slice thinly on the diagonal, and arrange on the plate. Mound the rice on the plate, and top with the cooked vegetables. Sprinkle with scallions.

Nutrition Facts : @context http, Calories 736, UnsaturatedFat 9 grams, Carbohydrate 105 grams, Fat 15 grams, Fiber 9 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 340 milligrams, Sugar 19 grams, TransFat 0 grams

1 cup long-grain rice
8 ounces flank steak
1 large clove garlic
Fresh or frozen ginger to yield 1 tablespoon, coarsely grated
3 tablespoons dry white wine
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
3/4 pound asparagus
1 teaspoon Asian sesame oil
1 teaspoon canola oil
1/2 pound plain white mushrooms or portobello mushrooms
1/2 pound snow peas
2 scallions

ORIENTAL FLANK STEAK

Great flavor! I have served this at many barbecues to rave reviews. The recipe comes from the Junior League cookbook, America Discovers Columbus. Prep time does not include marinating time.

Provided by Lvs2Cook

Categories     Steak

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7



Oriental Flank Steak image

Steps:

  • Combine all ingredients except flank steak. Pour mixture over meat and marinate not more than 8 hours.
  • Grill steak over coals to desired doneness.
  • Slice thinly on the diagonal.

3/4 cup soy sauce
1/4 cup sesame oil, may substitute another oil
2 tablespoons white vinegar or 2 tablespoons sake
2 garlic cloves, minced
2 teaspoons sugar
2 -3 green onions, and tops thinly sliced
2 -3 lbs flank steaks, lightly scored

PEPPER STEAK AND RICE PILAF WITH MUSHROOMS

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17



Pepper Steak and Rice Pilaf with Mushrooms image

Steps:

  • In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork.
  • Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold heat. Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers and onions 5 minutes. Sprinkle flour over vegetables and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in consomme and continue whisking. Add tomato and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes.
  • Spoon Pepper Steak over Mushroom Rice Pilaf and serve.

1 tablespoon extra-virgin olive oil, eyeball it
1 tablespoon butter
10 white mushrooms, chopped
1 3/4 cups water
1 package rice pilaf mix (recommended: Near East brand), 6.09 ounces
2 tablespoons chopped parsley leaves
2 tablespoons vegetable oil, 2 turns of the pan
2 pounds tenderloin tips or sirloin, cut into chunks
Coarse salt
2 tablespoons butter
2 green bell peppers, seeded, 2 inch dice
1/2 white onion, sliced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1/4 cup dry sherry - eyeball it
1 1/2 cups beef consomme
1 teaspoon coarse black pepper

ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD RICE PILAF

This low calorie peppery steak dinner (Cooking light, January 1999) is a delicious meal for the whole family. Prep time includes minimum marinating time.

Provided by ellie_

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12



Oriental Flank Steak with Asparagus and Wild Rice Pilaf image

Steps:

  • Snap off tough ends of asparagus.
  • Cook asparagus in boiling water for 2 minutes or until crisp-tender.
  • Drain well and chill.
  • Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture.
  • Set aside.
  • Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal.
  • Marinate in regrigerature 1 hour, turning occasionally.
  • Remove asparagus and steak from bag, and discard mixture.
  • Place a grill pan (10-inch heavy non-stick skillet) over medium-high heat.
  • Add asparagus and steak and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed.
  • Place steak on a platter, and cover with foil.
  • Let stand for 5 minutes.
  • Cut steak diagonally across grain into thin slices.
  • Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions, toss to coat.
  • Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.

16 asparagus spears
1/3 cup low sodium soy sauce
1/4 cup sherry wine
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
1 clove garlic, minced
1 (1 lb) flank steaks or 1 (1 lb) boned top round steak
4 cups sliced spinach
2 cups cooked wild rice
1/2 cup finely chopped celery
2 teaspoons dark sesame oil
2/3 cup chopped green onion

WILD RICE PILAF

Provided by Ina Garten

Categories     side-dish

Yield 6 servings

Number Of Ingredients 6



Wild Rice Pilaf image

Steps:

  • Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
  • Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.

3 tablespoons unsalted butter, divided
1/2 cup chopped yellow onion
Kosher salt
2 cups pure wild rice (10 to 12 ounces)
1/4 cup finely chopped scallions, white and green parts (2 scallions)
1 1/2 teaspoons freshly ground black pepper

STEAK FRIED RICE

This Asian-inspired steak fried rice meal with tender flank steak, green peas, and leftover white rice goes from wok to table in less than 1 hour.

Provided by [email protected]

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 45m

Yield 4

Number Of Ingredients 16



Steak Fried Rice image

Steps:

  • Pat flank steak dry with a paper towel. Cut into bite-sized pieces and transfer to a medium bowl. Season with 1 teaspoon sugar, salt, and pepper. Add cornstarch and toss until well coated.
  • Heat 1 teaspoon oil a wok or large skillet over medium-high heat. Add eggs and scramble using a rubber spatula, 3 to 5 minutes. Remove eggs to a dish.
  • Add 1 teaspoon oil and 1/2 of the meat to the wok. Increase heat to high and cook until browned on all sides and cooked through, 3 to 5 minutes. Remove to a plate. Add 1 teaspoon oil and repeat with remaining meat.
  • Add remaining 2 tablespoons oil to the wok and reduce heat to medium-low. Add onion, garlic, and ginger; cook until onions begin to soften, 2 to 3 minutes. Add peas and water; cook until peas are tender, 2 to 3 minutes. Add cooked rice, breaking it up with a spatula, and cook until heated through, 2 to 3 minutes. Stir in soy sauce, remaining 4 teaspoons sugar, vinegar, and sesame oil. Add meat and scrambled eggs, toss together and cook until heated through, about 3 minutes. Serve immediately.

Nutrition Facts : Calories 510.1 calories, Carbohydrate 52.7 g, Cholesterol 128.6 mg, Fat 22.6 g, Fiber 3.2 g, Protein 23.2 g, SaturatedFat 6.1 g, Sodium 892.7 mg, Sugar 10.1 g

1 (1 pound) flank steak
5 teaspoons white sugar, divided
kosher salt to taste
freshly ground black pepper to taste
1 tablespoon cornstarch
3 tablespoons vegetable oil, divided
2 large eggs, beaten
1 onion, diced
2 cloves garlic, minced
1 teaspoon grated ginger
1 cup frozen peas, thawed
2 tablespoons water
3 cups cooked white rice
3 tablespoons soy sauce
1 teaspoon white vinegar
1 teaspoon sesame oil

ASIAN-STYLE FLANK STEAK

Categories     Beef     Ginger     Broil     Marinate     Quick & Easy     Dinner     Steak     Sherry     Healthy     Sesame     Soy Sauce     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 7



Asian-Style Flank Steak image

Steps:

  • Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add steak; turn to coat. Let marinate at room temperature 2 hours, turning occasionally.
  • Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand 5 minutes. Cut crosswise into thin slices and serve, passing cooked marinade as sauce.

1/2 cup dry Sherry
1/3 cup soy sauce
2 tablespoons ketchup
2 garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
1 tablespoon Asian sesame oil
1 (1 1/2- to 1 3/4-pound) flank steak

ORIENTAL FLANK STEAK

This is so good made with fried rice.

Provided by April Alvarez

Categories     Steaks and Chops

Number Of Ingredients 5



ORIENTAL FLANK STEAK image

Steps:

  • 1. For marinade: In shallow baking dish combine dressing,sugar,soy sauce and ginger and set aside.
  • 2. Score(small cuts)on both sides of meat at 1-inch intervals diagonally across steak in diamond pattern.
  • 3. Place steak in dish turning to coat. Marinate overnight. I Grill mine with charcoal or broil 3 inch from heat 12 to 14 minutes, turning once.

1/2 c italian salad dressing
2 Tbsp brown sugar
2 Tbsp soy sauce
1/2 tsp ginger powder
1 or 2 pounds flank steak

STEAK AND ASPARAGUS STIR-FRY

Red Thai chiles turn up the volume on this one-pot weeknight wonder that's faster (and tastier!) than takeout.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 9



Steak and Asparagus Stir-Fry image

Steps:

  • Heat a large wok or skillet over high heat. Add 1 tablespoon oil, swirl to coat, and add steak. Season with salt and sear, stirring occasionally, until golden brown, about 3 minutes. Transfer to a plate.
  • Add remaining tablespoon oil to wok and swirl to coat. Add ginger, chiles, and scallion whites and cook, stirring, 30 seconds. Add asparagus and cook until crisp-tender, about 2 minutes. Return steak to wok, along with scallion greens. Toss to combine and heat through. Remove from heat and season with salt. Serve over rice with lime wedges for squeezing and peanuts.

2 tablespoons safflower oil, divided
9 ounces skirt steak, cut with the grain into 4-inch-long pieces, then against the grain into 1/4-inch-thick slices, or New York strip steak, cut against the grain into 1/4-inch-thick slices
Coarse salt
A 1 1/2-inch piece of peeled fresh ginger, minced (about 3 tablespoons)
1 1/2 red Thai chiles or 1/2 jalapeno, minced, seeds and ribs included
1 1/2 bunches scallions, thinly sliced on the bias, white and green parts separated
1 1/2 bunches asparagus (about 1 1/2 pounds), trimmed and sliced on the bias into 1/4-inch-thick pieces
Cooked rice, for serving
Lime wedges and dry-roasted peanuts, for serving

ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD-RICE PILAF

Categories     Beef

Number Of Ingredients 13



ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD-RICE PILAF image

Steps:

  • Preparation Snap off tough ends of asparagus. Cook asparagus in boiling water for 2 minutes or until crisp-tender. Drain well, and chill. Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture. Set aside. Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove asparagus and steak from bag, and discard marinade. Place a grill pan over medium-high heat until hot. Add asparagus and steak, and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed. Place steak on a platter, and cover with foil. Let stand for 5 minutes. Cut steak diagonally across grain into thin slices. Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions; toss to coat. Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates. Nutritional Information Calories: 362 (39% from fat) Fat: 15.5g (sat 5.9g,mono 6.3g,poly 1.6g) Protein: 28.9g Carbohydrate: 26.7g Fiber: 5.5g Cholesterol: 60mg Iron: 5mg Sodium: 427mg Calcium: 97mg

Ingredients
16 asparagus spears
1/3 cup low-sodium soy sauce
1/4 cup dry sherry
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
1 garlic clove, minced
1 (1-pound) flank steak or boned top round steak
4 cups sliced spinach
2 cups cooked wild rice
1/2 cup finely chopped celery
2 teaspoons dark sesame oil
2/3 cup chopped green onions

ASPARAGUS CASHEW RICE PILAF

This is an adaptation of an old Armenian recipe, and this variation is so delicious I can't stop eating it. It's a great way to stretch expensive seasonal asparagus and pricey cashews. It's great as a side dish or as a vegetarian entree.

Provided by SABRINATEE

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 50m

Yield 8

Number Of Ingredients 9



Asparagus Cashew Rice Pilaf image

Steps:

  • Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
  • Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
  • Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
  • Mix asparagus and cashew halves into the rice mixture, and serve warm.

Nutrition Facts : Calories 249 calories, Carbohydrate 35.1 g, Cholesterol 15.3 mg, Fat 10 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 4.5 g, Sodium 172.8 mg, Sugar 2.2 g

¼ cup butter
2 ounces uncooked spaghetti, broken
¼ cup minced onion
½ teaspoon minced garlic
1 ¼ cups uncooked jasmine rice
2 ¼ cups vegetable broth
salt and pepper to taste
½ pound fresh asparagus, trimmed and cut into 2 inch pieces
½ cup cashew halves

FLANK STEAK WITH SNAP-PEA AND ASPARAGUS STIR-FRY

When you pair Asian flavors with spring vegetables and steak, you're bound to come out with a terrific dinner -- plus, the rice catches all the tasty sauce and pan juices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 35m

Number Of Ingredients 10



Flank Steak with Snap-Pea and Asparagus Stir-Fry image

Steps:

  • Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Season steak with salt and pepper; cook 4 to 6 minutes per side for medium-rare. Transfer to a plate, and tent with foil (reserve skillet).
  • Place snap peas, asparagus, garlic, red-pepper flakes, and 1/4 cup water in skillet. Cook, tossing, until vegetables are crisp-tender, 3 to 5 minutes. Add soy sauce and vinegar; toss to combine.
  • Slice steak thinly across the grain. Serve steak, vegetables, and rice drizzled with pan juices.

Nutrition Facts : Calories 441 g, Fat 13 g, Fiber 3 g, Protein 31 g

1 cup long-grain white rice
1 tablespoon vegetable oil, such as safflower
1 pound flank steak
Coarse salt and ground pepper
8 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
1 bunch asparagus (1 pound), tough ends removed, cut into 2-inch lengths
4 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
2 tablespoons soy sauce
2 tablespoons rice vinegar

MARINATED FLANK STEAK WITH ASIAN SLAW

Provided by Molly O'Neill

Categories     dinner, main course

Time P1DT12h30m

Yield 4 servings

Number Of Ingredients 17



Marinated Flank Steak With Asian Slaw image

Steps:

  • To make the steak, whisk together the vinegar, soy sauce, ginger, sesame oil, sugar and pepper flakes. Place the steak in a large plastic bag or in a shallow, nonreactive pan. Pour the marinade over the steak and refrigerate for at least 6 hours and up to 36 hours.
  • To make the slaw, whisk together in a large bowl the peanut oil, shallot, chilies, lime juice, sesame oil and salt. Add the cabbage, carrots and scallions to the bowl. Refrigerate for at least an hour.
  • When ready to cook, prepare a charcoal or gas grill or preheat the broiler. Grill or broil the steak, turning once, until it reaches the desired doneness, about 5 minutes per side for medium rare. Allow to rest 10 minutes. Meanwhile, toss the slaw with the basil and place a mound of slaw on each of 4 plates. Slice the steak thinly on the bias, drape over the slaw and serve.

Nutrition Facts : @context http, Calories 580, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 34 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 10 grams, Sodium 1043 milligrams, Sugar 9 grams

1/4 cup rice-wine vinegar
1/4 cup soy sauce
1 tablespoon minced ginger root
1 tablespoon sesame oil
1 tablespoon brown sugar
1/2 teaspoon red pepper flakes
2 pounds flank steak
3 tablespoons peanut oil
1 shallot, minced
2 small bird chilies, seeded and minced
1 tablespoon lime juice
1 teaspoon sesame oil
3/4 teaspoon kosher salt
3 cups very thinly sliced red cabbage
2 carrots, peeled and cut into fine julienne
2 scallions, thinly sliced
1 cup thinly sliced basil leaves

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10 BEST ASIAN STYLE BEEF STEAK RECIPES | YUMMLY
Web Feb 24, 2023 broccoli, cooked rice, garlic powder, steak, oil, chicken broth and 4 more Creamy Turkey Steaks As receitas lá de casa garlic cloves, cream, salt, steaks, lemon juice, margarine, port wine and 1 more
From yummly.com


PEPPER STEAK RECIPE FROM RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
Web Apr 30, 2021 To prepare and serve, heat a large non-stick skillet over medium-high to high heat with 2 tablespoons oil, add meat in 2 batches, browning and crisping 2 minutes on each side, then remove to platter. Add remaining 1 tablespoon oil and the peppers and onions, season with a small sprinkle of salt, reduce heat a bit and toss 2 minutes, add ginger ...
From rachaelrayshow.com


WILD RICE PILAF + VIDEO | KEVIN IS COOKING
Web Sep 30, 2021 Cook, stirring frequently, until grains begin to turn translucent, about 3 minutes. Add 2 1/4 cups boiling water and second thyme bundle to rice and return to boil. Reduce heat to low, sprinkle cranberries evenly over rice, and cover. Simmer until all liquid is absorbed, 18 minutes. Fluff rice with fork off heat.
From keviniscooking.com


WILD RICE AND MUSHROOM PILAF - SAVING ROOM FOR DESSERT
Web Jan 5, 2015 Heat 1 tablespoon butter in a large, heavy bottom saucepan over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, about 5 minutes. Add the wild rice blend and saute, stirring constantly, for about 30 seconds. Add 4 cups of vegetable broth to the rice and onion mixture and bring to a boil.
From savingdessert.com


BROWN RICE PILAF WITH ASPARAGUS AND MUSHROOMS - MAYO CLINIC
Web Jul 27, 2022 Add the rice and saute until it begins to turn golden brown. Slowly add the water, bouillon granules, onion, mushrooms and nutmeg. Bring mixture to a boil, reduce heat, cover and simmer for 30 minutes. Add water as needed to keep the mixture from drying out. Add the asparagus tips, cover and cook another 5 minutes. Stir in the grated …
From mayoclinic.org


GROCERY - GIANT EAGLE
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From shop.gianteagle.com


STIR-FRIED BEEF WITH SNAP PEAS AND OYSTER SAUCE RECIPE - SERIOUS EATS
Web Jul 23, 2014 Wipe out wok, add remaining 1 tablespoon oil, and place over high heat until smoking. Add snap peas and cook, tossing and stirring frequently, until lightly charred in spots and bright green. Add garlic, ginger, and scallions and cook, stirring, until fragrant. Return beef to wok and toss to combine. Stir sauce and add to wok.
From seriouseats.com


MARINATED FLANK STEAK, PART ONE - THE PIONEER WOMAN
Web Jan 7, 2009 Directions. Combine all ingredients in a glass or ceramic dish. Remove flank steak from package and give it a quick rinse. Coat both sides of the meat with marinade. Refrigerate for at least 3 to 6 hours. Remove the steak from the marinade and place on a plate while you heat up the grill pan.
From thepioneerwoman.com


ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD-RICE PILAF RECIPE | EAT ...
Web Save this Oriental flank steak with asparagus and wild-rice pilaf recipe and more from Cooking Light Annual Recipes 2000: Every Recipe...A Year's Worth of Cooking Light ...
From eatyourbooks.com


MIDDLE EASTERN STEAK & RICE PILAF RECIPE | HELLOFRESH
Web Instructions PDF. 1. • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons.
From hellofresh.com


WILD RICE PILAF | CHEW OUT LOUD
Web 2 cups wild rice blend Regular strength chicken or vegetable broth, enough to use instead of water, for cooking rice according to package instructions ¼ cup salted butter, sliced 1 large onion, chopped 1 cup thinly sliced baby carrots 2 cups freshly shaved brussels sprouts 4 garlic cloves, minced 1 tsp dry Italian seasoning
From chewoutloud.com


WILD RICE PILAF RECIPE | EATINGWELL
Web Directions. Combine broth, wild rice, scallion whites, and pepper in a large saucepan; bring to a boil. Cover, reduce heat and simmer for 10 minutes. Stir in brown rice; return to a boil. Cover, reduce heat and simmer until the rice is tender and most of the liquid is absorbed, 30 to 35 minutes more. Remove from heat and let stand, covered, for ...
From eatingwell.com


GRILLED FLANK STEAK WITH CORN, TOMATO AND ASPARAGUS SALAD RECIPE
Web Jan 15, 2020 Let stand at room temperature for 2 hours or refrigerate for up to 8 hours. Meanwhile, in a medium bowl, whisk the cider vinegar and honey. Add the tomatoes and onion and toss. Let stand for 1 ...
From foodandwine.com


GRILLED FLANK STEAK WITH ASPARAGUS | FOODLAND
Web Marinate the steak with half and the asparagus with the other half overnight. Heat a grill. On the high setting, grill the steak approximately 3-4 minutes per side for medium rare. On a medium setting, grill the asparagus approximately 2-3 minutes. Allow the steak to rest for 5 minutes. Slice thinly on a bias and serve with asparagus.
From foodland.com


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