Pilaf With Meat Recipes

Steps:

• Heat olive oil in 10-inch skillet over medium-high heat. Cook beef in oil, stirring occasionally, until brown. Remove beef from skillet.
• Add mushrooms and garlic to skillet. Cook about 3 minutes, stirring occasionally, until mushrooms begin to brown.
• Stir in rice. Stir in broth, Worcestershire sauce, sesame oil and bell pepper. Heat to boiling; reduce heat. Return beef to skillet. Cover and simmer without stirring 15 to 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with onions.

Steps:

• Cook 1/2 diced onion in 2 tablespoons butter in a saucepan, 4 minutes; season with salt and pepper. Add 1 cup pearled farro and 1 1/2 cups chicken broth. Bring to a boil, then add 1 cup diced butternut squash. Cover, reduce the heat to medium low and cook 15 minutes. Scatter 2 cups shredded Brussels sprouts on top, cover and cook until the farro is tender, 10 to 15 minutes. Stir in 1/2 cup chopped walnuts, 1/4 cup raisins and some chopped parsley.

Steps:

• Place 1 tablespoon butter or oil in a large, deep skillet over medium heat. Crumble meat and add it to pan, along with a large pinch of salt; cook, stirring occasionally to break up lumps, until meat loses its color. Remove with a slotted spoon.
• Add remaining butter or oil to skillet, followed by onion and a little more salt; cook, stirring occasionally, until onion turns translucent, 5 to 10 minutes. Add bay leaves and rice, and cook, stirring occasionally, until rice is glossy and begins to brown, 3 to 5 minutes. Return meat to pan, stir mixture and sprinkle with salt, pepper and cinnamon.
• Add stock and stir. Raise heat, and bring mixture to a boil; cook for a minute or two, then reduce heat to low, and cover. Cook about 15 minutes, or until most of the liquid is absorbed. Turn heat to absolute minimum, and cook another 15 to 30 minutes; if you have an electric stove, turn heat off and let pan sit on burner for same amount of time. Stir in parsley and lemon juice, and serve.

Steps:

• Put 1 tablespoon of the butter in a large deep skillet with a lid and place over medium heat. Crumble the meat and add it to the pan along with a large pinch of salt; cook, stirring occasionally to break up the lumps, until the meat loses its color, less than 5 minutes. Remove with a slotted spoon.
• Add the remaining butter to the skillet, followed by the onion and a little more salt; cook, stirring occasionally, until the onion turns translucent, 5 to 10 minutes. Add the bay leaves and rice and cook, stirring occasionally, until the rice is glossy and begins to brown, 3 to 5 minutes. Return the meat to the pan, then stir the mixture and sprinkle with salt, pepper, and cinnamon.
• Add the stock and stir. Raise the heat and bring the mixture to a boil; cook for a minute or two, then reduce the heat to low and cover. Cook for about 15 minutes, or until most of the liquid has been absorbed. Turn the heat to the absolute minimum (if you have an electric stove, turn the heat off and let the pan sit on the burner) and let rest for another 15 to 30 minutes, until the rice is tender. Stir in the parsley and lemon juice and serve.

Steps:

• 1. Lightly brown the blanced slivered almond or pine nuts in the 2 tbsp butter, on medium, until golden. Don't leave these unattended as they burn easily.
• 2. In separate pan, brown meat in 1/4 cup butter.
• 3. Add the salt & all spices. Stir for 2 minutes.
• 4. Add the hot water.
• 5. Bring to a boil, then down to a simmer.
• 6. Cover & simmer over low for about 25 minutes or until water is abosorbed & rice is tender.
• 7. Add the toasted pinenuts reserving a small amount for garnish.