BLACK GARLIC RICE PILAF
The first time I ate black garlic, I thought of the marriage between fermented black beans and garlic. It is an umami bomb. I immediately wanted to put it into a rice pilaf dish because it can be cooked indoors or outside. This is truly the reason cast-iron pans were invented-you can put them on top of coals or on a grill with foil, and you have a perfect side dish that just may be even better than the meat course.
Provided by Ming Tsai
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat a grill for cooking over indirect medium-high heat.
- Heat a 12-inch cast-iron pan over medium-high heat on the stovetop and add the oil. Once heated, add the onion, bell pepper and black garlic, stirring to combine. Cook until the onions have sweated and are starting to caramelize, about 3 minutes. Add the rice and stir to combine, coating the rice with the oil. Stir in the stock, then sprinkle with salt and pepper and bring to a simmer. Cover with the lid or foil. Cook over indirect heat for 40 minutes. Remove from the heat, then rest for 10 minutes before serving.
AWESOME RICE PILAF
Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.
Provided by tooshay
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
- Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 71.1 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 379.5 mg, Sugar 3 g
NIF'S PRETTY BELL PEPPER RICE PILAF
I came up with this tonight, trying to use some of the veggies in my fridge while they were still good! I like to overlap steps to save time so I hope that the instructions make sense! You can use any kind of broth to make the rice or just use water. I also really enjoyed the rosemary but you don't need to add any herbs if you don't want to. The type of rice is also optional. Just make sure that you end up with about 2.5 cups of cooked rice. Enjoy!
Provided by Nif_H
Categories Rice
Time 30m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place rice and broth in a saucepan. Bring to a boil. Cover with lid, set heat to minimum and cook for 20 minutes. No peaking! If you are using a different kind of rice, just follow the instructions. You want your rice to be cooked, but not mushy!
- Meanwhile, heat olive oil in a large nonstick frying pan over low-medium heat.
- Cut veggies in the order listed (onion, carrot, garlic and peppers). Add each type of veggie to the pan as they are cut. When they are all added, turn heat to low and let veggies sweat. You want them to be soft but not browned. Add herbs, if using.
- When rice is done, add it to the frying pan. Give it all a stir, taste and add salt and pepper to your liking. Serve immediately as rice will become mushy if you let it sit.
- Top with green onion.
PARMESAN PEPPER RICE PILAF
I think this recipe originally came out of our local newspaper. Its been several years. This is a great basic pilaf. You can add fresh vegetables such as mushrooms, bell peppers, etc.
Provided by JillAZ
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, heat olive oil over medium high heat.
- Add crushed red pepper and rice.
- Stir well to coat rice with oil.
- Cook for a minute or two until rice starts to look translucent.
- Add the chicken broth and bring to a boil.
- Reduce heat to low, cover and simmer for 20 minutes or until all broth is absorbed.
- Remove lid, fluff rice with a fork.
- Sprinkle with Parmesan cheese and black pepper.
- Cover just until cheese melts.
- Serve.
RED LOBSTER WILD RICE PILAF (COPYCAT)
Make and share this Red Lobster Wild Rice Pilaf (Copycat) recipe from Food.com.
Provided by The Spice Guru
Categories Brown Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- MINCE carrots and red pepper (separately), using a food processor, to yield 1/2 tablespoon each.
- INTO a medium saucepan with a tight-fitting lid, add 3 cups water, 1 tablespoon butter or 1 tablespoon margarine, 2 teaspoons finely diced carrots, 1 1/2 teaspoons finely diced red peppers, 1 1/2 teaspoons Old Bay Seasoning (With Lemon & Herb), 1 1/4 teaspoons Old Bay Seasoning (Original), 1/4 teaspoon dried basil, 1/4 teaspoon dried dill, 1/4 teaspoon dried tarragon, 1/4 teaspoon Accent seasoning, 1 pinch sugar, and 1 small bay leaf.
- BRING broth mixture to boiling; ADD 2 cups Rice Select brand quick-cooking Royal Blend wild rice.
- ALLOW to boil for one minute.
- STIR and COVER.
- REDUCE heat to LOW; STEAM rice for 15 minutes.
- KEEP rice covered.
- REMOVE from heat and allow to stand for 10 minutes (covered).
- UNCOVER rice; REMOVE bay leaf; FLUFF rice with a fork.
- SERVE and ENJOY!
Nutrition Facts : Calories 17.9, Fat 1.9, SaturatedFat 1.2, Cholesterol 5.1, Sodium 21.2, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.1
BELL PEPPER AND RICE PILAF
Categories Herb Pepper Rice Side Fall Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Melt butter in heavy large pot over medium heat. Add onion and bell peppers and sauté until tender, about 12 minutes. Add rice, cumin and chili powder; stir 1 minute. Add broth and bring to boil, stirring occasionally. Cover pot. Reduce heat to medium-low and simmer until rice si tender and broth is absorbed, about 25 minutes. Season pilaf to taste with salt and pepper. Sprinkle with cilantro and serve.
TASTY SPICY RICE PILAF
This recipe makes a delicious side dish. Goes good with meats and veggies. It's a tasty rice with a little bit of spice! I LOVE garlic, so if you don't like it as much as I do, then just add 2 cloves instead of 6.
Provided by Luv2Cook
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 49.8 g, Cholesterol 15.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 4 g, Sodium 937.4 mg, Sugar 4.1 g
RED PEPPER CHICKEN PILAF
This one is right off the back of a container of low-fat Kroger brand chicken broth. I like the recipe because it is elegant, simple, healthy, and very tasty. This is a nice light supper that you can whip out for your family in a hurry. You can also double the recipe for a small dinner party. For a little more color, use one yellow bell pepper. Enjoy!
Provided by Bone Man
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet over medium high heat, melt the butter and add the cooking oil. Sautee the peppers until they are tender, about 10 minutes. After about the first 8 minutes, add the garlic in with the peppers. Transfer the drained peppers and garlic to a bowl. Reserve remaining oil in the skillet.
- Pour the flour into a lunch-sized paper bag. Pat each chicken breast dry and, one at a time, shake the breasts in the bag to coat each with flour. Place the chicken breasts into the skillet and brown them on both sides, about 4 minutes per side.
- Remove the chicken from the skillet and put the peppers back in, adding the broth and the wine. Deglaze any chicken bits with your spatula. Turn the heat to medium high and reduce the liquid to a sauce texture.
- Return the chicken to the skillet and cook for about 5 more minutes over medium heat. Season with the salt and pepper.
- Pour the warmed rice on a large platter, pour the chicken and peppers over it, and garnish with the chopped parsley. Serve family style.
BROWN RICE & PEPPERS PILAF
I love rice pilaf and I was excited to find this recipe for brown rice pilaf since brown rice is so much better for you. It is from Healthy Cooking.
Provided by CookingONTheSide
Categories Brown Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In large saucepan, saute onion and green pepper in oil until tender.
- Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned.
- Add the water, broth, thyme and pepper.
- Bring to a boil.
- Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.
- Fluff with fork.
Nutrition Facts : Calories 182.2, Fat 3.7, SaturatedFat 0.6, Sodium 18.1, Carbohydrate 33.4, Fiber 2.1, Sugar 1.6, Protein 4.3
THREE PEPPER PILAF
A rice based dish with a rainbow bell pepper twist.
Provided by Daphne Keble
Categories Side Dish Rice Side Dish Recipes Pilaf
Yield 4
Number Of Ingredients 11
Steps:
- In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
- In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.
Nutrition Facts : Calories 467.4 calories, Carbohydrate 83.1 g, Cholesterol 57.9 mg, Fat 4.4 g, Fiber 4.9 g, Protein 23.3 g, SaturatedFat 1.1 g, Sodium 551 mg, Sugar 8.2 g
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MUSHROOM AND RED PEPPER RICE PILAF - BAREFEET IN THE …
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5/5 (3)Total Time 30 minsCategory Side DishCalories 174 per serving
- Melt 1/2 tablespoon butter in a large skillet over medium high heat. Add the bell pepper and the mushrooms and saute for 2-3 minutes, until tender. Sprinkle with a small pinch of salt and then remove the vegetables to a small bowl and set aside.
- Add the remaining butter to the hot skillet and allow it to melt over medium heat. Add the rice and stir to coat. Let the rice cook, stirring frequently for about 2 minutes. Add the onions and garlic and saute for 2 more minutes, until the rice is lightly brown and the skillet is fragrant.
- Add the chicken broth and bring to a boil. Reduce the heat to low and cover with a lid, making sure it continues to simmer. Simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Taste and adjust the salt if needed. Remove from the heat, stir in the cooked vegetables and then fluff with a fork before serving. Enjoy!
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