BROWN RICE PILAF
Brown rice, a whole grain, contains all the nutrients and essential parts of the entire grain seed. It adds almost three times as much heart-healthy fiber to this mild-flavored brown rice pilaf as white would. Consider enjoying its slightly nutty flavor often in family recipes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a 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 a fork.
Nutrition Facts : Calories 181 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 99mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
HERBED BROWN RICE PILAF
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h7m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a 2-quart saucepan over medium heat. Add the shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper.
- Add the stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off the heat and let sit for 10 minutes.
- Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions.
RAINBOW RICE PILAF
Steps:
- Heat the oil in a large deep-sided skillet with a lid over medium-high heat. Add the onions, celery and pepper and cook, stirring occasionally, until they are just beginning to soften, about 3 minutes. Add the rice and orzo and cook, stirring constantly, until the orzo begins to brown, 3 to 5 minutes. Add the garlic, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
- Stir in the vegetable broth, bring to a simmer and then lower heat and cook, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for about 10 minutes. Fluff the rice with a fork and transfer to a serving dish. Top with the cranberries, almonds and parsley. Serve warm.
RICE PILAF
Steps:
- Preheat the oven to 350.
- Melt the butter in a 3-quart saucier over medium heat.
- Stir in the onion, bell pepper and 2 pinches of salt.
- Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
- Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
- OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
- Transfer the saucier (towel and all) to the oven and bake 15 minutes.
- Remove and rest at room temperature for 15 more minutes without opening the lid.
- Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.
Nutrition Facts : Calories 248 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 524 milligrams, Carbohydrate 45 grams, Fiber 1.5 grams, Protein 7 grams, Sugar 5 grams
BASIC LONG-GRAIN BROWN RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings (2 1/2 cups)
Number Of Ingredients 5
Steps:
- Heat the butter in a medium saucepan with a tight fitting lid, over medium heat. Add the rice and lemon peel and cook, stirring, until slightly toasted, about 2 minutes. Stir in the water and add salt to taste, bring to a boil, reduce the heat, cover, and simmer until all the water has been absorbed by the rice, about 45 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.
- Remove the pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork, season with salt and pepper 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
CARROT BROWN RICE PILAF
This versatile, colorful dish complements a variety of meats or other vegetarian entrees. To give this dish a crunchy texture and additional flavor and protein, stir in 2 cups of bean sprouts just before serving. -Paulette Cross, Lowville, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion and carrots in butter until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned., Stir in the stock, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender. Fluff with a fork.
Nutrition Facts : Calories 231 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 551mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
HOME-STYLE BROWN RICE PILAF
This is comfort food at its best with mild flavors and it's simple to make. This is a very versatile dish: if you prefer, you can use almonds in place of the cashews, and cilantro in place of the parsley.
Provided by Candice
Categories Side Dish Rice Side Dish Recipes Pilaf
Yield 4
Number Of Ingredients 13
Steps:
- Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
- Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
- Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
- When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.
- Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 54 g, Cholesterol 115.9 mg, Fat 17.1 g, Fiber 6.7 g, Protein 12.5 g, SaturatedFat 7.3 g, Sodium 653.3 mg, Sugar 6.9 g
SEASONED BROWN RICE
I serve the stir-fry over the rice for a tasty no-fuss meal. For maximum flavor, use your fingertips to crumble the dried basil directly into the cooked rice.-Betsy Larimer, Somerset, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 35-45 minutes or until water is absorbed and rice is tender. Stir in the remaining ingredients.
Nutrition Facts : Calories 118 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 24g carbohydrate, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ANN'S RICE PILAF
This is a quick and easy family favorite that is asked for at home and at potlucks and parties. What makes this recipe so good is the endless ways that you can season it. It's also easily converted for a very large amount. I have made it for as little as my husband and I all the way to a group of 80 for my son's engagement party. Use Greek, Old Bay®, seasoned salt, garlic powder - endless possibilities.
Provided by Ann Bray
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Dissolve chicken bouillon in water in a bowl.
- Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
- Pour bouillon mixture into the skillet with the vermicelli.
- Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
Nutrition Facts : Calories 357.1 calories, Carbohydrate 54 g, Cholesterol 30.6 mg, Fat 12.5 g, Fiber 1.4 g, Protein 6.7 g, SaturatedFat 7.5 g, Sodium 1122.7 mg, Sugar 0.9 g
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