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.
SOUTHWESTERN RICE PILAF
Make and share this Southwestern Rice Pilaf recipe from Food.com.
Provided by A Messy Cook
Categories White Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large saucepan; saute onion until softened.
- Add next four ingredients (garlic through oregano) and cook, stirring frequently, for 1 minute.
- Add rice and stir until grains are coated with oil.
- Add broth, tomatoes, and chiles; bring to boil and add corn.
- Reduce heat to low, cover and cook until rice is tender, about 25 minutes.
- Season with hot pepper sauce and serve with cilantro and scallions.
SOUTHWESTERN VEGETABLES & RICE
Short on time? Here's a spicy, satisfying supper that comes together in minutes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5-7 minutes or until rice is tender. Sprinkle with cheese.
Nutrition Facts : Calories 502 calories, Fat 15g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 1629mg sodium, Carbohydrate 62g carbohydrate (16g sugars, Fiber 7g fiber), Protein 29g protein.
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.
ARIZONA SOUTHWEST RICE PILAF
This is a tasty flavor combination. I found this while looking for recipes native to our new state. This was in a cookbook, "Flavors of the Southwest."
Provided by Debloves2cook
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a heavy large skillet over medium-high heat.
- Add onion, red pepper, carrot and celery.
- Saute until vegetables begin to soften, about 7 minutes.
- Add rice and stir to coat well.
- Add broth and bring to a boil.
- Cover skillet, reduce heat to low and simmer until rice is tender and broth is absorbed, about 20 minutes.
- Mix in tomato and jalapeno; heat through.
- Serve.
Nutrition Facts : Calories 310.5, Fat 11.7, SaturatedFat 1.5, Cholesterol 1, Sodium 820.5, Carbohydrate 44.7, Fiber 2.6, Sugar 4.3, Protein 7.1
SOUTHWESTERN RICE
I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. -Michelle Dennis, Clarks Hill, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.
Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.
FLUFFY RICE PILAF
Use this recipe from "Martha Stewart's Cooking School" to prepare fluffy rice pilaf.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Bring stock to a simmer in a small saucepan.
- Melt butter in a 2-quart ovenproof saucepan over medium heat. Add onion, bay leaf, and salt and cook until onion is soft and translucent, stirring occasionally, about 3 minutes.
- Add rice and stir well to coat each grain with butter mixture. Cook until rice is fragrant and starting to turn translucent, stirring frequently, about 3 minutes.
- Add stock and return to a simmer. Transfer to oven, cover, and bake for 16 minutes. Remove from oven. Cover and let steam for 10 minutes, then fluff with a fork before serving.
SOUTHWESTERN PILAF
A hearty side dish that is sure to please. This can be served in place of Spanish rice and goes well with grilled meats and poultry.
Provided by PaulaG
Categories Brown Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan with tight fitting lid, bring the chicken broth to a boil, stir in rice and barley; cover and cook for 30 minutes.
- Stir in diced carrot, cover and continue to cook for an additional 15 minutes or until liquid is absorbed and grains are tender.
- While the grains are cooking, heat the olive oil in a large skillet, stir in garlic and chopped onion and cook until onion is tender.
- Stir in the corn and beans, heat until warmed; add jalapeño pepper, red bell pepper, cumin and oregano.
- When the grains are cooked, add to skillet, stirring to combine.
- Sprinkle in the cilantro, combine well; cover and allow to stand 5 minutes before serving.
- Adjust salt and pepper to taste.
Nutrition Facts : Calories 253.4, Fat 4.5, SaturatedFat 0.8, Sodium 387, Carbohydrate 45.5, Fiber 7.9, Sugar 2.2, Protein 10.3
SOUTHWEST RICE AND CORN PILAF
I was in a lazy mood tonight and was trying to decide what we were going to have with our grilled pork tenderloin. I really didn't want to fix potatoes/rice and a vegetable so I got out my cook books and started looking. I found this rice and corn pilaf and decided that it fit the bill for what I was looking for. This recipe comes from the "AMA Family Cookbook" and BTW everyone enjoyed it!
Provided by LARavenscroft
Categories Long Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan with a lid. Add the onion and cook, stirring frequently, until it begins to soften, about 4 minutes. Add the garlic, chili powder, cumin, and oregano and cook, stirring, for 1 minute. Add the rice and stir until the grains are covered with oil.
- Add the broth, canned tomates, and green chiles. Bring to a boil and add the corn. Reduce the heat to low and cook, covered, until the rice is tender aboutn 25 minutes. (The rice will take a little longer to cook than usual because of the acid in the tomatoes.).
- Season with hot pepper sauce. Transfer to plates or a serving bowl and sprinkle with the cilantro and scallions.
Nutrition Facts : Calories 275.5, Fat 3.6, SaturatedFat 0.6, Sodium 423, Carbohydrate 54.6, Fiber 3.6, Sugar 5.3, Protein 7.5
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