Spiced Pilau Brown Rice Recipes

Steps:

• In a medium skillet, heat oil over medium heat. Add onion, carrots, and celery. Cook until tender, 3 to 4 minutes. Add wine, and cook until most of the liquid has evaporated, about 2 minutes. Transfer to a medium bowl, and set aside to cool.
• Meanwhile, bring a medium saucepan of water to a boil. Stir in rice, and cook until tender, 25 to 30 minutes. Drain, and add to bowl of vegetables. Season with salt, pepper, paprika, turmeric, and cumin.

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.

Steps:

• In a large nonstick skillet coated with cooking spray, saute rice until lightly browned. Add the broth, rosemary and garlic; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is almost tender. , Stir in the broccoli, almonds, sunflower kernels, salt and pepper. Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork.

Steps:

• Prepare the rice: Soak the rice in 3 cups cold water for 30 minutes to remove the starch.
• Cook the rice: Heat a medium saute pan over medium heat and add butter, onions, and 2 tablespoons water. Cook until translucent but not browned, 5 to 8 minutes. To the pan add cardamom seeds, cayenne, cumin seeds, fennel seeds, cinnamon stick, and bay leaves. Stir, and toast until fragrant, 2 minutes. Then, add the rice plus soaking liquid to the pot. Add salt to taste. Bring to a simmer for about 5 minutes. Cover, turn off the heat, and let steam for another 10 minutes. Fluff the rice gently with a fork and serve.

Steps:

• Heat a saucepan over a medium heat and add the butter.
• Add the sliced onion and all the spices and fry gently for 10 mins or so until the onion is soft and golden brown and the mixture is starting to smell aromatic.
• Add the rice to the saucepan and fry for 30 seconds or so to coat it in the spices then add 3 cups of cold water. Bring to the boil and simmer gently for about 15 mins without stirring, until the level of the rice rises to meet the level of the water.
• Turn the heat down to minimun, cover and cook for 15 mins or until all the water and the flavors of the spices have been absorbed by the rice and it has gone a lovely golden color.
• Turn off the heat, fluff up the rice with a fork and season with sea salt to taste.
• Serve.

Steps:

• In a large saucepan, saute brown rice, carrots, onion and mushrooms in oil for 10 minutes or until rice is golden. , Add wild rice, broth, thyme, and rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Stir in long grain rice; cover and simmer for 25 minutes or until liquid is absorbed and wild rice is tender. , Remove from the heat; stir in apricots, green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just before serving.

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.

Steps:

• Combine the warm water and saffron in a small bowl. Heat the olive oil in a saucepan over medium heat. Add the shallot and sauté until translucent, about 3 minutes. Add the rice and saffron and cook, stirring constantly, until the rice is evenly coated with the oil. Stir in the water, salt, and ginger. Increase the heat, cover, and bring to a boil. Decrease the heat to low and simmer for 20 to 25 minutes, until the water is absorbed. Check after 20 minutes; if there are steam holes on the top, it's ready. Remove ginger. Add the lemon juice, lemon zest, and parsley and fluff with a fork to combine.