Sun Dried Tomato Spinach Rice Pilaf Recipes

Steps:

• Heat olive oil over medium heat.
• Add minced onion and garlic and saute for 2 minutes.
• Add the sun-dried tomatoes and saute another minute.
• Add the Jasmine rice and saute one minute.
• Add the salt, pepper, bouillon cubes and water and stir.
• Cover and bring to a boil.
• Reduce heat when boiling and simmer 15 minutes. (No peaking! Do not remove the lid while cooking!).
• After 15 minutes, remove from heat and stir in the fresh spinach and lemon juice.
• Cover and let steam 15 minutes. Voila!

Steps:

• In a 3-cup microwave-safe dish, melt butter. Stir in the rice and onion. Microwave, uncovered, on high for 2-3 minutes or until rice is lightly browned and onion is tender, stirring once. Add broth. , Cover and cook on high for 13-15 minutes or until liquid is absorbed. Stir in the green onion, tomato and parsley.

Steps:

• Heat 2 tablespoons of the olive oil in a small Dutch oven or large saucepan, add the onions, and cook over low heat for 10 minutes, or until translucent but not brown.
• Stir in the rice and 2 teaspoons of salt and cook over low heat for 5 minutes.
• Add the hot stock and the saffron and cook, covered, over the lowest heat for 20 minutes, or until the rice is tender.
• Optional, transfer the rice to a baking dish, add the stock and bake at 350 F for 50-60 minutes, or until liquid is absorbed and the rice is tender.
• Meanwhile, in a medium sauté pan, heat the remaining 2 tablespoons of olive oil, add the garlic, and cook over low heat for 50 seconds. Add the drained diced tomatoes and cook for 5 minutes, stirring from time to time. When the rice is done, add the tomato mixture, 3/4 teaspoon salt, the pepper, parsley, and Parmesan, Stir with a fork, season to taste, and serve hot.

Steps:

• In a large skillet over medium-high heat, melt 2 tablespoons butter. Saute spinach with salt just until leaves are wilted. Drain off excess liquid; reserve spinach.
• Wipe out skillet and melt remaining 2 tablespoons butter over medium-high heat. Saute onion until lightly browned, about 5 minutes. Reduce the heat to medium-low, add cumin, cardamom, coriander and turmeric and stir to combine. Add cooked rice, tomatoes and reserved spinach and cook, stirring gently to combine, just until the rice is warmed through.

Steps:

• Heat oil in pan until hot. Saute carrot, onion, leeks and celery for 5 minutes. Add rice; saute 1 minute.
• Add tomatoes; saute 2 minutes. Add all but 2 Tbsp stock. Bring to simmer; add salt and pepper. Cover; cook 10 minutes.
• Add spinach; stir. Add remaining stock, if needed, and herbs. Cover; cook 5 minutes.

Steps:

• Heat oil in medium saucepan over medium heat until hot.
• Add shallots; sauté 1 to 2 minutes or until soft.
• Add rice; cook 1 minute, stirring constantly.
• Add tomatoes, salt, pepper and stock; mix well.
• Cover; bring to a boil.
• Reduce heat to low; simmer 15 minutes or until liquid is absorbed and rice is tender.
• Place in serving bowl; top with cheese.