Three Pepper Pilaf Recipes

Steps:

• In a large nonstick skillet, saute onion and carrot in oil for 3-4 minutes or until the vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the rice, barley and bulgur; saute for 4 minutes or until grains are lightly browned. , Gradually add broth and sherry if desired. Bring to a boil. Reduce heat; stir in oregano, basil, salt and pepper. Cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed. Stir in parsley and sprinkle with almonds.

Steps:

• Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.)
• Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.

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.

Steps:

• In 10-inch nonstick skillet, cook peppers, mushrooms, onions and garlic in oil over medium heat, stirring occasionally, until vegetables are crisp-tender, about 2 minutes.
• In bowl, mix oats and egg whites until oats are evenly coated.
• Add oats to vegetable mixture in skillet.
• Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 to 6 minutes.
• Add broth, basil, salt and pepper.
• Continue cooking, stirring occasionally, 2 to 3 minutes or until liquid is absorbed.
• Serve immediately.

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.