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
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.
SEASONED BROWN RICE PILAF
For those of us who are white rice lovers at heart, this recipe makes brown rice taste great! Everyone takes seconds; it is that good. It is so easy to prepare. To convert for vegetarians, just substitute veggie broth for the beef broth. Any leftovers are delicious the next day. -Amy Berry, Poland, Maine
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat oil over medium heat. Add rice and onion; saute until rice is lightly browned, 8-10 minutes. Add broth; stir in the next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 35 minutes. Add orzo. Cook, covered, until orzo is tender, 10-15 minutes longer.
Nutrition Facts : Calories 190 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 380mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges
ZIPPY BROWN RICE PILAF
Make and share this Zippy Brown Rice Pilaf recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat butter and oil in a large nonstick frypan, add zucchini and onion, sauté just until onion is soft, about 4 minutes.
- Add red pepper, jalapeño pepper, garlic and sage, sauté 1 minute more.
- Add rice, salt and pepper, stir to coat.
- Add balsamic vinegar, deglaze pan and add chicken broth and buttermilk.
- Bring to boil, reduce heat; simmer covered with a tight fitting lid, for 45 to 50 minutes or until the liquid is absorbed and the rice is tender.
- Add green peas while fluffing rice with a fork, remove pan from heat; replace lid and set aside for 10 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 306.6, Fat 8.9, SaturatedFat 3.1, Cholesterol 10.1, Sodium 286.6, Carbohydrate 47.9, Fiber 4, Sugar 8.1, Protein 8.9
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
BROWN RICE PILAF
Make and share this Brown Rice Pilaf recipe from Food.com.
Provided by bambie
Categories Low Cholesterol
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Prepare the brown rice according to package directions.
- Chop 1 large onion. In medium nonstick skillet cook onion in 1 tablespoon butter until softened. Stir in rice.
Nutrition Facts : Calories 362.9, Fat 4.2, SaturatedFat 1.5, Cholesterol 3.8, Sodium 17.3, Carbohydrate 73.3, Fiber 3.5, Sugar 1.6, Protein 7.5
FAVORITE BROWN RICE PILAF
I know I have already have a rice pilaf posted, but I couldn't resist changing it up a bit. I came up with something that is quite different from the one I have, and it was a big hit in my house.
Provided by Studentchef
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- saute onion and garlic in oil until onion is translucent, about five minutes. Stir frequently to prevent onion and garlic from burning.
- Add carrot and let saute 3 more minutes.
- Add brown rice and stir until rice is coated with the olive oil.
- Cover with about 2 cups of water, and add the corn, peas, salt, pepper, basil and oregano.
- Let it come to a boil and then let it simmer until ready. Stir occasionally to prevent the bottom from sticking to the pot.
Nutrition Facts : Calories 187.5, Fat 2.5, SaturatedFat 0.4, Sodium 30.8, Carbohydrate 38, Fiber 3.5, Sugar 2.5, Protein 5
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.
BEST HOMEMADE RICE PILAF
Mixture of rice and vermicelli slightly browned with a buttery flavor. I love this with ribs, salmon, or barbecued chicken. This recipe is from my mother-in-law, takes about 1/2 hour to prepare, and you need 2 sauce pans. Don't sub with brown rice because it doesn't taste as good. You can cut the butter a little if you want but the more you reduce butter the drier the rice. Use real butter! I suggest make it as is written the first time around.
Provided by deborahlee823
Categories Very Low Carbs
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- In a small sauce pan bring the broth to a boil.
- Meanwhile, in a large or tall sauce pan melt the butter on med-high heat. Before all of it melts, add rice and vermicelli, stirring constantly to prevent burning. You just want a little browning for color. Grab the pot with the boiling broth and pour it into the rice mixture. It bubbles like crazy! Turn the heat down to med-low, give it a final stir, cover with tight fitting lid, and simmer for 25 minutes. Yum.
Nutrition Facts :
BROWN RICE PILAF
I love this pilaf! I never liked brown rice until I tried it this way. It goes with just about anything, and the leftovers (when there are any) reheat well, too.
Provided by Halcyon Eve
Categories Brown Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a small skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is golden, about 5 minutes.
- Add rice and sauté for 1 minute.
- Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low.
- Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary.
- Uncover and let rice stand for 5 minutes before serving.
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