Baby And Me Pilaf Recipes

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EASY PILAF



Easy Pilaf image

This basic pilaf is quick and easy to make.

Provided by Elaine Mical

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 50m

Yield 6

Number Of Ingredients 5

2 tablespoons butter
1 onion, chopped
1 cup uncooked white rice
2 cups chicken broth
1 teaspoon salt

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
  • Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
  • Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

Nutrition Facts : Calories 162.3 calories, Carbohydrate 27.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 416.3 mg, Sugar 0.9 g

BABY-AND-ME PILAF



Baby-and-Me Pilaf image

Dairy- and gluten-free, complex in texture and flavor, this recipe is gentle on the digestive tract and can be enjoyed by all family members 7-months and up.

Provided by Irene Ross

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 40m

Yield 4

Number Of Ingredients 10

¼ cup millet
¼ cup amaranth
¼ cup quinoa
¼ cup brown rice
1 cup soy milk
¾ cup water
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon roasted garlic
1 pinch dill

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine millet, amaranth, quinoa, and brown rice in a bowl and rinse in warm water thoroughly, changing water 2 or 3 times.
  • Stir soy milk, water, and oil together in a baking dish. Stir sea salt, roasted garlic, and dill into the soy milk mixture; add grains mixture and stir gently.
  • Bake in preheated oven until most of the liquid is absorbed, 30 to 45 minutes.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 37 g, Fat 6.7 g, Fiber 3.7 g, Protein 7.6 g, SaturatedFat 1 g, Sodium 257.1 mg, Sugar 2.9 g

MACADAMIA AND PINEAPPLE RICE PILAF



Macadamia and Pineapple Rice Pilaf image

Rice is one of the staple foods in Hawaii. This recipe makes ordinary rice exciting and flavorful. From A Taste of Hawaii cookbook. In a pinch, you could probably use any type of nut. I love that this rice cooks in the oven.

Provided by LifeIsGood

Categories     Pineapple

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon unsalted butter
1 1/2 cups long-grain white rice
2 teaspoons garlic, minced
1/2 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
3 cups chicken stock
1/2 cup raisins (either dark or golden)
1/2 cup roasted macadamia nuts, preferably unsalted, chopped
1 -2 sage leaf, chopped
1/2 teaspoon kosher salt
1/3 cup cilantro, chopped (or more, if you love cilantro!)
1 cup pineapple, diced

Steps:

  • Preheat your oven to 375 degrees F.
  • In an oven-proof and flame-proof casserole, set over medium heat, melt the butter and add the rice. Stir for a few seconds, until the butter coats the rice. Add the garlic and stir for a few seconds (not long enough for the rice to change color).
  • Add the red and yellow peppers and cook for a few seconds. Add the stock and bring the mixture to a gentle boil. Add the raisins, nuts, sage and salt. Cover and place in the oven. Bake for about 18 minutes.
  • Remove from the oven and let rest for about 10 minutes. Add the chopped cilantro and pineapple. Season if necessary and serve.
  • Note: If you use salted macadamia nuts, you won't have to add the salt in the recipe.

Nutrition Facts : Calories 546.7, Fat 18.4, SaturatedFat 4.6, Cholesterol 13, Sodium 484.1, Carbohydrate 85.5, Fiber 4, Sugar 19.3, Protein 11.9

CHICKPEA & COURGETTE PILAF



Chickpea & courgette pilaf image

Make our pilaf with lemon, courgette and chickpeas for an easy vegetarian midweek meal. Flavour with cinnamon, cumin and coriander if you have them in your storecupboard

Provided by Claire Thomson

Categories     Dinner

Time 50m

Number Of Ingredients 11

4 tbsp vegetable oil sunflower oil or olive oil, plus a splash
1 onion, finely chopped
4 garlic cloves, finely chopped
½ tsp ground cinnamon (optional)
2 tsp ground cumin
300g long-grain rice
1 lemon, zested and juiced
2 medium courgettes (about 300g), cut into 1cm slices
2 x 400g cans chickpeas, drained
small bunch of dill, roughly chopped, or use mint or parsley
pinch of chilli flakes, or to taste (optional)

Steps:

  • Heat 2 tbsp of the oil in a pan over a medium heat and cook the onion for 8-10 mins until softened. Add the garlic and spices, and cook for 2 mins more until fragrant. Tip in the rice and 450ml boiling water from the kettle along with the lemon zest and ½ tsp salt. Cover, reduce the heat to medium-low and cook for 20 mins, or until all the water has been absorbed and the rice is cooked through. This process can also be done in the oven: cook everything in a flameproof casserole and transfer to the oven once the rice and water has been added, covering and cooking for 20-25 mins at 190C/170C fan/gas 5.
  • Heat the rest of the oil in a second pan over a medium-high heat and fry the courgette slices for 4 mins until slightly coloured and the edges are just softened. Stir in the chickpeas and cook for 2 mins more until warmed through. Season well.
  • When the rice is cooked through, add half the lemon juice and fluff up the rice with a fork. Add the chilli flakes, if using, and chopped dill to the courgette and chickpea mixture. Season well. Stir in the remaining lemon juice and a splash more oil. Serve the rice with the courgettes.

Nutrition Facts : Calories 407 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 0.64 milligram of sodium

RICE AND WHEAT BERRY PILAF WITH BABY SPINACH



Rice and Wheat Berry Pilaf with Baby Spinach image

Categories     Berry     Rice     Side     Vegetarian     High Fiber     Low/No Sugar     Spinach     Fall     Healthy     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

3/4 cup wheat berries*
5 3/4 cups water
1 1/2 teaspoons salt
1 tablespoon olive oil
3/4 cup basmati rice**
3 garlic cloves, minced
1 6-ounce package baby spinach leaves

Steps:

  • Place wheat berries in heavy medium saucepan. Add enough cold water to saucepan to cover wheat berries by 3 inches. Let stand overnight. Drain.
  • Bring 4 cups water, wheat berries and 3/4 teaspoon salt to boil in same saucepan. Reduce heat, cover and simmer until wheat berries are tender but still slightly firm to bite, about 1 hour. Drain.
  • Heat oil in heavy large saucepan over medium heat. Add rice and garlic; stir 1 minute. Stir in remaining 1 3/4 cups water and 3/4 teaspoon salt; bring to boil. Reduce heat to low, cover and cook until liquid is almost absorbed and rice is tender, about 15 minutes. Add spinach and cooked wheat berries; stir until spinach wilts and wheat berries are heated through, about 3 minutes. Season with salt and pepper. Serve hot.
  • *Also called hard wheat berries. Available at most natural foods stores.
  • **Available at Indian markets and many supermarkets.

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