Everybody Loves Pilaf Recipes

EVERYBODY LOVES PILAF

Everybody Loves Pilaf image

A simple and delicious rice pilaf recipe that is sure to please even the pickiest eaters. It complements almost any dish.

Provided by ebrinx

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 57m

Yield 6

Number Of Ingredients 9

Ingredients

½ cup pine nuts
¼ cup butter
2 ounces spaghetti, broken into small pieces
¼ cup minced onion
½ teaspoon minced garlic
1 ¼ cups uncooked jasmine rice
2 ¼ cups chicken broth
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a baking sheet.
Toast in the preheated oven until golden brown, about 12 minutes.
Melt butter in a saucepan over medium-low heat. Increase heat to medium and stir in spaghetti; cook until coated with melted butter and lightly browned, 3 to 5 minutes. Add onion and garlic; cook until tender, about 2 minutes. Stir in rice; cook for 5 minutes.
Pour broth into the saucepan. Bring to a boil; cover and cook until rice is tender until liquid has been absorbed, about 20 minutes. Season with salt and pepper.
Mix toasted pine nuts and parsley into the rice mixture.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 41.4 g, Cholesterol 20.3 mg, Fat 13.6 g, Fiber 1.4 g, Protein 6.8 g, SaturatedFat 5.8 g, Sodium 82.4 mg, Sugar 0.9 g

RICE PILAF WITH LAMB, CARROTS, AND RAISINS

Rice Pilaf with Lamb, Carrots, and Raisins image

Provided by Sher Dil Qader

Categories Lamb Rice Vegetable Braise Dinner Raisin Meat Lamb Shank Root Vegetable Carrot Fall Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 to 10 (main course) servings

Number Of Ingredients 8

Ingredients

3 cups basmati rice (7 ounces)
1 medium onion, chopped
3 tablespoons olive oil
1 1/2 pounds boneless lamb shank (from 2 1/4 pounds bone-in shanks), cut into 1 1/2- to 2-inch pieces
4 1/2 to 5 cups water, divided
2 large carrots, cut into 1/8-inch-thick matchsticks
1 cup raisins (6 ounces)
Accompaniments: chicken kebabs and cilantro garlic yogurt sauce

Steps:

Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 1 hour, then drain well in a sieve.
While rice soaks, cook onion in oil in a wide 5- to 6-quart heavy pot over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Pat lamb dry and sprinkle with 1 teaspoon salt. Add to onion and brown on all sides, about 8 minutes total. Add 1 cup water and bring to a simmer. Cover pot and reduce heat to low, then braise lamb, stirring occasionally, until meat is tender, about 45 minutes.
Stir in drained rice, carrots, raisins, and 2 teaspoons salt. Add enough water to cover mixture by 1 inch (3 1/2 to 4 cups) and bring to a boil, uncovered, over medium-high heat. Wrap a kitchen towel around lid with ends of towel on top, then cover pot and boil over medium heat 10 minutes. Reduce heat to low and simmer, covered, until rice is tender and liquid has been absorbed, about 30 minutes.
Fluff rice with a fork and transfer pilaf to a large platter. Top with kebabs and serve with yogurt sauce.

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