Fragrant Fried Rice Pilaf Recipe 45

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FRAGRANT RICE PILAF



Fragrant Rice Pilaf image

Provided by Sheila Lukins

Categories     Rice     Side     Christmas     Quick & Easy     Dried Fruit     Cherry     Saffron     Carrot     Winter     Simmer     Parade

Number Of Ingredients 11

1/2 teaspoon ground cumin
1/4 teaspoon crumbled saffron threads
1/4 teaspoon salt
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup diced (1/4 inch) onion
2 tablespoons finely minced garlic
4 carrots, cut into 1/4-inch dice
1 1/2 cups long-grain rice
3 1/2 cups chicken broth
1/2 to 3/4 cup dried cherries

Steps:

  • 1. Combine the cumin, saffron and salt. Set aside.
  • 2. Heat the butter and oil in a pot over low heat. Add the onion and wilt, stirring, for 5 minutes. Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.
  • 3. Add the rice and cook for 1 minute, stirring to mix well. Add the broth and cherries. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot.

FRAGRANT BROWN RICE



Fragrant Brown Rice image

Provided by Marian Burros

Categories     one pot, side dish

Time 2h45m

Yield 3 or 4 servings

Number Of Ingredients 14

1 cup brown rice
2 cups water
2 large onions
1 clove garlic
2 tablespoons oil
12 medium mushrooms
2 teaspoons minced fresh ginger
1/2 cup raisins
1/4 teaspoon cardamom
1/8 teaspoon cloves
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cinnamon
1/4 pound unsalted roasted cashews
1 cup vegetable broth

Steps:

  • To cook brown rice in a 30-minute meal it must be soaked for 2 hours. Cover rice with water and allow to soak. To cook, bring rice with water to boil. Reduce heat to simmer; cover and cook rice about 20 minutes, or until tender and water has evaporated.
  • Slice onions and put garlic through press. Saute in hot oil until onions are soft, about 5 minutes.
  • Wash and slice mushrooms; mince ginger. Add to onions with raisins and spices. Continue sauteing until mushrooms are soft.
  • Stir vegetables into rice with cashews. Add vegetable broth; stir to mix well and heat broth. Serve.

Nutrition Facts : @context http, Calories 490, UnsaturatedFat 16 grams, Carbohydrate 69 grams, Fat 21 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 27 milligrams, Sugar 17 grams, TransFat 0 grams

FRAGRANT FRIED RICE PILAF RECIPE - (4/5)



Fragrant Fried Rice Pilaf Recipe - (4/5) image

Provided by Tufgrlz

Number Of Ingredients 10

1 cup jasmine rice
3/4 cup vegetable oil
4 eggs beaten
3 scallions, thinly sliced, white and green parts separated
1 large red bell pepper, cut into 1/4-inch cubes
1 can (15.5 oz) white beans, rinsed
1 cup frozen peas and carrots mix, thawed
1 tsp. ground cumin
2 Tbs. soy sauce
1/2 cup chopped cilantro

Steps:

  • In a small saucepan with a tight-fitting lid, cover the rice with water and stir until the water becomes cloudy; drain and repeat twice. Return the rice to the saucepan, add 1 cup cold water, cover and cook over medium-low heat until the water has been absorbed and the rice is cooked, about 25 minutes. Let sit for 5 minutes, then fluff with fork. Meanwhile, in a large nonstick skillet, heat 1 Tbsp. oil over medium-high heat. Add the eggs, season with salt and pepper and cook, stirring, until set and just dry, about 1 minute. Transfer to a cutting boarda nd let cool; coarsely chop. In the same skillet, heat 1 Tbs. oil over medium-high heat. Add teh scallion whites and bell pepper and cook until crisp-tender, about 1 minute; season with salt and pepper. Add teh beans and peas-carrots mix and cook until heated through; transfer to a large bowl. In the same skillet, heat the remaining 2 Tbs. oil and cumin over mediu-high heat. Stir in the cooked rice. Spread into a single layer and cook, undisturbed, until teh rice forms a crust, about 3 minutes. Break up the rice and sprinkle with the soy sauce. STir in the scallion greens, cilantro, bean mixture and eggs and cook until heated through.

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