Fragrant Rice Pilaf Recipes

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FRAGRANT JASMINE RICE PILAF



Fragrant Jasmine Rice Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 servings (about 6 cups)

Number Of Ingredients 10

2 tablespoons unsalted butter
1 large shallot, chopped (about 1/3 cup)
1/2 teaspoon cumin seeds
1/2 teaspoon Kosher salt
2 cups jasmine rice
3 cups low-sodium chicken broth
One 3-inch-long piece orange zest, removed with a vegetable peeler
1/2 cinnamon stick
1/3 cup salted cashews, coarsely chopped
1 scallion, thinly sliced

Steps:

  • 1. Heat the butter in a medium saucepan over medium heat. Add the shallots, cumin and salt. Cook, stirring, until the shallots are tender, 2 to 3 minutes. Stir in the rice until the grains are well coated with the buttery shallot mixture.
  • 2. Add the broth, orange zest and cinnamon stick. Bring to a boil, cover and reduce the heat to medium-low. Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork, discarding the zest and cinnamon stick. Transfer to a serving dish and sprinkle with the cashews and scallions.

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 DUCK BREASTS WITH WILD RICE PILAF



Fragrant duck breasts with wild rice pilaf image

Make a smart Indian-inspired supper for two using storecupboard ingredients

Provided by Jennifer Joyce

Time 30m

Number Of Ingredients 10

2 duck breasts , skin on
1½ tsp garam masala
1 tsp grated fresh root ginger
1 tbsp butter
1 tsp cumin seeds
100g mixed basmati and wild rice
300ml chicken or vegetable stock
85g frozen pea
bunch spring onion , finely sliced
2 tbsp mango chutney , to serve (we like Geeta's)

Steps:

  • Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger. Chill for 30 mins if you have time.
  • Heat oven to 200C/fan 180C/gas 6. Heat a heavy, non-stick pan, then gently fry the duck, skin-side down, for 10 mins until the fat runs out. Pour off the excess fat halfway through. Transfer to a baking dish, roast, skinside up, for 10 mins, then leave to rest.
  • While the duck is cooking, melt the butter in a pan. Add cumin seeds, fry for 2-3 mins, then stir in the rice for another few mins. Pour over the stock, cover partly with a lid, then simmer for 10-12 mins, adding the peas for the final 4 mins. When the rice is cooked and all the liquid has been absorbed, fork through the spring onions and some seasoning to taste. Slice the duck and serve with the rice and a spoonful of chutney.

Nutrition Facts : Calories 894 calories, Fat 57 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Protein 54 grams protein, Sodium 1.37 milligram of sodium

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