Green Capsicum Pilaf Recipes

GREEN GODDESS RICE PILAF

Steps:

• Add 1 cup of water, basmati rice and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed, around 15 minutes.
• Wash and dry all the vegetables. Thinly slice the sugar snap peas and scallions. Dice the cucumber. Trim about an inch off the ends of the asparagus. Pick and roughly chop the mint leaves. Halve the avocado, removing the pit. Slice lengthways. Juice the lemon.
• In small bowl, add just 1 tbsp of the lemon juice, the dried parsley and the ranch dressing. Add a pinch of salt and pepper. Stir to combine.
• Heat a large skillet with 2 tsp of olive oil over medium-high heat. Add the asparagus and let cook, undisturbed, until charred in places, 3 - 4 minutes.
• Sprinkle the asparagus with salt and pepper, toss, and cook until tender crisp, another 2 minutes.
• Fluff the cooked basmati rice with a fork and transfer to a large bowl. Add the sliced sugar snap peas, scallions, diced cucumber, chopped mint leaves, remaining lemon juice and 2 tsp olive oil. Gently toss to combine. Taste and add extra salt and pepper as necessary.
• Divide the vegetable pilaf between large plates or bowls and top with the cooked asparagus, sliced avocado and (optional) pistachios. Drizzle with the herbed ranch dressing.

GREEN CAPSICUM PILAF

Steps:

• Cook rice in 3 cups water.
• Once cooked (water has evaporated and rice is ready) allow it to cool.
• In the meantime, chop the onion, potatoes and capsicums.
• Bring the green peas to a boil.
• Heat oil in a wok.
• Add mustard seeds and the black gram and bengal gram dals.
• Stir-fry for a minute.
• Add green chillies, ginger and curry leaves.
• Continue to stir-fry.
• Add the chopped onions.
• Add capsicums, potatoes and tomatoes and fry.
• Add half a cup of water and salt.
• Cook until the vegetables are tender.
• Add the green peas.
• Stir until all the water has evaporated.
• Allow to cool.
• Add lemon juice and cilantro, chopped for garnishing.
• Pour seasoning into rice and mix well.
• To serve, put rice on a serving plate.
• Garnish with grated coconut and the remaining cilantro and serve!
• Notes: I've been told that a tbsp of sambhar powder when added to the vegetables enhances the taste tremendously.
• I'm yet to try this addition.

RICE AND GREEN CHILE PILAF

Steps:

• In a small heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in garlic, chiles, and rice and cook, stirring occasionally, until rice is translucent, about 1 minute. Add broth and salt and pepper to taste and bring to a boil. Reduce heat to low and cook pilaf, covered, until liquid is evaporated and rice is tender, about 20 minutes. Fluff pilaf and stir in scallion.

AWESOME RICE PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
• Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

GREEN RICE PILAF

Steps:

• Put the oil in a deep skillet or large saucepan over medium-high heat. When it's hot, add the onion and garlic and cook, stirring, until softened, about 5 minutes.
• Add the rice and cook, stirring, until glossy, about 1 minute. Add the stock or water and a good sprinkling of salt and pepper and bring to a boil.
• Turn the heat down to low, cover and cook until the rice is tender and the liquid is almost entirely absorbed, about 15 minutes. Uncover, remove from the heat and stir in the herbs. Replace the lid and let rest off the heat for at least 10 minutes or up to 20 minutes. Uncover and stir in the lemon zest; taste and adjust the seasoning. Fluff the pilaf with a fork, and serve warm or at room temperature with a drizzle of soy sauce.

THREE PEPPER PILAF

Steps:

• In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
• In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.

BELL PEPPER AND RICE PILAF

Steps:

• Melt butter in heavy large pot over medium heat. Add onion and bell peppers and sauté until tender, about 12 minutes. Add rice, cumin and chili powder; stir 1 minute. Add broth and bring to boil, stirring occasionally. Cover pot. Reduce heat to medium-low and simmer until rice si tender and broth is absorbed, about 25 minutes. Season pilaf to taste with salt and pepper. Sprinkle with cilantro and serve.

RICE PILAF

Steps:

• Melt butter in a 2 qt. saucepan over high heat.
• Saute' onion and green pepper until tender crisp.
• Add rice; cook for 1 to 2 minutes, stirring frequently.
• Add water and chicken bouillon; bring to a boil.
• Stir once.
• Reduce heat to low.
• Stir once.
• Cover and cook for 15 minutes.
• Don't look!
• Remove from heat and uncover.
• Let stand for 5 minutes before serving.
• Serve hot.