Ham Veggie Rice Pilaf Recipes
SKILLET HAM & RICE
Ham, rice and mushrooms make a tasty combination in this homey stovetop dish. It goes from start to finish in just 25 minutes. -Susan Zivec, Regina, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender. Stir in ham, pepper, broth and water; bring to a boil. Stir in rice. Reduce heat; simmer, covered, until rice is tender, about 5 minutes., Fluff with a fork. Top with green onions and cheese.
Nutrition Facts : Calories 322 calories, Fat 8g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 1168mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
AWESOME RICE PILAF
Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.
Provided by tooshay
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 55m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 71.1 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 379.5 mg, Sugar 3 g
VEGETABLE-RICE PILAF
Make and share this Vegetable-Rice Pilaf recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In 4-cup glass measuring cup, combine broth and water. Microwave on High for 4 to 5 minutes or until steaming hot.
- Meanwhile, spray 4 to 6 quart slow cooker with nonstick cooking spray. Combine rice and oil in sprayed slow cooker; mix well. Stir in all remaining ingredients and hot broth mixture.
- Cover; cook on High setting 1-1/2 to 2 hours.
Nutrition Facts : Calories 101.3, Fat 1.3, SaturatedFat 0.2, Sodium 102.3, Carbohydrate 20.1, Fiber 0.9, Sugar 0.3, Protein 2
HAM & VEGGIE RICE PILAF
Make and share this Ham & Veggie Rice Pilaf recipe from Food.com.
Provided by Kenn Osborne
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan cook onion, green pepper, mushrooms, garlic, butter, and ham till veggies are tender but not browned.
- Pour rice in with veggies and ham and let rice lightly brown for 1-2 minutes.
- Pour in water.
- Break up bouillon cubes and add to mix.
- Add black pepper.
- Bring to boil.
- Reduce heat, cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed.
Nutrition Facts : Calories 303.7, Fat 9.5, SaturatedFat 4.5, Cholesterol 37, Sodium 458.9, Carbohydrate 41.3, Fiber 1.4, Sugar 1.9, Protein 12.4
RICE AND NOODLE PILAF
This recipe is a great side dish to any meal. For breakfast, try it piled on a plate with a fried egg on top.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 quarts
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium-high heat, add 2 tablespoons of the butter, and as soon as the butter melts, add the onion. Cook, stirring constantly, until the onion is translucent, 2 to 3 minutes. Add the noodles, lower the heat to medium, and cook, stirring constantly, until the noodles are golden brown and the mixture gives off a nutty aroma, 5 to 8 minutes.
- Add the rice, stir to combine, and add the remaining tablespoon of butter.
- Stir in the chicken broth and salt. Raise the heat to high and bring to a full rolling boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice and vermicelli have absorbed all the liquid. Fluff with a fork and serve.
HAM, ARTICHOKE & LEMON PILAF
Satisfy your hunger with this quick and easy rice dish, perfect for a midweek meal
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan, then add the onion and fry for a couple of mins until starting to soften. Stir in the rice, then pour in the stock and bring to the boil. Cover and cook for 5 mins.
- Add the artichokes, ham, half the lemon zest and all of the juice to the pan. Cover and cook for 5-7 mins more until the rice is tender. Stir in the mint, then divide between four bowls and scatter over the remaining zest.
Nutrition Facts : Calories 509 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 3.66 milligram of sodium
SOUTHERN RICE PILAF STUFFING WITH HAM, PECANS AND GREENS
Categories Herb Rice Side Bake Thanksgiving Ham Collard Greens Bon Appétit Peanut Free Soy Free
Yield 8 Servings (about 12 cups)
Number Of Ingredients 14
Steps:
- Bring 3 cups broth and bay leaf to boil in medium saucepan. Mix in wild rice; reduce heat to low, cover and cook 30 minutes. Mix in white rice. Cover; cook until both are tender and liquid is absorbed, about 20 minutes more. Transfer rice to large bowl. Discard bay leaf.
- Melt butter in heavy large Dutch oven over medium heat. Add ham, onions and celery and sauté until onions are tender, about 10 minutes. Add collard greens and marjoram and sauté until greens wilt, about 3 minutes. Add mixture to rice. Mix in cubed stuffing, pecans and nutmeg. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
- To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
- To bake all stuffing in pan: Preheat oven to 375°F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 30 minutes.
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