Herb Vegetable Rice Pilaf Recipes

HERBED RICE PILAF

Steps:

• In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Sprinkle with parsley; stir in pimientos if desired. , Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

HERB & VEGETABLE RICE PILAF

Steps:

• Heat oils in a non-stick heavy based saucepan with a tightly fitting lid, sauté eggplant, capsicum and zucchini over a high heat for about 5 minutes or until they start to brown.
• Add spices and cook for a couple more minutes. You can also add some chilli if you like.
• Add rice and briefly sauté, then add boiling stock. Stir constantly for another 10 minutes.
• Cover with the tightly fitting lid and either bake in a preheated, 180°C/356°F oven (160°C/320°F fan-forced) for 30 minutes OR keep on the stove, reduce the heat to very low and cook for 30 minutes or until water absorbed.
• Remove from oven or stove and let sit with lid on for 15 minutes.
• Uncover, cool slightly and stir through basil and chives.
• Serve with a dollop of yoghurt and a squeeze of lemon.

HERBED RICE PILAF

Steps:

• Melt the butter in a medium saucepot over medium heat. Add the rice, onion and thyme and saute until the onion is softened, 4 to 5 minutes. Season with salt and pepper. Pour the chicken stock over the rice, cover and cook over medium-low until tender and fluffy, about 15 minutes. Fluff with a fork, fold in the parsley and let stand 5 minutes before serving.

VEGETABLE RICE PILAF

Steps:

• In a saucepan, heat the oil over medium heat.
• Cook the onion, carrots, thyme, and salt, stirring occasionally, until the onion is softened, about 5 minutes.
• Add the rice, stirring to coat; pour in the broth and bring to a boil.
• Reduce the heat, cover and simmer for 20 minutes.
• Add the green beans and cook, covered, until the rice is tender and the beans are tender-crisp, 5 to 7 minutes.
• Fluff with a fork.

VEGETABLE RICE PILAF

Steps:

• Spray skillet with vegetable cooking spray and heat 1 minute.
• Add green pepper, garlic powder, basil leaves, black pepper, and rice.
• Cook and stir until rice is browned and green pepper is tender-crisp.
• Stir in chicken broth.
• Heat to a boil.
• Reduce heat to low and cover and cook for 10 minutes.
• Stir in Veg-All.
• Cover and cook 10 more minutes or until most of liquid is absorbed.

CUMIN HERB RICE PILAF

Steps:

• Cook cumin seeds and white part of scallions in 1 tablespoon oil in a 2-quart heavy saucepan over moderately low heat, stirring occasionally, until scallions are softened, 1 to 2 minutes.
• Add rice and cook, stirring frequently, 1 minute. Stir in broth, water, salt, and pepper and bring to a boil over high heat.
• Cover pan, then reduce heat to low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes.
• Fluff rice with a fork and toss with scallion greens, parsley, and remaining tablespoon oil.