Lebanese Restaurant Rice Pilaf Recipes

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LEBANESE RESTAURANT RICE PILAF



Lebanese Restaurant Rice Pilaf image

Took me three tries but I finally nailed a restaurant style Lebanese rice pilaf. Nothing I tried online came close to this and I guess the secret is the right kind of rice, the right rice/water ratio and of course, plenty of butter and oil! Find yourself a good Lebanese yogurt marinade, grill some meats, and get a hold of some hummus. If you're from Southeast Michigan or anywhere else with a large Middle Eastern population, you will feel like you're eating at your favorite place! Trust me.

Provided by NELLYDESIGN

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 55m

Yield 12

Number Of Ingredients 8

3 cups parboiled long-grain white rice
½ cup butter, divided
¼ cup olive oil, divided
½ cup orzo pasta
4 cups water
1 tablespoon salt
1 tablespoon slivered almonds, or to taste
1 tablespoon tahini

Steps:

  • Soak rice in a bowl of water for 10 minutes; drain and rinse until the water runs clear.
  • Heat 1/4 cup butter and 2 tablespoons olive oil together in a skillet over medium heat; cook and stir orzo until lightly browned, about 5 minutes. Add drained rice and increase heat to medium-high. Cook and stir orzo-rice mixture until rice is coated in butter-oil mixture and starts to turn translucent, about 5 minutes.
  • Pour water over rice mixture and season with salt; stir and bring to a boil. Cover skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes.
  • Heat remaining olive oil in a separate skillet over medium heat; cook and stir almonds until toasted and fragrant, about 5 minutes. Add remaining butter and stir in tahini until almonds are evenly coated. Mix almond mixture into rice mixture.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 18 g, Cholesterol 20.3 mg, Fat 13.4 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 5.7 g, Sodium 641.1 mg, Sugar 0.4 g

LEBANESE RICE PILAF



Lebanese Rice Pilaf image

This is my Lebanese grandmother's recipe. You can use chicken broth in place of the water if desired.

Provided by rollersgirl

Categories     Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup thin spaghetti, broken up into 1/2 inch pieces
2 1/2 tablespoons clarified butter or 2 1/2 tablespoons olive oil
2 cups long grain rice
4 cups boiling water
1 1/2 teaspoons salt
1/4 cup toasted pine nuts
1 pinch ground cinnamon

Steps:

  • Saute the spaghetti in the clarified butter or olive oil until light brown. Stir constantly to avoid burning.
  • Stir in the uncooked rice, then add the boiling water. Stir and allow to come back to a boil. Cover, turn the heat to low, and simmer until the rice is cooked, about 20 minutes.
  • Uncover and fluff the rice gently with a fork. Place in a serving dish and top with the pine nuts and a light sprinkle of ground cinnamon.

Nutrition Facts : Calories 458.1, Fat 13.6, SaturatedFat 5.1, Cholesterol 19.1, Sodium 884.9, Carbohydrate 75.1, Fiber 1.5, Sugar 0.4, Protein 7.8

LEBANESE LENTIL/RICE PILAF WITH BLACKENED ONIONS



Lebanese Lentil/Rice Pilaf With Blackened Onions image

This recipe first appeared as part of a "meatless week-night meal" in the November, 2003 Bon Appetit. Originally posted by Mean Chef. Vegans can omit the yogurt.

Provided by Chef Kate

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 (14 ounce) cans vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain white rice
2 large onions, sliced
3 tomatoes, quartered lengthwise
1 cucumber, peeled, cut into rounds
plain yogurt
chopped of fresh mint

Steps:

  • Heat 2 tablespoons oil in large saucepan over medium-high heat.
  • Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.
  • Add broth and lentils; bring to boil.
  • Reduce heat to medium-low and simmer, covered, 10 minutes.
  • Stir in rice; return to boil.
  • Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
  • Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
  • Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
  • Season pilaf to taste with salt and pepper.
  • Transfer to plates; top with blackened onions.
  • Place tomatoes and cucumber alongside.
  • Top pilaf with dollop of yogurt.
  • Sprinkle with mint.

Nutrition Facts : Calories 451.1, Fat 14.8, SaturatedFat 2.1, Sodium 16.8, Carbohydrate 67, Fiber 15.1, Sugar 8.9, Protein 14.6

LEBANESE RESTAURANT RICE PILAF



Lebanese Restaurant Rice Pilaf image

Took me three tries but I finally nailed a restaurant style Lebanese rice pilaf. Nothing I tried online came close to this and I guess the secret is the right kind of rice, the right rice/water ratio and of course, plenty of butter and oil! Find yourself a good Lebanese yogurt marinade, grill some meats, and get a hold of some hummus. If you're from Southeast Michigan or anywhere else with a large Middle Eastern population, you will feel like you're eating at your favorite place! Trust me.

Provided by NELLYDESIGN

Categories     Rice Pilaf

Time 55m

Yield 12

Number Of Ingredients 8

3 cups parboiled long-grain white rice
½ cup butter, divided
¼ cup olive oil, divided
½ cup orzo pasta
4 cups water
1 tablespoon salt
1 tablespoon slivered almonds, or to taste
1 tablespoon tahini

Steps:

  • Soak rice in a bowl of water for 10 minutes; drain and rinse until the water runs clear.
  • Heat 1/4 cup butter and 2 tablespoons olive oil together in a skillet over medium heat; cook and stir orzo until lightly browned, about 5 minutes. Add drained rice and increase heat to medium-high. Cook and stir orzo-rice mixture until rice is coated in butter-oil mixture and starts to turn translucent, about 5 minutes.
  • Pour water over rice mixture and season with salt; stir and bring to a boil. Cover skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes.
  • Heat remaining olive oil in a separate skillet over medium heat; cook and stir almonds until toasted and fragrant, about 5 minutes. Add remaining butter and stir in tahini until almonds are evenly coated. Mix almond mixture into rice mixture.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 18 g, Cholesterol 20.3 mg, Fat 13.4 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 5.7 g, Sodium 641.1 mg, Sugar 0.4 g

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