Low Sodium Rice Pilaf Recipes

RICE PILAF

Rice Pilaf image

Provided by Tyler Florence

Time 55m

Yield 5 cups

Number Of Ingredients 8

Ingredients

3 tablespoons unsalted butter
1 shallot, thinly sliced
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2 cups basmati-style long grain rice
3 cups low-sodium chicken broth
1 bay leaf
1 sprig fresh rosemary

Steps:

Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

" NEAR-EAST" RICE PILAF (LOW FAT)

I love those boxed rice pilaf, but the price is killer. Why buy when making this at home is so much easier and so inexpensive? This recipe will use only a little oil, and more seasonings to make this very tasty. A quick and beautiful dish that's sure to impress.

Provided by AniSarit

Categories Long Grain Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 tablespoon canola oil
1/3 cup orzo pasta
1 cup long-grain rice, washed and dried
3 cups water, pre-boiled
3 tablespoons chicken soup powder
1/8 teaspoon garlic powder
1/4 teaspoon black pepper
1 dash turmeric

Steps:

In a non-stick pot, heat oil.
Add orzo and sautee until browned.
Add the rice.
To the 3 cups of boiled water, add the chicken soup mix, garlic powder, turmeric, black pepper, and turmeric.
Add seasoned water mixture to the pot, cover, and simmer for 20 minutes until all water has evaporated. Don't open lid.
Remove from heat after 20 minutes and allow to rest 10minutes.
Fluff with fork.

Nutrition Facts : Calories 236.9, Fat 2.3, SaturatedFat 0.2, Sodium 6.7, Carbohydrate 47.6, Fiber 1.1, Sugar 0.3, Protein 5.2

SPICED RICE PILAF

Spiced Rice Pilaf image

Provided by Chitra Joshi

Categories Rice Side Low Sodium Low/No Sugar Wheat/Gluten-Free Summer Cinnamon Clove Bon Appétit Texas Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable oil
1 cinnamon stick, broken into 3 pieces
4 whole cloves
1/2 cup chopped onion
1 cup long-grain white rice
2 cups water

Steps:

Heat oil in heavy medium saucepan over medium-high heat. Add cinnamon and cloves and stir until fragrant, about 30 seconds. Add onion and cook until beginning to brown, stirring occasionally, about 8 minutes. Add rice and stir to coat with onion mixture. Mix in water and bring to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Fluff pilaf with fork. Season with salt and pepper. Transfer to bowl.

ARMENIAN RICE PILAF

Armenian Rice Pilaf image

Got this recipe from my brother. We both love it. Light, flavorful rice pilaf that does not overpower the flavor of the main dish, but rather compliments it. Also, low sodium - a plus! Some interesting variations to the basic recipe would be the addition of roasted pine nuts and minced dry apricots, or sautéing ¼ cup of minced onion or scallions in the butter just after browning the vermicelli.

Provided by Maureen in MA

Categories Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup basmati long-grain white rice
1/2 cup vermicelli, broken up or 1/2 cup orzo pasta
2 tablespoons butter
2 cups chicken broth (low sodium)
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Add vermicelli (or orzo) to deep, covered pan suitable for cooking rice. Heat until vermicelli is golden brown. Add rice and sauté for a minute in the butter and vermicelli. Add chicken broth and mix well. Bring to a boil and then lower heat and simmer for 20 minutes until rice is cooked.
DO NOT OPEN LID and PEEK!
Rice pilaf should not be gummy or salty. It is a subtle side dish, and is a complement to fish, poultry, lamb and veal.

Nutrition Facts : Calories 240, Fat 6.8, SaturatedFat 3.9, Cholesterol 15.3, Sodium 1007.8, Carbohydrate 37.6, Fiber 0.7, Sugar 0.4, Protein 5.8

TASTY SPICY RICE PILAF

Tasty Spicy Rice Pilaf image

This recipe makes a delicious side dish. Goes good with meats and veggies. It's a tasty rice with a little bit of spice! I LOVE garlic, so if you don't like it as much as I do, then just add 2 cloves instead of 6.

Provided by Luv2Cook

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 onion, diced
1 roasted red pepper, diced
6 mushrooms, chopped
6 cloves garlic, minced
2 cups uncooked instant rice
3 cups chicken stock
2 teaspoons red pepper flakes
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 49.8 g, Cholesterol 15.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 4 g, Sodium 937.4 mg, Sugar 4.1 g

EASY PILAF

Easy Pilaf image

This basic pilaf is quick and easy to make.

Provided by Elaine Mical

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 50m

Yield 6

Number Of Ingredients 5

Ingredients

2 tablespoons butter
1 onion, chopped
1 cup uncooked white rice
2 cups chicken broth
1 teaspoon salt

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

Nutrition Facts : Calories 162.3 calories, Carbohydrate 27.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 416.3 mg, Sugar 0.9 g

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