Mediterranean Pilaf Recipes

BASMATI RICE PILAF

Steps:

• Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
• Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
• Stir basmati rice into onion mixture until rice is coated with oil.
• Pour hot chicken stock into the rice mixture. Season with salt; stir.
• Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
• Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.

MEDITERRANEAN PILAF

Steps:

• Mix rice, oil, raisins, turmeric, curry and soy sauce.
• Cover with hot chicken broth.
• Simmer at low heat for 20 minutes or until liquid is absorbed.

MEDITERRANEAN PILAF

Steps:

• Cook Kashi Pifal according to package instructions. In small skillet, dry toast the pine nuts over medium high heat, stirring continuously until they are golden brown and aromatic. remove nuts from heat and set aside. In a small mixing bowl, whisk together the garlic, olive oil, balsamic vinegar, lemon zest, chili flakes, salt, basil, pepper and set aside. In a large mixing bowl, combine cooked Kashi Pilaf, pine nuts, bell peppers and sauce mixture. Mix well and serve.

MEDITERRANEAN ORZO VEGETABLE PILAF

Steps:

• In a 10 inches skillet over medium-high heat, heat the olive oil, then stir in the uncooked orzo, and green onion.
• Cook, stirring frequently, until the orzo is lightly browned, about 3 minutes.
• Stir in the broth and wine and heat until boiling, then reduce heat, cover and simmer about 6 minutes, stirring occasionally.
• Stir in the peppers, chickpeas, olives and capers, and cook covered another 6 minutes, stirring occasionally, until most liquid is absorbed.
• Pour into a bowl and sprinkle with the 2 T of parmesan cheese.

EVERYBODY LOVES PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a baking sheet.
• Toast in the preheated oven until golden brown, about 12 minutes.
• Melt butter in a saucepan over medium-low heat. Increase heat to medium and stir in spaghetti; cook until coated with melted butter and lightly browned, 3 to 5 minutes. Add onion and garlic; cook until tender, about 2 minutes. Stir in rice; cook for 5 minutes.
• Pour broth into the saucepan. Bring to a boil; cover and cook until rice is tender until liquid has been absorbed, about 20 minutes. Season with salt and pepper.
• Mix toasted pine nuts and parsley into the rice mixture.