Multi Grain Rice Pilaf Recipes

MIXED GRAIN PILAF

Steps:

• Preheat oven to 350 degrees. Heat oil and butter in a large ovenproof Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add mushrooms. Raise heat to medium-high, and cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Stir in all of the grains. Cook, stirring often, 12 minutes. Stir in stock; bring to a boil.
• Cover, and transfer to oven. Bake until grains are tender, 40 to 50 minutes (check after 40 minutes, but don't remove lid before then). Season with salt and pepper. Serve immediately.
• Add grains, and stir well, coating them with oil. Cook, stirring often, for about 10 to 15 minutes. Stir in stock, and bring to a boil. Cover pot, and put in oven. Bake for 30 to 40 minutes (check after 30 minutes; remove lid and cook a little longer if grains need to be softer). Fold in chopped herbs. Drizzle with Marsala wine. Season with salt and pepper, and serve immediately.
• To reheat: Place the pilaf mixture in a buttered, ovenproof casserole. Do not fold in the herbs or add Marsala. Cover, and refrigerate until ready to serve. When ready to serve, bring the pilaf to room temperature, about 20 minutes. Heat the oven to 350 degrees. Drizzle with Marsala. Cut a piece of parchment paper to fit the top of the casserole, and butter it. Place the parchment on the pilaf, butter-side down. Place in the oven until heated through, about 30 minutes.

RICE PILAF

Steps:

• Toast 1/2 cup broken spaghetti in a saucepan with butter, 2 minutes. Add 1/2 cup chopped onion and cook 1 minute. Add 1 cup basmati rice and a pinch each of allspice and salt; cook, stirring, 2 minutes. Add 2 cups chicken broth; cover and simmer, 15 minutes. Cook 1/2 cup each sliced almonds and dates in butter, then stir into the rice. Season with salt and top with chopped parsley.

GROUND LAMB, APRICOT, AND MULTI-GRAIN PILAF

Steps:

• 1. Soak multi-grain rice in water for an hour, then start cooking in a rice cooker or at a low simmer on the stove top.
• 2. When rice starts cooking, heat the olive oil to 300̊ in a large skillet.
• 3. Add the chopped onion to the skillet, and sauté until transparent.
• 4. Brown the ground lamb with and in the same pan as the onion.
• 5. Add the apricots, bay leaves, and beef broth; boil the mixture for about 15 minutes, uncovered, until it is not soupy.
• 6. While the lamb-apricot mixture is boiling down, combine the chopped tomato, slivered almonds, raisins, seasoning, and cinnamon in another dish.
• 7. Stir the combined ingredients into the reduced lamb-apricot mixture. Hold at 160̊ until the rice is finished.
• 8. Add the finished rice to the lamb-apricot-tomato mixture. Bring to a simmer.
• 9. When the pilaf reaches the desired serving consistency, serve.

TASTY SPICY RICE PILAF

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.

RICE PILAF

Steps:

• Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.

JASMINE RICE & QUINOA PILAF

Steps:

• In a small saucepan, saute onion and carrot in oil until tender. Add rice and quinoa; stir to coat. Stir in broth and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed, adding the broccoli during the last 3 minutes of cooking. Remove from the heat; let stand for 5 minutes. Fluff with a fork.