Onion Parmesan Pilaf Recipes

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PARMESAN RICE PILAF



Parmesan Rice Pilaf image

MY Mom found this recipe in a local newspaper years ago and it has been one of our favorite side dishes for a long time. The original recipe was a little bland, so I have doctored it up a little. Sometimes I make more than I need for one meal so I can have leftovers.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 9

1 small onion, chopped
2 tablespoons plus 1-1/2 teaspoons butter
1 cup uncooked instant rice
1 cup water
1 teaspoon beef bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
Fresh marjoram sprig and shaved Parmesan cheese, optional

Steps:

  • In a small saucepan, saute onion in butter until tender. Stir in the rice, water, bouillon, garlic powder and pepper; bring to a boil. , Remove from the heat; cover and let stand for 5 minutes. Stir in grated Parmesan cheese. Garnish with a sprig of marjoram and shaved Parmesan cheese if desired.

Nutrition Facts : Calories 285 calories, Fat 9g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 185mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

PARMESAN-BLACK PEPPER ARBORIO RICE PILAF



Parmesan-Black Pepper Arborio Rice Pilaf image

A creamy rice pilaf made with arborio rice, Parmesan cheese, and plenty of freshly ground black pepper is a perfect accompaniment for a Spring meal.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Yield 8

Number Of Ingredients 8

1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cups arborio rice, rinsed in a colander until water runs clear
1 quart low-sodium chicken broth
¾ cup grated Parmesan cheese
1 teaspoon coarsely ground pepper
Salt, to taste

Steps:

  • Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.)
  • Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 47.2 g, Cholesterol 12 mg, Fat 5.4 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 2.6 g, Sodium 169.7 mg, Sugar 0.8 g

GARLIC-HERB ORZO PILAF



Garlic-Herb Orzo Pilaf image

"Mildly flavored and flecked with garlic and fresh herbs, this creamy, versatile side dish can accompany a wide variety of entrees. Plus, it's a cinch to put together." --Mary Relyea of Canastota, New York

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 10

8 garlic cloves, peeled and thinly sliced
1 tablespoon olive oil
1/2 cup uncooked orzo pasta
1/2 cup uncooked long grain rice
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1/3 cup water
3 green onions, thinly sliced
1/3 cup thinly sliced fresh basil leaves
1/4 cup minced fresh parsley
1/4 teaspoon salt

Steps:

  • In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium-high heat for 1 minute. Add orzo and rice; cook 4-6 minutes longer or until lightly browned. , Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

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

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

SARAH'S RICE PILAF



Sarah's Rice Pilaf image

This is a delicious twist to traditional rice.

Provided by sarahbillings

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 50m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
½ cup orzo pasta
½ cup diced onion
2 cloves garlic, minced
½ cup uncooked white rice
2 cups chicken broth

Steps:

  • Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

Nutrition Facts : Calories 244 calories, Carbohydrate 40 g, Cholesterol 17.8 mg, Fat 6.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 3.8 g, Sodium 524.3 mg, Sugar 2.4 g

PARMESAN ONION BAKE



Parmesan Onion Bake image

Dinner guests in my home know to expect the unexpected! I love experimenting with unusual combinations of ingredients. This cheesy onion bake adds flair to a meal. -Linda Vail, Ballwin, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6-8 servings.

Number Of Ingredients 9

6 medium onions, sliced
1 cup diced celery
8 tablespoons butter, divided
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
1/3 cup grated Parmesan cheese
1/2 cup chopped pecans

Steps:

  • In a large skillet, saute onions and celery in 3 tablespoons butter until tender; drain and set aside. , In a saucepan, melt the remaining butter; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables; toss to coat. , Pour into an ungreased 2-qt. baking dish. Sprinkle with cheese and pecans. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 257 calories, Fat 19g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 512mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.

ORZO PILAF WITH GREEN ONION AND PARMESAN



Orzo Pilaf With Green Onion and Parmesan image

Make and share this Orzo Pilaf With Green Onion and Parmesan recipe from Food.com.

Provided by Oolala

Categories     Cheese

Time 12m

Yield 6 serving(s)

Number Of Ingredients 6

3 1/2 cups reduced-sodium chicken broth, can use more
1 lb orzo pasta
5 green onions, thinly sliced
3/4 cup parmesan cheese, grated
salt
pepper

Steps:

  • Bring the broth to a boil in a large heavy saucepan over medium-high heat.
  • Mix orzo in and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes.
  • Remove from heat.
  • Add green onions and cheese and stir to blend.
  • Season with salt and pepper.
  • Rewarm if necessary, over low heat and mix in more broth by 1/4 cupfuls if pilaf is dry.
  • Transfer to a large bowl and serve.

Nutrition Facts : Calories 362.2, Fat 5.6, SaturatedFat 2.6, Cholesterol 11, Sodium 238.9, Carbohydrate 59.9, Fiber 2.8, Sugar 1.9, Protein 17.8

PARMESAN FRIED ONION



Parmesan Fried Onion image

Provided by Molly Yeh

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

Vegetable oil, for frying
1 cup milk
2 large eggs
4 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups all-purpose flour
1/2 cup grated Parmesan, plus more for garnish
2 teaspoons paprika
1/2 teaspoon garlic powder
1 large sweet onion, such as Vidalia
Chopped fresh Italian parsley, for garnish
Mayonnaise, for dunking

Steps:

  • Fill a large pot or Dutch oven with enough oil to submerge the onion, with space around the sides for it to "bloom." (You might need up to a gallon, depending on the size of your onion, but don't worry; you can strain the oil and use it again for frying, so it won't go to waste.) Preheat to 400 degrees F.
  • Combine the milk, eggs, garlic, 1/2 teaspoon salt and a generous amount of pepper in a medium bowl. Whisk to combine.
  • Combine the flour, Parmesan, paprika, garlic powder, 1 teaspoon salt and a generous amount of pepper in a large bowl. Toss with a fork to combine.
  • Cut off the top of the onion and place cut-side down. Think of the onion as the face of a clock, and cut slits at noon, 3, 6 and 9, cutting almost but not quite to the center of the onion. You'll now have 4 quadrants. Cut 3 more slits in each quadrant, once again cutting almost but not quite to the center of the onion. Flip the onion and gently separate the "petals" with your fingers.
  • Put the onion in the flour mixture and sprinkle it over and around to coat, gently separating the petals as needed to completely coat it.
  • Put the onion in the egg wash and coat evenly in the egg, opening the petals again as needed. Let the excess egg wash drip back in the bowl.
  • Put the onion in the flour once more and sprinkle it over and around to coat, making sure to keep the petals as separate as you can.
  • Use a large spider to lower the onion, cut-side up, into the hot oil. The temperature of the oil will immediately begin to drop. Adjust the heat so the oil stays around 350 to 360 degrees F for the remainder of frying. With a fork, separate the petals a bit more, if needed. Fry the onion until the tips are golden, 3 to 4 minutes. Use the spider to gently flip the onion and continue to fry until the entire onion is crisp, deep golden and cooked through, 3 to 4 minutes more. Drain on a paper towel-lined plate.
  • Transfer the onion while still hot to a serving plate. Season with salt and pepper. Shower with chopped parsley and grated Parmesan. Serve with mayo for dunking.

PARMESAN RICE AND PASTA PILAF



Parmesan Rice and Pasta Pilaf image

After the pasta and onion are sauteed, the oil is drained to minimize the fat content of this interesting pilaf.

Provided by Dancer

Categories     White Rice

Yield 6 servings Serving Siz

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup vermicelli, finely broken, uncooked
2 tablespoons onions, diced
1 cup long-grain white rice, uncooked
1 1/4 cups hot chicken stock
1 1/4 cups hot water
1/4 teaspoon white pepper, ground
1 bay leaf
2 tablespoons parmesan cheese, grated

Steps:

  • In a large skillet, heat oil. Saute vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil.
  • Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes.
  • Fluff with fork. Cover and let stand 5-20 minutes.
  • Remove bay leaf. Sprinkle with cheese and serve immediately.

Nutrition Facts : Calories 169.4, Fat 5.5, SaturatedFat 1.1, Cholesterol 1.5, Sodium 189.9, Carbohydrate 25.3, Fiber 0.5, Sugar 0.3, Protein 3.9

LEMON RICE PILAF



Lemon Rice Pilaf image

No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1 cup uncooked jasmine or long grain white rice
2 tablespoons butter
1 cup sliced celery
1 cup thinly sliced green onions
1 tablespoon grated lemon zest
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 454mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ONION-PARMESAN GRATIN



Onion-Parmesan Gratin image

Provided by Molly O'Neill

Categories     easy, quick

Time 25m

Yield 6 servings

Number Of Ingredients 8

2 pounds yellow onions, peeled
4 tablespoons unsalted butter
3/4 teaspoon freshly ground whole cloves
1/2 teaspoon fresh thyme leaves
Fine sea salt, to taste
2 large egg yolks
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese

Steps:

  • Slice the onions in half lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices, and set aside.
  • In a large, nonstick skillet, combine the butter, cloves, onions, thyme and salt. Cover and cook over very low heat until the onions are very soft, about 10 minutes. Taste and adjust the seasoning.
  • Transfer the onion mixture to a gratin dish and smooth it with the back of a spoon. The recipe can be prepared several hours in advance up to this point. Cover and store at room temperature.
  • Preheat the broiler. In a small bowl, combine the egg yolks and cream and whisk together well. Stir in the cheese. Pour the mixture over the onions in the baking dish. Place the baking dish under the broiler about 2 inches from the heat. Broil until the top is sizzling and golden, about 1 to 2 minutes. Serve immediately as a vegetable course or as an accompaniment to meat dishes.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 433 milligrams, Sugar 7 grams, TransFat 0 grams

MEDITERRANEAN ORZO VEGETABLE PILAF



Mediterranean Orzo Vegetable Pilaf image

This pilaf is flavored with white wine and spiced with mediterranean vegetables such as; olives, capers and chickpeas in addition to the regular onion and bell pepper. Makes a wonderful side dish.

Provided by Trisha W

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 cup orzo pasta, uncooked
2 tablespoons green onions, finely chopped
1 (14 ounce) can vegetable broth
1/3 cup white wine
1/4 cup bell pepper, chopped (green or red)
3/4 cup chickpeas (or garbanzo beans)
1/4 cup kalamata olive, chopped
1 tablespoon capers
2 tablespoons parmesan cheese

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.

Nutrition Facts : Calories 309, Fat 9.6, SaturatedFat 1.7, Cholesterol 2.2, Sodium 313.7, Carbohydrate 43.4, Fiber 3.9, Sugar 1.3, Protein 8.9

RICE PILAF WITH GARLIC AND ONIONS



Rice Pilaf With Garlic and Onions image

Make and share this Rice Pilaf With Garlic and Onions recipe from Food.com.

Provided by 2Bleu

Categories     Low Cholesterol

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 medium onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
1 1/2 cups basmati rice, uncooked
2 ounces vermicelli, broken into 1/2-inch pieces
29 ounces chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley

Steps:

  • Preheat oven to 350°F Heat oil in an oven-proof saucepan, saute' onion for about 5 minutes.
  • Add garlic, rice, and vermicelli. Saute 2 minutes, stirring constantly.
  • Stir in broth, salt and pepper. Bake uncoered at 350 for 30 minutes. Let stand 5 minutes. Stir in fresh parsley and serve.

THREE PEPPER PILAF



Three Pepper Pilaf image

A rice based dish with a rainbow bell pepper twist.

Provided by Daphne Keble

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Yield 4

Number Of Ingredients 11

4 skinless chicken thighs
3 cups chicken stock
1 onion, chopped
3 cloves garlic, chopped
1 teaspoon ground turmeric
4 ounces fresh mushrooms, sliced
12 ounces uncooked white rice
3 tomatoes, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, thinly sliced

Steps:

  • In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
  • In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 83.1 g, Cholesterol 57.9 mg, Fat 4.4 g, Fiber 4.9 g, Protein 23.3 g, SaturatedFat 1.1 g, Sodium 551 mg, Sugar 8.2 g

ORZO PILAF WITH GREEN ONIONS AND PARMESAN CHEESE



Orzo Pilaf with Green Onions and Parmesan Cheese image

Provided by Brad Avooske

Categories     Cheese     Onion     Pasta     Side     Quick & Easy     Parmesan     Spring     Bon Appétit     California

Yield Serves 6

Number Of Ingredients 4

3 1/4 cups (or more) canned low-salt chicken broth
1 pound orzo (rice-shaped pasta)
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese

Steps:

  • Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes. Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve.

ONION & PARMESAN PILAF



Onion & Parmesan Pilaf image

Make and share this Onion & Parmesan Pilaf recipe from Food.com.

Provided by Latchy

Categories     Long Grain Rice

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

60 g butter
3 onions, sliced
2 cloves garlic, crushed
2 cups basmati rice
5 cups vegetable stock
1/2 cup grated parmesan cheese
1/2 cup chopped fresh parsley
1 1/2 cups shelled peas

Steps:

  • Melt butter in a large pan, add onion and garlic, stir and cook for 5 mins until soft and golden colour.
  • Add rice and stock, bring to the boil, stir.
  • Reduce heat to low simmer uncovered for 5 mins or until almost all of the liquid has been absorbed.
  • Add peas, stir until combined.
  • Cover pan and cook over very low heat for another 10 mins or until rice is tender.
  • Stir in parmesan cheese and parsley and serve immediately.

Nutrition Facts : Calories 395.3, Fat 12.4, SaturatedFat 7, Cholesterol 28.7, Sodium 194.8, Carbohydrate 60.4, Fiber 5.3, Sugar 5.4, Protein 11.1

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From yummly.com


ONION AND PARMESAN PILAF RECIPE | EAT YOUR BOOKS
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PARMESAN RICE PILAF - PEOPLEONE HEALTH
1. In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. 2. Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes. Fluff with fork. Cover and let stand 5-20 minutes. Remove bay leaf.
From portal.peopleonehealth.com


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