Pilaf Style Rice And Yellow Mung Beans With Ginger Recipes

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EASY GOLDEN RICE PILAF



Easy Golden Rice Pilaf image

This simple Mediterranean Rice Pilaf is the prefect side dish for American, Greek or Middle Eastern dishes. Makes 3 cups cooked rice.

Provided by Cynthia

Categories     Side Dish

Number Of Ingredients 11

1 cup long grain white rice
1 medium onion (diced)
1 teaspoon turmeric
1 clove garlic (minced)
1 Tablespoon butter
2 Tablespoons olive oil
2 cups chicken or vegetable broth
1/2 cup toasted pine nuts or slivered almonds
1 teaspoon kosher salt
1/2 teaspoon pepper (more to taste)
2-3 Tablespoons fresh chopped parsley for garnish.

Steps:

  • Heat oil and butter in a sauce pan over a medium heat. Add onions, and sauté 2-3 minutes, Add rice, turmeric and garlic, and continue stirring, 2 to 3 minutes. Don't let garlic burn
  • Add rice, turmeric and garlic, and continue stirring, 2 to 3 minutes. Don't let garlic burn
  • Add broth and 1/2 teaspoon kosher salt. Bring to a boil. Turn down heat to low, cover and cook rice until tender and liquid is absorbed, about 15-18 minutes.
  • Lightly toast pine nuts until golden brown
  • Stir in toasted pine nuts or almonds and adjust seasoning to taste. Garnish with fresh chopped parsley.

Nutrition Facts : ServingSize 1 g, Calories 260 kcal, Carbohydrate 29 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 694 mg, Fiber 1 g, Sugar 1 g

MUNG BEANS AND RICE (MASHKITCHIRI)



Mung Beans and Rice (Mashkitchiri) image

Provided by Marian Burros

Categories     dinner, project, side dish

Time 1h10m

Yield 3 servings as a main dish

Number Of Ingredients 14

1 cup mung dal (dried split yellow mung beans)
2 cups chopped onions
2 carrots, diced
2 tablespoons olive oil
1 large potato, peeled and diced
1 28-ounce can no-salt-added crushed tomatoes
2 teaspoons cumin seed
1 1/2 teaspoons hot paprika, plus extra for garnish
1/2 teaspoon sweet paprika, plus extra for garnish
2 cups no-salt-added chicken stock
1 cup long-grain rice
2 cups water
3/4 teaspoon salt or to taste
1/2 cup chopped cilantro

Steps:

  • Soak beans overnight or cook for 2 minutes in plenty of water and allow to sit for one hour; drain.
  • Saute onions and carrots in hot oil until onion begins to turn golden.
  • Add potato and cook 5 minutes.
  • Stir in the tomatoes, cumin seed, hot and sweet paprika and chicken stock. Bring to boil and add the drained beans. Cover, leaving the lid slightly askew to let steam escape. Simmer until beans are soft, 20 to 30 minutes, and most of liquid has been absorbed.
  • Meanwhile, bring the rice and water to a boil; reduce heat, cover and cook 17 minutes, until rice is tender and water absorbed. Stir rice into bean mixture; add salt.
  • Garnish with cilantro and hot or sweet paprika.

Nutrition Facts : @context http, Calories 846, UnsaturatedFat 10 grams, Carbohydrate 154 grams, Fat 14 grams, Fiber 23 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1366 milligrams, Sugar 26 grams

PILAF-STYLE RICE AND YELLOW MUNG BEANS WITH GINGER



Pilaf-Style Rice and Yellow Mung Beans with Ginger image

Number Of Ingredients 11

2/3 cup basmati rice, sorted and washed in 3 to 4 changes of water
1/2 cup dried yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water
5 to 5 1/2 cups water
3 black cardamom pods, crushed lightly to break the skin
2 sticks cinnamon (1-inch)
3/4 teaspoon salt, or to taste
2 tablespoons ghee or olive oil
1 1/2 teaspoons cumin seeds
1 tablespoon peeled minced fresh ginger
1 teaspoon coarsely ground black pepper
1 black cardamom pods, seeds only, coarsely ground

Steps:

  • 1. Place the rice and dal in a pressure cooker along with 5 cups water, cardamom pods, cinnamon, and salt. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to l5 minutes. Carefully open the lid and stir the rice and dal. If the rice and dal are not soft, add the remaining 1/2 cup water and cook over low heat another 5 to 7 minutes. (The rice grains should be separate don't stir to make it creamy.) Transfer to a serving dish.2. Heat the ghee in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger, black pepper, and cardamom seeds and stir a few seconds, then add to the khichadi and mix lightly, with parts of it visible as a garnish. Serve.VARIATION: With the same cooking time, this recipe can also be made by replacing the yellow mung beans with anyone or a mixture of red lentils (dhulli masoor dal), split pigeon peas (toor dal), and yellow split chickpeas (channa dal).From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CURRIED RICE, BEANS AND VEGETABLE PILAF



Curried Rice, Beans and Vegetable Pilaf image

Categories     Blender     Bean     Herb     Rice     Vegetable     Side     Low Fat     Vegetarian     Currant     Sweet Potato/Yam     Collard Greens     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 to 6

Number Of Ingredients 12

1/3 cup Major Grey's mango chutney
2 1/2 cups canned unsalted chicken broth or water
1 tablespoon olive oil
1 red bell pepper, diced
2 tablespoons chopped garlic
1 cup long-grain white rice
1 tablespoon curry powder
1 15-ounce can low-salt kidney beans, rinsed, drained
1 small orange-fleshed sweet potato (yam), peeled, cut into 1/2-inch pieces
1 10-ounce package frozen chopped collard greens, thawed, squeezed dry
1/2 cup dried currants
Plain nonfat yogurt (optional)

Steps:

  • Place chutney in blender. Add broth gradually and puree. Set aside.
  • Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
  • Mound pilaf in large bowl. Serve, passing yogurt separately, if desired.

CHICKEN, EDAMAME & GINGER PILAF



Chicken, edamame & ginger pilaf image

Make this healthy rice pot for a mid-week supper - crammed with fibre and vitamin C

Provided by Good Food team

Categories     Dinner, Main course

Time 27m

Number Of Ingredients 9

2 tbsp vegetable oil
1 onion , thinly sliced
thumb-sized piece ginger , grated
1 red chilli , deseeded and finely sliced
3 skinless chicken breasts , cut into bite-sized pieces
250g basmati rice
600ml vegetable stock
100g frozen edamame / soya beans
coriander leaves and fat-free Greek yoghurt (optional), to serve

Steps:

  • Heat the oil in a medium saucepan, then add the onion, ginger and chilli, along with some seasoning. Cook for 5 mins, then add the chicken and rice. Cook for 2 mins more, then add the stock and bring to the boil. Turn the heat to low, cover and cook for 8-10 mins until the rice is just cooked. During the final 3 mins of cooking, add the edamame beans. Sprinkle some coriander leaves on top and serve with a dollop of Greek yogurt, if you like.

Nutrition Facts : Calories 436 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium

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

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