AWESOME RICE PILAF
Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.
Provided by tooshay
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
- Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 71.1 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 379.5 mg, Sugar 3 g
RED PEPPER CHICKEN PILAF
This one is right off the back of a container of low-fat Kroger brand chicken broth. I like the recipe because it is elegant, simple, healthy, and very tasty. This is a nice light supper that you can whip out for your family in a hurry. You can also double the recipe for a small dinner party. For a little more color, use one yellow bell pepper. Enjoy!
Provided by Bone Man
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet over medium high heat, melt the butter and add the cooking oil. Sautee the peppers until they are tender, about 10 minutes. After about the first 8 minutes, add the garlic in with the peppers. Transfer the drained peppers and garlic to a bowl. Reserve remaining oil in the skillet.
- Pour the flour into a lunch-sized paper bag. Pat each chicken breast dry and, one at a time, shake the breasts in the bag to coat each with flour. Place the chicken breasts into the skillet and brown them on both sides, about 4 minutes per side.
- Remove the chicken from the skillet and put the peppers back in, adding the broth and the wine. Deglaze any chicken bits with your spatula. Turn the heat to medium high and reduce the liquid to a sauce texture.
- Return the chicken to the skillet and cook for about 5 more minutes over medium heat. Season with the salt and pepper.
- Pour the warmed rice on a large platter, pour the chicken and peppers over it, and garnish with the chopped parsley. Serve family style.
RED PEPPER, TOMATO, AND CHICKEN PILAF
From the American Institute for Cancer Research. Great resource for health-promoting recipes that are very tasty and easy.
Provided by Carianne
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Combine everything except the peas in a 2-quart casserole dish.
- Stir, cover, and bake for 40 minutes.
- Stir in peas and bake for 10 minutes more.
- Remove bay leaf and serve.
Nutrition Facts : Calories 126, Fat 3.3, SaturatedFat 0.6, Cholesterol 32.9, Sodium 667.4, Carbohydrate 9.7, Fiber 2.1, Sugar 4.7, Protein 14.9
THREE PEPPER PILAF
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
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
RED PEPPER PILAF
Make and share this red pepper pilaf recipe from Food.com.
Provided by chia2160
Categories Long Grain Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- melt butter in a saute pan.
- add peppers and onions, saute until soft, about 3-5 minutes.
- add rice, stir to coat.
- add broth, salt, pepper and saffron, bring to boil.
- cover reduce to simmer and cook 15-20 minutes, until liquid is absorbed.
- stir in cheese, and chives, serve.
Nutrition Facts : Calories 315.4, Fat 13.2, SaturatedFat 7.4, Cholesterol 29.8, Sodium 530.9, Carbohydrate 40.7, Fiber 2.7, Sugar 3.2, Protein 8.7
SQUASH AND RED PEPPER PILAF
Provided by Ruth Cousineau
Categories Side Picnic Vegetarian Quick & Easy Dinner Bell Pepper Squash Butternut Squash Healthy Vegan Potluck Seed Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook squash, bell pepper, onion, and bay leaf in oil with 1 teaspoon salt and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.
- Add rice and stir until well coated, then add water and bring to a vigorous boil. Reduce heat to low and cook, tightly covered with lid, until vegetables and rice are tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Season with salt and pepper and sprinkle with seeds.
BULGUR, PINE NUT, AND RED PEPPER PILAF
Steps:
- In a small heavy saucepan cook onion in oil over moderate heat, stirring, until softened.
- Stir in broth, bell pepper, and bulgur and bring liquid to a boil. Cook mixture, covered, over low heat 12 minutes, or until liquid is absorbed.
- Remove pan from heat and let stand, covered, 5 minutes. Stir in pine nuts, chives, and salt and pepper to taste.
CHARRED SWEETCORN, RED PEPPER & BULGUR WHEAT PILAF
Enjoy this sweetcorn, red pepper and bulgur wheat pilaf on its own, or add grilled chicken, a crumbling of feta or blackened salmon, if you like
Provided by Anna Glover
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Heat ½ tbsp oil in a casserole dish (that has a lid) over a high heat. Fry the corn cobs for 8-10 mins turning frequently, until golden and lightly charred. Stand on a chopping board and run the knife down the cobs to remove the kernels.
- Tip the peppers into the pan with the remaining oil and fry for 10 mins until softened and golden, then stir in the spring onions, paprika and garlic. Fry for another 3-4 mins until fragrant, then stir most of the corn back into the pan, along with the stock. Bring to a simmer, then stir in the bulgur. Turn the heat to low. Cover with the lid and leave for 8-10 mins until the stock has been absorbed and the bulgur is tender.
- Fluff the pilaf up with a fork, then scatter with the remaining corn and the coriander. Serve with a dollop of Greek yogurt dusted with a little paprika, if you like, and the lime wedges for squeezing over.
Nutrition Facts : Calories 417 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
SAFFRON RICE AND RED PEPPER PILAF
Categories Pepper Rice Side Sauté Bell Pepper Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large saucepan over medium heat. Add peppers and onion. Sauté until soft, stirring often, about 5 minutes. Add rice; stir 1 minute. Mix in 3 cups broth, 3/4 teaspoon salt, and saffron. Bring to simmer. Reduce heat to low, cover, and cook until liquid is absorbed, about 18 minutes. Remove from heat; stir in 6 tablespoons grated cheese. Season with salt and pepper. (Pilaf can be made 30 minutes ahead. Keep covered. Rewarm over low heat, adding more broth by tablespoonfuls to moisten if necessary.) Stir 1 1/2 tablespoons chives into pilaf. Mound in serving bowl. Top with cheese shavings and remaining 1 1/2 tablespoons chives.
RED PEPPER CHICKEN
Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this Southwestern supper. We love it served with rice plumped up in chicken broth. -Piper Spiwak, Vienna, Virginia
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place the chicken in a 3-qt. slow cooker. In a bowl, combine the beans, tomatoes, red peppers, onion and pepper. Pour over the chicken. Cover and cook on low until chicken is tender, about 6 hours. Serve with rice.
Nutrition Facts : Calories 288 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 657mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 30g protein. Diabetic Exchanges
ALMONDS, MUSHROOMS, RAISINS AND RED PEPPER PILAF
This is a very easy and very very tasty rice pilaf. It is a perfect side dish for any meal. I hope you will enjoy this dish.
Provided by Baby Kato
Categories Long Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1 tbsp butter in saucepan, add mushrooms and saute 3 minutes over high heat, remove mushrooms and reserve.
- Melt remaining butter, in same pan, add onions and peppers, saute until soft.
- Stir in the salt, thyme, rice and broth.
- Bring mixture to a boil, cover, lower heat and simmer for 20 - 25 minutes, until all liquid is absorbed.
- Remove from heat, add in the reserved mushrooms, almond slices and raisins.
- Mix well, pour into a nice dish, season with freshly ground black pepper and garnish with finely chopped green onions.
Nutrition Facts : Calories 376.2, Fat 14.5, SaturatedFat 6.2, Cholesterol 22.9, Sodium 781, Carbohydrate 53.1, Fiber 3.9, Sugar 9.9, Protein 9.9
BELL PEPPER AND RICE PILAF
Categories Herb Pepper Rice Side Fall Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Melt butter in heavy large pot over medium heat. Add onion and bell peppers and sauté until tender, about 12 minutes. Add rice, cumin and chili powder; stir 1 minute. Add broth and bring to boil, stirring occasionally. Cover pot. Reduce heat to medium-low and simmer until rice si tender and broth is absorbed, about 25 minutes. Season pilaf to taste with salt and pepper. Sprinkle with cilantro and serve.
BASMATI RICE PILAF WITH ZUCCHINI, ROASTED RED PEPPERS & PAR
Make and share this Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Par recipe from Food.com.
Provided by MarieRynr
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400*F.
- Place the zucchini cubes on a baking sheet with sides and toss with 1 TBs of the olive oil and salt and pepper to taste. Roast for about 15 minutes, stirring periodically so it browns evenly, until it is tender and golden brown. Cool to room temperature.
- Melt the butter and the remaining 1 TBS olive oil together in a medium saucepan over medium-low heat. Add the onion and cook about 5 minutes until soft. Add the rice and continue to cook, stirring often, for about 2 minutes, ujtil the rice slides around easily in the pan. Stir in the broth, 2 tsp salt and 1/2 tsp pepper and bring to a low boil ove medium high heat. Reduce the heat tolow, cover and simmer for 15 to 20 minutes, until fluffy and the rice has absorbed the liquid.
- Remove the rice from the heat, add the roasted peppers, roasted zucchini, parsley, and basil. Stir gently to combine. Season to taste if required. Serve warm.
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