Rice Pilaf With Arugula Recipes

RICE PILAF

Rice Pilaf image

Provided by Alton Brown

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon unsalted butter
1/2 medium onion, finely chopped
1/2 medium red bell pepper, finely chopped
1 1/2 teaspoons kosher salt plus 2 pinches
2 cups long-grain white rice
1 pinch saffron, steeped in 1/4 cup hot but not boiling water
2 1/2 cups chicken broth
1 1-by-2-inch strip orange zest
2 bay leaves
1/2 cup peas, fresh or frozen
1/4 cup golden raisins
1/4 cup pistachios, chopped

Steps:

Preheat the oven to 350.
Melt the butter in a 3-quart saucier over medium heat.
Stir in the onion, bell pepper and 2 pinches of salt.
Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
Transfer the saucier (towel and all) to the oven and bake 15 minutes.
Remove and rest at room temperature for 15 more minutes without opening the lid.
Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

Nutrition Facts : Calories 248 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 524 milligrams, Carbohydrate 45 grams, Fiber 1.5 grams, Protein 7 grams, Sugar 5 grams

GRILLED PEACH, RICE & ARUGULA SALAD

Grilled Peach, Rice & Arugula Salad image

This hearty salad was created when I needed to clear out some leftovers from the fridge-and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. -Lauren Wyler, Dripping Springs, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 tablespoons cider vinegar
2 tablespoons Dijon mustard
2 tablespoons canola oil
2 tablespoons maple syrup
1 tablespoon finely chopped shallot
1/4 teaspoon cayenne pepper
SALAD:
1 package (8.8 ounces) ready-to-serve long grain and wild rice
2 medium peaches, quartered
6 cups fresh arugula (about 4 ounces)
6 bacon strips, cooked and crumbled
1/2 cup crumbled goat cheese

Steps:

For dressing, whisk together first 6 ingredients., Prepare rice according to package directions; cool slightly. Place peaches on a lightly oiled grill rack over medium heat. Grill, covered, until lightly browned, 6-8 minutes, turning occasionally., To serve, add bacon and 1/4 cup dressing to rice. Line a platter with arugula; top with rice mixture and peaches. Drizzle with remaining dressing; top with cheese.

Nutrition Facts : Calories 218 calories, Fat 11g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 530mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

RICE PILAF

Rice Pilaf image

Make the side dish extra special with this rice dish. It is better then any store bought package mix.-Barianne Wilson, Falfurrias, Texas

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

2-1/2 cups chicken broth
1 teaspoon dried parsley flakes or fresh minced parsley
2 tablespoons butter
1 cup uncooked long grain rice

Steps:

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

Nutrition Facts : Calories 229 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 642mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

RICE PILAF WITH RAISINS AND VEGGIES

Rice Pilaf with Raisins and Veggies image

Surprisingly easy and extremely flavorful. The curry powder does not add an actual curry taste, just a nice rich flavor, so give it a try even if you aren't a curry fan.

Provided by Jacqueline

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

3 cups chicken broth
2 tablespoons olive oil
4 stalks celery, chopped
½ large onion, diced
4 green onions, white and green parts separated and sliced
3 cloves garlic, minced
1 teaspoon curry powder
½ teaspoon salt
1 ½ cups uncooked white rice
½ cup golden raisins

Steps:

Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 50.5 g, Cholesterol 2.5 mg, Fat 5.2 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 0.8 g, Sodium 701.5 mg, Sugar 8.9 g

RICE SALAD WITH ARUGULA, PINE NUTS AND OLIVES

Rice Salad with Arugula, Pine Nuts and Olives image

Categories Salad Olive Rice Side Pine Nut Arugula Summer Bon Appétit Sugar Conscious Peanut Free Soy Free No Sugar Added

Yield Serves 8

Number Of Ingredients 9

Ingredients

3 cups canned chicken broth
2 cups long-grain rice
5 tablespoons olive oil
3/4 cup slivered, pitted Mediterranean olives such as Kalamata (about 4 ounces)
2 tablespoons fresh lemon juice
1 1/2-ounce package fresh arugula, stemmed, chopped
3 green onions, minced
1/2 cup pine nuts, toasted
1/3 cup freshly grated Romano cheese

Steps:

Bring 3 cups chicken broth to boil in heavy medium saucepan. Add rice. Bring to boil, reduce heat to low, cover and cook until chicken broth is absorbed, about 20 minutes. Turn off heat and let stand 5 minutes.
Fluff rice with fork. Transfer to large bowl. Mix in 5 tablespoons olive oil, then all remaining ingredients. Season salad to taste with pepper. (Salad can be prepared 4 hours ahead. Let stand at room temperature.)

BELL PEPPER AND RICE PILAF

Bell Pepper and Rice Pilaf image

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

Ingredients

6 tablespoons (3/4 stick) butter
1 large red onion, chopped
1 large red bell pepper, seeded, chopped
1 large yellow bell pepper, seeded, chopped
2 1/3 cups long-grain white rice
2 teaspoons ground cumin
1 teaspoon chili powder
3 3/4 cups canned low-salt chicken broth
1/2 cup chopped fresh cilantro

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.

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