BROWN BASMATI RICE PILAF RECIPE
Steps:
- In a medium saucepan over medium-low heat, heat the butter and olive oil. Add mushrooms and sauté until golden brown and tender, about 3 minutes.
- Add green onions and cook for 1 minute longer.
- Add brown rice and continue to cook, stirring, for about 3 minutes.
- Add chicken broth, salt, and thyme. Quickly bring to a boil. Reduce heat and simmer over low heat for about 45 to 55 minutes. Check and stir occasionally, adding the wine as needed.
- Add toasted pecans and freshly ground pepper.
- Stir and cook for another minute or two.
Nutrition Facts : Calories 79 kcal, Carbohydrate 6 g, Cholesterol 3 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 199 mg, Sugar 1 g, Fat 6 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g
PECAN RICE PILAF
This is one of my stand-by side dishes, which can complement most meat and meatless entrees. It is special enough for company and quick enough for weeknights.-Jacqueline Oglesby, Spruce Pine, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside., In the same pan, saute onion in remaining butter until tender. Add rice; cook and stir until rice is lightly browned, 3-4 minutes. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add carrots; simmer until rice is tender, 3-5 minutes longer. Stir in toasted pecans and remaining parsley. Fluff with a fork. Freeze option: Reserving pecans for later, freeze cooled pilaf in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish, adding 2-3 tablespoons water to moisten, until heated through. Toast pecans; add to pilaf.
Nutrition Facts : Calories 313 calories, Fat 16g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 623mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
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
EASY RICE PILAF WITH PEAS AND CARROTS
Rice pilaf with fluffy basmati rice, warming spices, and aromatics is a delicious way to take plain ol' rice to the next level! Perfect for busy weeknights as it comes together in just 30 minutes!
Provided by Suzy Karadsheh
Number Of Ingredients 15
Steps:
- Wash the rice very well a few times until the water is clear. You can let it soak in water for about 10 minutes or so while preparing the rest of the ingredients.
- In a large heavy pan with a lid, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly until softened. Add the peas and carrots. Season with a good pinch of kosher salt. Add the spices and mix to combine. Cook for another 5 minutes or so, tossing regularly until the carrots have softened.
- Drain the rice well and add it to the pan. Toss around to make sure the rice is well-coated with the spices. Pour in 2 ¼ cup of water. And season well with a big dash of kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes until the rice is cooked through and has absorbed all the liquid.
- Allow the rice about 5 to 10 minutes to rest before serving.
- Serve with the nuts and raisins on top.
Nutrition Facts : Calories 282.4 kcal, Carbohydrate 48.1 g, Protein 6.6 g, Fat 7.4 g, SaturatedFat 0.7 g, Sodium 18.1 mg, Fiber 3.4 g, Sugar 2.8 g, UnsaturatedFat 6 g, ServingSize 1 serving
BASIC RICE PILAF
Steps:
- In a medium saucepan heat oil over high heat. Add onion and cook until tender but not browned, about 5 minutes. Add rice, stirring to coat in oil. Add stock and season to taste with salt and pepper. Bring to a boil, reduce heat to a simmer, cover and cook 10 minutes. Check rice, and if almost tender add shrimp, green onions, parsley, and more liquid, if necessary. Cook until shrimp are pink and rice is tender. Sprinkle with Creole seasoning before serving.
PARMESAN RICE PILAF
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
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.
RICE PILAF WITH BEANS
Make and share this Rice Pilaf With Beans recipe from Food.com.
Provided by Manami
Categories Long Grain Rice
Time 40m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a heavy saucepan over medium heat.
- Sauté rice until golden.
- Stir in stock, water and pepper.
- Increase heat to high and bring to a boil.
- Immediately reduce heat to low.
- Cover and simmer 20-25 minutes or until rice is tender and liquid absorbed.
- Stir in beans.
- Turn on broiler.
- Transfer rice to ovenproof serving dish.
- Arrange tomato slices over beans and dot with butter.
- Broil 2-3 minutes or cook until tomato slices are cooked throughout.
- Serve pilaf sprinkled with mint.
Nutrition Facts : Calories 340.3, Fat 8.9, SaturatedFat 4.2, Cholesterol 15.3, Sodium 6.7, Carbohydrate 53.1, Fiber 10.9, Sugar 0.8, Protein 12.7
WILD RICE AND TOASTED PECAN PILAF
Categories Onion Rice Side Bake Pecan Bell Pepper Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. In a small baking pan toss the pecans with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant.
- In a flameproof casserole cook the onion and the bell pepper in the oil over moderately low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the pecans.
RICE PILAF WITH PECANS
This is a tasty rice pilaf from Cooking Light, April 1995. You can easily substitute vegetable broth for the chicken broth.
Provided by GibbyLou
Categories Long Grain Rice
Time 40m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large Dutch oven over medium-high heat. Add carrot and onion; sauté 5 minutes.
- Add broth and orange juice, and bring to a boil. Add rice, raisins, sugar, salt, and cinnamon.
- Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Sprinkle with pecans.
RED PEPPER GARLIC RICE PILAF
I came up with this recipe trying to copycat Ruby Tuesday's. This is so much better and more flavorful.
Provided by amyb1121
Categories < 30 Mins
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in saucepan. Saute onions for 4 minutes.
- Add chopped garlic. Cook about 4-5 minutes more, or until onion is tender.
- Place chicken broth in pan with onion mixture. Bring to boil and cook rice according to package directions.
- Once rice is done, stir in red bell pepper and fluff with fork.
- Top with cheese and serve. Delicious!
Nutrition Facts : Calories 166.9, Fat 2.9, SaturatedFat 1.6, Cholesterol 7.4, Sodium 197.8, Carbohydrate 30, Fiber 0.6, Sugar 0.5, Protein 4.3
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