Roasted Vegetable Pilaf ProvenÇal Recipes

SPICED VEGETABLE PILAF

Steps:

• Heat oven to 200C/180C fan/gas 6. In boiling water, cook carrots for 4 mins, tipping in onions for the last min of cooking. Drain and mix in a roasting tin with 4 tsp oil, the cumin and seasoning. Roast for 30 mins, while you cook the rice.
• Heat remaining 2 tsp oil in a large pan. Add cardamom and cinnamon for 30 secs, then add rice and toast for 1 min. Pour over stock and 100ml water, then simmer, covered, for 25-30 mins, until rice is tender and the water absorbed. Remove cinnamon and cardamom.
• Tip in lentils and fork through before topping with spinach. Put lid back on and cook over a low heat, stirring once, until spinach has wilted and lentils heated through. Fork through again before tipping the cumin roasted veg onto the top and sprinkling with almonds, if using.

ROASTED VEGETABLE PILAF PROVENÇAL

Steps:

• Heat oven to 425. Heat 1 Tbsp. oil in heavy, large saucepan over medium heat. Add shallots and sauté until lightly browned. Add rice, chicken broth and 1 tsp. herbs de Provence. Bring to a boil. Cover and simmer at low heat until rice is tender, about 45 minutes. Meanwhile, in 15 x 10 x 1-inch pan, combine mushrooms, zucchini and bell pepper. Add remaining 2 Tbsp oil, remaining 1 tsp. herbs, salt and pepper. Toss to coat. Bake 15 minutes; stir in tomatoes. Bake 5 minutes more or until vegetables are tender. Stir vegetables and olives into rice. Garnish with fresh herb sprigs if desired. Makes 6 servings. Nice with grilled chicken. Priscilla Yee Concord, California

BAKED VEGETABLE RICE PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix chicken broth, rice, corn, peas, carrot, and onion together in a casserole dish; cover with aluminum foil.
• Bake in the preheated oven until rice is tender and broth has been absorbed, about 30 minutes. Remove aluminum foil and sprinkle pilaf with Cheddar cheese; cover with aluminum foil. Continue baking until cheese is melted, about 5 minutes.

PASTA WITH ROASTED PROVENCAL VEGETABLE SAUCE

Steps:

• Preheat oven to 400°F. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer. Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot. Add roasted vegetable sauce and all herbs to pasta and toss to blend. Gradually add enough reserved pasta cooking liquid to moisten as desired. Season to taste with salt and pepper. Transfer pasta to bowl and serve.

VEGETABLE BIRDSEED PILAF

Steps:

• Cook and stir millet in a large saucepan over medium heat until fragrant and toasted, 5 to 8 minutes.
• Bring vegetable broth to a boil in a large saucepan; add millet and return to a boil. Reduce heat to medium-low, cover saucepan, and simmer until liquid is absorbed, 18 to 22 minutes.
• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes.
• Stir onion mixture, spinach, and peas into millet; add wine and rosemary and stir. Increase heat to medium, cover saucepan, and cook, stirring occasionally, for 7 to 10 minutes. Add tomatoes, salt, and pepper; return cover and cook until tomatoes soften, 2 to 3 minutes. Remove saucepan from heat and stir Parmesan cheese into millet mixture.

PROVENCAL PILAF

Steps:

• Preheat oven to 350°F.
• In an oven-safe saucepan with a tight-fitting lid, heat oil until it shimmers. Add diced onion and sauté until soft and translucent, 3-5 minutes. Add garlic and sauté 30-60 seconds, until fragrant. Add rice and stir until rice turns opaque and smells nutty, 2-3 minutes. Add bay leaf, salt, pepper, herbes de Provence, orange zest and chicken broth. Bring to a boil.
• Stir pot once. Cover pan with a damp dish towel, apply the lid, and fold the corners of the towel up over the lid. Transfer to oven and bake 15 minutes.
• Remove pot to counter and leave UNDISTURBED 20 minutes. DO NOT remove the cover. At the end of this time, turn rice out onto a platter, remove bay leaf and orange zest, add olives and fluff with a fork before serving.

ROASTED VEGETABLE PILAF

Steps:

• Prepare Near East rice according to package directions, except omit butter or olive oil.
• In a small bowl, mix oil, vinegar, garlic and thyme together. Set aside.
• While rice cooks, place already cut vegetables in a medium baking pan and drizzle vegetables with oil mixture. Bake at 400 degrees F. for 8 to 10 minutes or until golden brown. Stir vegetables into rice mixture. Garnish with fresh thyme sprig, if desired.

VEGETABLE AND BARLEY PILAF

Steps:

• In a large saucepan, saute zucchini and carrot in butter until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer until barley is tender, 10-12 minutes., Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes.