SOUR CREAM PILAF
Great side dish for any meal. Of course, I love mushrooms, sour cream, and almonds, so why wouldn't I like this?
Provided by breezermom
Categories Long Grain Rice
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Saute almonds in 1 tbsp butter in a small skillet until lightly browned; remove from heat and set aside.
- Combine rice and next 7 ingredients (stopping before sour cream) in a large saucepan. Bring mixture to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until the rice is tender and the liquid is absorbed. Turn the heating element off, but leave the rice on the hot eye. Remove and discard the bay leaf.
- Add the sour cream and mushrooms to the rice mixture; stir well. Check to make sure the rice is still hot -- if not turn the eye back on low heat to heat the sour cream/rice mix. Transfer rice to a serving dish; sprinkle with the almonds and parsley. Serve immediately.
Nutrition Facts : Calories 428.2, Fat 25.2, SaturatedFat 12.7, Cholesterol 52.1, Sodium 903.3, Carbohydrate 41.7, Fiber 2, Sugar 2.7, Protein 9.3
HERBED ORZO PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped onion and 1 thyme sprig in butter over medium heat until golden; season with salt. Increase the heat to medium high; add 1 cup orzo and toast 2 minutes. Add 2 cups chicken broth and bring to a simmer. Reduce the heat to medium low, cover and cook until the orzo is tender, 15 minutes. Stir in some chopped dill. Top with sour cream and paprika.
CREAMY RICE PILAF
When I first went gluten free I really missed those easy creamy rice in a package side dishes. Not anymore! This recipe is better! You can really play with this recipe to suit your personal taste. Try using beef stock instead of chicken and adding mushrooms.
Provided by zepharum
Categories Long Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the sour cream with garlic and chives. Season with salt and pepper to taste. Set aside.
- Place the oil in a deep-sided sauté pan over medium heat. Add onions, and cook until translucent.
- Add the rice and stir well to coat it with the hot oil and onions.
- Add a very small amount of the chicken broth. The amount you add should sizzle and evaporate immediately. Stir constantly and continue adding liquid very gradually. Do not add more liquid until almost all the liquid has been absorbed.
- Cook the rice until all the of the liquid has been added then turn off the heat. Add the parmesan cheese and continue to stir constantly until the cheese is melted.
- Add sour cream mixture to rice. Stir until well combined. Serve immediately.
SOUR CREAM LOAVES
Cinnamon and nutmeg lend just the right amount of flavor to these moist mini loaves. Sometimes I use the batter to make muffins instead. -Joyce Lemkuil, Branson, Missouri
Provided by Taste of Home
Time 55m
Yield 2 mini loaves (6 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, salt, nutmeg and 1/4 teaspoon cinnamon; gradually add to creamed mixture alternately with sour cream. , Pour into two 5-3/4x3x2-in. loaf pans coated with cooking spray. Combine remaining sugar and cinnamon; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack.
Nutrition Facts : Calories 221 calories, Fat 12g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 264mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 0 fiber), Protein 3g protein.
CREAMY FARRO PILAF WITH WILD MUSHROOMS
Crisp roasted mushrooms add texture and an earthy depth to velvety farro cooked in wine. Parmesan brings it all together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat 1 tablespoon oil over medium heat. Add shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until farro is tender and creamy, 35 to 40 minutes. Season with salt and cover to keep warm.
- Meanwhile, heat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with remaining 2 tablespoons oil and season with salt and red-pepper flakes. Roast, stirring once, until crisp and golden, 20 to 22 minutes.
- Warm farro over medium heat and add spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Top with additional Parmesan.
Nutrition Facts : Calories 261 g, Cholesterol 8 g, Fat 10 g, Fiber 6 g, Protein 13 g, SaturatedFat 2 g, Sodium 443 g
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