Southwestern Pilaf Recipes

SOUTHWEST RICE PILAF

Steps:

• Cook rice according to package directions. Stir in the Mexicorn, cilantro, butter and salt.

MUSHROOM PILAF

Steps:

• In a medium pan, melt the butter. Add the garlic and onions and cook for 2 minutes. Add the cremini, white mushrooms and shiitakes and cook until most of the liquid has reduced, about 5 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the chicken stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
• When it's done, sprinkle over some chopped parsley and serve.

SOUTHWESTERN RICE PILAF

Steps:

• In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Add the onion, poblano, and garlic, and reduce the heat to medium low. Cook for 3 minutes, stirring occasionally. Add the chili powder and cumin and cook, stirring frequently, until the onion is softened and the spices are very fragrant, about 3 minutes.
• Add the rice and salt, and stir well to coat each grain with oil. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching.
• Add the chicken broth and tomatoes, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let the pilaf sit, still covered, for 5 minutes. Meanwhile, finely grate 1 Tbs. zest from the lime, and then cut the lime into wedges. Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the cilantro, jalapeño, and lime zest. Season to taste with salt. Serve with the lime wedges for spritzing over the rice.

SOUTHWESTERN RICE PILAF

Steps:

• Heat oil in large saucepan; saute onion until softened.
• Add next four ingredients (garlic through oregano) and cook, stirring frequently, for 1 minute.
• Add rice and stir until grains are coated with oil.
• Add broth, tomatoes, and chiles; bring to boil and add corn.
• Reduce heat to low, cover and cook until rice is tender, about 25 minutes.
• Season with hot pepper sauce and serve with cilantro and scallions.

FARRO PILAF

Steps:

• Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.

SOUTHWESTERN PILAF

Steps:

• In a medium saucepan with tight fitting lid, bring the chicken broth to a boil, stir in rice and barley; cover and cook for 30 minutes.
• Stir in diced carrot, cover and continue to cook for an additional 15 minutes or until liquid is absorbed and grains are tender.
• While the grains are cooking, heat the olive oil in a large skillet, stir in garlic and chopped onion and cook until onion is tender.
• Stir in the corn and beans, heat until warmed; add jalapeño pepper, red bell pepper, cumin and oregano.
• When the grains are cooked, add to skillet, stirring to combine.
• Sprinkle in the cilantro, combine well; cover and allow to stand 5 minutes before serving.
• Adjust salt and pepper to taste.