SOUTHWEST RICE PILAF
I like to combine the starch and vegetable in my side dishes. This one's tasty with tacos and fajitas-two of my family's favorite meals. -Martha Ulfelder, Southborough, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cook rice according to package directions. Stir in the Mexicorn, cilantro, butter and salt.
Nutrition Facts : Calories 194 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 514mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
MUSHROOM PILAF
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
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
This dish makes a delicious accompaniment to steak or chicken fajitas.
Provided by Ris Lacoste
Categories Side dishes
Yield six to eight.
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize six to eight., Calories 200 kcal, Fat 40 kcal, SaturatedFat 0.5 g, TransFat 4.5 g, Carbohydrate 36 g, Fiber 2 g, Protein 5 g, Sodium 290 mg, UnsaturatedFat 3.5 g
SOUTHWESTERN RICE PILAF
Make and share this Southwestern Rice Pilaf recipe from Food.com.
Provided by A Messy Cook
Categories White Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
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
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
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
A hearty side dish that is sure to please. This can be served in place of Spanish rice and goes well with grilled meats and poultry.
Provided by PaulaG
Categories Brown Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 253.4, Fat 4.5, SaturatedFat 0.8, Sodium 387, Carbohydrate 45.5, Fiber 7.9, Sugar 2.2, Protein 10.3
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