Spiced Pork Rice Pilaf Recipes

SPICED PORK RICE PILAF RECIPE

Steps:

• Cook and stir carrot, celery and onion in hot oil in large skillet until tender. Add pork and ginger; cook and stir until pork is browned.
• Add chicken broth and 1/2 cup water; bring to boil. Add rice, tomato and apricots. Remove from heat. Cover and let stand 5 min.
• Sprinkle with peanuts and cilantro just before serving.

RUSSIAN WINTER PILAF

Steps:

• Process all the dry spices in a spice grinder.
• In a medium size mixing bowl whisk together ground spices together with ketchup, lemon juice and vegetable oil.
• Cube the meat and add to the marinade. Massage the meat with marinade coating it thoroughly. Cover the bowl with stretch wrap in let rest in the fridge for 1 hour.
• Preheat the oven to 220 C (450 F) with fan assist turned on, oven rack in the middle.
• Spread the meat in a single layer on a non reactive metal baking pan (avoid aluminum). Bake for 13 minutes and then turn the pieces over, bake for another 13 minutes.
• Turn the pieces over again and bake for 7 more minutes. By now the meat should have developed a very deep color, with some black here and there. That is what you are aiming for.
• Transfer the meat to medium size mixing bowl and let cool to room temperature. At this point the meat can be refrigerated if intent is to finish the dish off on the following day, or continue if doing it today.
• Deglaze the pan with hot water, pass through the sieve two times. Let cool and again refrigerate if finishing off the following day, or transfer to fat separator, if preparing it for today.
• Pour off or remove solidified fat (If refrigerated) from the deglazed juices or broth.
• Rinse the rice in a fine mesh strainer under cold running water. Chop the garlic and onions, grate the carrots.
• Over medium high heat (8.5 out of 10) preheat a large cooking pot with a lid. Once it is very hot add the skimmed fat following with onions and carrots. Stir around and cook for about 4 minutes.
• Stir in 1 1/4 tsp of sea salt.
• Add rinsed rice and stir thoroughly.
• Add chopped garlic, stir and cook for about 1 minute.
• Add the meat and stir until fully incorporated.
• Pour in the broth, stir and let it come to a simmer. When it starts to simmer reduce the heat to medium low (3 out of 10). Place an inverted, slightly smaller ceramic plate, into the pot, creating a cover and a top weight. Put the lid on the pot and cook for about 3-4 minutes, do not stir. The simmer should be vigorous but not too vigorous to burn everything. This may take some experimenting to determine the right level of heat.
• Chop 3 tbsp of fresh dill, 1 hot pepper and julienne 5 tbsp of carrots.
• Using a pair of tongs retrieve plate from the pot and stir in: chopped dill, hot pepper and carrots. Stir thoroughly by scraping the bottom of the pot. Turn the heat off put the lid on and let rest for 10 minutes.
• Serve warm.

SPICED RICE PILAF

Steps:

• Thinly slice 2 scallions. Cook the scallion whites in butter in a saucepan with 6 cardamom pods, 2 fresh bay leaves, 2 star anise pods and 1 cinnamon stick until soft, 2 minutes. Stir in 1 cup basmati rice, then add 1 1/2 cups water and 3/4 teaspoon kosher salt. Bring to a boil, then reduce the heat to low, cover and cook until tender, about 17 minutes. Set aside, covered, 10 minutes. Top with the scallion greens and some chopped dill.

SPICED CHICKEN RICE PILAF

Steps:

• Cook and stir yellow onions, carrots and celery in hot oil in large skillet on medium heat 5 to 7 min. or until crisp-tender. Add chicken and chili powder; cook and stir 8 to 10 min. or until chicken is done.
• Add broth and water; bring to boil. Add rice, tomatoes and currants; stir. Remove from heat; cover. Let stand 5 min.
• Top with nuts and green onions.

SEVEN SPICE RICE PILAF

Steps:

• Add oil to a medium saucepan and allow to heat.
• Add in onion; stir/saute until tender.
• Add in uncooked rice, and the next 7 ingredients.
• Cook and stir over medium heat for 5 minutes or until the rice is golden.
• Add in the vegetable broth and water.
• Bring to a boil; lower the heat, cover and simmer for 15 minutes.
• Remove pan from heat and let stand, covered, for 5 minutes or until liquid is absorbed.
• Stir in chopped spinach, raisins, and almonds; adjust seasoning to taste--salt/pepper, etc --
• Sprinkle with rose water, if desired.

SPICY RICE PILAF

Steps:

• In a saucepan over medium heat, saute onion in oil until tender. Add broth and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes longer or until lentils and rice are tender.

SPICED RICE PILAF

Steps:

• In large saucepan, cook onion in olive oil until tender. Stir in rice and spices. Cook, stirring constantly, until rice begins to turn golden.
• Pour in broth and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Do not lift lid while cooking.
• Remove from heat and allow to sit for 5-10 minutes undisturbed.
• Then add the chopped spinach, raisins, and almonds, stirring, and fluffing with a fork. Sprinkle with rose water, and fluff a little bit more, if desired.

TASTY SPICY RICE PILAF

Steps:

• Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.

SPICED RICE PILAF

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add cinnamon and cloves and stir until fragrant, about 30 seconds. Add onion and cook until beginning to brown, stirring occasionally, about 8 minutes. Add rice and stir to coat with onion mixture. Mix in water and bring to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Fluff pilaf with fork. Season with salt and pepper. Transfer to bowl.

SPICED LAMB PILAF

Steps:

• Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
• Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
• Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.

SAUSAGE PILAF

Steps:

• In a skillet, cook sausage, celery, onion and green pepper until sausage is no longer pink and vegetables are tender; drain. stir in soup, milk, pimientos, rice, poultry seasoning and salt. , Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 50 minutes, stirring occasionally. , Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, 20 minutes more.

SPICED BROWN RICE PILAF

Steps:

• In a medium skillet, heat oil over medium heat. Add onion, carrots, and celery. Cook until tender, 3 to 4 minutes. Add wine, and cook until most of the liquid has evaporated, about 2 minutes. Transfer to a medium bowl, and set aside to cool.
• Meanwhile, bring a medium saucepan of water to a boil. Stir in rice, and cook until tender, 25 to 30 minutes. Drain, and add to bowl of vegetables. Season with salt, pepper, paprika, turmeric, and cumin.