Springtime Garden Pilaf Recipes

SPRING VEGETABLE AND QUINOA PILAF

Spring Vegetable and Quinoa Pilaf image

Provided by Lora Zarubin

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 3/4 cups low-salt chicken broth
1/2 teaspoon coarse sea salt plus additional for seasoning
1 cup quinoa, rinsed and drained 3 times
6 baby golden beets, peeled, cut into 1/3-inch cubes
3 tablespoons olive oil
2 garlic cloves, minced
1 cup 1/2-inch pieces orange bell peppers
1 cup 1/2-inch pieces red bell peppers
1/2 pound asparagus, trimmed, cut on diagonal into 3/4-inch pieces
1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces)
Freshly ground black pepper
4 green onions, thinly sliced
1 tablespoon chopped fresh Italian parsley

Steps:

Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and reserve.
Meanwhile, bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add beets. Cover and cook until beets are tender, about 8 minutes. Uncover; cook until any water in skillet evaporates. Increase heat to medium-high. Add olive oil and garlic; sauté 30 seconds. Add all bell peppers, asparagus, and zucchini. Sprinkle with sea salt and black pepper. Sauté until just tender, about 8 minutes. Add cooked quinoa, green onions, and parsley to vegetables in skillet; toss to combine. Season with sea salt and pepper.

QUINOA AND SPRING VEGETABLE PILAF

Quinoa and Spring Vegetable Pilaf image

Provided by Bon Appétit Test Kitchen

Categories Side Sauté Fourth of July Picnic Low Fat Vegetarian Quick & Easy Low Cal Mother's Day Dinner Lunch Spring Family Reunion Healthy Low Cholesterol Engagement Party Party Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups quinoa, well rinsed
1 cup vegetable broth
2 cups frozen petite peas, thawed, divided
5 tablespoons chopped fresh mint leaves, divided
1 garlic clove, peeled
3 tablespoons butter
1 large leek (white and pale green parts only), halved, thinly sliced (about 1 cup)
3/4 cup sliced shallots
8 ounces fresh shiitake mushrooms, stemmed, thickly sliced
1 14-ounce bunch asparagus, trimmed, cut on diagonal into 1-inch pieces
Ingredient Info: Quinoa is a grain with a texture similar to that of couscous; it's available at supermarkets and natural foods stores

Steps:

Bring 2 1/2 cups water to boil in small saucepan. Add quinoa and 1 teaspoon salt; return to boil, then reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 17 minutes. Drain if necessary.
Puree broth, 1 cup peas, 4 tablespoons mint, and garlic in blender until smooth
Melt butter in large nonstick skillet over medium heat. Add leek and shallots; sauté until soft and light brown, about 4 minutes. Stir in mushrooms, then asparagus; sauté until mushrooms are tender and asparagus is crisp-tender, about 5 minutes. Mix in puree and 1 cup peas; stir until heated through, about 2 minutes. Add quinoa; stir to coat.
Divide pilaf among bowls; sprinkle with remaining 1 tablespoon mint and serve.

SPRING GARDEN PASTA

Spring Garden Pasta image

Press flower petals and snipped herbs between sheets of this easy and excellent homemade pasta dough. Then toss with butter, Parm, and more herbs for a gorgeous pappardelle. Garnish with additional whole flowers and herbs. This Allrecipes Magazine recipe is based on Easy Homemade Pasta Dough by pho1962.

Provided by Allrecipes Magazine

Categories Main Dish Recipes Pasta

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
3 large eggs, at room temperature
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons water, or as needed
1 cup edible flower petals, chopped into 1/2-inch pieces
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh dill
½ cup shredded Parmesan cheese
¼ cup butter, melted
1 lemon, zested and juiced
salt and ground black pepper to taste

Steps:

Beat flour, eggs, oil, and salt together in a bowl. Add water, 1 teaspoon at a time, until a smooth and very thick dough forms.
Turn dough out onto a work surface and knead until very smooth, about 10 minutes. Cover; let dough rest for 5 to 10 minutes.
Divide dough into 8 balls. Roll each into a thin sheet about 18 inches long using a pasta roller or a rolling pin. Sprinkle 1 tablespoon flower petals, 1/4 tablespoon thyme, and 1/4 tablespoon dill on the lengthwise half of each sheet. Fold sheet in half over petals and herbs, then roll again into a thin sheet. Cut into long, 1-inch wide strips using a pizza cutter.
Bring a large pot of lightly salted water to a boil. Add pasta and boil until tender, 3 to 4 minutes. Drain.
Toss with Parmesan cheese, butter, lemon zest, and juice. Season with salt and pepper.

Nutrition Facts : Calories 493 calories, Carbohydrate 51.7 g, Cholesterol 178.8 mg, Fat 25.6 g, Fiber 3.2 g, Protein 15.6 g, SaturatedFat 11.2 g, Sodium 910.9 mg, Sugar 0.6 g

SPRINGTIME GARDEN PILAF

Springtime Garden Pilaf image

Make and share this Springtime Garden Pilaf recipe from Food.com.

Provided by lisar

Categories Long Grain Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 3/4 cups water
1/4 cup butter or 1/4 cup margarine
2 tablespoons instant chicken bouillon
1/4 teaspoon salt
1 pinch pepper
1/4 teaspoon minced garlic
1 1/4 cups uncooked long grain rice
1/2 cup finely chopped carrot
1/2 cup slivered almonds, toasted
1/4 cup chopped fresh parsley
2 tablespoons sliced green onions

Steps:

In 2 quart saucepan bring water, butter, chicken bouillon, salt, pepper and garlic to a full boil (5 to 7 minutes).
Add rice and carrots; return to a full boil.
Reduce the heat to low; simmer until rice is tender (25 to 30 minutes) Stir in remaining ingredients.

Nutrition Facts : Calories 399.4, Fat 18.8, SaturatedFat 7.9, Cholesterol 30.5, Sodium 291.3, Carbohydrate 50.8, Fiber 2.9, Sugar 1.4, Protein 7.5

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