Sweet Nutty Black Rice Pilaf Recipes

SWEET NUTTY BLACK RICE PILAF

Sweet Nutty Black Rice Pilaf image

From the Prepared Pantry, up here for safekeeping-- love black rice and its versatilities! The meal suggestion in my inbox was to have this with sweet chili glazed Alaskan salmon with steamed or roasted asparagus. I changed the recipe a bit after making it once, because the first run was pretty bland. Lower the water a bit if you want to omit the raisins.

Provided by the80srule

Categories Long Grain Rice

Time 50m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups black rice
1/4 cup olive oil
1/2 cup chopped onion (sweet?)
2/3 cup golden raisin, chopped
3 tablespoons orange zest
3 cups water
1/2 teaspoon salt
1/3 cup chopped walnuts

Steps:

In a 2-quart sauce pan, heat the oil over medium heat, add onions and sauté until translucent, about 5 minutes, making sure not to brown the onions.
Add the orange zest to the onions. Stir in the rice and immerse it in the oil until the rice is hot.
Stir in the water, add salt and bring to a boil. Cover, lower heat and simmer over low heat for 30 minutes or until the rice is nearly tender.
Let rest for a few minutes before fluffing. Add the chopped raisins and walnuts on top and serve.

Nutrition Facts : Calories 358.2, Fat 13.6, SaturatedFat 1.7, Sodium 199.4, Carbohydrate 55.4, Fiber 3, Sugar 10.3, Protein 5

RICE PILAF

Rice Pilaf image

Provided by Alton Brown

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1/2 onion, minced
1/2 red bell pepper, minced
2 pinches kosher salt
2 cups long grain rice
2 3/4 cups chicken broth
2 strips orange zest
Pinch of saffron strands, steeped in 1/4 cup hot water
1 bay leaf
1 1/2 cups frozen peas, thawed
Golden raisins and pistachios for garnish

Steps:

Preheat oven to 350 degrees.
In a heavy, wide, lidded pan, melt butter over medium-low heat. Add onion, red pepper, and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, saffron and water, and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel (or tea towel). Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room temperature for 10 to 20 minutes without removing the cover.
Meanwhile, simmer peas in salted water until heated through or heat in a microwave.
Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork. Add raisins and pistachios.

BLACK GARLIC RICE PILAF

Black Garlic Rice Pilaf image

The first time I ate black garlic, I thought of the marriage between fermented black beans and garlic. It is an umami bomb. I immediately wanted to put it into a rice pilaf dish because it can be cooked indoors or outside. This is truly the reason cast-iron pans were invented-you can put them on top of coals or on a grill with foil, and you have a perfect side dish that just may be even better than the meat course.

Provided by Ming Tsai

Categories side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil
1 red onion, small dice
1 red bell pepper, small dice
1 head fermented black garlic, minced
3 cups long-grain rice, washed and drained dry
4 1/2 cups vegetable stock
Kosher salt and freshly ground black pepper

Steps:

Preheat a grill for cooking over indirect medium-high heat.
Heat a 12-inch cast-iron pan over medium-high heat on the stovetop and add the oil. Once heated, add the onion, bell pepper and black garlic, stirring to combine. Cook until the onions have sweated and are starting to caramelize, about 3 minutes. Add the rice and stir to combine, coating the rice with the oil. Stir in the stock, then sprinkle with salt and pepper and bring to a simmer. Cover with the lid or foil. Cook over indirect heat for 40 minutes. Remove from the heat, then rest for 10 minutes before serving.

NUTTY BROWN RICE PILAF

Nutty Brown Rice Pilaf image

The pine nuts add the nutty flavour while the raisins bring a sweetness to the rice. I found this recipe in Canadian Living and it has become a staple. I wasn't a fan of brown rice until now. Try different brands as they do make a difference in texture and flavour, and the time for cooking can vary. Be careful when adding the pinch of cinnamon that a pinch is all you add or the flavour can be overpowering. Great as left overs.

Provided by heather in Ont

Categories Brown Rice

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon vegetable oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon salt and pepper, each
1 pinch cinnamon
1 cup long grain brown rice
2 cups chicken or 2 cups vegetable stock
1/3 cup dried currants or 1/3 cup raisins
1 teaspoon lemon rind, grated
1/4 cup pine nuts, toasted
2 green onions, sliced

Steps:

In heavy saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt, pepper and cinnamon, stirring often, for 5 minutes or until softened.
Add rice; cook, stirring for 1 minute.
Add stock, currants and lemon rind; bring to a boil.
Reduce heat to low; cover and cook for 50 - 60 minutes or until rice is tender and liquid is absorbed.
Let stand, covered for 5 minutes.
Fluff with fork and sprinkle with pine nuts and onions.

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