Three Pepper Oat Pilaf Recipes

SAVORY OAT PILAF

Steps:

• In 3-quart saucepan, heat oil over medium heat. Add onion and garlic; cook about 5 minutes or until softened.
• Add broth and water; heat to boiling. Gradually stir in oats. Using coarse side of grater, grate carrots into oat mixture. Reduce heat; simmer 20 minutes or until oats are soft and creamy.
• Stir in peas. Cook 3 to 4 minutes, stirring occasionally, until peas are thoroughly heated.
• Remove pilaf from heat. Stir in parsley, lemon peel and ground red pepper. Season to taste with salt and pepper.

THREE-GRAIN PILAF

Steps:

• In a large nonstick skillet, saute onion and carrot in oil for 3-4 minutes or until the vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the rice, barley and bulgur; saute for 4 minutes or until grains are lightly browned. , Gradually add broth and sherry if desired. Bring to a boil. Reduce heat; stir in oregano, basil, salt and pepper. Cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed. Stir in parsley and sprinkle with almonds.

THREE PEPPER PILAF

Steps:

• In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
• In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.

THREE-RICE PILAF

Steps:

• In a large saucepan, saute brown rice, carrots, onion and mushrooms in oil for 10 minutes or until rice is golden. , Add wild rice, broth, thyme, and rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Stir in long grain rice; cover and simmer for 25 minutes or until liquid is absorbed and wild rice is tender. , Remove from the heat; stir in apricots, green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just before serving.

THREE PEPPER PILAF

Steps:

• In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
• In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.

THREE PEPPER OAT PILAF

Steps:

• In 10-inch nonstick skillet, cook peppers, mushrooms, onions and garlic in oil over medium heat, stirring occasionally, until vegetables are crisp-tender, about 2 minutes.
• In bowl, mix oats and egg whites until oats are evenly coated.
• Add oats to vegetable mixture in skillet.
• Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 to 6 minutes.
• Add broth, basil, salt and pepper.
• Continue cooking, stirring occasionally, 2 to 3 minutes or until liquid is absorbed.
• Serve immediately.