Three Pepper Pilaf Recipes

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.

CLASSIC RICE PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
• Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
• Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
• Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

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.

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.