BASMATI RICE AND MUSTARD-SEED PILAF
Steps:
- Thinly slice shallots and in a 2-quart heavy saucepan cook in oil over moderate heat, stirring occasionally, until golden. Stir in mustard seeds and cook until they begin to pop. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook pilaf, covered, over low heat until rice is tender and water is absorbed, about 25 minutes. Fluff rice with a fork.
BASMATI RICE PILAF WITH PEAS
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain.
- Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil.
- Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork. Transfer the pilaf to a serving dish and serve.
Nutrition Facts : Calories 314 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 748 milligrams, Carbohydrate 60 grams, Fiber 3 grams, Protein 6 grams, Sugar 2 grams
BASMATI RICE PILAF
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To wash or not to wash rice? In the case of basmati, no matter what my preparation is, I always wash it. It cleans out any small particles and it also rids the rice of any starch on the grain. This starch makes the rice gummier when cooked.
- Preheat the oven to 250 degrees F.
- In a medium bowl, add the rice and 4 cups of cold water. Soak the rice for 1/2 hour.
- In a small bowl, add the cumin seeds, cardamom, fennel seeds, cinnamon, black peppercorns, and bay leaves and stir to combine. Turn the mixture out onto a baking sheet and put it in the center of the oven to lightly toast the spices and awaken the flavors, about 2 to 3 minutes. Remove the baking sheet from the oven and allow the spices to cool.
- Heat a medium saute pan over medium heat and add the butter and the onion. Season with salt and cook until the onions are translucent but not brown, about 3 to 5 minutes. Stir in the spices. Drain the rice but reserve the soaking water. Stir in the rice and cook until you hear the rice crackling, about 2 minutes. Gently stir in the reserved soaking water. Season with a generous portion of salt and bring the liquid to a simmer over medium heat.
- Cook the rice over medium-low heat, uncovered and undisturbed, for about 8 minutes. Take a fork (so as not to damage the rice) and flake a few grains off to taste for doneness. It may need to be cooked another 2 to 4 minutes. Remove from the heat and allow the rice to "rest" (as you would a roast beef) for 10 minutes before "forking" it gently into a serving bowl. Stir in 3 tablespoons of butter, if desired, and serve.
JASMINE RICE PILAF WITH MUSTARD SEEDS
Categories Onion Rice Side Quick & Easy Low/No Sugar Summer Seed Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- In a 1 1/2-quart heavy saucepan cook shallot in oil over moderately low heat, stirring occasionally, until softened. Add mustard seeds and cook, stirring occasionally, 1 minute. Stir in rice, salt, and water and bring to a boil. Stir rice once and cook, covered, over very low heat 15 minutes. Remove pan from heat and let pilaf stand, covered, 5 minutes. Fluff pilaf with a fork and stir in scallions.
BASMATI RICE PILAF
Serve this fluffy, flavorful rice with our Tandoori-Style Chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 4
Steps:
- In a medium pot, heat oil over medium. Add onion and cook, stirring frequently, until soft, 5 minutes. Add rice; cook, stirring, until rice is translucent at edges, 2 minutes.
- Add 2 1/2 cups water and season with salt and pepper. Bring to a boil over high; cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork before serving.
Nutrition Facts : Calories 280 g, Fat 3 g, Fiber 1 g, Protein 5 g
BASMATI RICE PILAF WITH PEAS
This is from the show Throwdown with Bobby Flay, Episode: Chicken Tikka Masala. I posted this to go with the Masala Sauce(Bobby Flay), which I posted separately. I am trying to replicate a recipe I tried up in Conn. Enjoy!
Provided by Sharon123
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain.
- Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil.
- Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered.
- Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork.
- Transfer the pilaf to a serving dish and serve.
MUSHROOM AND LAVENDER RICE PILAF (VEGAN)
This recipe uses either jasmine rice (original to recipe) or basmati rice. Adapted from 'The Lavender Cookbook'. If you are new to lavender and/or are a wee bit concerned about the amount in this recipe, start off by adding one half tablespoon (or less even) then you can always add more later.
Provided by COOKGIRl
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place the lavender, mustard seeds and fennel seeds in a spice grinder. PULSE until finely ground.
- Warm the olive oil in a large skillet over medium heat.
- Stir in the rice and shallots; saute for 5 minutes.
- Add the mushrooms, sauteeing for about 5 minutes or until golden brown and the liquid from the mushrooms has started to evaporate.
- Stir in the salt, pepper and lavender mixture.
- If using a rice cooker, transfer the rice mixture to the appliance. Stir in the broth. Cook for 30 minutes or until the rice is tender and the the liquid has completely absorbed.
- If using the stove top, stir in the broth, cover the pot, bring to the boil, then reduce to simmer and cook for about 20 minutes or until the liquid has evaporated.
- Stir in half of the green onions.
- Transfer the cooked rice to a serving platter and garnish with the remaining green onions. If desired, you can garnish the top of the rice with fresh cilantro, too.
- Remember: Cooking time varies depending on if you are cooking the rice on the stove top or in a rice cooker.
BASMATI RICE PILAF
Wonderful flavor and textured rice dish.
Provided by Carol Castellucci Miller
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
- Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
- Stir basmati rice into onion mixture until rice is coated with oil.
- Pour hot chicken stock into the rice mixture. Season with salt; stir.
- Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
- Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 40.4 g, Cholesterol 7.9 mg, Fat 6.9 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 279.4 mg, Sugar 0.6 g
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