Browned Onion And Corn Pilaf Food

SEASONED BROWN RICE PILAF

Steps:

• In a Dutch oven, heat oil over medium heat. Add rice and onion; saute until rice is lightly browned, 8-10 minutes. Add broth; stir in the next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 35 minutes. Add orzo. Cook, covered, until orzo is tender, 10-15 minutes longer.

BROWNED ONION AND CORN PILAF

Steps:

• In a heavy saucepan cook the onion and the corn in the butter over moderately high heat, stirring, until the vegetables are browned. Add the rice, stir the mixture until the rice is coated with the butter, and stir in 1 cup water and the salt. Bring the liquid to a boil, stirring, and cook the pilaf, covered, over low heat for 25 to 30 minutes, or until the liquid is absorbed.

LOADED BROWN AND WILD RICE PILAF

Steps:

• Preheat oven to 350 degrees.
• Melt margarine in a sauce pan that has a tight fitted lid over med-high heat.
• Add onion and garlic and saute for 3 minutes, stirring occasionally.
• Add the rice and stir to coat.
• Add the boiling water, Mrs Dash and Broth Seasoning. Stir to combine.
• Place lid on pot and raise temperature to high and bring the rice mixture to a boil.
• Remove rice from heat and transfer to a oven proof dish that is big enough for the rice.
• Cover tightlyh with 2 pieces of foil.
• Place the dish in oven on the middle rack.
• Bake for 1 hour or until all liquid has evaporated.
• remove the dish from the oven and allow to sit for 5 minutes. Fluff with a fork.
• For the Vegetables.
• While the rice is cooking, steam the carrots and green beans and saute the red peppers.
• combine the green beans, carrots, red peppers and both beans. Set aside.
• Once the rice has finished cooking and it has set for the alloted time, stir in the vegetable/bean mixture and chopped parsley. Enjoy.

BROWN RICE AND ONION PILAF

Steps:

• Heat butter and oil in a large sturdy saucepan. When hot add the onions and saute over medium-to-high heat for about 2 to 3 minutes. Add the herbes de Provence and rice and mix well to combine. Add water, salt and pepper and bring mixture to a boil, stirring so it does not stick.
• When boiling, reduce the heat and cook, covered, over very low heat for about 40 minutes, until rice is tender, a little chewy and most of the moisture has been absorbed. Check rice near end of cooking time; it may take a little longer than 40 minutes to absorb all the water and cook through. Serve with sweet and sour curried chicken.

BROWN RICE PILAF WITH ONIONS AND CORN

Steps:

• Heat olive oil in a small saucepan over medium heat. Add corn and onion; cook and stir until lightly browned, 5 to 7 minutes. Add rice and stir to coat with oil. Add chicken broth and bring to a boil. Cover and reduce heat to low. Cook until rice is tender, about 45 minutes.

BROWNED ONION AND CORN PILAF

Steps:

• In a heavy saucepan cook the onion and the corn in the butter over moderately high heat, stirring, until the vegetables are browned.
• Add the rice, stir the mixture until the rice is coated with the butter, and stir in 1 cup water and the salt.
• Bring the liquid to a boil, stirring, and cook the pilaf, covered, over low heat for 25 to 30 minutes, or until the liquid is absorbed.

SHRIMP AND CORN PILAF

Steps:

• Melt 1 teaspoon butter in heavy medium saucepan over medium heat. Add white parts of green onions; stir 1 minutes. Add rice and stir 1 minute. Add white wine and boil until liquid is almost absorbed, about 1 minute. Add vegetables broth and bring to boil. Reduce heat to low; cover and cook until rice is almost tender, about 12 minutes.
• Add corn, shrimp, basil, thyme and remaining 1 tablespoon butter to rice. Cover and cook until almost all liquid is absorbed, shrimp are cooked and rice is tender, about 5 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green parts of green onions. Garnish with lemon.

FAVORITE BROWN RICE PILAF

Steps:

• saute onion and garlic in oil until onion is translucent, about five minutes. Stir frequently to prevent onion and garlic from burning.
• Add carrot and let saute 3 more minutes.
• Add brown rice and stir until rice is coated with the olive oil.
• Cover with about 2 cups of water, and add the corn, peas, salt, pepper, basil and oregano.
• Let it come to a boil and then let it simmer until ready. Stir occasionally to prevent the bottom from sticking to the pot.

QUINOA AND CORN PILAF

Steps:

• Bring 2 cups water to a simmer in a medium saucepan. Stir in the quinoa, cover, and simmer gently until the water is absorbed, about 15 minutes.
• Meanwhile, heat the oil in a wide skillet. Add the onion and sauté over medium heat until golden. Stir in the corn kernels and continue to sauté until the onion begins to brown lightly.
• Stir the cooked quinoa into the corn mixture along with the cumin, and season with salt and pepper. If a little more moisture is needed, stir in a small amount of water, and serve.
• quinoa
• Quinoa is a rediscovered food of ancient South American origin. Once the staple nourishment of the Inca culture, it's technically not a grain but the seed of an herb-like plant. Now grown in the American Rockies (replicating the harsh terrain of the Andes, where it once thrived), quinoa is still considered a specialty grain, thus, it is somewhat expensive. Nutritionally, though, you get a lot for your money-quinoa is considered a "super food" for its superb nutritional profile, which includes high-quality protein. Quinoa cooks to a fluffy texture in about 15 minutes and has a mild yet distinct flavor.
• basic cooked quinoa
• Use 2 parts water to 1 part quinoa. For variety, you may want to cook it in stock instead of water, or add a bouillon cube to the water. Rinse the quinoa in a fine sieve (very important, since raw quinoa has the residue of a natural, bitter substance called saponins). Bring water to a rapid simmer, then stir in the quinoa. Simmer gently, covered, until the water is absorbed, about 15 minutes. To use as a plain side dish or as a bed of grain, stir in just a touch of nonhydrogenated margarine and salt into the hot grain.
• nutrition information
• Calories: 221
• Total Fat: 6g
• Protein: 7g
• Carbohydrate: 36g
• Cholesterol: 0mg
• Sodium: 7mg