RICE PILAF
Steps:
- Preheat the oven to 350.
- Melt the butter in a 3-quart saucier over medium heat.
- Stir in the onion, bell pepper and 2 pinches of salt.
- Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
- Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
- OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
- Transfer the saucier (towel and all) to the oven and bake 15 minutes.
- Remove and rest at room temperature for 15 more minutes without opening the lid.
- Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.
Nutrition Facts : Calories 248 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 524 milligrams, Carbohydrate 45 grams, Fiber 1.5 grams, Protein 7 grams, Sugar 5 grams
FARRO PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.
CALIFORNIA PILAF
This is a savory rice and beef casserole courtesy of the Edith Adams column in the Vancouver Sun circa 1960 . " This casserole combines the dark and handome olives with rice, ground beef, green pepper, onion and tomato paste for a colourful and very flavourful main dish." Serve this casserole with a green salad.
Provided by Chef Regina V. Smith
Categories Lunch/Snacks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cut olives into wedges.
- Brown ground beef in oil in a hot skillet. Drain beef, reserving drippings. Transfer the beef to a prepared casserole dish.
- Saute onion and green pepper in the beef drippings. Add to casserole.
- Brown the rice lightly in the same skillet, stirring constantly. Stir rice, seasonings and olives into the casserole.
- Blend the hot water and tomato paste together. Pour over top of casserole and cover.
- Bake for one hour.
Nutrition Facts : Calories 291.3, Fat 15.6, SaturatedFat 5, Cholesterol 51.4, Sodium 1007, Carbohydrate 21.2, Fiber 2.6, Sugar 4.4, Protein 16.7
RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.
RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 24m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1/2 cup broken spaghetti in a saucepan with butter, 2 minutes. Add 1/2 cup chopped onion and cook 1 minute. Add 1 cup basmati rice and a pinch each of allspice and salt; cook, stirring, 2 minutes. Add 2 cups chicken broth; cover and simmer, 15 minutes. Cook 1/2 cup each sliced almonds and dates in butter, then stir into the rice. Season with salt and top with chopped parsley.
Nutrition Facts : Calories 284 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 685 milligrams, Carbohydrate 46 grams, Fiber 4 grams, Protein 7 grams, Sugar 16 grams
PILAF FOR A CURRY BANQUET
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds, and nigella seeds, if using, until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes.
- Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.
- Turn off the heat, take the lid off, cover with a tea towel and clamp the lid back on the saucepan. You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour. Fork the rice through when you are ready to serve it, scattering the toasted sliced almonds and cilantro on top.
WILD RICE PILAF
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
- Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.
MEDITERRANEAN PILAF SALAD
Make and share this Mediterranean Pilaf Salad recipe from Food.com.
Provided by SusieQusie
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, add rice pilaf mix, broth and contents of Spice Sack; bring to a boil. Cover; reduce heat to low. Simmer 20 minutes or until liquid is absorbed.
- While pilaf cooks, prepare vinaigrette by whisking all ingredients together; set aside.
- Remove cooked pilaf from heat. Stir in vinaigrette.
- Stir in olives, parsley, green onion and pine nuts.
- Gently fold in feta and tomatoes.
- Serve warm or at room temperature.
- If desired, refrigerate and serve slightly chilled.
- Cook's Note: Regular chicken broth, vegetable broth or water can be substituted for the reduced-sodium chicken broth.
Nutrition Facts : Calories 107, Fat 8.8, SaturatedFat 2.7, Cholesterol 11.1, Sodium 252.3, Carbohydrate 3.9, Fiber 0.7, Sugar 1.4, Protein 4.7
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