CARROT BROWN RICE PILAF
This versatile, colorful dish complements a variety of meats or other vegetarian entrees. To give this dish a crunchy texture and additional flavor and protein, stir in 2 cups of bean sprouts just before serving. -Paulette Cross, Lowville, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion and carrots in butter until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned., Stir in the stock, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender. Fluff with a fork.
Nutrition Facts : Calories 231 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 551mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
CARROT PILAF
Featuring shredded carrots and rice, this eye-catching recipe was the perfect addition to a "carrot patch" luncheon I once hosted.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, saute carrots and onion in butter until tender. Add rice and stir to coat. Stir in broth and lemon-pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.
Nutrition Facts : Calories 137 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
RICE PILAF WITH CARROTS AND PARSLEY
Carrots and leeks make a sweet combination, but you can also use regular onion in this pilaf. To get 1/2 cup of finely chopped parsley, begin with 2 cups leaves picked from the stems.
Provided by Martha Rose Shulman
Categories side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes, to wash away some of the starch. Drain through a strainer.
- Heat the water or stock to a bare simmer in a saucepan or in a Pyrex measuring cup in the microwave.
- Meanwhile, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, onion or leek, and salt to taste. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle. Add the hot water or stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
- Uncover the rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the parsley and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 436 milligrams, Sugar 3 grams
AWESOME RICE PILAF
Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.
Provided by tooshay
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
- Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 71.1 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 379.5 mg, Sugar 3 g
BROWN RICE WITH CARROTS AND LEEKS
This is a very simple, comforting pilaf. In addition to flavonoids and vitamins, the carrots and leeks bring lots of sweet flavor that is beautifully complemented by a final spritz of lemon juice.
Provided by Martha Rose Shulman
Categories side dish
Time 1h
Yield Serves four
Number Of Ingredients 8
Steps:
- Heat the olive oil over a medium-sized, heavy skillet or saucepan, and add the leeks and carrots. Cook, stirring, until the leeks are tender and translucent and the carrots have softened slightly, about five minutes. Add the garlic and salt to taste. Cook, stirring, until the garlic smells fragrant, about a minute. Add the rice and about 1/2 teaspoon salt, and stir to coat the grains with olive oil. Add the water, and bring to a boil. Reduce the heat, cover and simmer over low heat until the rice is tender, about 45 minutes. Remove from the heat, and do not remove the cover for 10 minutes. Then stir in the lemon juice, and taste and adjust salt. Serve hot or warm.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 9 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 890 milligrams, Sugar 7 grams
HOME-STYLE BROWN RICE PILAF
This is comfort food at its best with mild flavors and it's simple to make. This is a very versatile dish: if you prefer, you can use almonds in place of the cashews, and cilantro in place of the parsley.
Provided by Candice
Categories Side Dish Rice Side Dish Recipes Pilaf
Yield 4
Number Of Ingredients 13
Steps:
- Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
- Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
- Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
- When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.
- Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 54 g, Cholesterol 115.9 mg, Fat 17.1 g, Fiber 6.7 g, Protein 12.5 g, SaturatedFat 7.3 g, Sodium 653.3 mg, Sugar 6.9 g
BROWN RICE AND CARROT PILAF
Use this as a side dish to a meal. It is a bit different than ordinary vegetables. This can also be a vegetarian meal.
Provided by Tebo3759
Categories Brown Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a 2 quart pan at med-high heat.
- Add onion and carrot and cook about 5 minutes.
- Stir in rice and cook until rice browns slightly.
- Add stock and seasonings.
- Cover and simmer until rice is tender, about 45 minutes.
- Stir in parsley and sprouts just before serving.
FAVORITE BROWN RICE PILAF
I know I have already have a rice pilaf posted, but I couldn't resist changing it up a bit. I came up with something that is quite different from the one I have, and it was a big hit in my house.
Provided by Studentchef
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 187.5, Fat 2.5, SaturatedFat 0.4, Sodium 30.8, Carbohydrate 38, Fiber 3.5, Sugar 2.5, Protein 5
RICE PILAF WITH LAMB, CARROTS, AND RAISINS
Provided by Sher Dil Qader
Categories Lamb Rice Vegetable Braise Dinner Raisin Meat Lamb Shank Root Vegetable Carrot Fall Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 (main course) servings
Number Of Ingredients 8
Steps:
- Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 1 hour, then drain well in a sieve.
- While rice soaks, cook onion in oil in a wide 5- to 6-quart heavy pot over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Pat lamb dry and sprinkle with 1 teaspoon salt. Add to onion and brown on all sides, about 8 minutes total. Add 1 cup water and bring to a simmer. Cover pot and reduce heat to low, then braise lamb, stirring occasionally, until meat is tender, about 45 minutes.
- Stir in drained rice, carrots, raisins, and 2 teaspoons salt. Add enough water to cover mixture by 1 inch (3 1/2 to 4 cups) and bring to a boil, uncovered, over medium-high heat. Wrap a kitchen towel around lid with ends of towel on top, then cover pot and boil over medium heat 10 minutes. Reduce heat to low and simmer, covered, until rice is tender and liquid has been absorbed, about 30 minutes.
- Fluff rice with a fork and transfer pilaf to a large platter. Top with kebabs and serve with yogurt sauce.
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