Cumin Herb Rice Pilaf Food

HERBED RICE PILAF

Steps:

• In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Sprinkle with parsley; stir in pimientos if desired. , Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

CUMIN RICE PILAF

Steps:

• In a small saucepan, saute the rice, onion and red pepper in oil for 3-4 minutes or until lightly browned. Add the broth, cumin and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

HERBED RICE PILAF

Steps:

• Melt the butter in a medium saucepot over medium heat. Add the rice, onion and thyme and saute until the onion is softened, 4 to 5 minutes. Season with salt and pepper. Pour the chicken stock over the rice, cover and cook over medium-low until tender and fluffy, about 15 minutes. Fluff with a fork, fold in the parsley and let stand 5 minutes before serving.

RICE PILAF WITH HERBS

Steps:

• In skillet, saute rice, celery, and onion in butter until the rice is browned.
• Place in a greased 2 quart casserole.
• Combine all remaining ingredients; pour over rice.
• Cover and bake at 325F degrees for 50 minutes or until rice is done.

JEWELED PERSIAN RICE PILAF

Steps:

• Peel and finely chop the onion.
• place a large saucepan over medium high heat, add the oil and then saute the onion for 3-4 minutes until soft and translucent.
• Add the rice and stir a minute, until the rice looks glassy.
• Add in the tomato paste, salt, black pepper, ground cardamom, turmeric, ground cumin, cinnamon, and broth,
• Cover the saucepan with a lid and bring to a simmer.
• Immediately turn the heat down to low and cook the rice for 15 minutes.
• Do not remove the lid, just remove the saucepan from the cooktop and leave it undisturbed, for 10 minutes.
• Whilst the rice is resting, soak the dried cranberries in the extra broth.
• Remove the lid to the saucepan and use a fork to fluff the rice.
• Add in the soaked cranberries and the pistachio nuts.
• Serve garnished with fresh parsley.

CUMIN HERB RICE PILAF

Steps:

• Cook cumin seeds and white part of scallions in 1 tablespoon oil in a 2-quart heavy saucepan over moderately low heat, stirring occasionally, until scallions are softened, 1 to 2 minutes.
• Add rice and cook, stirring frequently, 1 minute. Stir in broth, water, salt, and pepper and bring to a boil over high heat.
• Cover pan, then reduce heat to low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes.
• Fluff rice with a fork and toss with scallion greens, parsley, and remaining tablespoon oil.

CHORIZO AND BASIL PILAF

Steps:

• Heat a large non-stick frying pan over medium heat. Cut each chorizo in half, length ways, then slice into 5mm thick pieces. Put chorizo into pan and fry gently for 3-5 minutes. Transfer to a bowl.
• Heat oil in large pan over medium heat. Add onion and cook, stirring for 2 minutes. Add garlic and cook for a further minute, until onion is soft. Add cumin, coriander, tumeric and chilli and cook, stirring for 1 minute until fragrant.
• Add rice. Stir to coat with oil and spices then add capsicum and stock.
• Bring to the boil, reduce heat to medium/low. Cover and simmer for 10 minutes or until rice is tender and stock has been absorbed.
• Stir in chorizo and basil. Cover and remove pan from heat. Stand for 5 minutes or until chorizo has been heated through.
• Serve into bowls and season with salt & pepper if desired.

JEERA RICE RECIPE - JEERA PILAF - CUMIN RICE

Steps:

• Wash and soak the rice for at least half an hour. Drain the water and keep it aside.
• Heat the ghee in a pan or pressure cooker. Add the whole garam masala and fry for few seconds.
• Add the cumin seeds and crackle it.
• Add the drained rice, stir-fry for couple of minutes till the ghee coats the rice and it looks glossy. (Note: If you plan to cook in an electric rice cooker, transfer the contents to the rice cooker at this stage. You can just add water and switch it on.)
• Measure exact amount of hot water and add to the rice. Adding hot water gives the best results. Also, add required salt.
• Cover the pan and bring to a boil. If you are using a pressure cooker, close the cooker and bring to a boil.
• Once it boils, reduce the flame to low, cover with a tight lid and cook for about 15 minutes till all the moisture is absorbed by the rice. The rice will be cooked soft and small holes appear on top. If using a pressure cooker, put the whistle and cook for 10 minutes on low flame.
• Fluff it up with a fork to keep the rice grains separate.

HERB GARDEN RICE PILAF WITH FRESH GARLIC, BASIL, THYME AND OREGANO

Steps:

• In medium saucepan, add water, rice, butter, chicken base, garlic and pepper.
• Cover and bring to a boil over medium heat.
• When just to a boil, stir in fresh herbs. Cover and turn heat down to LOW.
• LOW simmer for 15 minutes. Remove from heat and let stand for 5 minutes. (*Do not remove lid during cooking and resting time.)
• Stir and fluff with fork. *If wanting a bit lemon zest, add now.
• Garnish with a tiny bit of fresh oregano leaves, fresh thyme sprigs, chives and shaved parmesan cheese if desired.