CUMIN BEEF PEPPER STEAK AND BROWN RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cook the rice using chicken stock according to the package directions. Wait to heat the pan for the stir-fry until the rice is 10 minutes from being ready to eat.
- Cut the meat lengthwise into 2 thin steaks, then wrap in plastic wrap and place in the freezer for 10 minutes to firm it up for thin slicing.
- Toast the cumin and peppercorns in small skillet then grind in a spice mill.
- Very thinly slice the meat on an angle, against the grain into bite-size pieces.
- Heat a large skillet over high heat with the stir-fry oil. When the oil ripples and smokes, add the meat and cook until browned. Remove the meat and add the garlic, chiles, peppers, cinnamon, ginger, mushrooms, onions and toasted spices. Stir-fry until tender-crisp, 2 to 3 minutes. Add the sherry. Add the scallions to the skillet with the beef, then toss with the soy sauce and cilantro. Serve with rice.
SPICED VEGETABLE PILAF
Get four of your five-a-day in one colourful bowl. Vary the veg according to what's in season
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. In boiling water, cook carrots for 4 mins, tipping in onions for the last min of cooking. Drain and mix in a roasting tin with 4 tsp oil, the cumin and seasoning. Roast for 30 mins, while you cook the rice.
- Heat remaining 2 tsp oil in a large pan. Add cardamom and cinnamon for 30 secs, then add rice and toast for 1 min. Pour over stock and 100ml water, then simmer, covered, for 25-30 mins, until rice is tender and the water absorbed. Remove cinnamon and cardamom.
- Tip in lentils and fork through before topping with spinach. Put lid back on and cook over a low heat, stirring once, until spinach has wilted and lentils heated through. Fork through again before tipping the cumin roasted veg onto the top and sprinkling with almonds, if using.
Nutrition Facts : Calories 375 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
PERFECT JEERA RICE (INDIAN CUMIN RICE)
This recipe for jeera rice (Indian steamed cumin rice) will never fail you! You don't need a rice cooker or fancy equipment to make this. Just a few ingredients and a pot and you'll have fluffy, flavorful jeera rice ready in under 10 minutes.
Provided by Richa
Categories Side Dishes
Time 12m
Number Of Ingredients 10
Steps:
- Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for 30 minutes.
- When you are ready to cook, drain all the water from the rice and set the rice aside.
- Heat ghee in a pot and add the whole spices and cumin seeds to it. Once the cumin seeds start spluttering, add the chopped green chilli and drained rice to it.
- Toast the rice in the pan for two minutes on a medium flame. This helps add more flavour to the rice, and prevents it from sticking and becoming gluggy
- Add two cups water and salt to the rice and mix well. Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately six minutes, till all the water has evaporated and the rice is cooked through.
- Turn off the flame and let the rice rest for 5 more minutes. Top with chopped coriander and serve hot.
Nutrition Facts : Calories 208 kcal, Sugar 1 g, Sodium 338 mg, Fat 4 g, SaturatedFat 2 g, Carbohydrate 38 g, Fiber 1 g, Protein 3 g, Cholesterol 10 mg, ServingSize 1 serving
CUMIN RICE PILAF
"Rice doesn't have to be a boring side dish," declares Aurora, Colorado's Janice Mitchell. "Beef consomme and a dash of hot sauce really warm up this recipe for a moist, savory pilaf. It goes well with pork, beef or chicken."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 235 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 416mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
CUMIN RICE
Cumin rice is an earthy and slightly peppery dish that can be used as the base for many meals.
Provided by Beth - Budget Bytes
Time 37m
Number Of Ingredients 6
Steps:
- Add the butter and cumin seeds to a medium sauce pot. Sauté the cumin seeds in the butter over medium-low heat for 1-2 minutes, or just until the butter starts to turn golden brown. Do not let the butter burn.
- Add the uncooked rice to the pot and continue to stir and cook for 2-3 minutes more to toast the rice.
- Mince the garlic and add it to the pot along with the salt and water, and stir to combine. Place a lid on the pot, turn the heat up to high, and let the liquid come up to a boil.
- Once it reaches a boil, turn the heat down to low and let it simmer (with lid) for 15 minutes. After 15 minutes, turn off the heat and let it sit undisturbed for 10 more minutes before lifting the lid.
- After resting for 10 minutes, remove the lid, fluff with a fork, and serve.
Nutrition Facts : ServingSize 1 Serving, Calories 188.8 kcal, Carbohydrate 37.48 g, Protein 3.47 g, Fat 2.28 g, Fiber 0.68 g, Sodium 215.25 mg
JEERA (CUMIN) RICE
This is a wonderfully cumin flavored rice that enhances the flavor of many a dull meal!! Some variations to this recipe that are delicious: after adding the cumin seeds add onion, ginger, whole black peppercorn, cloves, or a cinnamon stick. You could also add all of the above options to make a rice chock-full of tastes!
Provided by MEDHALEE
Categories Side Dish Rice Side Dish Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
- Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.
Nutrition Facts : Calories 464.9 calories, Carbohydrate 77 g, Fat 13.9 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 1.8 g, Sodium 0.9 mg
CUMIN RICE PILAF IN THE RICE COOKER
This cumin rice pilaf is a delicious side to any main course. I love to serve it alongside baked chicken, lamb stew, and vegetarian stews. Making it in the rice cooker is super easy and the rice comes out perfect every time with minimal effort.
Provided by Dimitra Khan
Categories Sides
Number Of Ingredients 7
Steps:
- Place the rice in a large bowl and rinse with cool water 4-5 times or until the water runs clear.
- Cover with cool water and set aside to soak for 15 minutes.
- Add the chopped onion to the bowl of a rice cooker along with the oil and a pinch of salt.
- Turn the rice cooker on "Flash cook" and close the top. Cook until the onions are soft and golden. About 15 minutes. Intermittently turn the machine off and press "flash rice" about 2 times so that the higher cooking temperature is maintained.
- Add the cumin seeds along with the garlic and warm through 20 seconds.
- Drain the water from the rice and add it to the rice cooker.
- Add 3 teaspoons of salt and 3 cups of water or broth.
- Mix with a spatula.
- Press the "rice" button and close the top.
- Once it is ready the machine will beep. Fluff the rice and serve.
UZBEK PLOV (LAMB AND RICE PILAF)
After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy.
Provided by SarahandtheCity
Categories Meat and Poultry Recipes Lamb
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
- Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
- Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 56.2 g, Cholesterol 50 mg, Fat 22.9 g, Fiber 3.8 g, Protein 18.9 g, SaturatedFat 5.8 g, Sodium 1807.8 mg, Sugar 4.4 g
RICE PILAF
With the spices and the sweetness of the dried fruit combinations, this tasty side dish is a delight to the palate. It is a wonderful partner to any meat, fish or poultry dinner.
Provided by Myrna Turek
Categories Sides
Time 35m
Number Of Ingredients 13
Steps:
- In a large pot, on medium heat, heat the oil and saute the garlic, onions and green peppers. When soft, add the turmeric, salt and black pepper. Mix for about 20 seconds to incorporate the seasonings. Add the rice, stirring constantly for about 3 minutes.
- When a little translucent, add the chicken stock, stirring constantly. When it comes to a boil lower heat to a simmer. Cover the pot and cook for 12-15 minutes. Do not stir. Remove from heat.
- Fluff the rice with a fork. At his point add the parsley and the dried fruit. Place in a pretty serving dish and sprinkle the almonds on top. Enjoy!
XINJIANG LAMB RICE
Xinjiang Lamb Rice or Xīnjiāng shou zhuā fàn in Mandarin (新疆手抓饭) is a signature dish in Xinjiang home-cooking. This lamb rice is very special and usually reserved for holidays only for for Xinjiang or Uyghur people
Provided by Judy
Categories Lamb
Time 1h30m
Number Of Ingredients 11
Steps:
- Soak the rice for 30 minutes. Drain and set aside.
- While the rice is soaking, blanch the lamb by boiling 4 cups of water in a pot along with the lamb and ginger. Let it boil for a couple of minutes, and then turn off the heat. Use a slotted spoon to pick out the lamb pieces and set them aside, making sure to drain off any excess water. Then use a fine mesh strainer to strain the cooking liquid. Reserve that liquid to cook the rice.
- Now heat the oil in a wok over high heat. Add ONLY the fatty lamb pieces, and stir-fry to get a nice crust on them. Turn the heat down to medium low, and render the fat until the pieces start to turn golden brown, about 6 to 8 minutes.
- Turn the heat to medium, and add the onion. Cook until the onion is translucent. Now turn the heat back up to high and add the blanched lamb in a single layer so as to brown the meat on all sides. This will take a few minutes. Add 2 1/2 cups of the cooking liquid you reserved earlier, along with the salt, soy sauce, and cumin, and mix everything well. Cover and simmer for 20 minutes.
- Now add in the carrots and raisins (if using), and cover for another minute to bring the mixture back up to a boil. Turn off the heat. (Don't worry, the carrots will finish cooking in the rice cooker. Also, at this point, the taste will be on the salty side, but remember that it will mellow up once mixed in with the rice.)
- Pour everything into the rice cooker (or a pot), and add the rice. The rice should be spread out evenly. There should be enough liquid to see peeking through the rice grains (you may need to add more water if needed), but the liquid level should not be above the rice. Cover and start the rice cooker. If you are using a pot, turn the heat up to medium high to bring the mixture to a simmer, cover, turn the heat down to low, and cook for 15-20 minutes.
- Once the rice is done cooking, open the lid, mix everything together, add salt to taste (if necessary) and enjoy.
Nutrition Facts : Calories 472 kcal, Carbohydrate 63 g, Protein 25 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 61 mg, Sodium 1019 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CUMIN RICE
Provided by Pierre Franey
Categories easy, quick, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat half the butter in a saucepan and add onion and garlic. Cook, stirring, until onion is wilted. Add rice and cumin and stir to coat rice.
- Add broth and bay leaf. Cover and bring to boil. Simmer exactly 17 minutes. Remove and discard bay leaf and stir in remaining 1 tablespoon butter.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 132 milligrams, Sugar 2 grams, TransFat 0 grams
TURKISH PILAF
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Side Dish
Time 45m
Yield SERVES 4-6
Number Of Ingredients 14
Steps:
- 1. Wash and soak the rice for 1 hour. Drain in a sieve. Heat the ghee in a large heavy-based pan and add the onion. Cook, stirring, over medium heat for 2-3 minutes until the onion is soft. Add the cardamom, cumin seeds, peppercorns, turmeric, ground cumin, salt and bay leaf. Cook, stirring, for 2-3 minutes to coat the spices with ghee. 2. Stir in the drained rice and cook, stirring continuously, for 2-3 minutes until the rice is well coated with ghee. Gradually pour on the stock, stirring constantly, then bring slowly to the boil. Cook over medium heat for 8-10 minutes, or until almost all the liquid has been absorbed and holes begin to appear on the surface of the rice. 3. Cover with a tight-fitting lid and turn the heat to very low. Cook for 20-25 minutes, or until the rice is cooked. Remove the lid and leave to stand for 5 minutes to allow the steam to escape. Gently fork through the nuts and dried fruit and serve. Delicious with spiced lamb or beef kebabs.
CUMIN RICE
Provided by Pierre Franey
Categories dinner, easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon of the butter in a heavy saucepan with a tight-fitting lid. Add the onion and garlic and cook, stirring, until wilted. Add the rice, cumin, salt and pepper. Stir briefly over low heat until the grains are coated with butter.
- Stir in the broth and make sure there are no lumps in the rice. Add the parsley, thyme and bay leaf. Bring to a boil, cover and simmer over low heat. Cook for 17 minutes.
- Discard the parsley and thyme sprigs and bay leaf. Using a fork, stir in the remaining butter. If the rice is not to be served immediately, keep it warm.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 379 milligrams, Sugar 1 gram, TransFat 0 grams
BASMATI RICE PILAF WITH ALMONDS
A fragrant rice pilaf with crunchy toasted almonds and a touch of cinnamon, cumin and lemon zest.
Provided by Pat Nyswonger
Categories Side Dishes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Optional: For a fluffier texture, rinse the rice under cold water for a few minutes. Drain the water from the rice but don't worry about drying the rice.
- Heat a heavy-bottomed saucepan over medium heat, then add the butter and chopped onions. When the onions are just soft and translucent add the uncooked rice and sauté, stirring constantly, for 3 to 5 minutes or until the rice is slightly toasted and you can smell a nutty aroma.
- Meanwhile, in a small saucepan, bring the broth and salt to a boil and pour into the rice, bring it back to a boil, then cover with a lid or foil and place the entire pot in the oven.
- Cook the rice pilaf in the oven for 20 minutes or until all the liquid is absorbed. If after 20 minutes there's still liquid in the pot or the rice is still too moist, re-cover and return the pot to the oven for another 2 to 4 minutes.
- Remove the pot from the oven sprinkle the cumin, cinnamon, lemon zest and the toasted almonds on top and gently fluff the rice pilaf with a fork. Then place a paper towel across the top of the pot, replace the lid and let the rice pilaf stand for 10 minutes. To serve, transfer the rice to a serving bowl and sprinkle with additional reserved almonds.
Nutrition Facts : Calories 223 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 526 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
YELLOW RICE PILAF
Serve this dish with our Grilled Chicken Tostadas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Fill a medium saucepan with water, and bring to a boil; add salt and rice. Cook until rice is just tender, 15 to 20 minutes. Drain, and transfer rice to a serving bowl.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, and cook, stirring, until it begins to soften, about 4 minutes. Add carrot; cook, stirring, until vegetables are tender, about 5 minutes. Stir in peas, turmeric, cumin, and paprika; cook until heated through. Transfer mixture to bowl with rice, and stir to combine. Season with salt and pepper. Serve warm or at room temperature.
SPICED RICE PILAF
Fragrant with spices of the Middle East. This would go great with not only Middle Eastern food, but Indian food as well. You can find rose water (an optional ingredient) in Indian/Pakistani grocers, as well as some pharmacies.
Provided by PalatablePastime
Categories Long Grain Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In large saucepan, cook onion in olive oil until tender. Stir in rice and spices. Cook, stirring constantly, until rice begins to turn golden.
- Pour in broth and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Do not lift lid while cooking.
- Remove from heat and allow to sit for 5-10 minutes undisturbed.
- Then add the chopped spinach, raisins, and almonds, stirring, and fluffing with a fork. Sprinkle with rose water, and fluff a little bit more, if desired.
CUMIN CRUSTED SALMON WITH ORANGE RICE PILAF
An entry in Dining on a Dollar. The salmon is very flavorful and is accented beautifully with the delicate flavors of the rice. Serve this was a side salad for a delicious and healthy meal.
Provided by PaulaG
Categories Low Cholesterol
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Wash salmon fillets and pat dry. In a small dish mix together the cumin through black pepper. Rub over salmon fillets and allow to rest at room temperature for 30 minutes.
- Rinse the rice well under cold running water. In a large pot, bring 12 cups of water to a boil, add in rice, stir once and boil uncovered for 30 minutes. Place a stainer in the sink and pour rice into a stainer. Allow to drain for 10 seconds. Return to the pot, turn off heat source, cover and let rice steam for 10 minutes.
- In a small dry skillet, lightly toast the walnuts. Set aside.
- While rice is steaming, warm the olive oil and butter in a large skillet over medium high heat. Add in onion, celery and carrot. Cook until onion is wilted. Cover and reduce heat to low. Allow to cook for 4 to 5 minutes or until carrot is barely tender. Add in garlic and zucchini. Cook until zucchini is crisp tender stirring frequently.
- When rice is done add to vegetable mixture. Thoroughly combine vegetables with steamed rice. Stir in peas. Cover and allow to rest for a few minutes.
- Zest orange then remove peel. Cut and section the orange. Cut sections into thirds if large or into half for smaller sections. Add orange zest and sections to rice mixture along with toasted walnuts. Keep warm while grilling the salmon.
- Grill salmon over medium heat until it flakes; approximately 5 to 8 minutes per side. Spoon the rice pilaf onto serving plate and top with grilled salmon. Garnish each serving with fresh cilantro if desired.
Nutrition Facts : Calories 479.7, Fat 18.2, SaturatedFat 4, Cholesterol 59.2, Sodium 264.6, Carbohydrate 49.4, Fiber 5.5, Sugar 7.5, Protein 30.5
PILAU RICE
This classic Pilau rice recipe is a simple and delicious recipe that you'll want to make time and time again
Provided by Pauldh69
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat a large pan, which has a tight-fitting lid. Sprinkle the cumin seeds over the base and cook for 30 secs, stirring well to toast them but taking care not to burn them. Tip out of the pan into a bowl.
- Heat the ghee or oil in the pan. Add the onion and cook it over a medium heat for 5-7 mins, until it starts to soften.
- Crush the cumin seeds lightly with the cardamom pods.
- Add the cumin, cardamom, cloves and turmeric to the pan and cook for 1-2 mins.
- Rinse the rice well and add to the pan, along with 450ml boiling water, the bay leaves and cinnamon sticks and stir briefly just to mix. Bring the mixture to the boil, cover the pan and cook over a low heat for 12-15 mins, until the water is absorbed. Leave the rice in the pan but off the heat for a few mins before serving.
JEERA RICE RECIPE - JEERA PILAF - CUMIN RICE
Jeera Rice (Jeera Pulav or Cumin Rice) is an easy to cook rice dish with the wonderful flavor of cumin seeds. I love to make cumin rice for parties because it goes very well with any kind of side dish.
Provided by Dahlia Twinkle
Time 50m
Number Of Ingredients 8
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.
BUTTERNUT SQUASH PILAF WITH WHOLE SPICES
Butternut Squash Pilaf with Whole Spices - Cardamom, cloves, cinnamon. Use other squash or pumpkin and spices of choice. Vegan Gluten-free Holiday side Recipe
Provided by Vegan Richa
Categories Side
Time 40m
Number Of Ingredients 13
Steps:
- Wash and soak the basmati rice. (atleast 15 minutes).
- Heat oil in a saucepan over medium heat. when the oil is hot, add cumin seeds. Let them change color, then add the rest of the spices and pepper flakes. Cook until the spices are very fragrant.
- Add butternut squash, a pinch of salt and a pinch of sugar. Mix, cover and cook for 6 to 7 minutes.
- Drain the basmati rice and add to the pan. Add salt, water and lemon juice. Mix, cover, reduce heat to medium low and cook for 18 to 19 minutes or until all the water is absorbed. Let it sit for 5 minutes off heat. Uncover and fluff. Taste and adjust salt if needed.
- Drizzle saffron water on the pilaf. Garnish with pepper flakes or cilantro.
Nutrition Facts : Calories 585 kcal, Carbohydrate 130 g, Protein 11 g, Fat 1 g, Sodium 620 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
YELLOW RICE PILAF
Provided by Kris Wessel
Categories Onion Rice Side Christmas Spice Celery Noodle Parsley Green Onion/Scallion Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F.
- In a medium saucepan over moderately high heat, warm the canola oil. Add the rice, vermicelli noodles, onion, celery, bell pepper, and scallions, and sauté, stirring frequently, until golden and toasted, 2 to 3 minutes. Add the garlic, turmeric, cumin, and cayenne, and sauté, stirring constantly, until the spices are toasted, about 30 seconds. Add the chicken stock and salt, stir thoroughly, and bring to a boil. Transfer to the baking dish. DO AHEAD: The rice can be prepared up to this point, covered, and refrigerated up to 8 hours. Bring to room temperature before proceeding.
- Dot the rice with the butter, cover the baking dish snugly with foil, and bake for 15 minutes. Remove the foil and continue baking until the rice is tender, about 10 minutes. Sprinkle with parsley and serve hot.
BEEF RICE PILAF - BEEF PLOV RECIPE (VIDEO)
Steps:
- Season the cubed beef generously with salt and pepper. Preheat large, nonstick heavy sauté pan or Dutch oven to medium/high heat and add a splash of olive oil. Once oil is hot, add the beef and fry, stirring frequently, until it develops a dark brown color. Remove the beef from the pan and set aside. Next, add the onion, carrot and garlic. Sauté until golden brown, about 5 to 6 minutes.
- Return the beef to pan, add the spices and stir everything together with a spatula, cooking for 1 minute. Add the broth to the pan and bring to a simmer over high heat. Cover, reduce the heat to low and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Once meat is tender, stir in the garbanzo beans and the white raisins, if desired. Sprinkle the uncooked rice over the meat and broth. DO NOT stir the rice and meat together, simply sprinkle the rice in an even layer over the meat, and arrange it so it is submerged under the broth. The rice should be covered with about 1-cm of liquid; add more broth or water as needed.
- Cover and continue to cook over medium/low heat for 20 to 25 minutes, until the rice is done and all liquids have evaporated. Do not stir the rice while it's cooking. Stirring is avoided to create light and airy rice that is not mashed together: don't worry, it will not burn!
- Allow the rice to stand for 10 minutes once done cooking. When ready to enjoy, fold together rice and beef and fluff the rice with a fork. Serve this beef plov with pickles or pickled tomatoes for a traditional meal.
Nutrition Facts : Calories 452 kcal, Carbohydrate 48 g, Protein 31 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 74 mg, Sodium 1258 mg, Fiber 4 g, Sugar 11 g, UnsaturatedFat 6 g, ServingSize 1 serving
FRAGRANT JASMINE RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 servings (about 6 cups)
Number Of Ingredients 10
Steps:
- 1. Heat the butter in a medium saucepan over medium heat. Add the shallots, cumin and salt. Cook, stirring, until the shallots are tender, 2 to 3 minutes. Stir in the rice until the grains are well coated with the buttery shallot mixture.
- 2. Add the broth, orange zest and cinnamon stick. Bring to a boil, cover and reduce the heat to medium-low. Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork, discarding the zest and cinnamon stick. Transfer to a serving dish and sprinkle with the cashews and scallions.
CUMIN HERB RICE PILAF
Categories Herb Rice Side Quick & Easy Spice Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
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.
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RICE PILAF WITH NUTS AND DRIED FRUIT - RECIPETIN EATS
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5/5 (28)Total Time 30 minsCategory Side DishCalories 311 per serving
- Add almonds and pistachios. Toast lightly, shaking the pan, until the nuts smell amazing. Remove immediately.
- Melt butter in a large saucepan over medium high heat. Add garlic and onion, saute until translucent.
BEST RICE PILAF RECIPE - HOW TO MAKE RICE PILAF - DELISH
From delish.com
5/5 (2)Occupation Senior Food EditorCuisine AmericanTotal Time 1 hr
- Season with salt and pepper. Add rice and cook, stirring frequently, until some grains begin to turn translucent, 3 minutes more.
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Alternative names Polao, Pela, Pilav, Pallao, … Main ingredients Rice, stock or broth, spices, meat, …Course MainServing temperature Hot
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CARDAMOM-AND-CUMIN-SPICED PEA PILAF RECIPE - FOOD AND WINE
From foodandwine.com
Servings 6Total Time 55 minsCategory Basmati Rice
- Pick through the rice for any stones or dirt. Place rice in a fine wire-mesh strainer, and rinse under cool tap water until water is no longer cloudy. Transfer rice to a medium bowl; add water to cover, and soak 30 minutes.
- Heat 2 tablespoons ghee in a medium saucepan over medium-high. Crack cardamom pods with the flat edge of a knife, and add them to the ghee with the cloves, bay leaves, and cumin seeds. Cook, stirring often, until spices are fragrant, 30 to 45 seconds. Add peas, and cook, stirring often, 1 minute. Drain rice completely, and add it to saucepan. Cook, stirring often, until rice grains are completely coated with ghee, 1 minute to 1 minute and 30 seconds.
- Add 4 cups water and salt, and bring to a rolling boil over high. Reduce heat to low; cover pan with a lid, and cook until most of the water has evaporated, 10 to 12 minutes. Remove from heat, and let stand 5 minutes. Remove and discard cardamom pods, cloves, and bay leaves. Add remaining 1 tablespoon ghee, and fluff rice mixture with a fork. Garnish with cilantro.
JEERA RICE (CUMIN RICE) - INSTANT POT RECIPE - SPICE CRAVINGS
From spicecravings.com
Ratings 6Calories 240 per servingCategory Side Dish
- Rinse the basmati rice 2-3 times and soak for 20 minutes. Strain the soaked basmati rice in a sieve to get all the water out.
- When the cumin seeds begin to sizzle (a few seconds), add rice and sauté another 30 seconds.
- Add salt and water and stir. Close the lid. Set the valve to 'sealing' position. Press Manual (high) for 6 minutes.
CUMIN-CRUSTED COD WITH BULGUR PILAF RECIPE | REAL SIMPLE
From realsimple.com
4/5 (9)Total Time 30 minsServings 4Calories 452 per serving
- Cook the bulgur according to the package directions. Toss the cilantro, vinegar, radishes, jalapeño, 4 tablespoons of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper in a medium bowl. Add the cooked bulgur and toss again.
- Sprinkle the cumin and the remaining salt and pepper over the fish. Heat the remaining oil in a large nonstick skillet over medium-high. Cook the fish until lightly browned and cooked through, 4 to 5 minutes per side.
- Spoon about 1 cup of the bulgur pilaf onto each plate. Top with 1 cod fillet and the avocado. Serve immediately.
EASY CHICKEN RICE PILAF RECIPE (VIDEO) - TATYANAS EVERYDAY ...
From tatyanaseverydayfood.com
Reviews 8Servings 6Cuisine American, Russian/UkrainianCategory Dinner
- Prepare the chicken first - both chicken breast and chicken thigh will work well for this recipe. Even bone in chicken thigh would work well. If using boneless chicken, cube it into small, bite-sized pieces. Preheat a large saute pan over medium-high heat and add a drizzle of oil. Fry the chicken in two batches to avoid overcrowding the pan. First season the chicken generously with salt and pepper, then brown the chicken all over, frying for about 6 to 8 minutes, just until browned all over. At this point the chicken doesn't need to be cooked all the way; it will finish cooking with the rice. Once browned, remove from the pan and set aside.
- Into the same pan, add the butter and allow it to melt over medium heat. Add the diced onion and carrot and saute for 4 to 5 minutes, until the onion is translucent and tender. Add the garlic, cumin and coriander and continue cooking for another 30 seconds to 1 minute, cooking the garlic briefly. Return the chicken to the pan and add in the rice, salt and ground black pepper, to taste. Stir everything together using a spatula. Watch my video recipe to see how I do it!
- Pour the chicken broth into the pan but do not stir; let the chicken broth stand over the chicken and rice. Close the pan with a tight fitting lid and bring the rice to simmer over medium heat. Reduce the heat to low and cook the rice for 20 to 25 minutes, until the liquids are absorbed and the rice is done. Remove the rice from heat and let it stand for another 10 minutes. Fluff the rice with a large fork and garnish with chopped fresh parsley before serving with a side of pickles, pickled tomatoes and/or sour cream. For reheating, fry the rice pilaf in a hot pan with a drizzle of oil!
- TIP: This chicken rice pilaf can be made with a variety of rice types - I recommend using Basmati long-grain rice. It's an aromatic, long-grain rice that cooks quickly and remains fluffy. You can also use brown rice or even buckwheat for this recipe. Whichever rice type you choose, follow the cooking instructions on the rice packaging. Some rice types require more or less liquids/broth and some may require longer or shorter cooking times.
EASY RICE PILAF RECIPE - MASHED.COM
From mashed.com
5/5 (17)Calories 406 per servingCategory Side Dish
- Fill a large saucepan with water and bring to a boil. Add the rice and cook for 15 minutes. Drain and set aside.
- Heat oil in a large skillet over medium-high heat. Add onion and cook for about 5 minutes, until tender. Add frozen veggies and stir until heated through, about 5 minutes.
MEDITERRANEAN YELLOW RICE - VEGGIES SAVE THE DAY
From veggiessavetheday.com
5/5 (45)Calories 235 per servingCategory Side Dish
MAJESTIC ALMOND CUMIN PILAF RICE - TURBAN CHOPSTICKS
From turbanchopsticks.com.au
5/5 (1)
THE 13 SPICES FOR RICE THAT WILL LEVEL UP ... - FOOD FOR NET
From foodfornet.com
Estimated Reading Time 9 mins
CAULIFLOWER RICE PILAF WITH CHICKPEAS — FOOD, PLEASURE ...
From foodpleasureandhealth.com
Estimated Reading Time 2 mins
CUMIN-SCENTED BASMATI RICE PILAF - SPOONACULAR
From spoonacular.com
15% Category Side DishServings 6Total Time 45 mins
DONAL SKEHAN'S CARROT & CUMIN PILAF RICE
From rte.ie
Estimated Reading Time 2 mins
CUMIN-SCENTED LENTIL AND RICE PILAF RECIPE - FOOD & WINE
From foodandwine.com
Servings 6Total Time 35 mins
CORIANDER CHICKEN PILAF RECIPE - TESCO REAL FOOD
From realfood.tesco.com
4/5 (52)Category DinnerCuisine IndianTotal Time 50 mins
CUMIN RICE PILAF RECIPES
From tfrecipes.com
CARROT & CUMIN PILAF RICE | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
LIVIN' THE PIE LIFE | NIGELLA LAWSON’S INDIAN RICE PILAF
From livinthepielife.com
BASMATI RICE WITH SWEET GREEN PEAS AND CUMIN | BIG APPLE CURRY
From bigapplecurry.com
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