VEGETARIAN RICE PILAF
Ready in less than 30 minutes, this vegetarian rice pilaf is packed with flavor and has a mouthwatering light and fluffy texture! The perfect side dish to serve with a protein and vegetable.
Provided by Kara Lydon
Categories Side dish
Time 30m
Number Of Ingredients 11
Steps:
- In a large nonstick pan, heat oil over medium heat.
- Add onion, carrot, and mushroom and sauté until onion is translucent and carrots and mushrooms have softened, about 5 minutes. Stir in peas. Season with salt and pepper, to taste.
- Stir in rice to coat with oil. Cook, stirring occasionally, until rice is fragrant and toasted, about 5 minutes.
- Pour in vegetable broth, add more salt to taste (I used ½ teaspoon), increase heat to medium-high and bring to boil.
- Reduce heat to low, cover, and cook until rice is tender and absorbed all liquid, about 16-18 minutes.
- Remove pan from heat and let sit covered for about 7-10 minutes.
- Remove lid and fluff rice using a fork.
- Stir in raisins and almonds.
- Optional: garnish with chopped parsley.
VEGETARIAN RICE PILAF
A vegetarian rice dish that's quick, easy, full of flavor!
Provided by Erren Hart
Categories Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- In a food processor, chop the onion, celery, and carrots together until finely chopped (but not minced).
- Heat the olive oil in a medium saucepan over medium heat. Add the chopped vegetables, season with the salt & pepper and cook until soft, about 5 - 7 minutes.
- Add the rice and stir until coated.
- Increase the heat to medium-high.
- Stir in vegetable stock, bay leaf, and parsley. Raise the heat to medium-high heat and bring to a boil. As soon as it reaches a boil, lower the heat to a low heat, cover and cook until all the stock has been absorbed by the rice and the rice is tender, about 15 to 18 minutes.
- Remove from the heat and let it set for 5 minutes. Discard the bay leaf. Fluff the rice and serve.
Nutrition Facts : Calories 294 kcal, Carbohydrate 44 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Sodium 1382 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
EASY VEGETARIAN RICE PILAF
This is an easy Vegetarian Rice Pilaf recipe. Sometimes you go to a nice restaurant and order an entree with rice on the side, and the rice in most cases is downright boring!
Provided by Parkash Bains
Categories entrees
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- **You need a cooking pot with a lid - either a wok or large sauce pan. Non-stick works best to avoid rice sticking to the bottom.
- Rinse the rice in a bowl and let sit in water for about 10 minutes. Drain the rice and set aside.
- Heat oil on medium. If using whole cumin and cinnamon stick, add them now so they get slightly toasted and infused into the hot oil, about 2 minutes. If using ground cinnamon, it can be added with the salt later.
- Add minced onion and ginger to heated oil. Cook for about 3 minutes on med-high heat stirring regularly.
- Add sliced mushrooms and sauté for another 2-3 minutes. Add peas and allow everything to cook together for a couple of minutes.
- Now add the rice and stir everything around for a minute or so. Add the measured water and salt. Bring to a boil. Once boiling, cover and reduce heat to simmer or medium-low. Set timer and cook covered for 18 minutes without stirring.
- Remove from heat, add cilantro and let stand for 3-5 minutes, partially covered. When you remove the lid, the rice should be sort of pointing up and the vegetables will be sitting on top in a circular pattern. Fluff with a fork. Serve as an entree with yoghurt and lentils.
Nutrition Facts :
EASY VEGETARIAN BROWN RICE PILAF
DH and I are trying to get healthy and lose some weight, but of course it's gotta be tasty! He is hooked on brown rice.
Provided by Sudika
Categories Lactose Free
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice according to instructions and set aside.
- In a pan heat butter and fry ginger, chilli and cumin for a minute, then add beans. If using fresh peas, also add now.
- Cook till beans and peas are tender but firm. You may need to add a few tablespoons of water. If using frozen peas, rinse under hot water and add now along with sliced peppers.
- Cook for few minutes till peppers are heated through.
- Mix in rice and add salt, pepper and herbs to taste.
- Sprinkle almonds.
- Serve hot with thick lentil dal on the side.
EASY RICE PILAF
The fried onion makes this recipe. Originally made with Vegeta or Delikat , a food seasoning. Chicken cube will work just fine. As it's quite salty no salt needed.
Provided by littlemafia
Categories Rice
Time 50m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the rice under water about 2 or 3 times.
- Add the oil to the pot and add the onion.
- When starting to get a light brown color add the rice.
- Add water to just cover the top of the rice.
- Add chicken cube and pepper.
- The pot is covered and is left on medium heat for 30 minutes.
- The rice should be checked on to insure the water has not boiled off.
- If the water is low, add more.
- After 30 minutes, the rice should be done.
- If there is too much water , leave the cover off and leave on heat for a few more minutes to allow the water to boil off.
Nutrition Facts : Calories 508.1, Fat 14.5, SaturatedFat 2, Cholesterol 0.3, Sodium 374.9, Carbohydrate 85.3, Fiber 2.4, Sugar 3.6, Protein 7.5
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
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
VEGETABLE BROWN RICE
Loaded with carrots, onions and peas, this rice makes a terrific side dish, but it can even stand on its own as a light main course. Raisins offer a slight sweetness, and pecans add a little crunch. --Denith Hull of Bethany, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes., In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.
Nutrition Facts : Calories 305 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 397mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 7g fiber), Protein 8g protein.
VEGETARIAN WILD RICE PILAF
This dish has a wonderful nutty flavour and the combination of wild rice, long grain brown rice and dried fruit is a very nice companion to poultry dishes, including Thanksgiving turkey! This dish requires a couple extra pots for preparation, but it is well worth the effort. Like all rice dishes, this one must be made with well-flavored stock. If you don't have time to make your own, use a carton or can of good quality vegetable stock. If using dried parsley, I add it to the long grain rice as it cooks. If using fresh, I add it before serving. Recipe from "The Big Bean Book".
Provided by kitty.rock
Categories < 4 Hours
Time 1h5m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a pan of water to boil, add enough water to cook wild rice as directed. Add salt to pan and lower heat, cover and simmer gently for 45-60 minutes, until the rice is tender.
- If all liquid is not absorbed by the rice, drain well.
- While wild rice is cooking, melt 1 tablespoon butter in another pan.
- Add the onion and cook over medium heat for about 1 minute or until onion is softened and translucent.
- Stir in the long grain rice and cook for 1 minute more.
- Add the vegetable stock and bring to a boil. Add the parsley. Cover and simmer gently for 30-45 minutes, until the rice is tender and the liquid has been absorbed.
- melt the remaining 2 tablespoons butter in a small frying pan. Add the almonds and cook until they are just golden brown. Set aside.
- Add the wild rice mixture to the long grain rice mixture (I do this in the pan so everything stays warm). Add the almonds and raisins and stir to mix well.
- Taste and adjust the seasoning if necessary.
- Transfer to a warmed serving dish, sprinkle with fresh parsley and serve.
BROWN RICE PILAF
I love this pilaf! I never liked brown rice until I tried it this way. It goes with just about anything, and the leftovers (when there are any) reheat well, too.
Provided by Halcyon Eve
Categories Brown Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a small skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is golden, about 5 minutes.
- Add rice and sauté for 1 minute.
- Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low.
- Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary.
- Uncover and let rice stand for 5 minutes before serving.
EASY PILAF
This basic pilaf is quick and easy to make.
Provided by Elaine Mical
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
- Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
- Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 27.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 416.3 mg, Sugar 0.9 g
BROWN RICE PILAF
Brown rice, a whole grain, contains all the nutrients and essential parts of the entire grain seed. It adds almost three times as much heart-healthy fiber to this mild-flavored brown rice pilaf as white would. Consider enjoying its slightly nutty flavor often in family recipes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and green pepper in oil until tender. Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned. Add the water, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender. Fluff with a fork.
Nutrition Facts : Calories 181 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 99mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SIMPLE BROWN RICE PILAF
This is a quick and simple side dish that I throw together regularly with ingredients I almost always have on hand. It's tasty and healthy!
Provided by jenpalombi
Categories Brown Rice
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix chicken stock and next 5 ingredients in saucepan and bring to a boil.
- Add rice, return mixture to boil, then reduce heat and simmer for 5 minutes (for instant rice-- follow package recommended cooking times for other brown rice varieties).
- Remove from heat and let stand 5 minutes.
- Fluff with fork.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 146.6, Fat 3.8, SaturatedFat 2.1, Cholesterol 9.4, Sodium 115, Carbohydrate 23.8, Fiber 0.8, Sugar 1.5, Protein 3.8
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