Guatemalan Rice Pilaf Food

GUATEMALAN RICE

Guatemalan Rice image

My Guatemalan sister-in-law taught me how to make this rice. In Guatemala, it is served with almost any meal, and is accompanied by black beans, salsa, and corn tortillas.

Provided by ruth1234

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 26m

Yield 2

Number Of Ingredients 8

Ingredients

1 ½ tablespoons vegetable oil
1 cup long-grain rice
1 tablespoon minced onion
1 tablespoon minced tomato
2 cups water
2 tablespoons chopped carrot
1 tablespoon chopped celery
2 teaspoons chicken bouillon granules

Steps:

Heat oil in a large skillet over medium-high heat. Add rice, onion, and tomato; cook and stir until rice turns light golden brown, 3 to 4 minutes.
Stir water, carrot, celery, and chicken bouillon into the skillet. Simmer until most of the water is absorbed, about 8 minutes. Cover and simmer until rice is tender, 5 to 8 minutes more.

Nutrition Facts : Calories 440 calories, Carbohydrate 75.8 g, Cholesterol 0.3 mg, Fat 11.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 1.8 g, Sodium 392.3 mg, Sugar 1.2 g

BLACK GARLIC RICE PILAF

Black Garlic Rice Pilaf image

The first time I ate black garlic, I thought of the marriage between fermented black beans and garlic. It is an umami bomb. I immediately wanted to put it into a rice pilaf dish because it can be cooked indoors or outside. This is truly the reason cast-iron pans were invented-you can put them on top of coals or on a grill with foil, and you have a perfect side dish that just may be even better than the meat course.

Provided by Ming Tsai

Categories side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil
1 red onion, small dice
1 red bell pepper, small dice
1 head fermented black garlic, minced
3 cups long-grain rice, washed and drained dry
4 1/2 cups vegetable stock
Kosher salt and freshly ground black pepper

Steps:

Preheat a grill for cooking over indirect medium-high heat.
Heat a 12-inch cast-iron pan over medium-high heat on the stovetop and add the oil. Once heated, add the onion, bell pepper and black garlic, stirring to combine. Cook until the onions have sweated and are starting to caramelize, about 3 minutes. Add the rice and stir to combine, coating the rice with the oil. Stir in the stock, then sprinkle with salt and pepper and bring to a simmer. Cover with the lid or foil. Cook over indirect heat for 40 minutes. Remove from the heat, then rest for 10 minutes before serving.

GREEK RICE PILAF

Greek Rice Pilaf image

Make and share this Greek Rice Pilaf recipe from Food.com.

Provided by Olha7397

Categories Short Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 cup white rice, preferably Arborio or 1 cup other short-grain rice
1/2 medium onion, finely chopped
1 1/4 cups water, and
1 tablespoon tomato paste, heaping
salt & freshly ground black pepper
1 pinch ground nutmeg, preferably freshly grated (optional)
1 tablespoon finely chopped fresh parsley leaves (optional)

Steps:

Heat the oil in a medium size skillet over medium high heat. Add the rice and onion and sauté until both are translucent, about 5 minutes.
Stir in the water with 1 heaping tablespoon of tomato paste, bring to a boil, then reduce the heat to low and cover the pan. Simmer until the rice is just done, 20 minutes. Add salt and pepper to taste, and the nutmeg, if using. Sprinkle with the parsley, if desired. Fluff with a fork and serve.
NOTES: Not caring much for the flavor of plain water, a Greek cook who does not have stock on hand will usually flavor the water with tomato paste: about 1 tablespoon tomato paste to 1 cup water. This can be used for bulgur pilaf as well.
As with bulgur pilaf, the quantity can easily be doubled, tripled, or more: Use 1 1/4 times as much liquid as rice. Be sure to increase the amount of olive oil and onion as you increase the rice and liquid.
Adventures In Greek Cooking.

Nutrition Facts : Calories 239.9, Fat 7, SaturatedFat 1, Sodium 37, Carbohydrate 39.9, Fiber 1.7, Sugar 1.1, Protein 3.5

ARMENIAN RICE PILAF WITH MUSHROOMS

Armenian Rice Pilaf with Mushrooms image

I got this from an Armenian girl who works in my bank. If you substitute margarine for the butter you have a good vegan meal.

Provided by Mirj2338

Categories Long Grain Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup butter
1 medium onion, minced
1 cup mushroom, thickly sliced
1 small green pepper
1 medium tomatoes, peeled,seeded and chopped
1 clove garlic, crushed
1 cup basmati rice, uncooked
1/4 teaspoon turmeric or 1/4 teaspoon saffron
1 3/4 cups vegetable broth or 1 3/4 cups stock
salt and pepper, to taste
2 tablespoons finely chopped parsley, , for garnish (optional)

Steps:

In a heavy saucepan or casserole, melt the butter over moderate heat.
Add the onion, mushrooms and sliced green pepper and cook gently until they begin to soften.
Stir in the tomato together with the garlic and cook for 2 minutes.
Now add the rice and the turmeric or powdered saffron, and cook 2 minutes until grains are thoroughly coated with butter but not browned, stirring constantly.
Pour in the broth (stock), sprinkle with salt and bring to a boil, stirring.
Reduce the heat to low.
Cover and simmer for approximately 20 minutes or until all the liquid has been absorbed and the rice is tender but still firm to the bite-- not mushy.
Gently fluff the rice with a fork.
Spoon onto a heated serving platter, being careful not to mash it, and sprinkle with chopped parsley.

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