Nifs Pretty Bell Pepper Rice Pilaf Food

AWESOME RICE PILAF

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.

SWEET BELL PEPPER RICE

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
• Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.

THE BEST BELL PEPPER AND MUSHROOM RICE PILAF

Steps:

• Heat oil in a wok.
• Add the garlic and sauté on medium flame until the raw smell is gone and it starts to brown.
• Add the sliced onion and red bell pepper.
• Sauté on medium flame for 3 minutes.
• Add red chili powder, turmeric powder, pepper and salt to taste.
• Mix well with the other ingredients.
• Sprinkle spring onions over the rice immediately before serving.
• Serve hot.
• Enjoy!

STUFFED PEPPERS WITH PILAF

Steps:

• Cut around the stems of the peppers (reserving the stem caps), remove the seeds, wash and drain the peppers. Set aside.
• Heat the oil in a large saute pan, add the onions and pine nuts and saute until onions are soft and golden, 10 to 15 minutes, seasoning with salt to taste. Add the rice, and saute for 5 minutes. Stir in tomatoes and cook a minute longer, then add the currants, mint, sugar and nutmeg. Add the hot water and lemon juice, adjust seasonings, and bring to a boil. Cover and simmer over low heat until all the liquid is absorbed, about 10 minutes. Remove from heat and let rice stand for 5 to 10 minutes to cool.
• Preheat oven to 350 degrees.
• Stuff the peppers loosely with the rice mixture, and close them with the reserved caps. Place stuffed peppers side by side in a baking dish and drizzle with olive oil. Add a little water to the baking dish, cover and bake for 30 to 40 minutes, or until peppers are tender and rice is fully cooked, adding more water to dish if needed. Squeeze lemon juice over the peppers and serve warm or room temperature with remaining lemon wedges.

BELL PEPPER AND RICE PILAF

Steps:

• Melt butter in heavy large pot over medium heat. Add onion and bell peppers and sauté until tender, about 12 minutes. Add rice, cumin and chili powder; stir 1 minute. Add broth and bring to boil, stirring occasionally. Cover pot. Reduce heat to medium-low and simmer until rice si tender and broth is absorbed, about 25 minutes. Season pilaf to taste with salt and pepper. Sprinkle with cilantro and serve.

NIF'S PRETTY BELL PEPPER RICE PILAF

Steps:

• Place rice and broth in a saucepan. Bring to a boil. Cover with lid, set heat to minimum and cook for 20 minutes. No peaking! If you are using a different kind of rice, just follow the instructions. You want your rice to be cooked, but not mushy!
• Meanwhile, heat olive oil in a large nonstick frying pan over low-medium heat.
• Cut veggies in the order listed (onion, carrot, garlic and peppers). Add each type of veggie to the pan as they are cut. When they are all added, turn heat to low and let veggies sweat. You want them to be soft but not browned. Add herbs, if using.
• When rice is done, add it to the frying pan. Give it all a stir, taste and add salt and pepper to your liking. Serve immediately as rice will become mushy if you let it sit.
• Top with green onion.

NIF'S BASMATI RICE PILAF

Steps:

• Heat oil in a saucepan over medium heat. Add shallots and garlic and saute for 2 minutes.
• Add green onions, tomatoes, salt and rice. Stir to blend all the flavours.
• Add chicken stock and bring to a boil. Cover with lid and turn heat to low.
• Cook for 10 minutes and then turn off burner, leaving pot on the burner. DO NOT remove the lid and let sit for 5 minutes.
• Stir in butter and fluff rice with a fork.

THREE PEPPER PILAF

Steps:

• In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
• In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.

SAFFRON RICE AND RED PEPPER PILAF

Steps:

• Melt butter in heavy large saucepan over medium heat. Add peppers and onion. Sauté until soft, stirring often, about 5 minutes. Add rice; stir 1 minute. Mix in 3 cups broth, 3/4 teaspoon salt, and saffron. Bring to simmer. Reduce heat to low, cover, and cook until liquid is absorbed, about 18 minutes. Remove from heat; stir in 6 tablespoons grated cheese. Season with salt and pepper. (Pilaf can be made 30 minutes ahead. Keep covered. Rewarm over low heat, adding more broth by tablespoonfuls to moisten if necessary.) Stir 1 1/2 tablespoons chives into pilaf. Mound in serving bowl. Top with cheese shavings and remaining 1 1/2 tablespoons chives.