NUTTY BROWN RICE PILAF
The pine nuts add the nutty flavour while the raisins bring a sweetness to the rice. I found this recipe in Canadian Living and it has become a staple. I wasn't a fan of brown rice until now. Try different brands as they do make a difference in texture and flavour, and the time for cooking can vary. Be careful when adding the pinch of cinnamon that a pinch is all you add or the flavour can be overpowering. Great as left overs.
Provided by heather in Ont
Categories Brown Rice
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In heavy saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt, pepper and cinnamon, stirring often, for 5 minutes or until softened.
- Add rice; cook, stirring for 1 minute.
- Add stock, currants and lemon rind; bring to a boil.
- Reduce heat to low; cover and cook for 50 - 60 minutes or until rice is tender and liquid is absorbed.
- Let stand, covered for 5 minutes.
- Fluff with fork and sprinkle with pine nuts and onions.
RICE PILAF
Steps:
- Preheat oven to 350 degrees.
- In a heavy, wide, lidded pan, melt butter over medium-low heat. Add onion, red pepper, and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, saffron and water, and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel (or tea towel). Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room temperature for 10 to 20 minutes without removing the cover.
- Meanwhile, simmer peas in salted water until heated through or heat in a microwave.
- Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork. Add raisins and pistachios.
NUTTED BROWN RICE PILAF
Nuts bring flavor, richness, and protein to this hearty side dish. Try it with roast pork or as a vegetarian main dish, served with sauteed greens and roasted sweet potatoes.
Provided by Annacia
Categories Brown Rice
Time 1h15m
Yield 8 1/2 cup servings
Number Of Ingredients 14
Steps:
- In a large frying pan with a tight-fitting lid, cook olive oil, onion, and 1/2 teaspoons salt over medium heat until onion is soft, about 3 minutes. Increase heat to high and add almonds, pistachios, and walnuts. Cook, stirring, until nuts start to toast. Onions may brown a bit, which is fine, but reduce heat if they start to burn. Add garlic and cook until fragrant, about 30 seconds.
- Add coriander, cumin, and pepper. Cook, stirring, until fragrant, about 30 seconds. Add rice and stir to combine. Add wine and cook, stirring, until absorbed, about 2 minutes. Add broth and bring to a boil. Cover, reduce heat to low, and cook until rice is tender to the bite, about 50 minutes.
- Fluff with a fork, and add salt to taste. Serve sprinkled with parsley if you like.
MEXICAN INSPIRED BROWN RICE PILAF
Who says that pilaf can only be made with couscous?! Why not try a different version using nutty brown rice instead of the usual grains. This recipe is healthy, satisfying and makes best use of your pantry staples. I hope youll like it as much as we do. :)
Provided by Lalaloula
Categories Mexican
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place brown rice in a pot and cover with the 2 cups of broth/water. Bring to a boil and allow to simmer uncovered for 40 minutes or until liquid has evaporated and rice has softened.
- Meanwhile combine carrots, tomato, kidney beans and jalapenos in a big bowl. Add minced onion, garlic, oil and apple juice. Mix to combine.
- When rice is ready, drain off any remaining liquid and add rice to veggies. Mix well, season with salt and black pepper to taste. Sprinkle with fresh herbs.
- Enjoy! :).
NUTTED RICE PILAF
Make and share this Nutted Rice Pilaf recipe from Food.com.
Provided by WI Cheesehead
Categories Brown Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F.
- Place the rice, chicken broth and water in a 2-quart ovenproof casserole.
- Bring the liquid to a boil and stir in the nuts, cloves, and orange zest.
- Cover tightly with the lid or aluminum foil and bake in the oven until the rice has absorbed all the liquid and is tender, about 45 minutes.
Nutrition Facts : Calories 337.6, Fat 14.5, SaturatedFat 1.5, Sodium 59, Carbohydrate 42.7, Fiber 4.5, Sugar 1.8, Protein 12.3
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
NUTTY WILD RICE
You'll go nuts for this wild side dish and its hearty crunch. Served warm, this rice packs a zesty bite. Heather Webb, Channelview, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan over high heat, bring the water, rice and soy sauce to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. , Meanwhile, in a small skillet over medium-high heat, saute onions in butter until tender. Stir in the remaining ingredients; heat through. Remove from the heat., Drain rice if necessary. Stir in onion mixture.
Nutrition Facts : Calories 236 calories, Fat 15g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 314mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 4g fiber), Protein 8g protein.
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.
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NUTTED BROWN RICE PILAF RECIPE -SUNSET MAGAZINE
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- In a large frying pan with a tight-fitting lid, cook olive oil, onion, and 1/2 tsp. salt over medium heat until onion is soft, about 3 minutes. Increase heat to high and add almonds, pistachios, and walnuts. Cook, stirring, until nuts start to toast. Onions may brown a bit, which is fine, but reduce heat if they start to burn. Add garlic and cook until fragrant, about 30 seconds.
- Add coriander, cumin, and pepper. Cook, stirring, until fragrant, about 30 seconds. Add rice and stir to combine. Add wine and cook, stirring, until absorbed, about 2 minutes. Add broth and bring to a boil. Cover, reduce heat to low, and cook until rice is tender to the bite, about 50 minutes.
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