ORZO AND BROWN RICE PILAF
A quick and nutritious side dish that goes especially well with grilled food. The cooking time is cut down by using a quick-cooking brown rice, but do not use "instant" rice without adjusting the cooking time at the end.
Provided by threeovens
Categories Brown Rice
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a heavy-bottomed pot over medium heat. Add carrots, onions, red pepper and 1/4 teaspoon salt. Saute, stirring occasionally until vegetables have softened, about 8 minutes. Lower heat, if necessary, to prevent onions from browning.
- Add chicken broth and increase heat until boiling. Add lentils and cook 10 minutes, stirring occasionally. Add orzo and pepper to taste. Add another 1/4 teaspoon salt if necessary.
- Stir in brown rice, reduce heat to medium low and cook, covered, 10 more minutes until all the liquid is absorbed and rice is tender.
- Fluff with fork and serve.
RICE PILAF
Steps:
- Preheat the oven to 350.
- Melt the butter in a 3-quart saucier over medium heat.
- Stir in the onion, bell pepper and 2 pinches of salt.
- Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
- Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
- OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
- Transfer the saucier (towel and all) to the oven and bake 15 minutes.
- Remove and rest at room temperature for 15 more minutes without opening the lid.
- Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.
Nutrition Facts : Calories 248 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 524 milligrams, Carbohydrate 45 grams, Fiber 1.5 grams, Protein 7 grams, Sugar 5 grams
RAINBOW RICE PILAF
Steps:
- Heat the oil in a large deep-sided skillet with a lid over medium-high heat. Add the onions, celery and pepper and cook, stirring occasionally, until they are just beginning to soften, about 3 minutes. Add the rice and orzo and cook, stirring constantly, until the orzo begins to brown, 3 to 5 minutes. Add the garlic, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
- Stir in the vegetable broth, bring to a simmer and then lower heat and cook, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for about 10 minutes. Fluff the rice with a fork and transfer to a serving dish. Top with the cranberries, almonds and parsley. Serve warm.
ORZO PILAF
Make and share this Orzo Pilaf recipe from Food.com.
Provided by Lightly Toasted
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Brown orzo and onion in margarine over med-hi heat.
- Add rice, broth and a dash of pepper and salt.
- Bring back to a full boil, then cover, lower heat, and simmer for 20 minutes.
Nutrition Facts : Calories 387.9, Fat 12.7, SaturatedFat 2.3, Sodium 564.6, Carbohydrate 57.8, Fiber 1.7, Sugar 1.9, Protein 9.1
LINDA'S RICE AND/OR ORZO PILAF GREEK STYLE
This pilaf is creamy and delicious and packed with flavor. Serve with any main meat dish, or your favorite Greek kabobs, and you'll be in for a treat!
Provided by Lindas Busy Kitchen
Categories Rice
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- To Make Chicken Stock:.
- In a large pot add the chicken, whole lemon, and 8 cups of water. Cover, and bring to a boil. Reduce heat, and cook for 1 hour, until the chicken is very tender.
- Remove chicken from the pot, and set aside. (Chicken can be frozen to use at another time).
- Skim fat off stock. When the stock cools sufficiently, strain into a bowl.
- To Make Rice: (use 4.5 cups of the chicken stock).
- Measure out 4 1/2 cups of the stock, and pour into a large pot. Add 8 cups of hot (tap) water, and bring to a boil over medium heat.
- When the rice/orzo starts to boil, add the rice/orzo, and stir frequently to keep from sticking.
- When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes.
- In The Meantime:.
- In a small skillet, heat the 1 1/2 tablespoons of butter over high heat, until it sizzles.
- Lift the cover to the rice, and quickly pour in the hot butter and close the cover quickly, as it will spatter.
- When the sizzling stops (a few seconds), remove the cover, and stir briefly. Remove from heat.
- Allow to sit 5-10 minutes before serving.
- The pilaf is supposed to be smooth and creamy, and slightly mushy.
- To Prepare Other Rice Ingredients to add to rice once it is cooked:.
- In a large frying pan pour olive oil, then add onions, and saute over medium heat, until just softened.
- Add the garlic, mint, and pepper. Saute for about 2 more minutes.
- Add spinach, lemon juice, tomatoes, dill, and tomatoes. Cook for about 4 minutes.
- Add to rice, and mix.
- Just before serving add Feta cheese.
- Note: Add more lemon, if needed at serving time.
Nutrition Facts : Calories 724.1, Fat 32.7, SaturatedFat 10.3, Cholesterol 114.2, Sodium 353.3, Carbohydrate 73.3, Fiber 2.7, Sugar 2.9, Protein 32
ORZO AND RICE PILAF WITH VEGETABLES
Categories Onion Pasta Side Sauté Quick & Easy Almond Celery Carrot Zucchini Spring Parsley Gourmet Sugar Conscious Peanut Free Soy Free No Sugar Added
Yield Makes 6 side-dish servings
Number Of Ingredients 15
Steps:
- Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter.
- Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.
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.
GARLIC, HERB, ORZO AND RICE PLIAF
Garlic and fresh herbs flavor this orzo/rice combination pilaf. Vegetable broth may be used for chicken broth.
Provided by Outta Here
Categories Long Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large nonstick skillet heat oil over medium-high. Add garlic and cook for 1 minute, being careful not to burn.
- Add orzo and rice; cook 4-6 minutes longer or until lightly browned.
- Stir in broth and water.
- Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, until rice is tender and liquid is absorbed. (Add more water as needed if rice and pasta are not done before liquid is absorbed).
- Stir in the onions, basil, parsley and salt.
- Serve. Sprinkle some grated Parmesan on top if desired.
ORZO AND RICE
A filling side dish that is great with chicken. It is a real family favorite in our house.
Provided by C.Crane
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden.
- Add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low.
- Simmer for about 20 to 25 minutes or until all water is absorbed; serve.
Nutrition Facts : Calories 191.6 calories, Carbohydrate 31.7 g, Cholesterol 12.3 mg, Fat 5.1 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 3.1 g, Sodium 265.1 mg, Sugar 1 g
GARLIC-HERB ORZO PILAF
"Mildly flavored and flecked with garlic and fresh herbs, this creamy, versatile side dish can accompany a wide variety of entrees. Plus, it's a cinch to put together." --Mary Relyea of Canastota, New York
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium-high heat for 1 minute. Add orzo and rice; cook 4-6 minutes longer or until lightly browned. , Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
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