RICE PILAF
This classic recipe is a great way to upgrade your meal. It only takes a few minutes longer to cook as plain rice, with a few added ingredients. Pierre Franey served this alongside chicken and seafood in sauce, but feel free to pair it as you wish. It has a subtle flavor that won't clash with sauces or spices.
Provided by Pierre Franey
Categories side dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan and add the onion. Cook, stirring, until wilted.
- Add the rice and stir. Add the water, salt and pepper to taste, bay leaf, parsley, thyme and Tabasco. Bring to a boil.
- Cover and cook exactly 17 minutes. Remove the bay leaf and sprigs of parsley and thyme before serving.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 356 milligrams, Sugar 0 grams, TransFat 0 grams
ONE-POT CHICKEN PILAF
Keep the washing-up down to an absolute minimum with this one-pot supper - you can even eat it out of the cooking dish!
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
- Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.
Nutrition Facts : Calories 663 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 13 grams sugar, Protein 50 grams protein, Sodium 1.94 milligram of sodium
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
AMAZING GARLIC CHICKEN LIVERS
This is the ultimate garlic chicken liver recipe. Simple, quick, minimal ingredients, and low in carbs! The lemon, garlic, and liver flavors blend together to to make a surprisingly mild gourmet dish.
Provided by jchasko
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 2.4 g, Cholesterol 409.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 346.9 mg, Sugar 0.1 g
CHICKEN LIVER PILAF
Make and share this Chicken Liver Pilaf recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the livers in 1 tblsp of the butter, and when firm outside, cool and mince into small cubes.
- Saute the onion and livers in the remaining butter.
- Add the rice and stir to coat the rice with fat.
- Cook like this for 2 minutes, stirring occasionally.
- Add the water, currants, pine nuts and spices and bring to the boil.
- Cover and cook for about 20 minutes, when all the water has been absorbed and the rice is cooked.
- Remove lid of pan, cover with a clean dish towel and replace lid.
- Allow to steam for 10 minutes.
- Remove lid and fluff rice with a fork.
- Note: if you have chicken stock, replace the water with that and forego the stock cube.
Nutrition Facts : Calories 885.1, Fat 53.2, SaturatedFat 30.7, Cholesterol 368.5, Sodium 678.3, Carbohydrate 81.5, Fiber 2.2, Sugar 4.5, Protein 20.5
PILAF WITH CHICKEN LIVERS
A Turkish dish. My preference is to reduce the amounts of butter and salt from what is shown. Please be warned that chicken livers have a taste that does not appeal to everybody.
Provided by echo echo
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, saute chicken livers in 2 Tbs butter 5 minutes or until done; remove from the pan, sprinkle with 1/2 tsp salt and pepper and set aside.
- Add half the scallions to skillet and saute until slightly browned; remove with slotted spoon and set aside.
- Melt 2 Tbs butter in a 3-quart saucepan and saute the other half of the scallions.
- Add the tomatoes through raisins and stir-fry 2 minutes.
- Add the uncooked rice and stir-fry 1 minute.
- Add 2 cups water, 1/2 tsp salt and pepper to taste; bring to a boil.
- Stir with a fork, reduce heat to a very low simmer, cover and cook 25 minutes or until rice absorbs all the liquid.
- Place the reserved livers and scallions atop the rice mixture, cover and heat through.
- Sprinkle with parsley and serve.
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