PORK AND VEGETABLE STIR-FRY WITH RICE PILAF
Steps:
- For the rice pilaf, heat the olive oil in a medium saucepot over medium heat. Add the shallots and some salt and cook until the shallots are translucent, about 3 minutes. Add the chicken stock, rice, bay leaves, thyme and salt to taste. Bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes.
- Preheat the oven to 350 degrees F.
- On a baking sheet, bake the sliced almonds until aromatic and toasted, about 7 minutes. Set aside.
- Slice the scallions diagonally. Separate the green and white ends. Set aside the scallion whites for the stir-fry. Save the scallion greens to top the stir-fry and rice pilaf.
- Heat a griddle to medium-high heat. Add the canola oil, garlic, ginger and scallion whites and let sweat for about 3 minutes. Add the pork, green beans, mushrooms and carrots and cook until everything has browned nicely, 5 to 7 minutes. Finish off the stir-fry with the oyster sauce, edamame, soy sauce, red wine vinegar and chili paste. Mix until well incorporated.
- Before serving, lightly fluff the rice with a fork. Serve the stir-fry with the rice pilaf and top with the toasted almonds and scallion greens.
AWESOME RICE PILAF
Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.
Provided by tooshay
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 55m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 71.1 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 379.5 mg, Sugar 3 g
PORK SCHNITZEL AND VEGETABLE RICE PILAF RECIPE - (4.5/5)
Provided by CarlaKay
Number Of Ingredients 22
Steps:
- For the Pork Schnitzel: Prehaet oven to 200 degrees. Set out the flour, bread crumbs, and eggs on plates or in shallow bowls and have a stack of parchment or wax paper ready. Season the eggs liberally with salt and pepper. Dredge the cutlets, one at a time, in the egg, then the flour, then the egg again,then dredge in the bread crumbs. Stack the breaded cutlets between layers of wax paper and, when all the cutlets are breaded, transfer the stack into the refrigerator to chill for at least 10 minutes and up to 3 hours. Heat butter and oil in a large skillet over medium heat until a pinch of flour dropped into the pan sizzles. Cook in batches if necessary, making sure not to crowd the pan, adding more fat to the pan as needed. Turn cutlets as soon as they're browned, then cook the other side. The total cooking time should be about 5 minutes or less. As each piece is done, transfer to an ovenproof platter and place into the oven. Serve as soon as possible. Garnish with the parsley and lemon wedge on the side. For the Vegetable Rice Pilaf: Heat oil in a large sauce pan over medium heat. Saute onion, carrot, celery, and sugar snap peas until crisp tender, about 5 minutes. Remove with slotted spoon and set aside. In remaining oil saute rice and orzo until just golden. Add chicken stock, scallions, and salt and pepper. Turn up heat to high, bring to a boil. Reduce heat to low and allow rice to simmer for 20 minutes. Add peas, cover and turn off heat. Let sit for 5-10 minutes covered. Peas will steam in residual heat. Fluff with a fork and serve, garnished with chopped chives.
VEGETABLE RICE PILAF
Make and share this Vegetable Rice Pilaf recipe from Food.com.
Provided by Irmgard
Categories Long Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, heat the oil over medium heat.
- Cook the onion, carrots, thyme, and salt, stirring occasionally, until the onion is softened, about 5 minutes.
- Add the rice, stirring to coat; pour in the broth and bring to a boil.
- Reduce the heat, cover and simmer for 20 minutes.
- Add the green beans and cook, covered, until the rice is tender and the beans are tender-crisp, 5 to 7 minutes.
- Fluff with a fork.
Nutrition Facts : Calories 246.5, Fat 3.3, SaturatedFat 0.6, Sodium 478.1, Carbohydrate 47.5, Fiber 3.5, Sugar 4.5, Protein 6.3
RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 24m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1/2 cup broken spaghetti in a saucepan with butter, 2 minutes. Add 1/2 cup chopped onion and cook 1 minute. Add 1 cup basmati rice and a pinch each of allspice and salt; cook, stirring, 2 minutes. Add 2 cups chicken broth; cover and simmer, 15 minutes. Cook 1/2 cup each sliced almonds and dates in butter, then stir into the rice. Season with salt and top with chopped parsley.
Nutrition Facts : Calories 284 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 685 milligrams, Carbohydrate 46 grams, Fiber 4 grams, Protein 7 grams, Sugar 16 grams
BAKED VEGETABLE RICE PILAF
Three types of veggies and rice mixed together, but it is the cheese that really makes this dish.
Provided by Julie T.
Categories Side Dish Vegetables Green Peas
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix chicken broth, rice, corn, peas, carrot, and onion together in a casserole dish; cover with aluminum foil.
- Bake in the preheated oven until rice is tender and broth has been absorbed, about 30 minutes. Remove aluminum foil and sprinkle pilaf with Cheddar cheese; cover with aluminum foil. Continue baking until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 32.7 g, Cholesterol 16.7 mg, Fat 5.2 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 3.1 g, Sodium 466 mg, Sugar 1.8 g
SPICED PORK RICE PILAF RECIPE
Enjoy this delicious Spiced Pork Rice Pilaf Recipe. This Spiced Pork Rice Pilaf Recipe tastes better than takeout-and it's a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook and stir carrot, celery and onion in hot oil in large skillet until tender. Add pork and ginger; cook and stir until pork is browned.
- Add chicken broth and 1/2 cup water; bring to boil. Add rice, tomato and apricots. Remove from heat. Cover and let stand 5 min.
- Sprinkle with peanuts and cilantro just before serving.
Nutrition Facts : Calories 430, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
VEGETABLE-RICE PILAF
Make and share this Vegetable-Rice Pilaf recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In 4-cup glass measuring cup, combine broth and water. Microwave on High for 4 to 5 minutes or until steaming hot.
- Meanwhile, spray 4 to 6 quart slow cooker with nonstick cooking spray. Combine rice and oil in sprayed slow cooker; mix well. Stir in all remaining ingredients and hot broth mixture.
- Cover; cook on High setting 1-1/2 to 2 hours.
Nutrition Facts : Calories 101.3, Fat 1.3, SaturatedFat 0.2, Sodium 102.3, Carbohydrate 20.1, Fiber 0.9, Sugar 0.3, Protein 2
PORK CHOPS AND RICE PILAF
Make and share this Pork Chops and Rice Pilaf recipe from Food.com.
Provided by Margie Ethridge
Categories Oven
Time 1h12m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Season pork chops with salt and pepper.
- Brown both sides of pork chops, no oil needed with a non stick skillet.
- Using a 9"x13" pan, mix together rice pilaf mix and the ingredients needed to make the rice pilaf, usually water and margarine.
- I use hot water so that the margarine melts.
- Spread rice pilaf evenly on the bottom of the pan, lay pork chops on top of rice.
- Cover tightly with foil and bake at 350°F for 1 hour.
- Bake for 1 hour and 15 minutes for really thick pork chops.
- Experiment with different rice pilaf mixes, but I like the chicken versions best.
Nutrition Facts : Calories 177.9, Fat 11.8, SaturatedFat 3.9, Cholesterol 56.3, Sodium 50.4, Protein 16.9
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