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
BLACK GARLIC RICE PILAF
The first time I ate black garlic, I thought of the marriage between fermented black beans and garlic. It is an umami bomb. I immediately wanted to put it into a rice pilaf dish because it can be cooked indoors or outside. This is truly the reason cast-iron pans were invented-you can put them on top of coals or on a grill with foil, and you have a perfect side dish that just may be even better than the meat course.
Provided by Ming Tsai
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat a grill for cooking over indirect medium-high heat.
- Heat a 12-inch cast-iron pan over medium-high heat on the stovetop and add the oil. Once heated, add the onion, bell pepper and black garlic, stirring to combine. Cook until the onions have sweated and are starting to caramelize, about 3 minutes. Add the rice and stir to combine, coating the rice with the oil. Stir in the stock, then sprinkle with salt and pepper and bring to a simmer. Cover with the lid or foil. Cook over indirect heat for 40 minutes. Remove from the heat, then rest for 10 minutes before serving.
RED PEPPER PILAF
Make and share this red pepper pilaf recipe from Food.com.
Provided by chia2160
Categories Long Grain Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- melt butter in a saute pan.
- add peppers and onions, saute until soft, about 3-5 minutes.
- add rice, stir to coat.
- add broth, salt, pepper and saffron, bring to boil.
- cover reduce to simmer and cook 15-20 minutes, until liquid is absorbed.
- stir in cheese, and chives, serve.
Nutrition Facts : Calories 315.4, Fat 13.2, SaturatedFat 7.4, Cholesterol 29.8, Sodium 530.9, Carbohydrate 40.7, Fiber 2.7, Sugar 3.2, Protein 8.7
RED PEPPER GARLIC RICE PILAF
I came up with this recipe trying to copycat Ruby Tuesday's. This is so much better and more flavorful.
Provided by amyb1121
Categories < 30 Mins
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in saucepan. Saute onions for 4 minutes.
- Add chopped garlic. Cook about 4-5 minutes more, or until onion is tender.
- Place chicken broth in pan with onion mixture. Bring to boil and cook rice according to package directions.
- Once rice is done, stir in red bell pepper and fluff with fork.
- Top with cheese and serve. Delicious!
Nutrition Facts : Calories 166.9, Fat 2.9, SaturatedFat 1.6, Cholesterol 7.4, Sodium 197.8, Carbohydrate 30, Fiber 0.6, Sugar 0.5, Protein 4.3
FRESH MUSHROOM RICE PILAF
This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like.
Provided by Karen V.
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 27.8 g, Cholesterol 5.4 mg, Fat 2.5 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 185 mg, Sugar 1.5 g
SWEET BELL PEPPER RICE
Normally a pepper and rice dish has a Mexican or Spanish kind of flair to it. I wanted something a little more Italian, and this is what I came up with.
Provided by Joey Joan
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 238 calories, Carbohydrate 42.4 g, Cholesterol 1.1 mg, Fat 4.2 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 76.9 mg, Sugar 2.2 g
BELL PEPPER AND RICE PILAF
Categories Herb Pepper Rice Side Fall Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 to 10
Number Of Ingredients 9
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.
THREE PEPPER PILAF
A rice based dish with a rainbow bell pepper twist.
Provided by Daphne Keble
Categories Side Dish Rice Side Dish Recipes Pilaf
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 467.4 calories, Carbohydrate 83.1 g, Cholesterol 57.9 mg, Fat 4.4 g, Fiber 4.9 g, Protein 23.3 g, SaturatedFat 1.1 g, Sodium 551 mg, Sugar 8.2 g
RED PEPPER CHICKEN PILAF
This one is right off the back of a container of low-fat Kroger brand chicken broth. I like the recipe because it is elegant, simple, healthy, and very tasty. This is a nice light supper that you can whip out for your family in a hurry. You can also double the recipe for a small dinner party. For a little more color, use one yellow bell pepper. Enjoy!
Provided by Bone Man
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet over medium high heat, melt the butter and add the cooking oil. Sautee the peppers until they are tender, about 10 minutes. After about the first 8 minutes, add the garlic in with the peppers. Transfer the drained peppers and garlic to a bowl. Reserve remaining oil in the skillet.
- Pour the flour into a lunch-sized paper bag. Pat each chicken breast dry and, one at a time, shake the breasts in the bag to coat each with flour. Place the chicken breasts into the skillet and brown them on both sides, about 4 minutes per side.
- Remove the chicken from the skillet and put the peppers back in, adding the broth and the wine. Deglaze any chicken bits with your spatula. Turn the heat to medium high and reduce the liquid to a sauce texture.
- Return the chicken to the skillet and cook for about 5 more minutes over medium heat. Season with the salt and pepper.
- Pour the warmed rice on a large platter, pour the chicken and peppers over it, and garnish with the chopped parsley. Serve family style.
ALMONDS, MUSHROOMS, RAISINS AND RED PEPPER PILAF
This is a very easy and very very tasty rice pilaf. It is a perfect side dish for any meal. I hope you will enjoy this dish.
Provided by Baby Kato
Categories Long Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1 tbsp butter in saucepan, add mushrooms and saute 3 minutes over high heat, remove mushrooms and reserve.
- Melt remaining butter, in same pan, add onions and peppers, saute until soft.
- Stir in the salt, thyme, rice and broth.
- Bring mixture to a boil, cover, lower heat and simmer for 20 - 25 minutes, until all liquid is absorbed.
- Remove from heat, add in the reserved mushrooms, almond slices and raisins.
- Mix well, pour into a nice dish, season with freshly ground black pepper and garnish with finely chopped green onions.
Nutrition Facts : Calories 376.2, Fat 14.5, SaturatedFat 6.2, Cholesterol 22.9, Sodium 781, Carbohydrate 53.1, Fiber 3.9, Sugar 9.9, Protein 9.9
CHICKEN, RED PEPPER, AND GREEN BEAN STIR-FRY
Categories Chicken Ginger Pepper Stir-Fry Quick & Easy Spring Lemongrass Sesame Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Cook beans in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Refresh under cold running water.
- Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet; stir-fry until just cooked through, about 2 minutes. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper, ginger and garlic; stir-fry 2 minutes. Add chicken and beans to skillet. Stir in soy sauce and vinegar. Simmer until sauce thickens slightly, about 2 minutes. Serve hot.
BAKED GARLIC RICE PILAF
This is so good, it's hard to stop eating it. Great texture with crunchy edges, great flavor with garlic and black pepper. I like to serve it with poultry, pork, or fish. Plan ahead, it bakes for 70 minutes.
Provided by Northwest Lynnie
Categories Long Grain Rice
Time 1h20m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375*.
- Heat butter in a skillet; add garlic and rice and cook until both are golden brown.
- Add 1 cup of broth and the salt and pepper.
- Bring to a boil and pour into a covered casserole; bake for 25 minutes.
- Stir in remaining 1 1/2 cups broth; cook for another 45 minutes.
- This can be doubled without increasing the cooking time.
SAFFRON RICE AND RED PEPPER PILAF
Categories Pepper Rice Side Sauté Bell Pepper Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
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.
TASTY SPICY RICE PILAF
This recipe makes a delicious side dish. Goes good with meats and veggies. It's a tasty rice with a little bit of spice! I LOVE garlic, so if you don't like it as much as I do, then just add 2 cloves instead of 6.
Provided by Luv2Cook
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 49.8 g, Cholesterol 15.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 4 g, Sodium 937.4 mg, Sugar 4.1 g
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