Rice Pilaf With Beans Food

RICE AND BLACK BEAN PILAF

Steps:

• Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
• Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.
• Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.
• Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
• Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium

GREEN SEASONED BEANS AND BROWN RICE PILAF

Steps:

• Combine onion, broccoli, celery, and garlic in a food processor. Add 1/4 cup water, ginger, dill, and salt; process until mixture is pureed.
• Heat a nonstick skillet over medium-high heat. Add the puree; saute until water evaporates and puree is thickened, 7 to 10 minutes. Add black beans and kidney beans and gently mix. Reduce heat to low. Cook, covered, until flavors combine, about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Butter a Dutch oven.
• Heat oil in another nonstick saucepan over medium heat. Add rice; toast until rice is slightly glassy and smells nutty, about 5 minutes. Add 3 cups water. Pour rice and water into the Dutch oven; stir in the bean mixture.
• Bake, uncovered, in the preheated oven, until all liquid evaporates, about 45 minutes. Mix occasionally to allow uniform baking.

RICE PILAF WITH BEANS

Steps:

• Heat oil in a heavy saucepan over medium heat.
• Sauté rice until golden.
• Stir in stock, water and pepper.
• Increase heat to high and bring to a boil.
• Immediately reduce heat to low.
• Cover and simmer 20-25 minutes or until rice is tender and liquid absorbed.
• Stir in beans.
• Turn on broiler.
• Transfer rice to ovenproof serving dish.
• Arrange tomato slices over beans and dot with butter.
• Broil 2-3 minutes or cook until tomato slices are cooked throughout.
• Serve pilaf sprinkled with mint.

BASMATI RICE PILAF WITH PROSCIUTTO, GARBANZO BEANS AND ORZO

Steps:

• Bring the oil to medium-high heat in a medium, heavy-bottomed pot with a tightly fitting lid. Add the prosciutto and crisp until it is lightly golden and the fat renders, about 1 minute. Add the carrots, peppers and onions and cook until softened, about 3 minutes. Stir in the orzo and rice. Toast until the grains are all evenly coated with oil, about 3 minutes.
• Pour the broth and lemon juice into the same pot. Bring to a boil. Add the garbanzos and bay leaf and stir to combine. Cover, reduce the heat to medium-low and simmer until the orzo and rice are tender. Remove from the heat once the liquid is fully absorbed, 12 to 15 minutes.
• Let the pilaf stand, covered, for 5 full minutes. Fluff with two forks, remove the bay leaf and season with salt and pepper. Stir in the scallions and serve garnished with the basil and mint leaves.

BROAD BEAN & DILL PILAF

Steps:

• Rinse the rice until the water runs clear, then soak in warm water for 5 mins and drain well. Heat the butter in a saucepan and add the onion and garlic. Sizzle everything for 8-10 mins until softened, but not coloured. Stir though the rice and pour over the stock. Cover, bring to the boil, then turn down heat to a minimum and cook the rice very slowly for 10 mins.
• Lift the lid, and quickly scatter over the podded beans, then replace the lid. Turn up the heat and simmer for 5 mins until all the liquid is absorbed. Add the dill, give the rice a good stir and serve with extra butter melting through.

BELL PEPPER AND RICE PILAF

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.

PECAN RICE PILAF

Steps:

• In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside., In the same pan, saute onion in remaining butter until tender. Add rice; cook and stir until rice is lightly browned, 3-4 minutes. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add carrots; simmer until rice is tender, 3-5 minutes longer. Stir in toasted pecans and remaining parsley. Fluff with a fork. Freeze option: Reserving pecans for later, freeze cooled pilaf in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish, adding 2-3 tablespoons water to moisten, until heated through. Toast pecans; add to pilaf.

A PILAF OF ASPARAGUS, BROAD BEANS AND MINT

Steps:

• Cook the broad beans in salted water for 4 mins, till almost tender, drain.
• Trim asparagus into short lengths, steam for 3 mins and drain.
• wash the rice 3 times in cold water, stiring with your hand, cover with warm water, add a tsp salt and set aside for a good hour.
• Melt the butter in a saucepan and add the bay leaves, cardamon, peppercorns,cinnamon stick, cloves, cumin seeds and thyme. Stir in the butter for a minute or two until the fragrance is released.
• Drain the rice and tip it into the warmed spices, cover with 1 cm depth of water and bring to the boil.Season with salt, cover and turn the heat down to a simmer.
• Finely slice the spring onions and chop the parsley.
• After 5 mins remove the lid and gently fold in the asparagus, beans, spring onions and parsley. Replace lid and continue to cook for 5-6 mins, until the rice is tender but still has some bite to it. All the water should have been absorbed, leave with the lid on but the heat off for 2-3 minutes.
• Remove lid, check seasoning, add extra butter if liked and fluff with a fork sprinkle over the mint.
• Can be served with minted yoghurt if liked.

CURRIED RICE, BEANS AND VEGETABLE PILAF

Steps:

• Place chutney in blender. Add broth gradually and puree. Set aside.
• Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
• Mound pilaf in large bowl. Serve, passing yogurt separately, if desired.

AWESOME RICE PILAF

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.