Rice Pilaf With Peas Greece Food

RICE PILAF WITH PEAS

Steps:

• Melt butter in medium saucepan on medium heat. Add onion; cook and stir 3 minutes or until softened. Add stock, peas and seasonings. Bring to boil.
• Stir in rice. Remove from heat. Let stand 5 minutes. Stir in almonds.

EASY RICE PILAF WITH PEAS AND CARROTS

Steps:

• Wash the rice very well a few times until the water is clear. You can let it soak in water for about 10 minutes or so while preparing the rest of the ingredients.
• In a large heavy pan with a lid, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly until softened. Add the peas and carrots. Season with a good pinch of kosher salt. Add the spices and mix to combine. Cook for another 5 minutes or so, tossing regularly until the carrots have softened.
• Drain the rice well and add it to the pan. Toss around to make sure the rice is well-coated with the spices. Pour in 2 ¼ cup of water. And season well with a big dash of kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes until the rice is cooked through and has absorbed all the liquid.
• Allow the rice about 5 to 10 minutes to rest before serving.
• Serve with the nuts and raisins on top.

RICE PILAF WITH PEAS

Steps:

• Brown diced bacon, and drain on a paper towel.
• Drain all but 1/4 c.
• drippings.
• Cook onions in drippings till clear (about 5 mins.) Add uncooked rice, peas, broth, and pepper.
• Cover with lid and bring to boil.
• Turn burner to simmer for 15-20 minutes or until rice is tender.
• Add bacon crumbles, stir in and serve immediately.

BASMATI RICE PILAF WITH PEAS

Steps:

• Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain.
• Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil.
• Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork. Transfer the pilaf to a serving dish and serve.

GREEK RICE PILAF

Steps:

• In a heavy skillet, saute the onions in oil on medium heat until they begin to soften.
• Add the garlic, mint and pepper and saute for 2 more minutes.
• Stir in the spinach, lemon juice, rice and green peas.
• Add the dill.
• Cover and cook for 3-4 minutes, stirring occasionally.
• When the spinach is limp and the rice is hot, top with the feta and serve immediately.

RICE PILAF WITH LENTILS AND SPLIT PEAS

Steps:

• Spray a heavy, wide pan with a tight-fitting lid with non-stick cooking spray. Add onion, garlic and salt. Sweat until aromatic, stirring constantly.
• Add rice and stir to coat. Continue stirring until rice smells nutty.
• Add water, sesame oil, bouilion cubes, lentils, peas, spices and bay leaf. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Remove from heat and let stand 5 to 10 minutes.
• Remove Bay leaf.
• Fluff with a fork, Mix in pine nuts and celery. Serve.

BASMATI RICE PILAF WITH PEAS

Steps:

• Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain.
• Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil.
• Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered.
• Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork.
• Transfer the pilaf to a serving dish and serve.

PILAU WITH PEAS

Steps:

• Wash the rice, then soak in enough cold water to cover for 15 mins. Meanwhile, heat the oil in a large pan with a lid, add the cumin seeds and cloves, then fry until fragrant. Stir in the onions, then reduce the heat and cook with the lid on for 10 mins, stirring occasionally or until soft. Add the chillies and bay leaves, then increase the heat and fry until the onions are golden.
• Drain the rice, then add it to the onions and spices, stirring to coat the grains with oil. Cover the rice with stock and bring to a simmer. Scatter the frozen peas on top, put the lid on, then cook on a very low heat for 12-15 mins - don't be tempted to remove the lid.
• Turn the heat off and leave, with the lid on, for another 5 mins. Lightly fluff up the rice with a fork before serving.

GREEK RICE PILAF

Steps:

• Heat the oil in a medium size skillet over medium high heat. Add the rice and onion and sauté until both are translucent, about 5 minutes.
• Stir in the water with 1 heaping tablespoon of tomato paste, bring to a boil, then reduce the heat to low and cover the pan. Simmer until the rice is just done, 20 minutes. Add salt and pepper to taste, and the nutmeg, if using. Sprinkle with the parsley, if desired. Fluff with a fork and serve.
• NOTES: Not caring much for the flavor of plain water, a Greek cook who does not have stock on hand will usually flavor the water with tomato paste: about 1 tablespoon tomato paste to 1 cup water. This can be used for bulgur pilaf as well.
• As with bulgur pilaf, the quantity can easily be doubled, tripled, or more: Use 1 1/4 times as much liquid as rice. Be sure to increase the amount of olive oil and onion as you increase the rice and liquid.
• Adventures In Greek Cooking.