Sarahs Rice Pilaf Food

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SARAH'S FETA RICE PILAF



Sarah's Feta Rice Pilaf image

Rice and orzo pasta merge with the flavors of onion and garlic to create this versatile side dish. Bulgarian feta gives the dish a decadent creaminess while spinach adds beautiful color. You can get Bulgarian feta cheese at most international grocery stores. Bulgarian feta is creamier than the Greek version which tends to be very dry.

Provided by jmerar

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 40m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
½ cup orzo pasta
½ cup diced onion
2 cloves garlic, minced
½ cup white rice
2 cups chicken broth
1 cup chopped spinach
½ cup chopped Bulgarian feta cheese

Steps:

  • Melt butter in a skillet over medium-low heat; cook and stir oro in the melted butter until golden brown, 3 to 5 minutes. Stir onion into orzo and cook until translucent, 5 to 10 minutes. Cook and stir garlic into orzo-onion mixture until fragrant, about 1 minute.
  • Mix rice and chicken broth into orzo-onion mixture; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes. Remove from heat and stir in spinach and feta. Cover and let stand until spinach is wilted and feta is melted, about 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 41 g, Cholesterol 34.5 mg, Fat 10.6 g, Fiber 1.6 g, Protein 8.8 g, SaturatedFat 6.6 g, Sodium 739.5 mg, Sugar 3.2 g

RICE PILAF



Rice Pilaf image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons butter
1/3 cup thin spaghetti, broken into 1 inch pieces, about 1/6 of a 1 pound box of dried pasta
3/4 cup white enriched rice
1 1/2 cups chicken broth or water
Salt

Steps:

  • In a medium saucepan melt butter over moderate heat. Add thin spaghetti bits and rice and brown for 3 to 5 minutes. Add broth or water, salt and pepper, and bring liquid to a full boil. Cover pot and reduce heat to simmer and cook rice 18 minutes. Fluff with a fork and serve.

HERBED RICE PILAF



Herbed Rice Pilaf image

Provided by Sandra Lee

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon butter
2 tablespoons finely chopped shallots
2 tablespoons finely chopped celery
2 tablespoons finely chopped carrots
1 tablespoon finely chopped fresh flat-leaf parsley
2 cups low-sodium chicken stock or broth
2 cups instant rice (recommended: Uncle Ben's)
2 tablespoons combination freshly chopped marjoram, oregano and thyme leaves

Steps:

  • In a medium saucepan over medium heat, melt the butter. Add the shallots, celery, carrots and 1 tablespoon parsley and saute until tender, about 5 minutes. Add the stock and rice and stir to combine. Cover and bring to a boil. Once the mixture comes to a boil, turn off the heat and let sit for 5 minutes.
  • Fluff the rice with a fork and stir in herbs. Transfer to a serving bowl and serve hot.

SARAH'S RICE PILAF



Sarah's Rice Pilaf image

This is a delicious twist to traditional rice.

Provided by sarahbillings

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 50m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
½ cup orzo pasta
½ cup diced onion
2 cloves garlic, minced
½ cup uncooked white rice
2 cups chicken broth

Steps:

  • Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

Nutrition Facts : Calories 244 calories, Carbohydrate 40 g, Cholesterol 17.8 mg, Fat 6.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 3.8 g, Sodium 524.3 mg, Sugar 2.4 g

RICE PILAF



Rice Pilaf image

Many years ago I was visiting a friend and noticed that she added chopped fresh vegetables to her rice dish. The rice dish had a lot of eye appeal and I decided to copy her idea. She also cooked the dish in the oven. I like cooking the rice in the oven although it does take a lot of extra time. I have prepared the dish by placing everything in a microwave or by sautéing the vegetables first and then adding the rice and cooking on top of the stove. I use the microwave method when I am in a rush and do not have much time. Likewise preparing on top of the stove is quicker than doing it in the oven. However using this method requires the addition of oil (additional calories) which is not needed in the other two methods. The number of servings can be adjusted very easily to suit your needs. I usually use equal amounts of rice, carrots, celery, mushrooms and onions. I especially like this recipe because it has so many vegetables and if I am too tired to cook another side dish it is not necessary. I like to use the left over rice the next day and add sautéed bell peppers and diced canned tomatoes to make the dish a little different from the day before.

Provided by MrsJ492

Categories     Long Grain Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup long grain rice
2 1/4 cups low sodium chicken broth
1 cup carrot, diced
1 cup celery, diced
1 cup mushroom, chopped
1 cup onion, chopped

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Place the broth, carrots, celery, mushrooms, and onion in oven proof casserole.
  • Cover and cook in microwave approximately 4 to 5 minutes to bring mixture to a boil.
  • Add rice and stir until well mixed.
  • Cover and place in preheated oven for approximately 25 to 30 minutes.
  • Stir rice once about half way through cooking.
  • Watch carefully to avoid overcooking. I like my rice al dente, especially if I have leftovers to repeat the next day.

Nutrition Facts : Calories 150.4, Fat 0.9, SaturatedFat 0.2, Sodium 56.3, Carbohydrate 30.9, Fiber 1.8, Sugar 2.7, Protein 4.9

SARAH'S TILAPIA



Sarah's Tilapia image

OK, here it is! My FIRST recipe post to the site, This recipe was given to me by my mom, I have NO idea where she got it, but it is just awesome, simple to make, and it is the ONLY fish my picky, picky 11 year old daughter will eat, she loves it! She actually BEGS me to make it. Update: After reading the reviews, I just want to emphasize the importance of using Panko breadcrumbs in this recipe. It makes a HUGE difference! I also have never baked this fish, so cannot predict the results. For those who have commented that the breading isn't sticking well, I have found that this happens to me as well, when I have used too much of the mustard/mayo combo. A thin coating is best! I hope you all enjoy this recipe, and thanks for taking the time to review it!

Provided by blueguitargirl1985

Categories     Tilapia

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 8

4 tablespoons hellman's Dijonnaise mustard (or 2 Tbsp each of Mayo and Dijon mustard)
3/4 cup panko breadcrumbs (japanese bread crumbs found in ethnic section of most grocery stores)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely minced fresh parsley (or parsley flakes if lazy like me most nights! works fine)
4 (6 -8 ounce) tilapia fillets
4 lemon wedges
3 tablespoons vegetable oil

Steps:

  • Heat oil in large non-stick skillet over med. heat.
  • Combine mayo and mustard in small dish ( if not using Dijonnaise).
  • Combine next 4 ingred. on a plate and mix well.
  • Brush thin coating of mustard mayo combo on to both sides of each fish fillet. (about 1 Tbsp for each fillet).
  • Press each coated fillet into Panko crumb mixture, (both sides) coating well. Press more crumbs into any bare areas.
  • Saute fillets in hot oil until lightly browned, (about 3 to 4 min) Turn and saute other side until lightly browned and fish is opaque ( about 4 to 5 min).
  • Serve with lemon wedges.

Nutrition Facts : Calories 672.4, Fat 28.4, SaturatedFat 5.1, Cholesterol 170.1, Sodium 765.5, Carbohydrate 30.8, Fiber 2.4, Sugar 2.9, Protein 74

SAFFRON RICE PILAF



Saffron Rice Pilaf image

The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath tradition. This version, made with basmati rice, is punctuated by caramelized onion, currants, and fried almonds.

Provided by Melissa Roberts

Categories     Onion     Side     Fry     Vegetarian     Dried Fruit     Almond     Saffron     Kosher     Vegan     Potluck     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8

3/4 teaspoon crumbled saffron threads
2 tablespoons boiling-hot water
1/3 cup olive oil
1 cup slivered almonds (4 ounces)
1 very large onion, chopped (3 to 4 cups)
3 cups white basmati rice (19 ounces)
4 1/2 cups water
1 cup dried currants (4 ounces)

Steps:

  • Soften saffron in hot water (2 tablespoons) in a small bowl.
  • Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
  • Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.
  • While rice stands, stir almonds and currants into bowl with onion.
  • Fluff rice with a fork and serve with almond mixture spooned on top.

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