GREEK SORGHUM BOWL
This satisfying Greek Sorghum Bowl combines a quick pilaf made with sorghum, sauteed onions, and pine nuts with Mediterranean veggies and tangy feta. Serve the leftover pilaf alongside roast chicken, grilled salmon or seared tofu, and steamed veggies, for an easy weeknight dinner.
Provided by EA Stewart
Categories main-dish
Time 10m
Yield 2 servings Sorghum Pilaf
Number Of Ingredients 9
Steps:
- For the sorghum pilaf: Heat the sorghum in a microwave-safe bowl for 2 minutes. Meanwhile, warm a skillet over medium-high heat and finely chop the onion. Add the olive oil to the warm skillet along with the onions and cook, stirring, 1 minute, then add the warmed sorghum, pine nuts and salt to taste. Stir until well combined. Reserve half of the sorghum pilaf for lunch or a Greek Sorghum Bowl the next day, and enjoy the remaining pilaf as a side dish for dinner.
- For the Greek sorghum bowl: Warm 3/4 cup leftover sorghum pilaf in the microwave for 1 1/2 minutes. Top with the tomatoes, cucumbers, feta and olives and serve.
Nutrition Facts : Calories 478 calorie, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 33 milligrams, Sodium 659 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 14 grams
ASPARAGUS CASHEW RICE PILAF
This is an adaptation of an old Armenian recipe, and this variation is so delicious I can't stop eating it. It's a great way to stretch expensive seasonal asparagus and pricey cashews. It's great as a side dish or as a vegetarian entree.
Provided by SABRINATEE
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
- Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
- Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
- Mix asparagus and cashew halves into the rice mixture, and serve warm.
Nutrition Facts : Calories 249 calories, Carbohydrate 35.1 g, Cholesterol 15.3 mg, Fat 10 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 4.5 g, Sodium 172.8 mg, Sugar 2.2 g
SWEET POTATO PILAF
The combination of sweet potatoes, bacon, asparagus and kale makes this simple Sweet Potato Kale Pilaf taste amazing! To save time and dishes, you can easily cook the rice in an Instant Pot and also use it to saute the other ingredients. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 cups.
Number Of Ingredients 12
Steps:
- Rinse wild rice thoroughly; drain. In a large saucepan, combine broth, rice and oil; bring to a boil. Reduce heat; simmer, covered, until rice is fluffy and tender, 50-55 minutes. Drain if necessary. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Add asparagus, sweet potato and onion to drippings; cook and stir over medium-high heat until potatoes are crisp-tender, 8-10 minutes. , Stir in kale, garlic, salt and pepper. Cook and stir until vegetables are tender, 8-10 minutes. Stir in rice and reserved bacon. Sprinkle with parsley.
Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 350mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ASPARAGUS PILAF RICE
Make and share this Asparagus Pilaf Rice recipe from Food.com.
Provided by Boomette
Categories Lemon
Time 38m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a casserole, heat oil at medium heat. Add onion and tarragon, and cook, stirring from time to time, for about 3 minutes or until onion has soften. Add rice and stir.
- Add vegetable stock, water and salt. Reduce to low heat, cover and let simmer for 15 minutes. Add asparagus, cover and keep cooking for about 10 minutes or until rice is tender and liquid has absorbed. Add lemon juice and pepper and stir with a fork.
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