SPICED BROWN RICE PILAF
Our Barbecued Salmon Fillets are served on top of this brown-rice pilaf, which is flavored with white wine and vegetables and spiced with paprika, turmeric, and cumin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a medium skillet, heat oil over medium heat. Add onion, carrots, and celery. Cook until tender, 3 to 4 minutes. Add wine, and cook until most of the liquid has evaporated, about 2 minutes. Transfer to a medium bowl, and set aside to cool.
- Meanwhile, bring a medium saucepan of water to a boil. Stir in rice, and cook until tender, 25 to 30 minutes. Drain, and add to bowl of vegetables. Season with salt, pepper, paprika, turmeric, and cumin.
Nutrition Facts : Calories 213 g, Fat 3 g, Fiber 3 g, Protein 6 g, Sodium 203 g
HERBED BROWN RICE PILAF
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h7m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a 2-quart saucepan over medium heat. Add the shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper.
- Add the stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off the heat and let sit for 10 minutes.
- Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions.
SPICED VEGETABLE PILAF
Get four of your five-a-day in one colourful bowl. Vary the veg according to what's in season
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. In boiling water, cook carrots for 4 mins, tipping in onions for the last min of cooking. Drain and mix in a roasting tin with 4 tsp oil, the cumin and seasoning. Roast for 30 mins, while you cook the rice.
- Heat remaining 2 tsp oil in a large pan. Add cardamom and cinnamon for 30 secs, then add rice and toast for 1 min. Pour over stock and 100ml water, then simmer, covered, for 25-30 mins, until rice is tender and the water absorbed. Remove cinnamon and cardamom.
- Tip in lentils and fork through before topping with spinach. Put lid back on and cook over a low heat, stirring once, until spinach has wilted and lentils heated through. Fork through again before tipping the cumin roasted veg onto the top and sprinkling with almonds, if using.
Nutrition Facts : Calories 375 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
CAULIFLOWER RICE PILAF
You'll slash 131 calories and 19 grams carbohydrate when you trade in your brown rice for finely chopped cauliflower in this healthy cauliflower rice recipe. For an even faster rice pilaf, use 4 cups of purchased cauliflower rice instead of making your own. Look for it near other fresh or frozen prepared vegetables.
Provided by Carolyn Casner
Categories Healthy Cauliflower Rice Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Pulse cauliflower florets 2 cups at a time in a food processor until chopped into rice-size pieces.
- Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add the cauliflower rice, sprinkle with salt and cook, stirring, until softened, 3 to 5 minutes. Remove from heat. Stir in almonds, herbs and lemon zest.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 6.7 g, Fat 9.2 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 226.6 mg, Sugar 2.3 g
SPICED RICE PILAF
Fragrant with spices of the Middle East. This would go great with not only Middle Eastern food, but Indian food as well. You can find rose water (an optional ingredient) in Indian/Pakistani grocers, as well as some pharmacies.
Provided by PalatablePastime
Categories Long Grain Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In large saucepan, cook onion in olive oil until tender. Stir in rice and spices. Cook, stirring constantly, until rice begins to turn golden.
- Pour in broth and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Do not lift lid while cooking.
- Remove from heat and allow to sit for 5-10 minutes undisturbed.
- Then add the chopped spinach, raisins, and almonds, stirring, and fluffing with a fork. Sprinkle with rose water, and fluff a little bit more, if desired.
SPICED RICE PILAF
Provided by Chitra Joshi
Categories Rice Side Low Sodium Low/No Sugar Wheat/Gluten-Free Summer Cinnamon Clove Bon Appétit Texas Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add cinnamon and cloves and stir until fragrant, about 30 seconds. Add onion and cook until beginning to brown, stirring occasionally, about 8 minutes. Add rice and stir to coat with onion mixture. Mix in water and bring to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Fluff pilaf with fork. Season with salt and pepper. Transfer to bowl.
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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5/5 (2)Occupation Senior Food EditorCuisine AmericanTotal Time 1 hr
- Season with salt and pepper. Add rice and cook, stirring frequently, until some grains begin to turn translucent, 3 minutes more.
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- 1 In a large pot, heat olive oil over a medium heat. Add onion and garlic and cook for 2 minutes. Add pumpkin, carrot and spices. Cook, stirring, for 2 minutes.
- 2 Add rice and stir to combine. Cook for 2-3 minutes. Add stock, reduce heat to low and cover. Cook for 20-25 minutes, until rice is tender. Add chicken and spinach in the last 5 minutes of cooking, to heat through.
- 3 Stir through lime zest and juice and parsley. Season with black pepper and extra lime zest and parsley to taste.
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- Wash and drain the rice and the lentils. Place them in a large heavy-bottomed pot or medium-sized Dutch oven.
- Chop all the vegetables and add them to the pot. Grate or finely chop the garlic and the ginger and place them in the pot as well. Add the spices and stir everything until well combined.
- Pour enough vegetable stock into the pot to barely cover the ingredients, about ¾ of the pot (see the picture in the blog post). Stir well again, cover, bring to a boil, lower the heat and simmer for about 40-45 minutes, stirring from time to time.
- If the pilaf appears to be dry, you could add a small amount of extra vegetable stock, but I usually don't find it necessary. Check to see that the rice and the lentils are tender, they should not become mushy.
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- Add rice, salt, coriander, paprika, lemon juice, and garlic powder and cook for 8 to 10 minutes or until heated all the way through, stirring frequently.
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- Heat 2 tablespoons of ghee or clarified butter in a 2-quart, thick-bottomed saucepan on medium-high heat until hot.
- Add the cardamom pods, cinnamon stick, cloves, and peppercorns to the pan. Gently fry the spices for 2 minutes.
SPICED RICE PILAF RECIPE - STEPHANIE KAY NUTRITION
From kaynutrition.com
Servings 4Total Time 25 minsCategory SidesCalories 155 per serving
- In a small pot on medium heat, add the olive oil and minced shallot, cook for 3-5 minutes until translucent. Add cinnamon, allspice and cardamom and heat for another 30 seconds until fragrant.
- Add rice and stir with onion mixture until each grain is coated with oil. Season with salt, cover with chicken stock and bring to a boil.
- Once boiling, add the orange zest and cinnamon stick to the pot. Reduce heat to a simmer, cover pot with lid and cook for 20 minutes until rice is cooked through.
- Once cooked, fluff rice with a fork and transfer it to a serving dish. Top with chopped coriander, sliced almonds, and any remaining orange zest.
SPICY SHRIMP PILAF RECIPE - BON APPéTIT
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4.5/5 (40)Servings 4
- Melt ¼ cup ghee in a medium pot over medium heat. Add onions, season with salt, and cook, stirring occasionally, until deeply golden brown and starting to look lacy (this will take some time!), 15–20 minutes. Using a slotted spoon, transfer half of the onions to a plate and set aside for serving.
- Add chiles de árbol, tomato paste, 2 tsp. coriander, 1 tsp. pepper, and ½ tsp. turmeric to onions still in pot. Cook, stirring often, until tomato paste darkens slightly, about 3 minutes. Add rice and cook, stirring, until each grain is well coated, about 30 seconds. Add 1½ tsp. salt, pour in 2¼ cups water, and give mixture a stir to prevent any grains from sticking to bottom of pot. Bring to a boil, then reduce heat to low and cover pot. Let rice cook until water is completely absorbed and rice is tender, 16–18 minutes. Remove pot from heat and let rice sit (still covered) 15 minutes.
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From goodto.com
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- Leftover rice: Arancini. If you’ve made a delicious creamy risotto and happen to have any leftovers, you simply have to make arancini. These little deep fried balls of rice are a staple in Sicilian cuisine.
- Leftover rice: Fried rice. When you’re looking for a speedy midweek meal, then fried rice is certainly the way to go. The key to a good fried rice is making sure that the rice is at least one day old, using freshly cooked rice just isn’t the same.
- Leftover rice: Stir-fry. As with fried rice, stir-frys, and the work of mere moments, therefore ideal for busy weeks when cooking is the last thing on your mind.
- Leftover rice: Kedgeree. Kedgeree is a fantastic way you use up any leftover rice. It’s delicately spiced with curry powder and served with smoked fish and boiled or poached eggs.
- Leftover rice: Pilaf. Pilaf’s are great for injecting a little more life into rice that may be a little bland. Though not usually made with leftover rice, you can certainly achieve a great result by cutting down on the cooking times.
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- Leftover rice: Rice salad. When you’re tired of the same packed lunches, or the local supermarket meal deal just isn’t cutting it, these rice salads are ideal.
- Leftover rice: Soup. Adding cooked rice to soups, especially broths is a fantastic way to bulk it up, and make for a more satisfying meal. Cooked rice is particularly great as it will save you time in the kitchen.
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