SPICY RICE PILAF
I found this recipe back in the 1950's and have made some minor adjustments over the years to update the flavor. In summer, I like to serve the pilaf over slices of red tomatoes. -Cynthia Gobeli, Norton, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, saute onion in oil until tender. Add broth and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes longer or until lentils and rice are tender.
Nutrition Facts :
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
SPICED RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Thinly slice 2 scallions. Cook the scallion whites in butter in a saucepan with 6 cardamom pods, 2 fresh bay leaves, 2 star anise pods and 1 cinnamon stick until soft, 2 minutes. Stir in 1 cup basmati rice, then add 1 1/2 cups water and 3/4 teaspoon kosher salt. Bring to a boil, then reduce the heat to low, cover and cook until tender, about 17 minutes. Set aside, covered, 10 minutes. Top with the scallion greens and some chopped dill.
ONE-PAN SPICY PRAWNS AND RICE RECIPE BY TASTY
Here's what you need: onion, garlic, red chili, red pepper, chorizo, turmeric, salt, pepper, long grain rice, water, pea, prawn
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Fry the onions, garlic, chilli, and red pepper with a little olive oil.
- Add the chorizo after a minute.
- Stir in the turmeric, salt, pepper, and long grain rice.
- Pour in the water and simmer for 20 minutes.
- Stir in the peas and prawns until prawns are pink and no longer translucent, about 3-4 minutes.
- Enjoy!
Nutrition Facts : Calories 414 calories, Carbohydrate 54 grams, Fat 11 grams, Fiber 3 grams, Protein 22 grams, Sugar 6 grams
SPICED RICE PUDDING RECIPE BY TASTY
Here's what you need: rice, milk, sugar, salt, egg, nutmeg, ground cinnamon
Provided by Rie McClenny
Categories Desserts
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium sauce pot, combine the rice, 2 cups (470 ml) of milk, sugar, and a pinch of salt. Bring to a gentle simmer over medium heat. Cook for 15 minutes, or until thick and creamy.
- In a small bowl, combine remaining milk and the egg. Whisk well.
- Add the egg mixture to the pot of rice. Stir well and cook for 3 minutes.
- Add the nutmeg and cinnamon, and mix well.
- Enjoy!
Nutrition Facts : Calories 283 calories, Carbohydrate 47 grams, Fat 5 grams, Fiber 0 grams, Protein 10 grams, Sugar 17 grams
RICE PILAF
Make the side dish extra special with this rice dish. It is better then any store bought package mix.-Barianne Wilson, Falfurrias, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.
Nutrition Facts : Calories 229 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 642mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
AWESOME RICE PILAF
Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.
Provided by tooshay
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 55m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 71.1 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 379.5 mg, Sugar 3 g
SPICY INDIAN RICE
Sara Buenfeld's delicious spicy rice is perfect served with your favourite curry
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
- Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
- Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
- Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.
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.
FLUFFY RICE PILAF
Use this recipe from "Martha Stewart's Cooking School" to prepare fluffy rice pilaf.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Bring stock to a simmer in a small saucepan.
- Melt butter in a 2-quart ovenproof saucepan over medium heat. Add onion, bay leaf, and salt and cook until onion is soft and translucent, stirring occasionally, about 3 minutes.
- Add rice and stir well to coat each grain with butter mixture. Cook until rice is fragrant and starting to turn translucent, stirring frequently, about 3 minutes.
- Add stock and return to a simmer. Transfer to oven, cover, and bake for 16 minutes. Remove from oven. Cover and let steam for 10 minutes, then fluff with a fork before serving.
FLUFFY RICE PILAF
Taking what I know about rice pilaf, that it can be pretty blan sometimes, I came up with a great TASTY way to make rice. My family requests this all the time. Great served with Chicken, Pork and Steak. For those of you that don't want all the vegetables in your rice, try this one!
Provided by Vseward Chef-V
Categories Long Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour canned chicken broth in measuring cup add water to make 4 cups, add 2 tbls water.
- Add powdered chicken boulion to broth along with salt and pepper. Microwave for 6 minutes while preparing the rice.
- Add 3 tbls olive oil to dutch pan on med-high heat. Once it starts to get hot add Fideo pasta (or broken vermicelli). Keep stirring until it starts to brown. Slice butter into 4 tbls and add to pan. Add 2 cups rice and continue to brown. (This will stop the pasta from getting too brown).
- At this point, you should hear your microwave telling you the broth is ready.
- CAREFULLY -- (very important) pour into pan slowly. Once all the broth is in, stir and bring the mixture to a boil. Once you see the mixture thickening, put a lid on it, adjust temperature to simmer and set timer for 25 minutes! Once your timer goes off, turn heat off and do not take the lid off the pot. Let it sit for at least 5 minutes before removing the lid.
- Fluff with a fork and serve.
Nutrition Facts : Calories 376.7, Fat 15.7, SaturatedFat 6.2, Cholesterol 20.4, Sodium 937.5, Carbohydrate 50, Fiber 0.8, Sugar 0.5, Protein 7.5
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