Three Rice Pilaf Food

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THREE-RICE PILAF



Three-Rice Pilaf image

My family's favorite rice dish is this tempting medley of white, brown and wild rice. I prepare it as a side dish or a stuffing. In fall I add chopped dried apricots, and for the holidays I mix in dried cranberries. My guests always ask for seconds. -Ricki Bingham, Ogden, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 8-10 servings.

Number Of Ingredients 15

1/2 cup uncooked brown rice
1/2 cup finely chopped carrots
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
2 tablespoons canola oil
1/2 cup uncooked wild rice
3 cups chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/2 cup uncooked long grain rice
1/3 cup chopped dried apricots
2 tablespoons minced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped pecans, toasted

Steps:

  • In a large saucepan, saute brown rice, carrots, onion and mushrooms in oil for 10 minutes or until rice is golden. , Add wild rice, broth, thyme, and rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Stir in long grain rice; cover and simmer for 25 minutes or until liquid is absorbed and wild rice is tender. , Remove from the heat; stir in apricots, green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just before serving.

Nutrition Facts : Calories 190 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 345mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

RICE PILAF



Rice Pilaf image

Provided by Tyler Florence

Categories     side-dish

Time 55m

Yield 5 cups

Number Of Ingredients 8

3 tablespoons unsalted butter
1 shallot, thinly sliced
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2 cups basmati-style long grain rice
3 cups low-sodium chicken broth
1 bay leaf
1 sprig fresh rosemary

Steps:

  • Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
  • Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

RICE PILAF WITH CARROTS AND PEAS



Rice Pilaf with Carrots and Peas image

This Easy Rice Pilaf with Carrots and Peas is a staple recipe everyone should learn! It goes great with so many dishes and is so easy to make!

Provided by Malinda Linnebur

Categories     Side Dish

Time 30m

Number Of Ingredients 7

1 tablespoons butter
1 small onion, chopped
⅓ cup (45g) diced carrot
1 clove garlic, minced
1 cup (220g) long grain white rice
2 cups (475ml) chicken broth or broth of choice (I actually use just a hair less than 2 cups of water)
¼ cup (35g) frozen peas, slightly thawed

Steps:

  • Heat a medium saucepan over medium heat. Add butter, onion, and carrot. Cook stirring frequently until slightly softened (about 3-5 minutes). Stir in garlic and cook for 30 seconds. Stir in rice and cook stirring frequently until edges become slightly translucent (about 3-5 minutes).
  • Add broth and bring to a boil. Reduce heat to a simmer and cover with a tight fitting lid. Simmer for 15 minutes without lifting the lid. Remove from heat and let stand 5 minutes without lifting the lid, then fluff with a fork and add the peas.

Nutrition Facts : Calories 288 kcal, Carbohydrate 54 g, Protein 7 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 78 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

THREE-RICE PILAF



Three-Rice Pilaf image

I fix this rice dish a lot of times at the holidays. It's as pretty as it is flavorful. Rice lovers will truly enjoy this recipe!

Provided by Tammy Raynes

Categories     Rice Sides

Time 1h

Number Of Ingredients 15

2 Tbsp vegetable oil
1/2 c uncooked brown rice
1/2 c finely chopped carrots
1/2 c chopped onion
1/2 c sliced fresh mushrooms
3 c chicken broth
1/2 c uncooked wild rice
1/4 tsp dried thyme
1/4 tsp dried rosemary, crushed
1/2 c uncooked long grain rice
1/3 c chopped dried apricots
2 Tbsp minced green onions
1/4 tsp salt
1/8 tsp pepper
1/2 c chopped pecans, toasted

Steps:

  • 1. In a large saucepan, heat oil over medium heat. Saute brown rice, carrots, onion and mushrooms for 10 minutes or until rice is golden.
  • 2. Add broth, wild rice, thyme and rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Stir in long grain rice; cover and simmer 25 minutes longer or until liquid is absorbed and wild rice is tender.
  • 3. Remove from the heat; stir in apricots, green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just before serving.

MUSHROOM PILAF



Mushroom Pilaf image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

4 tablespoons butter
3 cloves garlic, finely minced
2 medium onions, chopped
1 pound cremini mushrooms, roughly chopped
1 pound white mushrooms, roughly chopped
8 ounces shiitake mushrooms, stems removed, roughly chopped
2 cups long-grain rice
1/2 cup white wine
3 cups chicken stock
1/4 teaspoon turmeric
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

Steps:

  • In a medium pan, melt the butter. Add the garlic and onions and cook for 2 minutes. Add the cremini, white mushrooms and shiitakes and cook until most of the liquid has reduced, about 5 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the chicken stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
  • When it's done, sprinkle over some chopped parsley and serve.

THREE RICE PILAF



Three Rice Pilaf image

If you are looking for a wonderful rice side dish to serve for you guests, then this is it! A delicious blend of flavours, along with dried fruit makes this dish a winner. Add in some fresh garlic when you saute the onions if desired. Adjust all seasonings to taste.

Provided by Kittencalrecipezazz

Categories     Rice

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/2 cup brown rice
1/2 cup carrot, finely chopped
1/2 cup onion, chopped
1/2 cup mushroom, sliced
2 tablespoons oil
1/2 cup wild rice, uncooked
3 cups good-quality chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 cup long-grain white rice, uncooked
1/3 cup dried apricots or 1/3 cup dried cranberries, chopped
2 tablespoons green onions, minced
salt and pepper
1/2 cup chopped pecans

Steps:

  • In a large saucepan, saute brown rice, carrots, onions, and mushrooms in 2 tablespoons oil (you can use a tablespoon more oil if desired) for 10 minutes, or until the brown rice is golden in colour.
  • Add the wild rice, broth, thyme and rosemary; bring to a boil; reduce heat, cover, and simmer for 25 minutes.
  • Stir in long-grain white rice, cover, and simmer for 25 mins, or until the liquid is absorbed, and the wild rice is tender.
  • Remove from heat, stir in apricots or cranberries (or a combination of both), green onions, salt and pepper.
  • Cover, and let stand for 4 minutes.
  • Sprinkle with pecans just before serving.
  • *Note* you may add more broth or water, and simmer a little longer if needed.
  • Delicious!

Nutrition Facts : Calories 312.9, Fat 12.6, SaturatedFat 1.5, Sodium 385.4, Carbohydrate 43.2, Fiber 3.7, Sugar 6.3, Protein 8.3

RICE PILAF



Rice Pilaf image

This started out from the joy of cooking. Over time, this is the end result. I use this whenever I need rice. The secret is exact measurments for water and rice.

Provided by John Sauerbeck

Categories     Low Protein

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 tablespoon butter
1/4 cup chopped onion
1/4 green pepper, chopped
1 cup long grain rice
2 cups water
2 chicken bouillon cubes

Steps:

  • Melt butter in a 2 qt. saucepan over high heat.
  • Saute' onion and green pepper until tender crisp.
  • Add rice; cook for 1 to 2 minutes, stirring frequently.
  • Add water and chicken bouillon; bring to a boil.
  • Stir once.
  • Reduce heat to low.
  • Stir once.
  • Cover and cook for 15 minutes.
  • Don't look!
  • Remove from heat and uncover.
  • Let stand for 5 minutes before serving.
  • Serve hot.

Nutrition Facts : Calories 136.9, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.3, Sodium 264.9, Carbohydrate 25.8, Fiber 0.6, Sugar 0.7, Protein 2.5

PIONEER WOMAN RICE PILAF



Pioneer Woman Rice Pilaf image

Simple, yet tastier than plain rice. Great option when you're looking for a side dish.

Provided by Retired Introvert

Categories     Side Dish

Number Of Ingredients 8

1 T. butter
1/2 medium onion (finely diced)
1 stalk celery (finely diced)
1 carrot (finely diced)
1/4 c. dry white wine ((can sub chicken or vegetable broth))
1 bay leaf
1 c. uncooked long-grain white rice ((or the type of rice you prefer))
2 c. low sodium chicken or vegetable broth

Steps:

  • Melt butter in a large skillet over medium heat.
  • Add the onion, celery and carrots and saute until they start to soften, about 4 minutes.
  • Add the wine (or broth), stir and cook until the liquid has reduced by about half.
  • Add the bay leaf, the rice, the broth and salt and pepper to taste.
  • Reduce the heat to low, cover the pot and let the rice simmer for 18-20 minutes, until the liquid has absorbed and the rice is perfectly cooked.
  • Turn off the heat and with a fork, lightly fluff the rice. Remove the bay leaf.
  • Sprinkle with minced fresh parsley, if desired, and serve.

RICE PILAF



Rice Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1 small onion, finely chopped
1 1/2 cups rice
Salt
Pepper
3 cups chicken stock, warmed
1/4 cup chopped parsley
1/4 cup toasted pinenuts

Steps:

  • Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.

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