PARSLIED BROWN RICE PILAF
This simple side plays up the brightness of fresh parsley. This unassuming herb is pleasantly verdant and pairs wonderfully with zippy lemon zest and nutty brown rice. Compared with unenriched white rice, brown rice is higher in fiber, protein, B vitamins, iron, and magnesium. New research shows that eating whole grains like brown rice daily reduces colorectal cancer risk, and the more you eat the lower your risk.
Provided by Cooking Light
Time 40m
Yield Serves 4 (serving size: 1/2 cup)
Number Of Ingredients 9
Steps:
- Cook rice according to package directions, omitting salt and fat.
- While rice cooks, heat oil in a large nonstick skillet over medium. Add onion and carrot; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat; stir in parsley, rind, salt, and pepper.
- Place cooked rice in a large bowl, and fluff with a fork. Add onion mixture, and stir to combine.
Nutrition Facts : Calories 117, Carbohydrate 20 g, Fat 3 g, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 249 mg, Sugar 1 g
RICE PILAF
Steps:
- Preheat the oven to 350.
- Melt the butter in a 3-quart saucier over medium heat.
- Stir in the onion, bell pepper and 2 pinches of salt.
- Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
- Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
- OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
- Transfer the saucier (towel and all) to the oven and bake 15 minutes.
- Remove and rest at room temperature for 15 more minutes without opening the lid.
- Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.
Nutrition Facts : Calories 248 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 524 milligrams, Carbohydrate 45 grams, Fiber 1.5 grams, Protein 7 grams, Sugar 5 grams
RAINBOW RICE PILAF
Steps:
- Heat the oil in a large deep-sided skillet with a lid over medium-high heat. Add the onions, celery and pepper and cook, stirring occasionally, until they are just beginning to soften, about 3 minutes. Add the rice and orzo and cook, stirring constantly, until the orzo begins to brown, 3 to 5 minutes. Add the garlic, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
- Stir in the vegetable broth, bring to a simmer and then lower heat and cook, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for about 10 minutes. Fluff the rice with a fork and transfer to a serving dish. Top with the cranberries, almonds and parsley. Serve warm.
BROWN RICE PILAF
I love this pilaf! I never liked brown rice until I tried it this way. It goes with just about anything, and the leftovers (when there are any) reheat well, too.
Provided by Halcyon Eve
Categories Brown Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a small skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is golden, about 5 minutes.
- Add rice and sauté for 1 minute.
- Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low.
- Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary.
- Uncover and let rice stand for 5 minutes before serving.
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.
HOME-STYLE BROWN RICE PILAF
This is comfort food at its best with mild flavors and it's simple to make. This is a very versatile dish: if you prefer, you can use almonds in place of the cashews, and cilantro in place of the parsley.
Provided by Candice
Categories Side Dish Rice Side Dish Recipes Pilaf
Yield 4
Number Of Ingredients 13
Steps:
- Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
- Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
- Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
- When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.
- Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 54 g, Cholesterol 115.9 mg, Fat 17.1 g, Fiber 6.7 g, Protein 12.5 g, SaturatedFat 7.3 g, Sodium 653.3 mg, Sugar 6.9 g
ZIPPY BROWN RICE PILAF
Make and share this Zippy Brown Rice Pilaf recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat butter and oil in a large nonstick frypan, add zucchini and onion, sauté just until onion is soft, about 4 minutes.
- Add red pepper, jalapeño pepper, garlic and sage, sauté 1 minute more.
- Add rice, salt and pepper, stir to coat.
- Add balsamic vinegar, deglaze pan and add chicken broth and buttermilk.
- Bring to boil, reduce heat; simmer covered with a tight fitting lid, for 45 to 50 minutes or until the liquid is absorbed and the rice is tender.
- Add green peas while fluffing rice with a fork, remove pan from heat; replace lid and set aside for 10 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 306.6, Fat 8.9, SaturatedFat 3.1, Cholesterol 10.1, Sodium 286.6, Carbohydrate 47.9, Fiber 4, Sugar 8.1, Protein 8.9
CHEESY RICE PILAF
Steps:
- Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 1 minute. Add the chicken broth and bring to a full boil. Cover, reduce the heat to low, and cook for 18 minutes.
- Meanwhile, melt the remaining tablespoon butter in a small saucepan over medium heat. Add the flour and stir until incorporated. Gradually whisk in the milk and bring to a simmer. Simmer until slightly thickened, about 2 minutes. Remove from the heat and whisk in the Gruyere; keep warm, covered.
- When the rice is cooked, stir in the cheese sauce, parsley, chives and tarragon. Season with salt and pepper.
BASIC LONG-GRAIN BROWN RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings (2 1/2 cups)
Number Of Ingredients 5
Steps:
- Heat the butter in a medium saucepan with a tight fitting lid, over medium heat. Add the rice and lemon peel and cook, stirring, until slightly toasted, about 2 minutes. Stir in the water and add salt to taste, bring to a boil, reduce the heat, cover, and simmer until all the water has been absorbed by the rice, about 45 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.
- Remove the pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork, season with salt and pepper and serve.
BROWN RICE PILAF
Make and share this Brown Rice Pilaf recipe from Food.com.
Provided by bambie
Categories Low Cholesterol
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Prepare the brown rice according to package directions.
- Chop 1 large onion. In medium nonstick skillet cook onion in 1 tablespoon butter until softened. Stir in rice.
Nutrition Facts : Calories 362.9, Fat 4.2, SaturatedFat 1.5, Cholesterol 3.8, Sodium 17.3, Carbohydrate 73.3, Fiber 3.5, Sugar 1.6, Protein 7.5
BROWN RICE PILAF WITH VEGETABLES
Make and share this Brown Rice Pilaf With Vegetables recipe from Food.com.
Provided by peasonearth
Categories Lactose Free
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a 2-1/2 quart saucepan sauté garlic and onions in oil over medium heat until onions are translucent.
- Add brown rice, toast, stirring constantly for about 4 minutes.
- Add vegetable broth and bring to boil. Then simmer and cook rice for 45 mins, undisturbed.
- Meanwhile, in a bit of oil, sauté zucchini and carrots for about 3-4 mins in a small fry pan over medium heat. Salt and pepper to taste.
- When rice is cooked, add corn, zucchini, and carrots and mix well.
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