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.
BROWN RICE AND ONION PILAF
Provided by Jacques Pepin
Categories easy, side dish
Time 58m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat butter and oil in a large sturdy saucepan. When hot add the onions and saute over medium-to-high heat for about 2 to 3 minutes. Add the herbes de Provence and rice and mix well to combine. Add water, salt and pepper and bring mixture to a boil, stirring so it does not stick.
- When boiling, reduce the heat and cook, covered, over very low heat for about 40 minutes, until rice is tender, a little chewy and most of the moisture has been absorbed. Check rice near end of cooking time; it may take a little longer than 40 minutes to absorb all the water and cook through. Serve with sweet and sour curried chicken.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 6 grams, Carbohydrate 64 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 789 milligrams, Sugar 3 grams, TransFat 0 grams
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.
BROWN RICE & PEPPERS PILAF
I love rice pilaf and I was excited to find this recipe for brown rice pilaf since brown rice is so much better for you. It is from Healthy Cooking.
Provided by CookingONTheSide
Categories Brown Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In large saucepan, saute onion and green pepper in oil until tender.
- Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned.
- Add the water, broth, thyme and pepper.
- Bring to a boil.
- Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.
- Fluff with fork.
Nutrition Facts : Calories 182.2, Fat 3.7, SaturatedFat 0.6, Sodium 18.1, Carbohydrate 33.4, Fiber 2.1, Sugar 1.6, Protein 4.3
QUICK BROWN RICE AND ONIONS
With only four ingredients and 15 minutes, you can put together a dish that outshines plain ol' rice.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Heat butter in 1 1/2-quart saucepan over medium heat.
- Cook onion in butter 2 to 3 minutes or until tender. Add broth; heat to boiling. Stir in rice. Heat to boiling; reduce heat.
- Cover and simmer 5 minutes. Remove from heat; stir. Cover and let stand 5 minutes. Fluff rice lightly with fork.
Nutrition Facts : Calories 190, Carbohydrate 37 g, Cholesterol 5 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg
BROWN AND WILD RICE PILAF
Make and share this Brown and Wild Rice Pilaf recipe from Food.com.
Provided by Dancer
Categories Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook and stir in brown rice, wild rice, onion and celery in margarine until onion is tender.
- Stir in mushrooms, sage, marjoram, thyme and stock.
- Heat to boiling, stirring occasionally.
- Pour into ungreased 1 1/2-quart casserole.
- Cover tightly.
- Bake in 350-degree oven until all liquid is absorbed, about 1 hour.
RAISIN BROWN RICE PILAF
Michele Doucette of Stephenville, Newfoundland dresses up nutritious brown rice with onion, garlic, raisins and almonds in this flavorful pilaf.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and garlic in oil until tender. Stir in rice, raisins and cinnamon stick; saute until rice is golden. Add broth and salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until liquid is absorbed and rice is tender. Discard cinnamon stick. Sprinkle with almonds.
Nutrition Facts :
CARROT BROWN RICE PILAF
This versatile, colorful dish complements a variety of meats or other vegetarian entrees. To give this dish a crunchy texture and additional flavor and protein, stir in 2 cups of bean sprouts just before serving. -Paulette Cross, Lowville, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion and carrots in butter until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned., Stir in the stock, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender. Fluff with a fork.
Nutrition Facts : Calories 231 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 551mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
WILD AND BROWN RICE PILAF WITH CRANBERRIES
Categories Side Bake Thanksgiving High Fiber Cranberry Dried Fruit Fall Healthy Brown Rice Wild Rice Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 11
Steps:
- 1. Plump the cranberries in the wine for about 20 minutes. Drain the cranberries and reserve the liquid.
- 2. To make the brown rice, sweat the onions in the reserved cranberry liquid until the onions are translucent. Add the brown rice and stock. Bring the liquid to a boil and cover the pot tightly. Cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 40 minutes.
- 3. To prepare the wild rice, bring the apple cider, stock and wild rice to a boil in a medium sauce pot. cover the pot tightly, and cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 90 minutes.
- 4. Place the unpeeled shallots on a bed of coarse salt in a 375°F(190°C) oven until the exterior is very crisp about 20 minutes. Allow the shallots to cool. Remove the skin and shred the flesh.
- 5. Combine both rices and the plumped cranberries. Garnish with the roasted shallots.
BROWN RICE PILAF
Brown rice, a whole grain, contains all the nutrients and essential parts of the entire grain seed. It adds almost three times as much heart-healthy fiber to this mild-flavored brown rice pilaf as white would. Consider enjoying its slightly nutty flavor often in family recipes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and green pepper in oil until tender. Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned. Add the water, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender. Fluff with a fork.
Nutrition Facts : Calories 181 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 99mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
QUICK BROWN RICE AND MUSHROOM PILAF
Save yourself some time cooking dinner tonight with our Quick Brown Rice and Mushroom Pilaf recipe. This Quick Brown Rice and Mushroom Pilaf made with instant brown rice includes mushrooms, walnuts, chopped celery and more!
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan on medium heat. Add onions and celery; cook 3 min. or until crisp-tender, stirring occasionally.
- Add mushrooms; cook 3 min. or until mushrooms are tender, stirring occasionally. Add broth; stir. Bring to boil.
- Stir in rice; cover. Reduce heat to medium-low; simmer 5 min. Remove from heat; let stand 5 min. Add walnuts and parsley; mix lightly.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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
BROWN AND WILD RICE PILAF
I created this a few years ago at Thanksgiving as substitute for stuffing for the vegetarians. The whole family has adopted it, as we do not cook a whole turkey anymore, just a turkey breast. I suppose it probably could be used to stuff a turkey. It is a bit of trouble to cook the two rices and the vegetable mixture in separate pans, but I find that the taste and texture turns out much better than when I've tried to cook them together.
Provided by Marlena
Categories Brown Rice
Time 1h5m
Yield 1 large dish
Number Of Ingredients 12
Steps:
- Boil wild rice in two cups water about 50 minutes until tender.
- Meanwhile, place brown rice and 4 cups broth in another pot and bring to a boil, then reduce to low heat, cover, and cook for 50 minutes or until done.
- Pour the olive oil into a sauté pan.
- When it is hot, add the onion, celery, and mushrooms, and cook for about 5 minutes.
- Add the parsley and sage, garlic if using, and a sprinkling of salt and pepper, then continue cooking until vegetables are soft.
- Mix both rices and vegetable mixture, add a bit more vegetable broth if it is too dry, reheat if necessary, and serve.
BROWNED ONION AND CORN PILAF
Categories Onion Rice Side Vegetarian Quick & Easy Corn Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a heavy saucepan cook the onion and the corn in the butter over moderately high heat, stirring, until the vegetables are browned. Add the rice, stir the mixture until the rice is coated with the butter, and stir in 1 cup water and the salt. Bring the liquid to a boil, stirring, and cook the pilaf, covered, over low heat for 25 to 30 minutes, or until the liquid is absorbed.
BROWN RICE AND CARROT PILAF
Use this as a side dish to a meal. It is a bit different than ordinary vegetables. This can also be a vegetarian meal.
Provided by Tebo3759
Categories Brown Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a 2 quart pan at med-high heat.
- Add onion and carrot and cook about 5 minutes.
- Stir in rice and cook until rice browns slightly.
- Add stock and seasonings.
- Cover and simmer until rice is tender, about 45 minutes.
- Stir in parsley and sprouts just before serving.
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