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.
VEGETABLE BROWN RICE
Loaded with carrots, onions and peas, this rice makes a terrific side dish, but it can even stand on its own as a light main course. Raisins offer a slight sweetness, and pecans add a little crunch. --Denith Hull of Bethany, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes., In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.
Nutrition Facts : Calories 305 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 397mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 7g fiber), Protein 8g protein.
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.
BROWN RICE AND VEGETABLE PILAF
Make and share this Brown Rice and Vegetable Pilaf recipe from Food.com.
Provided by Robb Dabbs
Categories Brown Rice
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F.
- Heat chicken broth to boiling.
- Combine broth with brown rice, butter, oregano, marjoram, and summery savory in 3 quart casserole and bake, covered, for 1-1/2 hours or until rice is tender.
- Keep hot. Melt butter in large skillet or dutch oven.
- Add celery, snow peas, broccoli, green onion, and ginger and stir fry until crisp-tender.
- Add vegetables, lemon rind, and toasted coconut to rice. Toss lightly to combine. Adjust seasonings.
Nutrition Facts : Calories 412.6, Fat 24.4, SaturatedFat 16.3, Cholesterol 40.7, Sodium 410.7, Carbohydrate 42.1, Fiber 4.4, Sugar 2.7, Protein 8.1
SESAME BROWN RICE PILAF WITH GARLIC AND VEGETABLES
Make and share this Sesame Brown Rice Pilaf With Garlic and Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the onion and oil in a large shallow saucepan (with a tight fitting lid).
- Cook over low heat, stirring frequently, for 10 minutes or until onion is golden.
- Stir in the rice and cook 1 minute.
- Add in the garlic; cook, stirring, for 1 minute.
- Add the water; bring to a boil; add in the salt, stir thoroughly, cover and cook 35-40 minutes or until almost all the liquid is absorbed (do not stir).
- Uncover the pot and while it is still on the heat, sprinkle the broccoli, green beans, squash, carrot, and red bell pepper evenly over the surface of the rice.
- Cover and cook for 6-8 minutes or until the vegetables are crisp-tender and the rice is cooked.
- Sprinkle with the sesame seeds and drizzle with the sesame oil.
- Spoon into a serving dish and serve immediately.
Nutrition Facts : Calories 356.2, Fat 7.9, SaturatedFat 1.2, Sodium 697.9, Carbohydrate 64.7, Fiber 4.9, Sugar 4.3, Protein 8
CURRIED RICE, BEANS AND VEGETABLE PILAF
Categories Blender Bean Herb Rice Vegetable Side Low Fat Vegetarian Currant Sweet Potato/Yam Collard Greens Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Place chutney in blender. Add broth gradually and puree. Set aside.
- Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
- Mound pilaf in large bowl. Serve, passing yogurt separately, if desired.
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VEGETARIAN RICE PILAF - KARA LYDON
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4.2/5 (5)Category Side DishServings 6Total Time 30 mins
- Add onion, carrot, and mushroom and sauté until onion is translucent and carrots and mushrooms have softened, about 5 minutes. Stir in peas. Season with salt and pepper, to taste.
- Stir in rice to coat with oil. Cook, stirring occasionally, until rice is fragrant and toasted, about 5 minutes.
- Pour in vegetable broth, add more salt to taste (I used ½ teaspoon), increase heat to medium-high and bring to boil.
MIXED VEGETABLE AND RICE PILAF RECIPE | MYRECIPES
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2.5/5 (7)Calories 170 per servingServings 7
- Place 1 teaspoon cumin seeds in a small skillet over medium-high heat, and cook for 2 minutes or until toasted, stirring occasionally. Remove from pan; cool completely. Place cumin seeds in a spice or coffee grinder; process until finely ground. Set aside.
- Heat canola oil in a Dutch oven over medium-high heat. Add remaining 1/2 teaspoon cumin seeds, coriander seeds, and next 6 ingredients (through bay leaf) to pan. Cook 2 minutes or until cumin browns, stirring frequently. Add onion, carrot, 1 teaspoon salt, and green beans, and cook 2 minutes, stirring occasionally. Stir in rice, turmeric, and potatoes. Add 2 cups water; bring mixture to a boil. Stir in remaining 1/4 teaspoon salt, ground cumin seeds, and garam masala. Cover, reduce heat, and simmer 15 minutes or until rice is tender and liquid is absorbed. Remove from heat, and stir in peas. Cover and let mixture stand 5 minutes. Discard bay leaf.
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