GOLDEN PILAF
A sprinkling of herbs, spices, and raisins can turn plain rice into a stellar side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a saucepan, heat oil over medium heat. Add onion, and cook until soft. Stir in rice, salt, turmeric, bay leaf, cinnamon, and broth. Bring to a boil; cover, and simmer 15 minutes.
- Stir in raisins with a fork, and simmer until stock is absorbed, about 5 minutes. Set aside, covered, 5 minutes.
GOLDEN RICE PILAF
This is very good. I served it with chicken picatta and roasted asparagus. Great dinner! This recipe comes from Mark Bittman.
Provided by susie cooks
Categories Healthy
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Gently warm the stock with the saffron in a small saucepan while you proceed with the recipe.
- Put butter in a large deep skillet that can later be covered and turn the heat to medium.
- Add the onion and a large pinch of salt and cook, stirring occasionally, until the onion turns translucent.
- Add the rice and cook, stirring occasionally, until the rice is glossy and begins to brown, about 3 to 5 minutes. Season with salt and pepper.
- Add the warm stock and stir. Bring to a boil, cook for 1 or 2 minutes, then reduce heat to low and cover.
- Cook for 15 minutes or until most of the liquid is absorbed.
- Turn the heat to the absolute minimum (if you have an electric stove turn off the heat) and let rest another 15 to 20 minutes.
- Stir in parsley and lemon juice.
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
GOLDEN PILAF WITH APRICOTS, RAISINS AND ALMONDS
I saw this on the back of a Goya rice box and thought it sounded great. There are a couple of similar variations already on the site, but I particularly like this one because I like the flavor the Goya Sazon seasoning adds. I substitute Zante currants for the raisins as my husband doesn't like raisins and I love currants.
Provided by Ellen Kuykendall
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown almonds in saucepan with olive oil over medium heat.
- Remove almonds and set aside.
- Add onion to the same saucepan and cook for 5 minutes.
- Stir in cinnamon, sazon, salt, cardamom and nutmeg.
- Cook for 1 minute.
- Add rice, cook, stirring, for 1 minute.
- Stir in water, milk, apricots and raisins.
- Bring to a boil, cover, reduce heat and simmer for 10 minutes or until liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff with a fork, garnish with reserved almonds and serve.
Nutrition Facts : Calories 388.5, Fat 13.2, SaturatedFat 1.9, Cholesterol 2.9, Sodium 409.4, Carbohydrate 61.3, Fiber 4.6, Sugar 11.4, Protein 8.6
GOLDEN PILAF WITH SIZZLING MERGUEZ
Merguez sausages add some mild spice to this baked basmati rice dish with nuts and mint, but leave them off if you want to make it vegetarian
Provided by Jane Hornby
Categories Starter
Time 50m
Yield Serves 6-8 as a starter
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Toss the squash, a quarter of the sliced onions and the oil in a large roasting tin, season, then roast for 20 mins.
- Meanwhile, melt the butter in a large pan and add the rest of the onions, plus some seasoning. Gently cook for 15 mins until tender and turning gold.
- Add the cinnamon and nutmeg to the onions. Toast for 1 min, then add the tomato paste and rice, and sizzle for a few mins. Pour in the stock and bring to the boil. stir the rice, then cover and simmer for 10 mins. Take the pan off the heat and set aside for 10 mins more to let the rice become fluffy and light.
- Toss the squash and onions, then return to the oven for 20 mins. Put the merguez into the oven in a separate tin and roast for 20 mins. The squash will be tender by this point, and the onions very crisp (verging on burnt - in a good way!).
- When ready to serve, slice the sausages on an angle. Toss the squash, onions, sausage, mint and pistachios through the rice and serve with the sauce and a dollop of yogurt.
Nutrition Facts : Calories 532 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.6 milligram of sodium
TURMERIC PILAU WITH GOLDEN ONIONS
This side dish can be part-cooked in the kitchen, then quickly tossed together in a wok over the coals on the barbie
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Thoroughly rinse the rice until the water looks completely clear. Drain, then tip into a large pan of salted water. Bring to the boil and cook for 6 mins until just tender, but check after 5 mins. Drain well, cool and chill.
- Heat the oil in a large wok and fry the spices until they start to pop. Add the onions, then cook, stirring frequently, until the onions are tender and golden. Stir in the turmeric and chilli, and cook for 1-2 mins more. Cool.
- TO BARBECUE: Heat the wok over the coals and, when the onions are sizzling, add the rice and cook, turning until heated through. If the embers are starting to die down a bit, cover the wok with a lid or the wok with a lid or foil to keep in the heat.
Nutrition Facts : Calories 323 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.01 milligram of sodium
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