Ham Veggie Rice Pilaf Recipes
HAM & VEGGIE RICE PILAF
Make and share this Ham & Veggie Rice Pilaf recipe from Food.com.
Provided by Kenn Osborne
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan cook onion, green pepper, mushrooms, garlic, butter, and ham till veggies are tender but not browned.
- Pour rice in with veggies and ham and let rice lightly brown for 1-2 minutes.
- Pour in water.
- Break up bouillon cubes and add to mix.
- Add black pepper.
- Bring to boil.
- Reduce heat, cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed.
Nutrition Facts : Calories 303.7, Fat 9.5, SaturatedFat 4.5, Cholesterol 37, Sodium 458.9, Carbohydrate 41.3, Fiber 1.4, Sugar 1.9, Protein 12.4
TASTY SPICY RICE PILAF
This recipe makes a delicious side dish. Goes good with meats and veggies. It's a tasty rice with a little bit of spice! I LOVE garlic, so if you don't like it as much as I do, then just add 2 cloves instead of 6.
Provided by Luv2Cook
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 49.8 g, Cholesterol 15.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 4 g, Sodium 937.4 mg, Sugar 4.1 g
HAM, ARTICHOKE & LEMON PILAF
Satisfy your hunger with this quick and easy rice dish, perfect for a midweek meal
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan, then add the onion and fry for a couple of mins until starting to soften. Stir in the rice, then pour in the stock and bring to the boil. Cover and cook for 5 mins.
- Add the artichokes, ham, half the lemon zest and all of the juice to the pan. Cover and cook for 5-7 mins more until the rice is tender. Stir in the mint, then divide between four bowls and scatter over the remaining zest.
Nutrition Facts : Calories 509 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 3.66 milligram of sodium
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