RICE AND BLACK BEAN PILAF
Steps:
- Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
- Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.
- Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.
- Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
- Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium
Nutrition Facts : Calories 308 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 155 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 11 grams, Sugar 5 grams
STUFFED PEPPERS WITH PILAF
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Cut around the stems of the peppers (reserving the stem caps), remove the seeds, wash and drain the peppers. Set aside.
- Heat the oil in a large saute pan, add the onions and pine nuts and saute until onions are soft and golden, 10 to 15 minutes, seasoning with salt to taste. Add the rice, and saute for 5 minutes. Stir in tomatoes and cook a minute longer, then add the currants, mint, sugar and nutmeg. Add the hot water and lemon juice, adjust seasonings, and bring to a boil. Cover and simmer over low heat until all the liquid is absorbed, about 10 minutes. Remove from heat and let rice stand for 5 to 10 minutes to cool.
- Preheat oven to 350 degrees.
- Stuff the peppers loosely with the rice mixture, and close them with the reserved caps. Place stuffed peppers side by side in a baking dish and drizzle with olive oil. Add a little water to the baking dish, cover and bake for 30 to 40 minutes, or until peppers are tender and rice is fully cooked, adding more water to dish if needed. Squeeze lemon juice over the peppers and serve warm or room temperature with remaining lemon wedges.
HAMBURGER PILAF
This makes a fast one dish "hamburger helper" type meal. Be sure to use a good beef broth as it provides a great deal of flavour for your dish. Sometimes I add sliced mushrooms that I saute with the onion & pepper. This can also be made with ground chicken, using chicken broth.
Provided by Sweet PQ
Categories One Dish Meal
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onion and green pepper in the oil until soft.
- Add the beef and garlic, breaking up the meat and cooking until done.
- Season with salt, pepper and vegetable seasoning.
- Add the rice, cooking & stirring until rice goes translucent, but not brown.
- Add 1/2 cup hot broth, stirring until absorbed.
- Add remaining broth. Cover & simmer until rice is tender & liquid is absorbed. This should take about 20 minutes. Serve.
Nutrition Facts : Calories 652, Fat 19.8, SaturatedFat 5.8, Cholesterol 74.6, Sodium 1380.8, Carbohydrate 82.9, Fiber 3.1, Sugar 3.9, Protein 32.8
KEFTA BURGERS
Although I found this recipe in a Food Network magazine, the flavor is spot-on for the Kafta burgers served at our favorite Lebanese restaurant. I get the impression that the Kefta spelling is Moroccan and the Kafta spelling is Lebanese. I made these for a Middle Eastern-ish theme night at our home. They were a big hit!. Hint: best grilled and served with pita instead of hamburger buns, and tsaziki sauce instead of ketchup (I know, that's Greek, but it still compliments it so well). We enjoyed this meal with a salad of kalamata olives, tomatoes, feta and cucumber with a little oregano and some olive oil (optional splash of lemon juice but not too much if you like), tabouli, roasted red-pepper hummus with plain baked pita chips, and couscous pilaf. It was a healthy feast!
Provided by Gina Farina
Categories < 60 Mins
Time 50m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak the cubed bread in water for 10 minutes; squeeze dry and pulse in a food processor with the walnuts, grated onion, paprika, cinnamon, mint, cumin, cayenne, salt and black pepper. Add the dill and parsley; pulse again until smooth.
- In a bowl, knead the paste and beef together. Form into 8 patties. Refrigerate for 10 minutes.
- Preheat grill to medium-high. Brush the patties with the olive oil. Grill 5 minutes first side, flip and finish cooking about 4 more minutes, or until the patties are cooked but not dried out.
Nutrition Facts : Calories 337.4, Fat 19.5, SaturatedFat 5.9, Cholesterol 110.6, Sodium 791.8, Carbohydrate 5.2, Fiber 1.7, Sugar 1.5, Protein 34.5
ONE-POT CHICKEN PILAF
Keep the washing-up down to an absolute minimum with this one-pot supper - you can even eat it out of the cooking dish!
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
- Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.
Nutrition Facts : Calories 663 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 13 grams sugar, Protein 50 grams protein, Sodium 1.94 milligram of sodium
UZBEK PLOV (LAMB AND RICE PILAF)
After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy.
Provided by SarahandtheCity
Categories Meat and Poultry Recipes Lamb
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
- Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
- Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 56.2 g, Cholesterol 50 mg, Fat 22.9 g, Fiber 3.8 g, Protein 18.9 g, SaturatedFat 5.8 g, Sodium 1807.8 mg, Sugar 4.4 g
HAMBURGER-RICE SKILLET
I found this in Better Homes and Gardens Low-Cost Cooking cookbook. I've had the cookbook for about 25 years and only recently discovered this recipe. It's one of those recipes that I make just about anytime because I always have the ingredients on hand and my family (especially my youngest son) loves it!
Provided by LARavenscroft
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet coated with spray oil, brown ground beef, onion, green pepper, and garlic until meat is browned. Drain off fat.
- Add rice; cook stirring constantly, for 2 minutes.
- Add remaining ingredients (except cheese).
- Bring to a boil, reduce heat.
- Cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally.
- Remove cover, sprinkle with cheese, if desired. (We put the cheese on at the table.).
Nutrition Facts : Calories 346.4, Fat 14.1, SaturatedFat 6, Cholesterol 57.4, Sodium 744.6, Carbohydrate 34.6, Fiber 2.6, Sugar 5, Protein 19.6
RICE PILAF
Many years ago I was visiting a friend and noticed that she added chopped fresh vegetables to her rice dish. The rice dish had a lot of eye appeal and I decided to copy her idea. She also cooked the dish in the oven. I like cooking the rice in the oven although it does take a lot of extra time. I have prepared the dish by placing everything in a microwave or by sautéing the vegetables first and then adding the rice and cooking on top of the stove. I use the microwave method when I am in a rush and do not have much time. Likewise preparing on top of the stove is quicker than doing it in the oven. However using this method requires the addition of oil (additional calories) which is not needed in the other two methods. The number of servings can be adjusted very easily to suit your needs. I usually use equal amounts of rice, carrots, celery, mushrooms and onions. I especially like this recipe because it has so many vegetables and if I am too tired to cook another side dish it is not necessary. I like to use the left over rice the next day and add sautéed bell peppers and diced canned tomatoes to make the dish a little different from the day before.
Provided by MrsJ492
Categories Long Grain Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Place the broth, carrots, celery, mushrooms, and onion in oven proof casserole.
- Cover and cook in microwave approximately 4 to 5 minutes to bring mixture to a boil.
- Add rice and stir until well mixed.
- Cover and place in preheated oven for approximately 25 to 30 minutes.
- Stir rice once about half way through cooking.
- Watch carefully to avoid overcooking. I like my rice al dente, especially if I have leftovers to repeat the next day.
Nutrition Facts : Calories 150.4, Fat 0.9, SaturatedFat 0.2, Sodium 56.3, Carbohydrate 30.9, Fiber 1.8, Sugar 2.7, Protein 4.9
LAMB BURGERS IN PITA WITH YOGURT SAUCE
Provided by Scott Snyder
Categories Sandwich Dairy Garlic Lamb Broil Quick & Easy Yogurt Lunch Cucumber Bon Appétit Portland Oregon Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 13
Steps:
- Mix first 5 ingredients together in medium bowl. Season yogurt sauce to taste with salt and pepper.
- Mix lamb and next 5 ingredients in large bowl until well blended. Season generously with salt and pepper. Shape mixture into four 3/4-inch-thick patties.
- Preheat broiler. Place lamb patties on broiler rack and broil until cooked through, about 4 minutes per side.
- Open pita bread rounds; line bottoms with trimmed tops, if desired. Place lettuce, burger, then large spoonful of yogurt sauce in each round. Serve, passing sauce separately.
ARMENIAN PILAF
This is a recipe that I have been making since I was a teenager. My Step-Father was Armenian, and we ate this pilaf often, with our evening meal. It has a great buttery flavor, and can be made with either brown rice or long grain, white rice. It's YUMMY either way. I learned to make it with just butter. However, using a combination of oil and butter, helps to keep smoking and burning to a minimum, while still imparting the great buttery taste. I have also made it with just olive oil, and also with a combination of butter and olive oil. Of course, the flavor is slightly different. I think it has the best flavor, when made with just 3 Tbsp of butter (no oil), but it is healthier with the butter/oil combination, and healthiest with 2 Tbsp oil and no butter.
Provided by Devonviolet
Categories White Rice
Time 40m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Put the butter and oil in a medium sauce pan. Break Vermicelli into two inch pieces and place in butter.
- Heat the butter, oil and Vermicelli, on medium heat, stirring constantly, until the Vermicelli is golden brown. During this time, the butter and oil will foam. This is fine, just keep stirring until all of the Vermicelli is golden brown.
- Pour the chicken broth into the pan, which will stop the frying of the Vermicelli.
- Add rice, and continue to heat, until the broth starts to boil.
- Cover the pan, with a tightly fitting lid, lower heat, to lowest temp, and allow to simmer for 20 minutes, without stirring or lifting the lid.
- After 20 minutes, stir rice mixture, and recover. Allow to sit another 10-15 minutes. When the liquid is fully absorbed, it is ready to serve.
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