Oriental Garden Pilaf Recipes

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ORIENTAL GARDEN PILAF

This recipe is from a box of Mother's Quick Cooking Barley. I only made it because I wanted to get rid of some celery, but it was quite good! I'm posting the recipe as it appears on the box, but I made the following changes: consomme instead of the broth; and I skipped the oil completely. I also used yellow onions.

Provided by brokenburner

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Oriental Garden Pilaf image

Steps:

  • In medium saucepan, bring chicken broth to a boil. Stir in barley; reduce heat. Cover and simmer 10 to 12 minutes, or until tender.
  • In large skillet, heat oil. Cook carrots, celery and garlic over medium-high heat 2 to 3 minutes. Add mushrooms and green onions; continue cooking 1 minute. Add cooked barley and soy sauce; mix well. Continue cooking over medium heat until heated through.

Nutrition Facts : Calories 185.9, Fat 4.7, SaturatedFat 0.7, Sodium 532.5, Carbohydrate 30.2, Fiber 6.4, Sugar 1.7, Protein 7.2

1 1/3 cups chicken broth
2/3 cup barley (quick cooking)
1 tablespoon vegetable oil
1/2 cup carrot, thinly sliced
1/2 cup celery, thinly sliced
1 garlic, minced (clove)
1/2 cup mixed mushrooms, sliced
1/4 cup green onion, sliced
1 -2 tablespoon soy sauce

ORIENTAL RICE PILAF

This is not fried rice, but rather a spin on it. Goes well as a side with many dishes. Don't skip toasting the sesame seeds. It's fun to watch them pop, too.

Provided by gailanng

Categories     Rice

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11



Oriental Rice Pilaf image

Steps:

  • Cook onion and garlic in oil in 2- to 3-quart saucepan over medium heat until onion is tender.
  • Add broth, rice, soy sauce and pepper flakes. Bring to a boil; stir once or twice. Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
  • Stir green onions, red pepper and sesame seeds into cooked rice; cover and let stand 5 minutes. Fluff with fork.

1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon sesame oil
1 3/4 cups beef broth
1 cup uncooked jasmine rice
1 tablespoon reduced sodium soy sauce
1 pinch salt
1 pinch red pepper flakes
1/3 cup thinly sliced green onion
1/3 cup diced red pepper
2 tablespoons toasted sesame seeds

RICE PILAF GARDEN STYLE

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 14



Rice Pilaf Garden Style image

Steps:

  • In a large pot, heat olive oil and butter over medium-high heat. When the butter melts, add in the rice and pasta. Saute for 4 to 5 minutes, then add the shallots and saute 2 minutes more. Add the zucchini and mushrooms and mix to combine. Stir in the stock and bring the mixture to a simmer. Cover and cook for 14 to 16 minutes. Add the tomatoes, parsley, lemon zest and Parmesan. Season with the black pepper and salt, if needed. Transfer to a serving bowl and serve.

1 1/2 cups basmati rice
1 1/2 cups orzo pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
1/4 cup minced shallots
1 1/2 cups shredded zucchini
1 1/2 cups sliced cremini mushrooms
3 cups low-sodium chicken stock
1 cup seeded and diced Roma tomatoes
2 tablespoons chopped Italian parsley leaves
1 teaspoon grated lemon zest
1/2 cup grated Parmesan
1 teaspoon freshly crackled black pepper
Salt

SPRINGTIME GARDEN PILAF

Make and share this Springtime Garden Pilaf recipe from Food.com.

Provided by lisar

Categories     Long Grain Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11



Springtime Garden Pilaf image

Steps:

  • In 2 quart saucepan bring water, butter, chicken bouillon, salt, pepper and garlic to a full boil (5 to 7 minutes).
  • Add rice and carrots; return to a full boil.
  • Reduce the heat to low; simmer until rice is tender (25 to 30 minutes) Stir in remaining ingredients.

Nutrition Facts : Calories 399.4, Fat 18.8, SaturatedFat 7.9, Cholesterol 30.5, Sodium 291.3, Carbohydrate 50.8, Fiber 2.9, Sugar 1.4, Protein 7.5

2 3/4 cups water
1/4 cup butter or 1/4 cup margarine
2 tablespoons instant chicken bouillon
1/4 teaspoon salt
1 pinch pepper
1/4 teaspoon minced garlic
1 1/4 cups uncooked long grain rice
1/2 cup finely chopped carrot
1/2 cup slivered almonds, toasted
1/4 cup chopped fresh parsley
2 tablespoons sliced green onions

ASIAN RICE PILAF

We love this Asian rice recipe that's loaded with veggies and a hint of gingery freshness. It's so versatile, and even the picky eaters in our family love it! -Teri Lindquist, Gurnee, IL

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 12



Asian Rice Pilaf image

Steps:

  • In a large saucepan, heat butter over medium-high heat; saute carrot, celery and onion until tender, 3-5 minutes. Stir in rice until coated., Stir in water, soy sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes., Gently stir in peas. Cover and heat through.

Nutrition Facts : Calories 233 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 699mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

3 tablespoons butter
1/2 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
1 cup uncooked long grain rice
2 cups hot water
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons dried parsley flakes
2 teaspoons chicken bouillon granules
1/2 teaspoon ground ginger
2-1/2 cups frozen peas (about 10 ounces), thawed

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