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
RED PEPPER GARLIC RICE PILAF
I came up with this recipe trying to copycat Ruby Tuesday's. This is so much better and more flavorful.
Provided by amyb1121
Categories < 30 Mins
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in saucepan. Saute onions for 4 minutes.
- Add chopped garlic. Cook about 4-5 minutes more, or until onion is tender.
- Place chicken broth in pan with onion mixture. Bring to boil and cook rice according to package directions.
- Once rice is done, stir in red bell pepper and fluff with fork.
- Top with cheese and serve. Delicious!
Nutrition Facts : Calories 166.9, Fat 2.9, SaturatedFat 1.6, Cholesterol 7.4, Sodium 197.8, Carbohydrate 30, Fiber 0.6, Sugar 0.5, Protein 4.3
RICE PILAF WITH GARLIC AND ONIONS
Make and share this Rice Pilaf With Garlic and Onions recipe from Food.com.
Provided by 2Bleu
Categories Low Cholesterol
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Heat oil in an oven-proof saucepan, saute' onion for about 5 minutes.
- Add garlic, rice, and vermicelli. Saute 2 minutes, stirring constantly.
- Stir in broth, salt and pepper. Bake uncoered at 350 for 30 minutes. Let stand 5 minutes. Stir in fresh parsley and serve.
FRESH MUSHROOM RICE PILAF
This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like.
Provided by Karen V.
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 27.8 g, Cholesterol 5.4 mg, Fat 2.5 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 185 mg, Sugar 1.5 g
CLASSIC RICE PILAF
Cooking a perfect batch of white rice without a rice cooker can be a challenge. That's why we are going for forget about cooking rice on the stove and show you the incredibly delicious and absolutely foolproof world of pilaf!
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
- Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
- Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
- Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
- Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 51.7 g, Cholesterol 10.6 mg, Fat 9.1 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 955.6 mg, Sugar 1.2 g
SWEET BELL PEPPER RICE
Normally a pepper and rice dish has a Mexican or Spanish kind of flair to it. I wanted something a little more Italian, and this is what I came up with.
Provided by Joey Joan
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
- Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.
Nutrition Facts : Calories 238 calories, Carbohydrate 42.4 g, Cholesterol 1.1 mg, Fat 4.2 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 76.9 mg, Sugar 2.2 g
PARMESAN PEPPER RICE PILAF
I think this recipe originally came out of our local newspaper. Its been several years. This is a great basic pilaf. You can add fresh vegetables such as mushrooms, bell peppers, etc.
Provided by JillAZ
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, heat olive oil over medium high heat.
- Add crushed red pepper and rice.
- Stir well to coat rice with oil.
- Cook for a minute or two until rice starts to look translucent.
- Add the chicken broth and bring to a boil.
- Reduce heat to low, cover and simmer for 20 minutes or until all broth is absorbed.
- Remove lid, fluff rice with a fork.
- Sprinkle with Parmesan cheese and black pepper.
- Cover just until cheese melts.
- Serve.
BAKED GARLIC RICE PILAF
This is so good, it's hard to stop eating it. Great texture with crunchy edges, great flavor with garlic and black pepper. I like to serve it with poultry, pork, or fish. Plan ahead, it bakes for 70 minutes.
Provided by Northwest Lynnie
Categories Long Grain Rice
Time 1h20m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375*.
- Heat butter in a skillet; add garlic and rice and cook until both are golden brown.
- Add 1 cup of broth and the salt and pepper.
- Bring to a boil and pour into a covered casserole; bake for 25 minutes.
- Stir in remaining 1 1/2 cups broth; cook for another 45 minutes.
- This can be doubled without increasing the cooking time.
AWESOME RICE PILAF
Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.
Provided by tooshay
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
- Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 71.1 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 379.5 mg, Sugar 3 g
BELL PEPPER AND RICE PILAF
Categories Herb Pepper Rice Side Fall Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Melt butter in heavy large pot over medium heat. Add onion and bell peppers and sauté until tender, about 12 minutes. Add rice, cumin and chili powder; stir 1 minute. Add broth and bring to boil, stirring occasionally. Cover pot. Reduce heat to medium-low and simmer until rice si tender and broth is absorbed, about 25 minutes. Season pilaf to taste with salt and pepper. Sprinkle with cilantro and serve.
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- Melt 1/2 tablespoon butter in a large skillet over medium high heat. Add the bell pepper and the mushrooms and saute for 2-3 minutes, until tender. Sprinkle with a small pinch of salt and then remove the vegetables to a small bowl and set aside.
- Add the remaining butter to the hot skillet and allow it to melt over medium heat. Add the rice and stir to coat. Let the rice cook, stirring frequently for about 2 minutes. Add the onions and garlic and saute for 2 more minutes, until the rice is lightly brown and the skillet is fragrant.
- Add the chicken broth and bring to a boil. Reduce the heat to low and cover with a lid, making sure it continues to simmer. Simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Taste and adjust the salt if needed. Remove from the heat, stir in the cooked vegetables and then fluff with a fork before serving. Enjoy!
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- Melt butter in heavy large saucepan over medium heat. Add peppers and onion. Sauté until soft, stirring often, about 5 minutes. Add rice; stir 1 minute. Mix in 3 cups broth, 3/4 teaspoon salt, and saffron. Bring to simmer. Reduce heat to low, cover, and cook until liquid is absorbed, about 18 minutes. Remove from heat; stir in 6 tablespoons grated cheese. Season with salt and pepper. DO AHEAD Pilaf can be made 30 minutes ahead. Keep covered. Rewarm over low heat, adding more broth by tablespoonfuls to moisten if necessary.
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