RICE PILAF WITH PEAS AND ALMONDS
This pilaf is good with beef stew, seared salmon, or bacon -- or try it with our Slow-Cooker Chicken Mole.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt butter over medium heat. Add shallot and cook until softened, 3 minutes. Add rice and cook, stirring, until fragrant and toasted, 2 minutes. Season with salt and pepper and add bay leaf and hot water. Bring to a boil over high; reduce to a simmer, cover, and cook 15 minutes. Add peas and almonds. Cover and cook until peas are warm and water is absorbed, 5 minutes. Fluff with a fork and serve.
Nutrition Facts : Calories 156 g, Fat 8 g, Fiber 2 g, Protein 4 g, SaturatedFat 4 g
RICE PILAF WITH PEAS
A recipe that I got from my grandmother. One of my husbands favorite. It has a very unique flavor with the bacon. Wonderful side dish with chicken or fish.
Provided by Jen Andrews
Categories Long Grain Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown diced bacon, and drain on a paper towel.
- Drain all but 1/4 c.
- drippings.
- Cook onions in drippings till clear (about 5 mins.) Add uncooked rice, peas, broth, and pepper.
- Cover with lid and bring to boil.
- Turn burner to simmer for 15-20 minutes or until rice is tender.
- Add bacon crumbles, stir in and serve immediately.
Nutrition Facts : Calories 246.8, Fat 4.4, SaturatedFat 1.4, Cholesterol 5.4, Sodium 563.6, Carbohydrate 43.3, Fiber 2.4, Sugar 2.6, Protein 7.3
RICE PILAF WITH ALMONDS
A dear friend gave me this recipe after she found it in her Taste of Home magazine. (You can see the original submission at: http://www.tasteofhome.com/recipes/Potluck-Rice-Pilaf) It was originally to be made for a crowd, but we quartered the recipe for our family. Quick, easy, and tasty! Hope you and your family enjoy as much as we do! (Toasting almonds is not included in prep time.)
Provided by unmistakable1
Categories Long Grain Rice
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a pot. Add rice; cook and stir several minutes until lightly browned. Pour in broth (or water and bouillon). Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes until liquid has been absorbed and rice is tender. Remove pan from heat; stir in green onions and soy sauce. Cover and let sit 5 minutes. Stir in almonds and serve.
Nutrition Facts : Calories 228.1, Fat 8.2, SaturatedFat 3.4, Cholesterol 12.2, Sodium 304.4, Carbohydrate 32.9, Fiber 1.3, Sugar 0.7, Protein 6.2
ALMOND CRANBERRY RICE PILAF
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
- Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.
DELICIOUS ALMOND RICE PILAF
A delicious side dish for beef or chicken. A great change from plain rice or boxed rice mixes. I like to serve this with grilled chicken or with saucy cube steaks.
Provided by DHANO923
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Add rice and almonds, cooking and stirring until rice is lightly toasted, about 5 minutes more. Stir in water, bouillon, and parsley; cover and reduce heat to medium-low. Simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat and allow rice to rest for 5 minutes before serving.
Nutrition Facts : Calories 212.2 calories, Carbohydrate 38.7 g, Fat 4.1 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 222.8 mg, Sugar 0.8 g
RICE PILAF WITH ALMONDS AND DRIED PEARS
To make your own herbes de Provence mixture, combine more-or-less-equal amounts of dried lavender, summer savory, marjoram, rosemary, and thyme.
Provided by Martha Stewart
Categories Rice Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Spread almonds on a baking sheet. Toast in the oven until almonds just begin to smell fragrant, about 10 minutes. Transfer pan from oven. Using a sharp knife, coarsely chop almonds, and set aside.
- Fill a medium saucepan with water, and bring to a rolling boil. Add wild rice, and reduce heat. Let simmer until rice is tender but not split, about 45 minutes. Drain, and set aside.
- Meanwhile, melt butter in a medium saucepan with a tight-fitting lid. Add chopped onion; cook until translucent, about 3 minutes. Stir in herbes de Provence and celery. Season mixture with 1 teaspoon salt and 1/2 teaspoon pepper; cook mixture a few minutes more. Stir in white rice, and cook, stirring, until rice just starts to turn translucent, 3 to 4 minutes. Add 1 1/2 cups cold water; bring to a boil. Reduce heat, cover, and simmer about 20 minutes.
- Remove from heat; transfer rice pilaf to a bowl. Add reserved almonds, wild rice, dried pears, and chopped parsley. Toss to combine.
MUSHROOMS & PEAS RICE PILAF
Anything can be in a rice pilaf. Adding peas and baby portobello mushrooms gives it a springlike burst of color and a variety of textures. -Stacy Mullens, Gresham, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Prepare pilaf according to package directions., In a large skillet, heat butter over medium heat. Add peas and mushrooms; cook and stir until tender, 6-8 minutes. Stir in rice.
Nutrition Facts : Calories 177 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 352mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS
This traditional Armenian rice pilaf has been passed down through the generations of Christine Vartanian Datian's family. Peas, parsley and allspice have been added to the original for extra flavor and color.
Provided by Tara Parker-Pope
Time 45m
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
- Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
- Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.
- Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
- Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 551 milligrams, Sugar 11 grams, TransFat 0 grams
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
SPICED CARROT, CHICKPEA & ALMOND PILAF
A one-pot rice dish with North African flavours that works equally well as a side or main
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a lidded casserole dish. Add the onions and cook for 8 mins, until soft. Tip in the carrots, harissa and rice and stir for a couple of mins. Pour over the stock, bring to the boil, then cover with the lid and simmer for 10 mins.
- Fork through the chickpeas and cook gently for 3-5 mins more, until the grains of rice are tender and all the liquid has been absorbed. Season, turn off the heat, cover and leave to sit for a few mins.
- Sprinkle the almonds over the rice mixture and serve with a dollop of yogurt.
Nutrition Facts : Calories 543 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
ALMOND RICE PILAF
Sharon Adamczyk of Wind Lake, Wisconsin writes, "With quick-cooking rice, this is a speedy side dish...but the almonds make it special enough to serve to company. It goes well with all kinds of meats."
Provided by Taste of Home
Categories Side Dishes
Time 13m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, saute onion and almonds in butter until onion is tender and almonds are lightly browned. Add broth; bring to a boil. Stir in rice. Cover and remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed.
Nutrition Facts : Calories 185 calories, Fat 5g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 331mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
RICE PILAF WITH PISTACHIOS AND ALMONDS
This dish is inspired by a number of Persian rice pilafs, but it's simpler, and calls for much less butter than an authentic Persian pilaf. There are sweet and tart flavors at play here, especially if you use barberries, but apricots also have a tart edge to them. Rose water makes the pilaf wonderfully fragrant.
Provided by Martha Rose Shulman
Categories side dish
Time 35m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.
- Heat water or stock to a bare simmer in a saucepan or in microwave.
- Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle. Add hot water or stock, rose water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
- Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace lid and allow to sit for 10 minutes, undisturbed.
- Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.
- Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture. Serve.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 13 grams, Carbohydrate 46 grams, Fat 15 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams
SAFFRON ALMOND RICE PILAF
Categories Rice Side Quick & Easy Almond Saffron Fall Boil Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat broth and water in a small saucepan over moderate heat until hot, then crumble saffron into liquid and stir. Remove from heat.
- Cook onion in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes.
- Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes. Stir in saffron broth, salt, and pepper and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff rice with a fork and fold in almonds.
SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS
Categories Rice Side Quick & Easy Low/No Sugar Apricot Almond Saffron Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes about 7 cups
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.
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