SARAH'S RICE PILAF
This is a delicious twist to traditional rice.
Provided by sarahbillings
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
Nutrition Facts : Calories 244 calories, Carbohydrate 40 g, Cholesterol 17.8 mg, Fat 6.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 3.8 g, Sodium 524.3 mg, Sugar 2.4 g
RICE AND NOODLE PILAF WITH TOASTED ALMONDS
Provided by Ruth Cousineau
Categories Pasta Rice Side Thanksgiving Vegetarian Quick & Easy Almond Winter Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Melt butter in a 4- to 5-quart heavy pot over medium heat and stir in orzo. Cook, stirring frequently, until orzo is golden, about 5 minutes. Add rice, stirring until coated with butter, then add zest, bay leaf, cinnamon stick, water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, uncovered, then cover tightly and cook over low heat until water is absorbed and rice and orzo are tender, 25 to 30 minutes. Remove from heat and let stand, covered, 5 minutes.
- Fluff pilaf with a fork and spoon into a bowl, discarding zest, bay leaf, and cinnamon stick. Serve pilaf with almonds sprinkled on top.
GRILLED PORTOBELLOS FILLED WITH WILD RICE-ALMOND PILAF AND PIQUILLO PEPPER VINAIGRETTE
Steps:
- Heat grill to high. Brush both sides of mushrooms with oil and season with salt and pepper. Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes. Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds.
- Place wild rice in a colander and rinse well with cold water. Combine 3 cups of the stock and the water in a large saucepan with a tablespoon of salt and bring to a boil. Add the rice and cook until the grains open and are very soft, 1 1/2 to 2 hours. Drain well.
- Heat oil in a large saute pan over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half. Add the cooked wild rice, thyme, rosemary and remaining 1/2 cup of stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes. Remove from the heat and fold in the parsley.
- Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
SARASOTA'S PEACHY PORK STIR FRY
This is an easy and quick stir fry with a peach and plum sauce. A few ingredients right from the grocery store, and a few vegetables to chop up; and a great dinner in about 20 minutes. I love this dish served with a light Chinese cabbage salad and simple sesame dressing.
Provided by SarasotaCook
Categories Low Cholesterol
Time 20m
Yield 4-6 Plate Servings, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare -- Get everything ready.Since this is a stir fry it goes quick. Start the rice; prepare all your vegetables and pork; thaw your peaches; and make your sauce.
- Sauce -- Simply mix the soy, apple juice, plum sauce and corn starch together and set to the side.
- Stir Fry -- In a hot wok (a large saute pan will work fine if you don't have a wok; or a "wok like" saute pan). Heat to medium high and add the oil. Remember NO olive oil, it has a lower smoking point, meaning the olive oil will burn. Add in the pork and saute just a minute or 2, it goes quick. Then add in the garlic, onion, peppers and cook 3-4 more minutes until the peppers and onion soften. Turn the heat to medium and add in the sauce and mix well. Then the peaches, lemon and scallions and mix to combine and cook just another minute until heated through.
- Serve -- Serve the pork and peaches over the rice and enjoy! A simple quick stir fry.
Nutrition Facts : Calories 479.1, Fat 10.6, SaturatedFat 2.9, Cholesterol 74.8, Sodium 838.9, Carbohydrate 67.1, Fiber 3.3, Sugar 11.7, Protein 28.6
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.
SARASOTA'S ALMOND CITRUS RICE PILAF
A easy flavorful rice dish. I serve with this with many seafood dishes or just a nice side to Mexican dishes as well. Serve this with my recipe #407148. It is a great compliment.
Provided by SarasotaCook
Categories Medium Grain Rice
Time 40m
Yield 4 2/3-1 cup servings, 4 serving(s)
Number Of Ingredients 16
Steps:
- Rice -- In a medium size sauce pan, melt the butter over medium to medium high heat and add the rice. Lightly toast the rice, not too hot, you don't want it to burn. It will take just a couple of minutes.
- Liquid -- Add in the broth, orange juice, garlic, thyme, and celery, and cover and cook on medium low until rice has absorbed all the water. About 15 - 20 minutes. Just follow the package directions.
- Seasoning -- After the rice has cooked. Remove from the stove and add in the scallions, cilantro, almonds, 1 tablespoon orange juice and 1 teaspoon lime juice and zest, salt and pepper to taste. Mix well.
- Serve -- Serve in a nice bowl topped with a nice orange slice or some extra almonds. A great flavorful rice. ENJOY!
Nutrition Facts : Calories 279, Fat 7.9, SaturatedFat 2.4, Cholesterol 7.6, Sodium 36.3, Carbohydrate 46.6, Fiber 3.2, Sugar 4.1, Protein 6.1
RICE PILAF WITH CRANBERRIES AND ALMONDS
Elegant, flavorful side to most any meat entree. We will be having this as a side for Thanksgiving dinner this year thanks to Robin Miller from the food network. Robin made the recipe to accompany a steak dish at http://www.foodnetwork.com/recipes/robin-miller/seared-steaks-with-bourbon-thyme-pan-sauce-rice-pilaf-with-cranberries-and-almonds-recipe/index.html.
Provided by Stoblogger
Categories < 30 Mins
Time 20m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring chicken broth to a boil.
- Add rice, almonds, cranberries and herb seasoning.
- Reduce heat to low, cover and cook 5 minutes, until liquid is absorbed.
- Remove from heat, stir in parsley and season with salt and pepper to taste if desired.
Nutrition Facts : Calories 283.2, Fat 8, SaturatedFat 0.8, Sodium 41.1, Carbohydrate 44.7, Fiber 3, Sugar 1.3, Protein 9
CITRUS RICE PILAF
Food doesn't have to be made from scratch to have great homemade flavor. Here packaged rice mix gets added flair from crunchy snow peas and water chestnuts.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute rice mix in butter until golden brown. Stir in water and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peas, water chestnuts, marmalade and pepper. Cover and cook for 3-4 minutes or until rice and vegetables are tender.
Nutrition Facts : Calories 284 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 767mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein.
SAFFRON RICE PILAF WITH TOASTED ALMONDS
This is a rice pilaf recipe that I make all the time. I started making it to avoid the sodium and preservatives in the boxed versions of rice pilaf. This recipe is healthy and the ingredients are inexpensive. It's one of my husband's favorite!
Provided by Jennigator3
Categories Long Grain Rice
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan on medium-low heat, toast almonds until they turn a golden-brown color. Remove from saucepan and set aside.
- In the same saucepan on medium heat, melt butter.
- Add vermicelli noodles and brown for 1 minute.
- Add rice and brown for 1-2 additional minutes being careful not to burn noodles or rice.
- Add seasoned salt, saffron, toasted almonds and chicken broth and bring to a boil.
- Cover saucepan and reduce heat to lowest setting. Cook covered for 16 minutes.
- Remove lid and fluff with a fork.
Nutrition Facts : Calories 192.9, Fat 5.4, SaturatedFat 2.2, Cholesterol 7.6, Sodium 401.2, Carbohydrate 29.6, Fiber 1.4, Sugar 0.5, Protein 5.6
LINDA'S ALMOND RICE PILAF
This is a GREAT recipe for pilaf that will go with just about any main course... Light and fluffy rice, cooked perfect every time!
Provided by Lindas Busy Kitchen
Categories Long Grain Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Toast the almonds on a cookie sheet, in a 350 oven, for 5-10 mins., or in a heavy skillet over a med. heat.
- Heat broth in a small saucepan over med. heat until hot. Remove from heat.
- Cook shallots in butter, in a 2 quart heavy saucepan, over moderate heat, stirring occasionally, until golden brown, 5-8 minutes
- Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes
- Stir in 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 for 5 mins., then fluff rice with a fork and fold in almonds, lemon rind, and sprinkle with parsley.
- Makes 6 servings.
Nutrition Facts : Calories 278.4, Fat 9.8, SaturatedFat 3.2, Cholesterol 10.2, Sodium 510.7, Carbohydrate 40, Fiber 2.6, Sugar 1.1, Protein 8.1
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