WHITE AND WILD RICE PILAF WITH TOMATOES AND BASIL
Make and share this White and Wild Rice Pilaf With Tomatoes and Basil recipe from Food.com.
Provided by Bev I Am
Categories White Rice
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Melt 1/4 cup butter in heavy large pot over medium heat.
- Add onions, garlic, and oregano.
- Cover; cook until onions are soft, stirring often, abaout 8 minutes.
- Mix in wild rice.
- Add 7 cups of water, bring to a boil, stirring often.
- Reduce heat to medium-low.
- Cover; simmer 30 minutes.
- Mix in white rice.
- Cover and cook until rice is tender, about 18 minutes.
- Uncover and cook until water cooks away, about 4 minutes.
- Add green onions, basil and 1/4 cup butter.
- Season with salt and pepper.
- Mix in tomatoes.
Nutrition Facts : Calories 266.4, Fat 9.8, SaturatedFat 6, Cholesterol 24.4, Sodium 76.8, Carbohydrate 40.2, Fiber 2.9, Sugar 3.4, Protein 5.5
WHITE & WILD RICE PILAF
Oh, I just love rice pilaf! This one is from a Swanson Broth Creative Cooking recipe pamphlet. Just remember that the broth is already diluted, so don't add water! Also, feel free to add other herbs of your choice.
Provided by BeccaB3c
Categories Long Grain Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet.
- Add onion, carrots, celery and garlic and cook until tender.
- Add wild rice and broth.
- Heat to a boil.
- Cover and cook over low heat for 25 minutes.
- Add white rice.
- Cover and cook over low heat for 20 minutes or until done.
- Stir in parsley.
WILD RICE PILAF WITH NUTS AND LEMON
Steps:
- Heat the olive oil in a small saucepan over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.)
- Remove from the heat, scatter the scallions over the surface, fluff with a fork, and remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.
WILD RICE PILAF
Steps:
- Prepare rice according to manufacturer's instructions, adding cranberries at the same time as the rice. When rice is done, fold in green onions and almonds.
RICE PILAF
Provided by Robert Irvine : Food Network
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat olive oil in a medium saucepan and saute onion and garlic until the onion begins to turn translucent. Add rice and stir to coat with oil, onions and garlic, and let rice "toast" lightly. Stir in chicken stock and poultry seasoning and bring to a boil. Then reduce heat and simmer covered until all liquid is absorbed, about 20 minutes. Remove from heat and flake rice.
WILD RICE PILAF
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
- Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.
BROWN RICE, TOMATOES AND BASIL
Steps:
- Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
- Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.
RICE PILAF WITH BASIL AND PINE NUTS
Categories Rice Side Quick & Easy Basil Pine Nut Bon Appétit Sugar Conscious Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 7
Steps:
- Bring broth to simmer in small saucepan. Reduce heat to low and keep warm. Meanwhile, heat oil in another heavy small saucepan over medium heat. Add onion and sauté until translucent, about 6 minutes. Add rice and stir 1 minute. Add broth and bring to boil. Reduce heat to low. Cover and cook until broth is absorbed and rice is tender, about 20 minutes. Stir basil and toasted pine nuts into rice. Season with salt and pepper and serve hot.
BROWN AND WILD RICE PILAF
Make and share this Brown and Wild Rice Pilaf recipe from Food.com.
Provided by Dancer
Categories Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook and stir in brown rice, wild rice, onion and celery in margarine until onion is tender.
- Stir in mushrooms, sage, marjoram, thyme and stock.
- Heat to boiling, stirring occasionally.
- Pour into ungreased 1 1/2-quart casserole.
- Cover tightly.
- Bake in 350-degree oven until all liquid is absorbed, about 1 hour.
TOMATO RICE PILAF
Parsley, green onions and tomatoes add festive color to this mild rice dish from Carole Fraser of Toronto, Ontario. "I serve this pilaf quite often as a change from potatoes. It complements any type of meat or chicken."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a 3-cup microwave-safe dish, melt butter. Stir in the rice and onion. Microwave, uncovered, on high for 2-3 minutes or until rice is lightly browned and onion is tender, stirring once. Add broth. , Cover and cook on high for 13-15 minutes or until liquid is absorbed. Stir in the green onion, tomato and parsley.
Nutrition Facts : Calories 216 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 418mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
HERBED RICE PILAF
This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree. -Jeri Dobrowski, Beach, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Sprinkle with parsley; stir in pimientos if desired. , Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
Nutrition Facts : Calories 226 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 426mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
WILD RICE PILAF
Make and share this Wild Rice Pilaf recipe from Food.com.
Provided by Kates Kitchen
Categories Brown Rice
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Bring 3½ cups of lightly salted water to a boil. While water is coming to a boil rinse the wild rice under running water in a strainer. When water is boiling add both wild and brown rice, cover, turn heat to low and cook for about 45 minutes, until tender. Do not overcook. You will most likely have excess water when rice is cooked properly. Put cooked rice in a strainer and drain out excess water. Set aside in a bowl large enough to mix everything together.
- Heat 1 TBS chicken broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes. Add mushrooms and celery and continue to sauté for another 2-3 minutes.
- Mix all the stuffing ingredients together in bowl and season with salt and pepper.
- Preheat oven at 350 degrees. Place stuffing in an 8 inch square baking dish and bake covered for about 1 hour. Drizzle with olive oil and mix with a fork keeping it fluffy.
- Serving suggestion: Serve with 15 Minute Lamb Chops or Herbed Chicken Breasts and one of our Mediterranean Greens: Mediterranean Kale or Mediterranean Swiss Chard.
Nutrition Facts : Calories 354.2, Fat 12.5, SaturatedFat 1.6, Sodium 115.4, Carbohydrate 56.5, Fiber 5.4, Sugar 15.3, Protein 7.9
RICE PILAF WITH TOMATOES
We know there are box mixes out there but rice pilaf is quite easy to make. Add spicier herbs to liven up this side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Heat oil in a small saucepan over medium heat; add onion and rice. Cook, stirring frequently, until rice is golden, 5 to 8 minutes.
- Stir in tomatoes (and their juice), thyme, and 1 cup water; season generously with salt and pepper.
- Bring to a boil; reduce heat to medium-low, and simmer, tightly covered, until rice is tender, about 18 minutes. Let stand off heat, covered, 5 to 10 minutes. Fluff rice gently with fork before serving.
Nutrition Facts : Calories 224 g, Fat 3 g, Protein 4 g
WHITE AND WILD RICE PILAF
Love the nut and cranberry combination in this dish as well as the two kinds of rices. Found it on a bottle of lemon juice from the grocery store, but that doesn't mean you can't use fresh lemon juice instead. Nice side for Thanksgiving. Cooking time includes a little prep time. If you only have fresh pecans, they can be toasted in a 400 degree oven for 10 minutes (while rice is cooking). Wild rice and rice pilafs are classic Canadian fare, so I have posted this for Zaar World Tour 2005 (Canadian).
Provided by Kumquat the Cats fr
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Stir together wild rice, garlic, broth, water and lemon juice in saucepan.
- Bring to boil, cover, reduce heat to low and simmer 30 minutes.
- Add white rice and garlic, return to boil, cover and simmer an additional 20 minutes.
- Remove pan from heat and stir in pecans, cranberries and parsley.
- Cover and let stand 5 minutes until cranberries are plump and flavors are blended. Garnish with green onions.
Nutrition Facts : Calories 232.3, Fat 6.9, SaturatedFat 0.6, Sodium 5.6, Carbohydrate 38.4, Fiber 2.6, Sugar 1.3, Protein 5.3
WILD RICE PILAF BAKE
I make this recipe for almost every holiday and often take it to potlucks. Usually, I make the pilaf ahead to allow the flavors to blend and then reheat it in the microwave before serving. This also makes for more room in the oven and less chaos when you are putting out a big holiday meal. -Dianne Bettin, Truman, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender. , Meanwhile, in a large skillet, saute the onion, carrots and rosemary in butter until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the rice, broccoli and pepper. , Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving.
Nutrition Facts : Calories 219 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 273mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
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