Basmati Mushroom Pilaf Recipes

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MUSHROOM AND BROWN BASMATI PILAF



Mushroom and brown basmati pilaf image

Our best pilaf recipe is easy as pie and light on the washing up; perfect mid-week. This recipe uses brown rice, mushrooms and cardamon; topped with yogurt and chives.

Provided by olivemagazine

Time 30m

Yield serves 4

Number Of Ingredients 9

2 cloves garlic, crushed
1 large onion, halved and sliced
250g chestnut mushrooms, sliced
25g butter
250g brown basmati rice
500ml vegetable stock, hot
4 cardamom pods, bruised
6 tbsp natural yoghurt
a small bunch chives, chopped

Steps:

  • Fry the garlic, onion and mushrooms in the butter for 5 minutes. Add the rice, stock and cardamon, cover and simmer for 25 minutes or until the stock is absorbed and the rice is tender. Mix the yoghurt with chives to serve.

Nutrition Facts : Calories 308 calories, Fat 7.7 grams fat, SaturatedFat 3.9 grams saturated fat, Carbohydrate 54.5 grams carbohydrates, Fiber 4.1 grams fiber, Protein 8.4 grams protein, Sodium 0.6 milligram of sodium

BASMATI RICE PILAF



Basmati Rice Pilaf image

Wonderful flavor and textured rice dish.

Provided by Carol Castellucci Miller

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 40m

Yield 4

Number Of Ingredients 7

1 ½ cups chicken stock
1 tablespoon vegetable oil
¼ cup finely diced onion
1 bay leaf
1 cup uncooked basmati rice
salt to taste
1 tablespoon unsalted butter

Steps:

  • Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
  • Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
  • Stir basmati rice into onion mixture until rice is coated with oil.
  • Pour hot chicken stock into the rice mixture. Season with salt; stir.
  • Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
  • Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 40.4 g, Cholesterol 7.9 mg, Fat 6.9 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 279.4 mg, Sugar 0.6 g

BASMATI AND NUT PILAF



Basmati and Nut Pilaf image

Make and share this Basmati and Nut Pilaf recipe from Food.com.

Provided by Lady D.

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/4 cups basmati rice
1 onion (chopped)
1 clove garlic
1 carrot (grated)
1 -2 tablespoon sunflower oil
1 teaspoon cumin seed
2 teaspoons ground coriander
4 cardamom pods
2 cups vegetable stock or 2 cups water
1 bay leaf
1/2 cup unsalted nuts
parsley or cilantro
salt and pepper

Steps:

  • **Rinserice before cooking** Put rice in large bowl of cold water and swill around, pouring out cloudy water as needed.
  • Leave to soak for 30 min in remaining rinsing water.
  • In lrg pan, fry onion, garlic, and carrot in oil.
  • Stir in rice and spices and cook 1-2 minutes, so grains are coated in oil.
  • Pour in stock or water, add bay leaf, and season well.
  • Bring to boil; cover and simmer gently for 10 minutes.
  • Remove from heat without lifting lid.
  • Leave for 5 minutes.
  • If rice is cooked, there will be small steam holes in the center.
  • Discard bay leaf/cardamom pods.
  • Stir in nuts and check seasoning.
  • Scatter parsley over mixture.
  • Can be reheated!

Nutrition Facts : Calories 267.6, Fat 5.4, SaturatedFat 0.8, Sodium 16.7, Carbohydrate 49.9, Fiber 3.3, Sugar 2.4, Protein 5.2

BASMATI & MUSHROOM PILAF



Basmati & Mushroom Pilaf image

This is another one from my mother. I haven't made it myself, but I have eaten plenty of it-- it is sooooo good. I am not big on nuts, but it really does taste good to have the almonds in there.

Provided by TexasKelly

Categories     Rice

Time 30m

Yield 3 cups

Number Of Ingredients 9

1 cup basmati rice
2 tablespoons butter
1 clove garlic, minced
1/2 lb mushroom, sliced thin (fresh mushrooms are best)
2 cups chicken stock
1/2 teaspoon salt
1/2 cup almonds, toasted &,slivered
2 tablespoons parsley, chopped
pepper

Steps:

  • In heavy 2 quart saucepan (with a ice tight lid), saute uncooked rice and garlic in butter until rice is lightly browned.
  • Add mushrooms and saute for 2 more minutes.
  • Add stock, salt and pepper.
  • Bring to a boil.
  • Cover and reduce heat.
  • Simmer for 20 minutes or until water is absorbed.
  • Stir in almonds and parsley.

Nutrition Facts : Calories 510, Fat 23.8, SaturatedFat 6.7, Cholesterol 25.1, Sodium 758.6, Carbohydrate 60.7, Fiber 5.7, Sugar 5.5, Protein 16.6

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