BROWN RICE PILAF
Brown rice, a whole grain, contains all the nutrients and essential parts of the entire grain seed. It adds almost three times as much heart-healthy fiber to this mild-flavored brown rice pilaf as white would. Consider enjoying its slightly nutty flavor often in family recipes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and green pepper in oil until tender. Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned. Add the water, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender. Fluff with a fork.
Nutrition Facts : Calories 181 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 99mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
BROWN RICE PILAF
I love this pilaf! I never liked brown rice until I tried it this way. It goes with just about anything, and the leftovers (when there are any) reheat well, too.
Provided by Halcyon Eve
Categories Brown Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a small skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is golden, about 5 minutes.
- Add rice and sauté for 1 minute.
- Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low.
- Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary.
- Uncover and let rice stand for 5 minutes before serving.
RICE PILAF
Five ingredients and three steps is all you need to cook this tasty rice pilaf. Perfect side dish that's ready in just 35 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- In 3-quart saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, until tender.
- Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt.
- Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Let stand covered 5 minutes.
Nutrition Facts : Calories 260, Carbohydrate 42 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 0 g, TransFat 0 g
BROWN RICE & PEPPERS PILAF
I love rice pilaf and I was excited to find this recipe for brown rice pilaf since brown rice is so much better for you. It is from Healthy Cooking.
Provided by CookingONTheSide
Categories Brown Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In large saucepan, saute onion and green pepper in oil until tender.
- Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned.
- Add the water, broth, thyme and pepper.
- Bring to a boil.
- Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.
- Fluff with fork.
Nutrition Facts : Calories 182.2, Fat 3.7, SaturatedFat 0.6, Sodium 18.1, Carbohydrate 33.4, Fiber 2.1, Sugar 1.6, Protein 4.3
HOME-STYLE BROWN RICE PILAF
This is comfort food at its best with mild flavors and it's simple to make. This is a very versatile dish: if you prefer, you can use almonds in place of the cashews, and cilantro in place of the parsley.
Provided by Candice
Categories Side Dish Rice Side Dish Recipes Pilaf
Yield 4
Number Of Ingredients 13
Steps:
- Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
- Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
- Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
- When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.
- Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 54 g, Cholesterol 115.9 mg, Fat 17.1 g, Fiber 6.7 g, Protein 12.5 g, SaturatedFat 7.3 g, Sodium 653.3 mg, Sugar 6.9 g
SEASONED BROWN RICE PILAF
For those of us who are white rice lovers at heart, this recipe makes brown rice taste great! Everyone takes seconds; it is that good. It is so easy to prepare. To convert for vegetarians, just substitute veggie broth for the beef broth. Any leftovers are delicious the next day. -Amy Berry, Poland, Maine
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat oil over medium heat. Add rice and onion; saute until rice is lightly browned, 8-10 minutes. Add broth; stir in the next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 35 minutes. Add orzo. Cook, covered, until orzo is tender, 10-15 minutes longer.
Nutrition Facts : Calories 190 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 380mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges
BROWN RICE AND ONION PILAF
Provided by Jacques Pepin
Categories easy, side dish
Time 58m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat butter and oil in a large sturdy saucepan. When hot add the onions and saute over medium-to-high heat for about 2 to 3 minutes. Add the herbes de Provence and rice and mix well to combine. Add water, salt and pepper and bring mixture to a boil, stirring so it does not stick.
- When boiling, reduce the heat and cook, covered, over very low heat for about 40 minutes, until rice is tender, a little chewy and most of the moisture has been absorbed. Check rice near end of cooking time; it may take a little longer than 40 minutes to absorb all the water and cook through. Serve with sweet and sour curried chicken.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 6 grams, Carbohydrate 64 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 789 milligrams, Sugar 3 grams, TransFat 0 grams
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.
LEMONY BROWN RICE PILAF
Make and share this Lemony Brown Rice Pilaf recipe from Food.com.
Provided by Gingernut
Categories Brown Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy saucepan, saute onion in about half of the butter until soft.
- Add additional butter and allow to melt. Stir in rice and cook two minutes, stirring to coat rice with butter.
- Add chicken stock and 2 T lemon juice. Bring to a boil, cover TIGHTLY*, turn heat low, and simmer 50 minutes or until liquid is absorbed.
- Remove from heat and add lemon zest and additional lemon juice to taste.
- *TIP: if your pot lids aren't very tight, you can put a few layers of grease-proof paper or a clean tea-towel over the pot and jam the lid on over it.
CARROT BROWN RICE PILAF
This versatile, colorful dish complements a variety of meats or other vegetarian entrees. To give this dish a crunchy texture and additional flavor and protein, stir in 2 cups of bean sprouts just before serving. -Paulette Cross, Lowville, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion and carrots in butter until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned., Stir in the stock, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender. Fluff with a fork.
Nutrition Facts : Calories 231 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 551mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
BROWN RICE MUSHROOM PILAF
Make and share this Brown Rice Mushroom Pilaf recipe from Food.com.
Provided by MPS Michigan
Categories Brown Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown chopped onion and sliced mushrooms in a large saucepan with the olive oil, about 5 minutes.
- Add brown rice and stir to coat in oil.
- Add chicken broth.
- Bring to a boil, then simmer for about 45 minutes or until all liquid is absorbed.
BROWN RICE AND CARROT PILAF
Use this as a side dish to a meal. It is a bit different than ordinary vegetables. This can also be a vegetarian meal.
Provided by Tebo3759
Categories Brown Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a 2 quart pan at med-high heat.
- Add onion and carrot and cook about 5 minutes.
- Stir in rice and cook until rice browns slightly.
- Add stock and seasonings.
- Cover and simmer until rice is tender, about 45 minutes.
- Stir in parsley and sprouts just before serving.
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