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.
RICE PILAF WITH CARROTS AND PARSLEY
Carrots and leeks make a sweet combination, but you can also use regular onion in this pilaf. To get 1/2 cup of finely chopped parsley, begin with 2 cups leaves picked from the stems.
Provided by Martha Rose Shulman
Categories side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes, to wash away some of the starch. Drain through a strainer.
- Heat the water or stock to a bare simmer in a saucepan or in a Pyrex measuring cup in the microwave.
- Meanwhile, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, onion or leek, and salt to taste. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle. Add the hot water or stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
- Uncover the rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the parsley and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 436 milligrams, Sugar 3 grams
STIR-FRIED BROWN RICE WITH RED CHARD AND CARROTS
A lush bunch of red Swiss chard that I got at the farmers' market was the inspiration for this stir-fry. The stems, which stay nice and crunchy, are an important ingredient in the stir-fry, so look for chard with nice wide ribs.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Dice the thick part of the red chard stems (discard the stringier, tapering part of the stems); you should have 1 to 1 1/2 cups diced stems. Stack leaves and cut in slivers, or coarsely chop. You should have about 8 cups (the leaves will lose a lot of volume when they wilt in the stir-fry).
- Combine garlic and ginger in a small bowl or ramekin and place near your wok. Beat eggs in a bowl and season with a pinch of salt. Prepare the other ingredients and place in separate bowls within arm's reach of your wok.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of oil by adding it to the sides of the wok and swirling the wok. Make sure that the bottom of the wok or pan is coated with oil and add eggs, swirling the wok or pan so that the eggs form a thin pancake. Cook 30 - 60 seconds, until set. Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board and quickly cut into strips, using the edge of your spatula or a knife.
- Swirl in remaining oil and add garlic and ginger. Stir-fry no more than 10 seconds and add chard stems and carrots. Stir-fry for 2 minutes, until crisp-tender, and add light part of the scallions and chard leaves. Stir-fry until leaves wilt, 1 to 2 minutes, and add rice. Stir-fry, scooping up the rice with your spatula then pressing it into the hot wok or pan and scooping it up again, for about 2 minutes. Add soy sauce, dark green part of the scallions, eggs and cilantro, stir-fry for about 30 seconds, remove from heat and serve.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 5 grams, Carbohydrate 57 grams, Fat 7 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 941 milligrams, Sugar 3 grams, TransFat 0 grams
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.
INSTANT POT MIDDLE EASTERN LENTILS WITH RICE, LEEKS, AND SPINACH
Steps:
- Using the sauté function, heat the oil in the pressure cooker pot. Stir in the leeks and cook, stirring occasionally, until they are dark golden at the edges, about 10 minutes.Season with a pinch of salt. Use a slotted spoon to scoop out half the leeks and transfer to a bowl; set aside for the garnish.
- Stir the garlic into the pot and cook until fragrant, about 15 seconds. Stir in the cumin, allspice, and cayenne and cook for 30 seconds.
- Add the lentils, 2 cups water, 2 teaspoons salt, the bay leaf, and cinnamon stick to the pot.
- Lock the lid into place and cook on high pressure for 1 minute. Let the pressure release naturally for 5 minutes, then manually release the remaining pressure.
- Uncover the pot and stir in the rice, working quickly so the lentil mixture stays hot. Lock the lid back into place and cook on high pressure for 8 minutes. Manually release the pressure.
- Uncover and stir in the spinach. Cover the pot with the lid (but don't lock it on) and let it sit for 5 to 10 minutes to wilt the greens and finish cooking the rice.
- In a small bowl, season the yogurt with salt to taste.
- Discard the bay leaf and cinnamon stick. Serve the lentils warm, garnished with the reserved leeks and salted yogurt on top, and drizzled with more olive oil.
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