Green Capsicum Pilaf Recipes

AWESOME RICE PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
• Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

QUINOA AND PEPPER PILAF

Steps:

• Heat the oil in a 2-quart saucepan over medium-high heat. Add the shallot and garlic and cook for 2 minutes, stirring occasionally. Add the peppers and quinoa and cook for 2 minutes, stirring occasionally.
• Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the quinoa is tender and the liquid is absorbed. Stir in the parsley. Season, if desired.

THREE PEPPER PILAF

Steps:

• In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
• In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.

GREEN CAPSICUM PILAF

Steps:

• Cook rice in 3 cups water.
• Once cooked (water has evaporated and rice is ready) allow it to cool.
• In the meantime, chop the onion, potatoes and capsicums.
• Bring the green peas to a boil.
• Heat oil in a wok.
• Add mustard seeds and the black gram and bengal gram dals.
• Stir-fry for a minute.
• Add green chillies, ginger and curry leaves.
• Continue to stir-fry.
• Add the chopped onions.
• Add capsicums, potatoes and tomatoes and fry.
• Add half a cup of water and salt.
• Cook until the vegetables are tender.
• Add the green peas.
• Stir until all the water has evaporated.
• Allow to cool.
• Add lemon juice and cilantro, chopped for garnishing.
• Pour seasoning into rice and mix well.
• To serve, put rice on a serving plate.
• Garnish with grated coconut and the remaining cilantro and serve!
• Notes: I've been told that a tbsp of sambhar powder when added to the vegetables enhances the taste tremendously.
• I'm yet to try this addition.

RICE AND GREEN CHILE PILAF

Steps:

• In a small heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in garlic, chiles, and rice and cook, stirring occasionally, until rice is translucent, about 1 minute. Add broth and salt and pepper to taste and bring to a boil. Reduce heat to low and cook pilaf, covered, until liquid is evaporated and rice is tender, about 20 minutes. Fluff pilaf and stir in scallion.