Mediterranean Chicken And Rice Pilaf Recipes

EASY GOLDEN RICE PILAF

Easy Golden Rice Pilaf image

This simple Mediterranean Rice Pilaf is the prefect side dish for American, Greek or Middle Eastern dishes. Makes 3 cups cooked rice.

Provided by Cynthia

Number Of Ingredients 11

Ingredients

1 cup long grain white rice
1 medium onion (diced)
1 teaspoon turmeric
1 clove garlic (minced)
1 Tablespoon butter
2 Tablespoons olive oil
2 cups chicken or vegetable broth
1/2 cup toasted pine nuts or slivered almonds
1 teaspoon kosher salt
1/2 teaspoon pepper (more to taste)
2-3 Tablespoons fresh chopped parsley for garnish.

Steps:

Heat oil and butter in a sauce pan over a medium heat. Add onions, and sauté 2-3 minutes, Add rice, turmeric and garlic, and continue stirring, 2 to 3 minutes. Don't let garlic burn
Add rice, turmeric and garlic, and continue stirring, 2 to 3 minutes. Don't let garlic burn
Add broth and 1/2 teaspoon kosher salt. Bring to a boil. Turn down heat to low, cover and cook rice until tender and liquid is absorbed, about 15-18 minutes.
Lightly toast pine nuts until golden brown
Stir in toasted pine nuts or almonds and adjust seasoning to taste. Garnish with fresh chopped parsley.

Nutrition Facts : ServingSize 1 g, Calories 260 kcal, Carbohydrate 29 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 694 mg, Fiber 1 g, Sugar 1 g

MEDITERRANEAN CHICKEN AND RICE PILAF

Mediterranean Chicken and Rice Pilaf image

Make and share this Mediterranean Chicken and Rice Pilaf recipe from Food.com.

Provided by Christine

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 1/2 lbs boneless skinless chicken thighs
1 onion, sliced thinly
1 tablespoon curry powder
2 teaspoons garlic salt
2 tablespoons soy sauce
1 teaspoon hot sauce
1 cup uncooked rice
3 cups chicken stock
3 tablespoons fresh parsley

Steps:

In large deep skillet, heat the oil over medium-high heat.
Add the Chicken and brown on all sides, about 10 minutes.
Add the onions, curry powder and garlic salt.
Saute until onions begin to soften.
About 3 minutes.
Add the soy sauce and hot sauce.
Simmer 2 minutes.
Add the rice and mix to coat with spices.
Pour in the stock.
Reduce the heat, cover and cook until all the liquid is absorbed, the rice is tender and the chicken is cooked through.
About 35 minutes.
Garnish with parsley.

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