Red Pepper 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.

RED PEPPER GARLIC RICE PILAF

Steps:

• Melt butter in saucepan. Saute onions for 4 minutes.
• Add chopped garlic. Cook about 4-5 minutes more, or until onion is tender.
• Place chicken broth in pan with onion mixture. Bring to boil and cook rice according to package directions.
• Once rice is done, stir in red bell pepper and fluff with fork.
• Top with cheese and serve. Delicious!

RED PEPPER CHICKEN PILAF

Steps:

• In a large skillet over medium high heat, melt the butter and add the cooking oil. Sautee the peppers until they are tender, about 10 minutes. After about the first 8 minutes, add the garlic in with the peppers. Transfer the drained peppers and garlic to a bowl. Reserve remaining oil in the skillet.
• Pour the flour into a lunch-sized paper bag. Pat each chicken breast dry and, one at a time, shake the breasts in the bag to coat each with flour. Place the chicken breasts into the skillet and brown them on both sides, about 4 minutes per side.
• Remove the chicken from the skillet and put the peppers back in, adding the broth and the wine. Deglaze any chicken bits with your spatula. Turn the heat to medium high and reduce the liquid to a sauce texture.
• Return the chicken to the skillet and cook for about 5 more minutes over medium heat. Season with the salt and pepper.
• Pour the warmed rice on a large platter, pour the chicken and peppers over it, and garnish with the chopped parsley. Serve family style.

STUFFED PEPPERS WITH PILAF

Steps:

• Cut around the stems of the peppers (reserving the stem caps), remove the seeds, wash and drain the peppers. Set aside.
• Heat the oil in a large saute pan, add the onions and pine nuts and saute until onions are soft and golden, 10 to 15 minutes, seasoning with salt to taste. Add the rice, and saute for 5 minutes. Stir in tomatoes and cook a minute longer, then add the currants, mint, sugar and nutmeg. Add the hot water and lemon juice, adjust seasonings, and bring to a boil. Cover and simmer over low heat until all the liquid is absorbed, about 10 minutes. Remove from heat and let rice stand for 5 to 10 minutes to cool.
• Preheat oven to 350 degrees.
• Stuff the peppers loosely with the rice mixture, and close them with the reserved caps. Place stuffed peppers side by side in a baking dish and drizzle with olive oil. Add a little water to the baking dish, cover and bake for 30 to 40 minutes, or until peppers are tender and rice is fully cooked, adding more water to dish if needed. Squeeze lemon juice over the peppers and serve warm or room temperature with remaining lemon wedges.

SQUASH AND RED PEPPER PILAF

Steps:

• Cook squash, bell pepper, onion, and bay leaf in oil with 1 teaspoon salt and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.
• Add rice and stir until well coated, then add water and bring to a vigorous boil. Reduce heat to low and cook, tightly covered with lid, until vegetables and rice are tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Season with salt and pepper and sprinkle with seeds.

CHARRED SWEETCORN, RED PEPPER & BULGUR WHEAT PILAF

Steps:

• Heat ½ tbsp oil in a casserole dish (that has a lid) over a high heat. Fry the corn cobs for 8-10 mins turning frequently, until golden and lightly charred. Stand on a chopping board and run the knife down the cobs to remove the kernels.
• Tip the peppers into the pan with the remaining oil and fry for 10 mins until softened and golden, then stir in the spring onions, paprika and garlic. Fry for another 3-4 mins until fragrant, then stir most of the corn back into the pan, along with the stock. Bring to a simmer, then stir in the bulgur. Turn the heat to low. Cover with the lid and leave for 8-10 mins until the stock has been absorbed and the bulgur is tender.
• Fluff the pilaf up with a fork, then scatter with the remaining corn and the coriander. Serve with a dollop of Greek yogurt dusted with a little paprika, if you like, and the lime wedges for squeezing over.

ALMONDS, MUSHROOMS, RAISINS AND RED PEPPER PILAF

Steps:

• Melt 1 tbsp butter in saucepan, add mushrooms and saute 3 minutes over high heat, remove mushrooms and reserve.
• Melt remaining butter, in same pan, add onions and peppers, saute until soft.
• Stir in the salt, thyme, rice and broth.
• Bring mixture to a boil, cover, lower heat and simmer for 20 - 25 minutes, until all liquid is absorbed.
• Remove from heat, add in the reserved mushrooms, almond slices and raisins.
• Mix well, pour into a nice dish, season with freshly ground black pepper and garnish with finely chopped green onions.

RED PEPPER PILAF

Steps:

• melt butter in a saute pan.
• add peppers and onions, saute until soft, about 3-5 minutes.
• add rice, stir to coat.
• add broth, salt, pepper and saffron, bring to boil.
• cover reduce to simmer and cook 15-20 minutes, until liquid is absorbed.
• stir in cheese, and chives, serve.