HERBED BROWN RICE PILAF
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h7m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a 2-quart saucepan over medium heat. Add the shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper.
- Add the stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off the heat and let sit for 10 minutes.
- Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions.
HERBED RICE PILAF
This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree. -Jeri Dobrowski, Beach, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Sprinkle with parsley; stir in pimientos if desired. , Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
Nutrition Facts : Calories 226 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 426mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ORZO AND RICE PILAF WITH GARLIC AND HERBS
Garlic and fresh herbs flavor this orzo/rice combination pilaf. Vegetable broth may be used for chicken broth. Sprinkle with grated parmesan cheese, if desired.
Provided by Mikekey *
Categories Pasta Sides
Time 45m
Number Of Ingredients 10
Steps:
- 1. In a large nonstick skillet heat oil over medium-high. Add garlic and cook for 1 minute, being careful not to burn.
- 2. Add orzo and rice; cook 4-6 minutes longer or until lightly browned.
- 3. Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, until rice is tender and liquid is absorbed. (Add more water as needed if rice and pasta are not done before liquid is absorbed).
- 4. Stir in the onions, basil, parsley and salt.
- 5. Serve. Sprinkle some grated Parmesan on top if desired.
GARLIC-HERB ORZO PILAF
"Mildly flavored and flecked with garlic and fresh herbs, this creamy, versatile side dish can accompany a wide variety of entrees. Plus, it's a cinch to put together." --Mary Relyea of Canastota, New York
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium-high heat for 1 minute. Add orzo and rice; cook 4-6 minutes longer or until lightly browned. , Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
RICE PILAF WITH HERBS
Make and share this Rice Pilaf with Herbs recipe from Food.com.
Provided by MizzNezz
Categories Long Grain Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In skillet, saute rice, celery, and onion in butter until the rice is browned.
- Place in a greased 2 quart casserole.
- Combine all remaining ingredients; pour over rice.
- Cover and bake at 325F degrees for 50 minutes or until rice is done.
HERBED RICE PILAF
Steps:
- Melt the butter in a medium saucepot over medium heat. Add the rice, onion and thyme and saute until the onion is softened, 4 to 5 minutes. Season with salt and pepper. Pour the chicken stock over the rice, cover and cook over medium-low until tender and fluffy, about 15 minutes. Fluff with a fork, fold in the parsley and let stand 5 minutes before serving.
GREEN RICE PILAF
This verdant side gets its color from a mix of parsley, cilantro, chives and mint. Chicken stock adds depth, and a bit of lemon and soy sauce brighten the flavors at the end. It goes well with just about anything, but you might pair it with your next chicken or fish dish for a rewarding weeknight dinner.
Provided by Mark Bittman
Categories easy, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the oil in a deep skillet or large saucepan over medium-high heat. When it's hot, add the onion and garlic and cook, stirring, until softened, about 5 minutes.
- Add the rice and cook, stirring, until glossy, about 1 minute. Add the stock or water and a good sprinkling of salt and pepper and bring to a boil.
- Turn the heat down to low, cover and cook until the rice is tender and the liquid is almost entirely absorbed, about 15 minutes. Uncover, remove from the heat and stir in the herbs. Replace the lid and let rest off the heat for at least 10 minutes or up to 20 minutes. Uncover and stir in the lemon zest; taste and adjust the seasoning. Fluff the pilaf with a fork, and serve warm or at room temperature with a drizzle of soy sauce.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams
CUMIN HERB RICE PILAF
Categories Herb Rice Side Quick & Easy Spice Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook cumin seeds and white part of scallions in 1 tablespoon oil in a 2-quart heavy saucepan over moderately low heat, stirring occasionally, until scallions are softened, 1 to 2 minutes.
- Add rice and cook, stirring frequently, 1 minute. Stir in broth, water, salt, and pepper and bring to a boil over high heat.
- Cover pan, then reduce heat to low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes.
- Fluff rice with a fork and toss with scallion greens, parsley, and remaining tablespoon oil.
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5/5 (18)Total Time 20 minsCategory Side DishCalories 228 per serving
- Rinse the Jasmine rice thoroughly in a fine-mesh strainer under cool water until the water runs clear.
- Heat the Land O Lakes® Butter with Olive Oil & Sea Salt over medium heat until melted and then add in the rinsed and drained rice. Add in the garlic salt, thyme, rosemary and parsley and toast in pan about 2 minutes, until aromatic and rice is lightly toasted.
- Add in chicken broth and bring mixture to a boil. Reduce heat to a simmer, stir and cover with lid. Let cook until rice has absorbed liquid, about 15 minutes. Fluff with fork and serve.
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