Rice Pilaf With Spinach And Caramelized Onions Recipes

SPINACH AND LEMON RICE PILAF

Spinach and Lemon Rice Pilaf image

Great side dish for roast or grilled chicken, grilled steak or fish. The vegetables and lemon give a wonderful fresh garden taste. You can vary the amounts of the veggies to your taste. I use just a little more rice to stock than usual as I prefer a slightly drier pilaf.

Provided by Semra22

Categories Long Grain Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 3/4 cups converted long grain rice
3 cups chicken stock
1/4 teaspoon salt (you may wish to reduce this if you are using a salty stock)
1/2 cup fresh spinach leaves, cut into strips
1/4 cup grated carrot
1/4 cup sliced green onion
1 -2 tablespoon butter
1 lemon, juice of

Steps:

Bring the stock to a boil, add rice, reduce heat to low and simmer till done. (About 40 minutes).
Melt the butter in a frying pan, add spinach, carrot and green onions, saute over medium low heat till spinach is wilted and vegetables softened, about 2 minutes.
Stir vegetable mixture and lemon juice into hot cooked rice, fluff with fork and serve.

Nutrition Facts : Calories 262.9, Fat 3.7, SaturatedFat 1.7, Cholesterol 8.7, Sodium 290.7, Carbohydrate 48.9, Fiber 1, Sugar 2.5, Protein 7.1

SAFFRON RICE PILAF

Saffron Rice Pilaf image

The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath tradition. This version, made with basmati rice, is punctuated by caramelized onion, currants, and fried almonds.

Provided by Melissa Roberts

Categories Onion Side Fry Vegetarian Dried Fruit Almond Saffron Kosher Vegan Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

3/4 teaspoon crumbled saffron threads
2 tablespoons boiling-hot water
1/3 cup olive oil
1 cup slivered almonds (4 ounces)
1 very large onion, chopped (3 to 4 cups)
3 cups white basmati rice (19 ounces)
4 1/2 cups water
1 cup dried currants (4 ounces)

Steps:

Soften saffron in hot water (2 tablespoons) in a small bowl.
Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.
Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.
While rice stands, stir almonds and currants into bowl with onion.
Fluff rice with a fork and serve with almond mixture spooned on top.

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