SEASONED BROWN RICE PILAF
For those of us who are white rice lovers at heart, this recipe makes brown rice taste great! Everyone takes seconds; it is that good. It is so easy to prepare. To convert for vegetarians, just substitute veggie broth for the beef broth. Any leftovers are delicious the next day. -Amy Berry, Poland, Maine
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat oil over medium heat. Add rice and onion; saute until rice is lightly browned, 8-10 minutes. Add broth; stir in the next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 35 minutes. Add orzo. Cook, covered, until orzo is tender, 10-15 minutes longer.
Nutrition Facts : Calories 190 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 380mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges
SEASONED RICE PILAF
Seasoned Rice Pilaf - rice cooked in stock or broth and seasoned with spices and veggies.
Provided by Mullai Madavan
Categories dinner lunch Main Course sides
Time 30m
Number Of Ingredients 12
Steps:
- Wash and rinse rice before cooking. Drain all the water and toast the rice grains in little butter if you wish to have a more distinct , nutty grains.
- Choose to cook rice over stove top or using an electric rice cooker.
- For stove top - Toast rice in little butter or oil for few minutes and then add chicken broth or stock. Bring this to a rolling boil and then reduce the heat to low, cover sauce pan and simmer until rice is tender and liquid is absorbed, for 15-17 minutes. When done, fluff up with a fork and set aside. (Add required salt if the stock is unsalted)
- For Electric Rice cooker - Add toasted or rinsed plain long grain rice to the inner cooking pan. Pour the required broth or stock and cook according to rice cooker setting. When done, fluff it up with a fork and set aside.
- Melt butter in a pan, saute minced garlic, diced onion and red pepper with sugar, salt and black pepper.
- Saute until the onion turns soft and the veggie cooks tender.
- Add cooked rice and stir fry until well combined.
- Add fresh parsley and stir fry for few seconds and switch off!
- Serve warm as a side for grilled chicken, steaks, seafood or veggie tempura!
LONGHORN STEAKHOUSE RICE PLILAF
If you have wanted to make Longhorn Steakhouse Rice Pilaf in the comfort of your own home then you are in luck. This rice pilaf recipe is incredibly easy and delicious! And it takes less than 20 minutes to prepare!
Provided by Katie Clark
Categories Copycat
Time 15m
Number Of Ingredients 7
Steps:
- Cook rice using desired method but use chicken broth instead of water.
- Cover the bottom of a skillet with about 2 tablespoons of cooking oil.
- Add the red pepper and onion and pan fry until they are nice and shriveled (about 10 minutes).
- Add the cook riced and fry with the red peppers and onion. Add more oil if necessary.
- Add parsley, and salt and pepper to taste, and cook for a minute or two longer.
ASIAN RICE PILAF
We love this Asian rice recipe that's loaded with veggies and a hint of gingery freshness. It's so versatile, and even the picky eaters in our family love it! -Teri Lindquist, Gurnee, IL
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, heat butter over medium-high heat; saute carrot, celery and onion until tender, 3-5 minutes. Stir in rice until coated., Stir in water, soy sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes., Gently stir in peas. Cover and heat through.
Nutrition Facts : Calories 233 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 699mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
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