Sweet Nutty Black Rice Pilaf Recipes

PARMESAN-BLACK PEPPER ARBORIO RICE PILAF

Parmesan-Black Pepper Arborio Rice Pilaf image

A creamy rice pilaf made with arborio rice, Parmesan cheese, and plenty of freshly ground black pepper is a perfect accompaniment for a Spring meal.

Provided by USA WEEKEND columnist Pam Anderson

Categories Side Dish Rice Side Dish Recipes Pilaf

Yield 8

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cups arborio rice, rinsed in a colander until water runs clear
1 quart low-sodium chicken broth
¾ cup grated Parmesan cheese
1 teaspoon coarsely ground pepper
Salt, to taste

Steps:

Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.)
Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 47.2 g, Cholesterol 12 mg, Fat 5.4 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 2.6 g, Sodium 169.7 mg, Sugar 0.8 g

BLACK RICE

Black Rice image

Black rice is one of the handful of superfoods. This rice is so flavorful and has a very unique presentation as it cooks up to a deep purple color. This rice goes great with just about any meal as a nice healthy side. I love to make it with salmon and a side of fresh veggies.

Provided by Love2cook32

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons butter
1 cup black rice
¼ cup diced onion
¼ cup slivered almonds
1 ¾ cups water
1 cube chicken bouillon

Steps:

Melt butter in a saucepan over medium heat. Add black rice, onion, and almonds; cook and stir until lightly toasted, 5 to 10 minutes. Add water and bouillon cube; bring to a boil. Reduce hear to low, cover, and simmer until rice is tender and liquid is absorbed, 25 to 30 minutes.

Nutrition Facts : Calories 266.1 calories, Carbohydrate 38.2 g, Cholesterol 15.4 mg, Fat 10.4 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 3.9 g, Sodium 296.5 mg, Sugar 0.9 g

SWEET NUTTY BLACK RICE PILAF

Sweet Nutty Black Rice Pilaf image

From the Prepared Pantry, up here for safekeeping-- love black rice and its versatilities! The meal suggestion in my inbox was to have this with sweet chili glazed Alaskan salmon with steamed or roasted asparagus. I changed the recipe a bit after making it once, because the first run was pretty bland. Lower the water a bit if you want to omit the raisins.

Provided by the80srule

Categories Long Grain Rice

Time 50m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups black rice
1/4 cup olive oil
1/2 cup chopped onion (sweet?)
2/3 cup golden raisin, chopped
3 tablespoons orange zest
3 cups water
1/2 teaspoon salt
1/3 cup chopped walnuts

Steps:

In a 2-quart sauce pan, heat the oil over medium heat, add onions and sauté until translucent, about 5 minutes, making sure not to brown the onions.
Add the orange zest to the onions. Stir in the rice and immerse it in the oil until the rice is hot.
Stir in the water, add salt and bring to a boil. Cover, lower heat and simmer over low heat for 30 minutes or until the rice is nearly tender.
Let rest for a few minutes before fluffing. Add the chopped raisins and walnuts on top and serve.

Nutrition Facts : Calories 358.2, Fat 13.6, SaturatedFat 1.7, Sodium 199.4, Carbohydrate 55.4, Fiber 3, Sugar 10.3, Protein 5

BLACK EYED PEA RICE PILAF

Black Eyed Pea Rice Pilaf image

Make and share this Black Eyed Pea Rice Pilaf recipe from Food.com.

Provided by dicentra

Categories Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups black-eyed peas, cooked and drained
2 cups enriched rice, cooked 3/4 of the way
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup diced white onion
1 tablespoon fresh thyme
4 garlic cloves, minced
3 tablespoons olive oil
1 cup chicken stock
1/4 teaspoon cayenne pepper
1 tablespoon chopped parsley

Steps:

In a sauté pan, cook the peppers, garlic and oil.
Add all herbs, rice and chicken stock to pan. Cook the rice through, should take about 10 minutes until the rice softens and the stock reduces.
Add the peas and cook five more minutes. Serve on a platter.

Nutrition Facts : Calories 417.1, Fat 12, SaturatedFat 1.9, Cholesterol 1.8, Sodium 450.6, Carbohydrate 65.7, Fiber 6.1, Sugar 4, Protein 11.7

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