VEGETABLE RICE PILAF
Make and share this Vegetable Rice Pilaf recipe from Food.com.
Provided by Irmgard
Categories Long Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, heat the oil over medium heat.
- Cook the onion, carrots, thyme, and salt, stirring occasionally, until the onion is softened, about 5 minutes.
- Add the rice, stirring to coat; pour in the broth and bring to a boil.
- Reduce the heat, cover and simmer for 20 minutes.
- Add the green beans and cook, covered, until the rice is tender and the beans are tender-crisp, 5 to 7 minutes.
- Fluff with a fork.
Nutrition Facts : Calories 246.5, Fat 3.3, SaturatedFat 0.6, Sodium 478.1, Carbohydrate 47.5, Fiber 3.5, Sugar 4.5, Protein 6.3
RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.
VINCENT PRICE VEGETABLE RICE & SHELLFISH - PILAF A LA VALENC
Full title: Riz Pilaf a la Valencienne - Rice Stewed with Vegetables, and Shellfish. Mr. Vincent Price was an excellent chef and produced several wonderful cookbooks, including "A Treasury of Great Recipes" by himself and his then-wife Mary Price, which was published in 1965. This recipe is from "Treasury" and was collected in 1964 by Mr. Price from Madame Point at the reknowned restaurant Pyramide in Vienne (still in operation today, although under different ownership from the originator, Fernand Point), which is a small town halfway between Paris and the Riviera.
Provided by Julesong
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, melt the butter.
- Add the eggplant, zucchini, mushrooms, garlic, pimientos (or roasted red pepper), salt, and pepper and cook over medium heat, stirring occasionally, for 10 minutes.
- Stir in the rice, then add the broth and bring mixture to a boil.
- Reduce temperature to low, cover tightly, and cook for 30 minutes.
- While the vegetable stewed rice is cooking, scrub the shellfish (mussels, clams, oysters, or scallops) thoroughly under running water.
- Put the shellfish into a pan with the water, cover, and cook on high for 5 minutes until shells open; set aside and keep warm.
- To serve, pour the cooked vegetable rice onto a warm serving platter and top with the cooked shellfish in their shells - traditionally served with Brochette des Corsaires (Assorted Seafood on Skewers) and Scupions a la Nicoise (Squid with Tomato and Anchovies).
- Note: original recipe called for pimientos and mussels specifically.
VEGETABLE COUSCOUS PILAF
This Moroccan-style pilaf is loaded with vegetables and gets its complex flavors from cumin, almonds, caraway, and the multihued melange that comes from the tricolored couscous. We are always looking for something to take the place of rice and this seemed like a perfect candidate. This pilaf looks pretty too, with vibrant earth tones of a spice bazaar. Loosley based on F&W's - recipe by Grace Parisi, One Pot, Great Meal form the March 2008 edition.
Provided by Manami
Categories Grains
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large, deep skillet, heat the olive oil.
- Add the carrot and parsnip and cook over high heat, stirring frequently, until lightly browned and crisp-tender, about 5 minutes.
- Add the yellow squash, zucchini, onion and garlic and season with salt and pepper.
- Cook, stirring frequently, until the vegetables are lightly browned in spots, about 5 minutes.
- Stir in the cumin, paprika and caraway seeds and cook, stirring, until fragrant.
- Add the couscous and cook, stirring frequently, until lightly toasted, about 2 minutes.
- Stir in the stock and apricots and season with salt and pepper.
- Cover and let stand off the heat until the couscous is tender and the liquid is absorbed, about 5 minutes.
- Fluff with a fork, stir in the almonds and cilantro and serve.
- Serve with plain yogurt & a citrusy Sauvignon Blanc.
Nutrition Facts : Calories 544.5, Fat 23.6, SaturatedFat 2.8, Sodium 30.5, Carbohydrate 72, Fiber 8.5, Sugar 13.9, Protein 14.4
SPICED VEGETABLE PILAF
Get four of your five-a-day in one colourful bowl. Vary the veg according to what's in season
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. In boiling water, cook carrots for 4 mins, tipping in onions for the last min of cooking. Drain and mix in a roasting tin with 4 tsp oil, the cumin and seasoning. Roast for 30 mins, while you cook the rice.
- Heat remaining 2 tsp oil in a large pan. Add cardamom and cinnamon for 30 secs, then add rice and toast for 1 min. Pour over stock and 100ml water, then simmer, covered, for 25-30 mins, until rice is tender and the water absorbed. Remove cinnamon and cardamom.
- Tip in lentils and fork through before topping with spinach. Put lid back on and cook over a low heat, stirring once, until spinach has wilted and lentils heated through. Fork through again before tipping the cumin roasted veg onto the top and sprinkling with almonds, if using.
Nutrition Facts : Calories 375 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
VEGETABLE-RICE PILAF
Make and share this Vegetable-Rice Pilaf recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In 4-cup glass measuring cup, combine broth and water. Microwave on High for 4 to 5 minutes or until steaming hot.
- Meanwhile, spray 4 to 6 quart slow cooker with nonstick cooking spray. Combine rice and oil in sprayed slow cooker; mix well. Stir in all remaining ingredients and hot broth mixture.
- Cover; cook on High setting 1-1/2 to 2 hours.
Nutrition Facts : Calories 101.3, Fat 1.3, SaturatedFat 0.2, Sodium 102.3, Carbohydrate 20.1, Fiber 0.9, Sugar 0.3, Protein 2
QUINOA VEGETABLE PILAF
Make and share this Quinoa Vegetable Pilaf recipe from Food.com.
Provided by RecipeNut
Categories Grains
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, saute onion and.
- carrot in oil until tender. Add rice and.
- quinoa; stir to coat. Stir in broth and pepper.
- Bring to a boil. Reduce heat; cover and.
- simmer for 15-20 minutes or until liquid.
- is absorbed, adding the broccoli during.
- the last 3 minutes of cooking. Remove.
- from the heat; let stand for 5 minutes.
- Fluff with a fork.
Nutrition Facts : Calories 211, Fat 3.3, SaturatedFat 0.5, Sodium 404, Carbohydrate 37.7, Fiber 3.1, Sugar 1.5, Protein 7.6
VEGETARIAN WILD RICE PILAF
This dish has a wonderful nutty flavour and the combination of wild rice, long grain brown rice and dried fruit is a very nice companion to poultry dishes, including Thanksgiving turkey! This dish requires a couple extra pots for preparation, but it is well worth the effort. Like all rice dishes, this one must be made with well-flavored stock. If you don't have time to make your own, use a carton or can of good quality vegetable stock. If using dried parsley, I add it to the long grain rice as it cooks. If using fresh, I add it before serving. Recipe from "The Big Bean Book".
Provided by kitty.rock
Categories < 4 Hours
Time 1h5m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a pan of water to boil, add enough water to cook wild rice as directed. Add salt to pan and lower heat, cover and simmer gently for 45-60 minutes, until the rice is tender.
- If all liquid is not absorbed by the rice, drain well.
- While wild rice is cooking, melt 1 tablespoon butter in another pan.
- Add the onion and cook over medium heat for about 1 minute or until onion is softened and translucent.
- Stir in the long grain rice and cook for 1 minute more.
- Add the vegetable stock and bring to a boil. Add the parsley. Cover and simmer gently for 30-45 minutes, until the rice is tender and the liquid has been absorbed.
- melt the remaining 2 tablespoons butter in a small frying pan. Add the almonds and cook until they are just golden brown. Set aside.
- Add the wild rice mixture to the long grain rice mixture (I do this in the pan so everything stays warm). Add the almonds and raisins and stir to mix well.
- Taste and adjust the seasoning if necessary.
- Transfer to a warmed serving dish, sprinkle with fresh parsley and serve.
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