Asian Rice Pilaf Recipes

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ASIAN SALMON WITH RICE PILAF



Asian Salmon with Rice Pilaf image

This is one of my son's favorite dishes. He loves grilled salmon and the fusion of flavors in this recipe are spot on ! Enjoy ***Use whatever veggies you and your family like.

Provided by Angela Gray

Categories     Fish

Time 35m

Number Of Ingredients 14

BROWN RICE PILAF
2 bags of uncle ben's instant rice (boil in bag)
1/2 onion, chopped
1 bunch fresh asparagus, chopped into bite size pieces
8 sliced mushrooms
2 carrots, sliced very thin
all veggies are optional, add what you and your family like !
1/4 c fresh parsley, finely chopped
SALMON MARINADE
4 skinless salmon fillets (about 4 oz each)
1 Tbsp olive oil, extra virgin
2 clove garlic, pressed
1 1/2 Tbsp fresh ginger, grated
3 Tbsp soy sauce

Steps:

  • 1. You will need a large ziplock bag to put the marinade for the salmon in.
  • 2. Combine olive oil, garlic, ginger and soy sauce in ziplock bag. Add salmon and refrigerate for at least 1 hour.
  • 3. Boil rice in pouch according to package directions. Set aside to keep warm until ready to use. ** I have found that if you dump out your rice water and put the cooked rice pouch back in the warm pot with the lid on that your rice will stay fresh until ready to use.
  • 4. Heat grill ( or pan, use a little olive oil if pan cooking). Add the salmon fillets and cook on medium heat until flaky, be careful not to overcook. (4 or 5 min. per side)
  • 5. **** WARNING***Discard marinade, DO NOT use, could cause food poisoning !
  • 6. While the salmon is cooking, add a little olive oil to a pan and stir fry asparagus, mushrooms and carrots till almost tender. We like ours slightly crispy and not soggy.
  • 7. Add veggies and gently toss. * Do this right before you take the salmon off the grill.
  • 8. Take salmon off of the grill and lay it on top of the veggie and rice mixture.
  • 9. Serve with your favorite stir fry sauce and a sweet potato if desired. **I use KIKKOMAN STir-fry sauce**

SIMPLE ASIAN RICE



Simple Asian Rice image

Make this simple Asian Rice as a side dish for your favorite stir fries!

Provided by Mary Younkin

Categories     Side Dish

Time 30m

Number Of Ingredients 7

3 cups chicken stock
1 1/2 cups jasmine rice
1 tablespoon low sodium soy sauce
1 tablespoon sesame oil
Optional: 1/2 cup frozen peas
1/2 teaspoon kosher salt, only as needed
2 green onions, very thinly sliced

Steps:

  • Combine the rice and the chicken stock in a large saucepan or skillet, cover with a lid and bring to a boil. Reduce the heat to low and simmer for 18 minutes.
  • At the end of the cooking time, stir the rice and check the rice for tenderness. If the liquid has been absorbed, drizzle with the soy sauce and sesame oil and toss well to coat.
  • Add frozen peas, if desired, and stir to combine. The heat of the rice will cook them in just a minute or two. Taste the rice, and add salt, only if needed. Add the green onions, stir and keep covered until ready to serve. Enjoy!

Nutrition Facts : Calories 234 kcal, Carbohydrate 41 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 341 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

ORIENTAL RICE PILAF



Oriental Rice Pilaf image

This is not fried rice, but rather a spin on it. Goes well as a side with many dishes. Don't skip toasting the sesame seeds. It's fun to watch them pop, too.

Provided by gailanng

Categories     Rice

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon sesame oil
1 3/4 cups beef broth
1 cup uncooked jasmine rice
1 tablespoon reduced sodium soy sauce
1 pinch salt
1 pinch red pepper flakes
1/3 cup thinly sliced green onion
1/3 cup diced red pepper
2 tablespoons toasted sesame seeds

Steps:

  • Cook onion and garlic in oil in 2- to 3-quart saucepan over medium heat until onion is tender.
  • Add broth, rice, soy sauce and pepper flakes. Bring to a boil; stir once or twice. Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
  • Stir green onions, red pepper and sesame seeds into cooked rice; cover and let stand 5 minutes. Fluff with fork.

TERIYAKI RICE PILAF WITH MUSHROOMS AND PEAS



Teriyaki Rice Pilaf With Mushrooms And Peas image

Provided by Melissa Sperka

Categories     Side Dish

Time 20m

Number Of Ingredients 12

16 oz sliced baby portabella mushrooms
3 Tbsp olive oil
6 green onion (thinly sliced)
2 cloves garlic (minced)
1/4 tsp ground ginger
1/4 tsp crushed red pepper flakes
1/4 tsp garlic salt
1/4 tsp black pepper
4 cups cooked long grain white rice
1/3 cup teriyaki sauce
1 tsp sesame oil
1/2 cup frozen petite peas

Steps:

  • Heat a few drizzles of olive oil in a large skillet. Add the sliced mushrooms. Saute for 5-7 minutes until the mushrooms have released their juices, softened and browned. Season lightly with salt and pepper.
  • Add the sliced green onions, minced garlic, ground ginger, red pepper flakes, garlic salt and black pepper. Add additional olive oil if needed. Cook for 1-2 minutes until the onions are softened.
  • Lower the heat and add the cooked rice, teriyaki sauce and sesame oil. Continue to cook over medium until the rice is heated through..
  • Add the frozen peas and stir over low heat until the peas are crisp tender.
  • Serve immediately garnished with additional green onion, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 189 kcal, Carbohydrate 29 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Sodium 542 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 5 g

ASIAN RICE PILAF



Asian Rice Pilaf image

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

3 tablespoons butter
1/2 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
1 cup uncooked long grain rice
2 cups hot water
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons dried parsley flakes
2 teaspoons chicken bouillon granules
1/2 teaspoon ground ginger
2-1/2 cups frozen peas (about 10 ounces), thawed

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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