Basmati Pilaf With Caramelized Onions And Broccoli Recipes

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BASMATI RICE PILAF



Basmati Rice Pilaf image

This is a best-self version of a classic recipe with plenty of flavor and zero complicating factors. It's a versatile side dish that I hope you'll build into your repertoire.

Provided by Carolyn Gratzer Cope

Categories     Sides

Time 25m

Number Of Ingredients 8

2 tablespoons (28 grams) butter
1 medium yellow onion, diced small
6 garlic cloves, chopped
1 cup (180 grams) basmati rice
2 1/2 cups (590 ml) chicken or vegetable stock (see note 1)
Fine sea salt and freshly ground pepper (see instructions)
Minced chives
Chopped almonds

Steps:

  • In a wide pan with a lid (like this one, this one, or this one), melt butter over medium-high heat. Add onion and cook, stirring occasionally, until translucent and just starting to brown, about five minutes. While onion cooks, rinse rice in a fine-mesh sieve until the water runs clear and shake out any excess water.
  • Add garlic to pan and cook, stirring, until very fragrant, about a minute. Add rice and stir to coat with butter, then cook, stirring once or twice, for two minutes. Pour in stock and give it all a good stir. Bring to a boil over high heat. Then cover pan, lower heat to maintain a gentle simmer, and cook until broth is absorbed, 15 to 20 minutes.
  • Off the heat, place a clean kitchen towel between the pan and the lid to absorb excess steam and let pilaf rest for 5 to 10 minutes. Sprinkle with chives and almonds if using and serve.

Nutrition Facts : Calories 176 calories, Carbohydrate 26.4 grams carbohydrates, Fat 6.4 grams fat, Fiber 1.4 grams fiber, Protein 3.3 grams protein

BASMATI RICE PILAF



Basmati Rice Pilaf image

Wonderful flavor and textured rice dish.

Provided by Carol Castellucci Miller

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 40m

Yield 4

Number Of Ingredients 7

1 ½ cups chicken stock
1 tablespoon vegetable oil
¼ cup finely diced onion
1 bay leaf
1 cup uncooked basmati rice
salt to taste
1 tablespoon unsalted butter

Steps:

  • Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
  • Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
  • Stir basmati rice into onion mixture until rice is coated with oil.
  • Pour hot chicken stock into the rice mixture. Season with salt; stir.
  • Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
  • Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 40.4 g, Cholesterol 7.9 mg, Fat 6.9 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 279.4 mg, Sugar 0.6 g

BASMATI PILAF WITH CARAMELIZED ONIONS AND BROCCOLI



Basmati Pilaf with Caramelized Onions and Broccoli image

Number Of Ingredients 12

1 1/2 cups basmati rice, , sorted and washed in 3 to 4 changes of water
2 3/4 cups water
4 tablespoons peanut oil or melted ghee
6 to 8 green cardamom pods, crushed lightly to break the skin
1 stick cinnamon (1-inch)
6 to 8 whole cloves
3 to 4 small onions, cut in half lenghwise and thinly sliced
2 teaspoons sugar
1 teaspoon salt, or to taste
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 small head broccoli, cut into 1/2-inch florets, stems cut into 1/4-inch pieces

Steps:

  • 1. In a medium bowl, soak the rice in the water, about 30 minutes.2. Heat 3 tablespoons oil (or ghee) in a medium nonstick saucepan over medium-high heat and cook the cardamom pods, cinnamon, and cloves, stirring, about 30 seconds. Add the onions and cook, stirring, as needed, until golden, about 5 minutes. Sprinkle the sugar over the onions, reduce the heat to medium-low, and continue to cook until they are dark brown. With a slotted spatula, remove half the onions, drain them on paper towels (to make them crisp), and reserve for garnish.3. To the pan, add the rice, the water it was soaking in, and the salt and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan (partially at first, until the foam subsides, then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Do not stir the rice while it is cooking. Remove from the heat and allow the rice to rest about 5 minutes.4. Meanwhile in a small saucepan, heat the remaining 1 tablespoon oil and add the cumin and mustard seeds they should splitter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the broccoli florets and stir about 2 minutes. Transfer the rice to a serving platter and lightly mix in the broccoli, with some of it visible as a garnish, top with the reserved onions, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CARAMELIZED ONION AND LENTIL PILAF



Caramelized Onion and Lentil Pilaf image

Back in 2003, Nigella Lawson brought to The Times a recipe for chicken and apricot masala, and with it, she paired this dish, a caramelized onion and lentil pilaf. "The sweet smokiness of scorched onion and the depth of spicing you get from cumin, coriander and cloves more than balances out the rich texture of the rice studded with lentils and mustard seeds," she wrote. "This dish is robust and earthy ballast. I might even have it by itself for supper, with no more than a salad of diced cucumber, dressed with yogurt and dried mint, on the side." Perhaps you should do the same.

Provided by Nigella Lawson

Categories     dinner, main course, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons ghee (clarified butter) or vegetable oil
1 onion, peeled, halved and thinly sliced into half-moons
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cloves
1/2 teaspoon mustard seeds
4 dried curry leaves (optional)
2 teaspoons salt
Black pepper
1 cup French green lentils
1 cup basmati rice

Steps:

  • In a large heavy-based saucepan, heat ghee over medium heat. Add onion slices, and sauté until softened and deep golden brown. Remove half the onions and set aside.
  • Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves. Add salt, and season with black pepper to taste.
  • Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water. Drain, then add to pan. Add 4 cups water, raise heat, and bring to a boil. Cover, reduce heat to very low, and cook for 15 to 20 minutes. Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.
  • To serve, fluff pilaf with a fork, and transfer to a serving bowl. Garnish with reserved onions.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 8 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 214 milligrams, Sugar 2 grams, TransFat 0 grams

BASMATI RICE PILAF WITH CAULIFLOWER, CARROTS AND PEAS



Basmati Rice Pilaf With Cauliflower, Carrots and Peas image

Inspired by a Turkish pilaf recipe by Clifford A. Wright, cardamom, allspice and cinnamon make this pilaf incredibly aromatic. The authentic version calls for lots of butter and uses long grain rice. I used a combination of (less) butter and olive oil, and made the pilaf with basmati rice, as that is what I had in my pantry. I needed less than the 2 cups of rice that Mr. Wright calls for in his recipe, as basmati expands more than regular white rice. I also added a small amount of whole grain in the form of cooked wild rice, to get a nice mix of colors, textures and nutrients.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, side dish

Time 1h15m

Yield Serves 6

Number Of Ingredients 18

1 cup basmati rice
1 1/2 tablespoons unsalted butter
2 3/4 cups water
Salt to taste
2 tablespoons extra virgin olive oil
2 shallots or 1 small onion, finely chopped
1 cup diced carrots
6 ounces cauliflower, broken into very small florets (2 cups)
2 tablespoons chopped fresh dill or parsley
1/2 teaspoon freshly ground cardamom seeds (from green cardamom pods)
1/2 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1 teaspoon sugar
Freshly ground black pepper to taste
1/3 cup currants, sultanas, golden or black raisins, soaked for 20 minutes in hot water and drained
1/2 to 1 cup frozen peas (to taste)
3 tablespoons pine nuts, toasted until golden
3/4 cup cooked wild rice (about 1/3 cup uncooked)

Steps:

  • Soak basmati rice in water to cover for 30 minutes (prepare the other ingredients during this time). Drain.
  • In a large, heavy saucepan melt butter over medium high heat and add rice. Cook, stirring, until grains are coated with butter, 2 to 3 minutes. Add 2 cups water and salt to taste (I use about 3/4 teaspoon). Bring to a boil, cover, reduce heat to low and simmer 12 to 15 minutes, until water is absorbed. Do not lift lid or stir rice during this time. Remove from heat, remove lid and place a dish towel over the pan. Return lid and let sit undisturbed for 15 minutes.
  • Meanwhile, heat olive oil over medium heat in a heavy skillet or a wide saucepan and add shallots or onion. Cook, stirring often, until translucent, 3 to 4 minutes for shallots, 4 to 5 minutes for onion. Add carrots, cauliflower, dill or parsley, cardamom, allspice, cinnamon, sugar, currants or raisins, and salt and pepper to taste, and stir together. Add remaining 3/4 cup water and bring to a simmer. Simmer over medium heat for 5 minutes. Add peas, turn up heat and cook another 5 minutes, or until vegetables are tender and fragrant, and most of the water has evaporated. If there is more than a tablespoon of water in the pan, drain.
  • Transfer rice to a large bowl or a large buttered or oiled baking dish. Stir toasted pine nuts and the vegetable and spice mixture into the rice. Add wild rice and toss together. Taste and adjust seasoning. If not serving right away, cover baking dish with foil. Reheat in a 325-degree oven for about 20 minutes.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 641 milligrams, Sugar 10 grams, TransFat 0 grams

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