Curried Rice Beans And Vegetable Pilaf Recipes

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INDIAN CURRIED BARLEY PILAF



Indian Curried Barley Pilaf image

This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!

Provided by Tracy X

Categories     Side Dish     Grain Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 11

¼ cup butter
1 onion, diced
1 ½ cups pearl barley
½ teaspoon ground allspice
½ teaspoon ground turmeric
¼ teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper
3 ½ cups chicken broth
¼ cup slivered almonds
¼ cup raisins

Steps:

  • Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
  • Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 72.5 g, Cholesterol 20.3 mg, Fat 11.1 g, Fiber 9.7 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 257.3 mg, Sugar 5.7 g

GOLDEN ONION AND SPRING VEG PILAF



Golden onion and spring veg pilaf image

Add plenty of colour midweek with this nourishing vegetarian one-pot packed with plenty of greens

Provided by Janine Ratcliffe

Time 1h

Yield Serves 3-4

Number Of Ingredients 13

2 large onions
50g butter
100g fine green beans, halved
2 cloves garlic, crushed
1 tsp cumin seeds
1 tsp ground coriander
6 pods cardamom, squashed
1 tsp ground turmeric
1 (optional) bay leaf
250g basmati rice
450ml vegetable stock
100g frozen peas, defrosted
100g spinach, chopped

Steps:

  • Peel the onions and discard the first tougher outer layer. Halve and slice as thinly as possible.
  • Heat the butter in a large, deep, lidded frying pan. Add the onion with a good pinch of salt and cook over a medium heat, stirring, until really golden and caramelised. This can take up to 30 minutes, so be patient. It should be soft enough that you are able to squash a piece of onion between your fingers.
  • Stir in the green beans and garlic, and cook for 2 minutes then stir in the spices and bay leaf, if using, and cook for 1 minute.
  • Add the rice and stir until coated in all the spices. Stir in the stock, put on a lid and cook on a low heat for 15 minutes, stirring in the peas and spinach for the final 3 minutes.

Nutrition Facts : Calories 405 calories, Fat 12.6 grams fat, SaturatedFat 6.9 grams saturated fat, Carbohydrate 59.4 grams carbohydrates, Sugar 10.2 grams sugar, Fiber 7.1 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

SPICY GOAT CURRIED RICE PILAF



Spicy Goat Curried Rice Pilaf image

A spicy Kheema Pulao-like dish with North African-style goat meat. This dish has an exotic, heavily ethnic flavor. Serve with plain yogurt.

Provided by Stephan Peters

Categories     World Cuisine Recipes     Asian     Indian

Time 3h5m

Yield 8

Number Of Ingredients 20

3 pounds black goat meat, cubed
1 tablespoon red wine vinegar
1 tablespoon fine sea salt
water to cover
1 tablespoon rubbed sage leaves
4 cups brown basmati rice
1 tablespoon sesame oil
2 onions, sliced
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon garam masala
½ teaspoon dried basil leaves
¼ teaspoon ground coriander
¼ teaspoon ground rosemary
¼ cup sliced hot chile peppers
½ teaspoon rosemary leaves
⅛ teaspoon minced lemongrass
2 tablespoons ghee (clarified butter)
1 teaspoon Madras curry powder
⅛ teaspoon ground fenugreek seeds

Steps:

  • Combine goat meat, red wine vinegar, and salt in a large pot. Pour in enough water to cover by 1 inch. Bring to a boil; cook until goat is tender, about 1 hour. Drain, reserving stock. Rub sage leaves over goat.
  • Place basmati rice in a large container and cover with several inches of cool water. Let soak, about 30 minutes. Drain.
  • Heat sesame oil in a large pot over medium heat. Add onion, garlic, and ginger; cook and stir until onion is browned, about 10 minutes. Stir in garam masala, basil, coriander, and ground rosemary; cook until fragrant, about 30 seconds.
  • Stir goat and chile peppers into the pot; cook and stir flavors combine, 3 to 5 minutes. Sprinkle rosemary leaves and lemongrass over goat. Continue cooking until browned, about 10 minutes.
  • Melt ghee in a large skillet over medium heat. Add curry powder and fenugreek; cook until fragrant, about 1 minute. Add drained basmati rice; stir until evenly coated with ghee, 1 to 2 minutes.
  • Pour rice mixture over goat in the pot; do not stir. Pour in 6 cups reserved stock. Bring to a boil; reduce heat to low and simmer, covered, until rice is fluffy and tender, 15 to 20 minutes. Remove from heat and let stand for 20 minutes before uncovering.

Nutrition Facts : Calories 565.8 calories, Carbohydrate 78 g, Cholesterol 87.9 mg, Fat 11 g, Fiber 4.5 g, Protein 37 g, SaturatedFat 3.8 g, Sodium 767.7 mg, Sugar 3.4 g

CURRIED LENTIL-AND-RICE LOAVES



Curried Lentil-and-Rice Loaves image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h50m

Yield Makes 3 mini loaves or 1 standard loaf

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil, plus more for loaf pans
2/3 cup white rice, preferably short-grain
2/3 cup green lentils, picked over and rinsed
1 sweet onion, such as Vidalia, finely chopped (about 2 cups)
2 1/2 teaspoons curry powder
2 cups water
1 can (15.5 ounces) black beans, drained, rinsed, and mashed
2 medium carrots, grated (about 1 cup lightly packed)
3/4 cup tomato puree
1 cup lightly packed fresh flat-leaf parsley leaves, chopped
2 1/2 teaspoons coarse salt
2 large eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees. Line 3 mini loaf pans or 1 standard loaf pan with parchment, leaving a 2-inch overhang; brush with oil. Heat oil in a large saucepan over medium-high heat. Add rice, lentils, onion, and curry powder. Cook, stirring, until fragrant and toasted, about 3 minutes. Add water; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and lentils and rice are al dente, 12 to 15 minutes. Remove from heat.
  • Stir in remaining ingredients. Transfer to pans; bake until tops are golden brown and firm, about 1 hour. Let cool at least 10 minutes.

CURRIED RICE, BEANS AND VEGETABLE PILAF



Curried Rice, Beans and Vegetable Pilaf image

Categories     Blender     Bean     Herb     Rice     Vegetable     Side     Low Fat     Vegetarian     Currant     Sweet Potato/Yam     Collard Greens     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 to 6

Number Of Ingredients 12

1/3 cup Major Grey's mango chutney
2 1/2 cups canned unsalted chicken broth or water
1 tablespoon olive oil
1 red bell pepper, diced
2 tablespoons chopped garlic
1 cup long-grain white rice
1 tablespoon curry powder
1 15-ounce can low-salt kidney beans, rinsed, drained
1 small orange-fleshed sweet potato (yam), peeled, cut into 1/2-inch pieces
1 10-ounce package frozen chopped collard greens, thawed, squeezed dry
1/2 cup dried currants
Plain nonfat yogurt (optional)

Steps:

  • Place chutney in blender. Add broth gradually and puree. Set aside.
  • Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
  • Mound pilaf in large bowl. Serve, passing yogurt separately, if desired.

CURRIED BEANS AND RICE



CURRIED BEANS AND RICE image

Categories     Bean     Rice     Sauté     Vegetarian

Yield Makes 6-8 generous servings.

Number Of Ingredients 13

1-2 tablespoons vegetable oil
1 red bell pepper, diced
1 white onion, diced
2 or 3 cloves garlic, minced
1 jalapeno pepper, seeded and minced (leave the seeds in if you'd like more of a kick)
3 cups water
2 cups uncooked basmati rice
15-oz. can kidney beans, drained and rinsed
1 1/2 cups coconut milk
1/2 tsp. freshly ground black pepper
2 tsp. salt
3-4 tsp. curry powder
3-4 vegetarian sausages/brats, cut into ½-inch slices

Steps:

  • In large saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and jalapeno pepper and cook, stirring often, until vegetables begin to soften, about 5 minutes. Stir in water, rice, beans, coconut milk and seasonings and bring to a simmer. Reduce heat, cover and cook until rice is tender and liquid is absorbed, 10 to 15 minutes. Stir in sausage/brats, cover and let stand for 5 to 10 minutes. Spoon onto plates and serve hot.

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