INDIAN CURRIED BARLEY PILAF
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
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
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
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
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
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
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
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
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
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
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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- Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until golden brown, about 5-6 minutes. Transfer to a small bowl and let cool.
- Bring a saucepan of salted water to a boil. Add the beans and cook until crisp-tender, about 3 minutes. Drain and immediately transfer to a bowl of ice water. Wipe out the saucepan.
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- Wash the rice in fresh water three times. Leave it to soak in a bowl covered with water while you prepare the veggies.
- Heat the oil over medium-high heat and add the cumin. When the cumin darkens in colour and is fragrant – about a minute – add the onion. Fry until transparent.
- Add the bay, cardamom, cinnamon, cloves, garlic, ginger and chili pepper. Fry, stirring, until the garlic and ginger is cooked through – about 30 seconds. Add the chili powder, turmeric and garam masala and continue frying, stirring constantly, for about another 30 seconds to cook out the spices. If it sticks to the pan add a bit more oil.
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