Provencal Pilaf Recipes

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PROVENCAL PILAF



Provencal Pilaf image

Make and share this Provencal Pilaf recipe from Food.com.

Provided by DrGaellon

Categories     White Rice

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
1 small onion, diced
2 garlic cloves, minced
2 cups raw long-grain white rice
1 bay leaf
1/8 teaspoon kosher salt
3/4 teaspoon ground black pepper
1 1/2 tablespoons herbes de provence
1 strip orange zest
2 3/4 cups chicken broth
1/2 cup diced nicoise olive

Steps:

  • Preheat oven to 350°F.
  • In an oven-safe saucepan with a tight-fitting lid, heat oil until it shimmers. Add diced onion and sauté until soft and translucent, 3-5 minutes. Add garlic and sauté 30-60 seconds, until fragrant. Add rice and stir until rice turns opaque and smells nutty, 2-3 minutes. Add bay leaf, salt, pepper, herbes de Provence, orange zest and chicken broth. Bring to a boil.
  • Stir pot once. Cover pan with a damp dish towel, apply the lid, and fold the corners of the towel up over the lid. Transfer to oven and bake 15 minutes.
  • Remove pot to counter and leave UNDISTURBED 20 minutes. DO NOT remove the cover. At the end of this time, turn rice out onto a platter, remove bay leaf and orange zest, add olives and fluff with a fork before serving.

Nutrition Facts : Calories 329.3, Fat 10.1, SaturatedFat 1.5, Sodium 390, Carbohydrate 51.4, Fiber 1.1, Sugar 0.9, Protein 6.8

HERBED BASMATI RICE



Herbed Basmati Rice image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 cup uncooked long-grain (white) basmati rice (recommended: Texmati)
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh scallions, white and green parts
Pinch freshly ground black pepper

Steps:

  • Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

ROASTED VEGETABLE PILAF PROVENÇAL



ROASTED VEGETABLE PILAF PROVENÇAL image

Categories     Side     Wheat/Gluten-Free

Yield 6 1/2 cups

Number Of Ingredients 11

3 Tablespoons olive oil, divided
¼ cup chopped shallots
1 cup Lundberg® Wild Blend®
2 cups chicken or vegetable broth
2 teaspoons dried herbs de Provence, divided
8 ounces medium cremini mushrooms, halved
1 large zucchini, cut into 1-inch pieces, halved
1 large red bell pepper, cut into 1-inch pieces
salt and pepper to taste
4 medium plum tomatoes, quartered
1/3 cup coarsely chopped pitted kalamata olive

Steps:

  • Heat oven to 425. Heat 1 Tbsp. oil in heavy, large saucepan over medium heat. Add shallots and sauté until lightly browned. Add rice, chicken broth and 1 tsp. herbs de Provence. Bring to a boil. Cover and simmer at low heat until rice is tender, about 45 minutes. Meanwhile, in 15 x 10 x 1-inch pan, combine mushrooms, zucchini and bell pepper. Add remaining 2 Tbsp oil, remaining 1 tsp. herbs, salt and pepper. Toss to coat. Bake 15 minutes; stir in tomatoes. Bake 5 minutes more or until vegetables are tender. Stir vegetables and olives into rice. Garnish with fresh herb sprigs if desired. Makes 6 servings. Nice with grilled chicken. Priscilla Yee Concord, California

POULET DE PROVENCAL



Poulet de Provencal image

This always reminds me of an aromatic day in Eze, France.

Provided by beutifldrmer

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 4

Number Of Ingredients 14

2 teaspoons olive oil
1 teaspoon butter
2 ½ tablespoons balsamic vinegar
2 teaspoons Dijon mustard
3 large cloves garlic, chopped
4 (4 ounce) skinless, boneless chicken breast halves, pounded flat
⅓ cup chicken stock
1 large shallot, chopped
2 cups cremini mushrooms, chopped
⅓ cup chicken stock
¼ teaspoon herbes de Provence, crumbled
1 ½ teaspoons balsamic vinegar
salt and ground black pepper to taste
2 slices provolone cheese, halved

Steps:

  • Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
  • Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
  • Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 8.1 g, Cholesterol 77.2 mg, Fat 10 g, Fiber 1.3 g, Protein 30.1 g, SaturatedFat 4.2 g, Sodium 388.3 mg, Sugar 2.3 g

RICE WITH HERBES DE PROVENCE



Rice with Herbes de Provence image

This is a fragrant, yummy rice. It is great with chicken and green beans! This is very easy to make. Substitute a mixture of thyme, marjoram, savory, and rosemary for dried herbes de Provence.

Provided by Jennifer Green

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 cup white rice
2 cups chicken stock
1 ½ teaspoons herbes de Provence
1 pinch sea salt
1 pinch pepper

Steps:

  • In a medium saucepan stir together rice, chicken stock, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 37.1 g, Fat 0.3 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 82.4 mg, Sugar 0.1 g

HADDOCK PROVENCAL



Haddock Provencal image

Another quick, weeknight recipe, but good enough for company (I make it for Christmas eve dinner every year). I can usually have the fish, rice pilaf, and steamed vegetable on the table in 30 minutes. This is also good using scallops (or any white fish). My family (even the kids) love this. Update: I increased the cooking time from 10 to 15 minutes due to comments, but really, with fish, you are going to have to use some judgment - oven, thickness of fillets, and personal preference will all play a role. I still think 5 minutes of broiling is usually right on for getting the top bubbly and a little brown.

Provided by WorkingMom2three

Categories     Christmas

Time 27m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs haddock fillets
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, crushed
1/2 lemon, juice of
1 tablespoon parmesan cheese
3 tablespoons breadcrumbs

Steps:

  • Preheat oven to 350. Lightly grease/spray a large shallow baking dish.
  • In a small sauce pan, melt butter and add oil to heat through.
  • Add garlic and saute until soft - do not burn.
  • Add lemon juice and bring to a boil, turn down heat to low.
  • While the sauce is cooking, mix the bread crumbs and cheese together.
  • Place fish in 9x13 baking pan skin side (if you got it with skin) down.
  • Sprinkle the bread crumb mixture over the fillets.
  • Drizzle with the garlic butter.
  • Bake for approximately 15m on 350 degrees.
  • Broil for an additional 5 minutes or until browned on top.

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