Rainbow Rice Pilaf Recipes

RAINBOW RICE

Steps:

• Chop peppers and onions into small pieces. Saute peppers and onions in olive oil and season with garlic and black pepper. Add mushrooms and olives to the mix. Slow cook 1 cup of rice with water according to package instructions. When done add peppers, mushrooms, onions and olives.

RAINBOW RICE PILAF

Steps:

• Heat the oil in a large deep-sided skillet with a lid over medium-high heat. Add the onions, celery and pepper and cook, stirring occasionally, until they are just beginning to soften, about 3 minutes. Add the rice and orzo and cook, stirring constantly, until the orzo begins to brown, 3 to 5 minutes. Add the garlic, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
• Stir in the vegetable broth, bring to a simmer and then lower heat and cook, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for about 10 minutes. Fluff the rice with a fork and transfer to a serving dish. Top with the cranberries, almonds and parsley. Serve warm.

RAINBOW GRILLED VEGETABLE MEDLEY PILAF

Steps:

• Preheat a lightly greased grill to medium high heat. In a large bowl, whisk together the olive oil, paprika, cumin, black pepper, red pepper & garlic. Add the vegetables & toss to coat.
• Place corn on the grill for 7-8 minutes, turning often, until slightly charred in places. Meanwhile, Place the onions & peppers in a grill basket & grill for 3 minutes. Add the zucchini, squash, mushrooms & tomatoes. Grill for an additional 3-4 minutes or until vegetables are crisp tender, tossing often.
• Remove kernels from corn cobs with a sharp knife. Place corn in a large bowl with the other grilled vegetables. Add the orzo, rice, parmesan, chickpeas, dressing & parsley. Toss until combined. Serve.

DOMINICAN RAINBOW RICE

Steps:

• Cut the vegetables into very small cubes.
• Sauté all the ingredients (except for the rice) using the butter until the onions are semi-transparent. Add salt to taste.
• Finally add the rice and combine all the ingredients. Fluff the rice using a fork. Dish up hot.

RICE PILAF

Steps:

• Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.

RICE PILAF

Steps:

• In 3-quart saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, until tender.
• Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt.
• Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Let stand covered 5 minutes.

CHICKEN ON RAINBOW RICE

Steps:

• In a small resealable plastic bag, combine the oil and lime juice; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear. Meanwhile, in a skillet, saute onion and peppers in butter until tender. Stir in the rice, salt and pepper; heat through. Serve with chicken.

MEDITERRANEAN PILAF SALAD

Steps:

• In a medium saucepan, add rice pilaf mix, broth and contents of Spice Sack; bring to a boil. Cover; reduce heat to low. Simmer 20 minutes or until liquid is absorbed.
• While pilaf cooks, prepare vinaigrette by whisking all ingredients together; set aside.
• Remove cooked pilaf from heat. Stir in vinaigrette.
• Stir in olives, parsley, green onion and pine nuts.
• Gently fold in feta and tomatoes.
• Serve warm or at room temperature.
• If desired, refrigerate and serve slightly chilled.
• Cook's Note: Regular chicken broth, vegetable broth or water can be substituted for the reduced-sodium chicken broth.