Rice And Artichoke Pilaf Recipes

ARTICHOKE RICE SALAD

Steps:

• Combine chicken stock and rice in a medium saucepan. Bring to a boil, reduce heat to low. Cook until tender, about 20 minutes.
• In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. Season to taste with salt and pepper. Set aside.
• In a large bowl, combine artichoke hearts, green onions, green bell pepper, parsley, and celery. Mix in cooked rice, then mix in reserved marinade mixture. Cover and chill overnight. Serve cold.

HAM, ARTICHOKE & LEMON PILAF

Steps:

• Heat the oil in a large pan, then add the onion and fry for a couple of mins until starting to soften. Stir in the rice, then pour in the stock and bring to the boil. Cover and cook for 5 mins.
• Add the artichokes, ham, half the lemon zest and all of the juice to the pan. Cover and cook for 5-7 mins more until the rice is tender. Stir in the mint, then divide between four bowls and scatter over the remaining zest.

ARTICHOKE ORZO PILAF

Steps:

• In a large nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately.

ARTICHOKE RICE SALAD

Steps:

• Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions. , In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving.

RICE AND ARTICHOKE PILAF

Steps:

• Heat oil in medium saucepan over medium heat. Add shallots and cook, stirring occasionally until softened, about 2 minutes.
• Add rice and stir to coat.
• Stir in artichokes, 2 cups water, broth, wine, and salt and pepper.
• Bring to a boil. Cover and reduce heat to low.
• Cook until rice is tender and absorbs liquid, about 18 minutes.
• Let stand 5 minutes then fluff with fork and stir in parsley. Transfer to a serving dish and serve hot.

AZERBAIJAN BEEF AND ARTICHOKE PLOV

Steps:

• Rinse basmati rice in sieve with cold water.
• Put the rice in the medium size sauce pan and add beef broth and water. Over high heat (9 out of 10) bring it to boil and keep the boil for about a minute.
• Turn the heat down to low (2 out of 10), let it simmer for 10 minutes. Stir occasionally.
• Turn the heat off, put the lid on the sauce pan and set aside for 35-40 minutes.
• Cut Dopplebock beef in small cubes and transfer to a medium size mixing bowl.
• Add cooked rice, marjoram, ground black pepper, oregano, Parmesan cheese to the mixing bowl and mix gently until incorporated.
• Add to pomegranate seeds, crushed garlic, shallots, lemon juice and artichoke hearts to mixing bowl; stir it all together.
• Oil a 9"-10" diameter stainless steel frying pan with metal handle (oven resistant).
• Preheat oven to 220ºC (425ºF).
• Separate egg yolk in a medium size mixing bowl. Add about 1/4 of rice/beef mixture to the bowl and mix thoroughly with the egg yolk. Transfer this whole mixture to the frying pan and spread evenly.
• Add another 1/4 rice/beef (without egg yolk) and spread evenly on top of layer layer in the fraying pan.
• Put the frying pan on the stove and over medium high heat (9 out of 10) cook for 4-5 minutes.
• Cover the pan with aluminum foil and put it in the oven for 15 minutes.
• After taking the pan out of the oven and removing aluminum foil, cook on the stove over medium high heat (9 out of 10) for another 2-3 minutes. You want the rice at the bottom start caramelizing but not burning. This is a critical part of creating desired smoky flavors and with experience you will learn how to gauge when it is done by smell and gently checking the bottom layer from the side of the pan.
• Serve hot, sprinkled with freshly cut green onions and a drizzle of lemon juice.

ARTICHOKE CHICKEN PILAF

Steps:

• In a large skillet, sauté chicken and garlic in butter or margarine until chicken is no longer pink. Add water, basil, rice and contents of seasoning packet; bring to a boil. Reduce heat to low; cover and cook for 15 minutes. Stir in artichokes and scallions; cook 5 minutes more. Before serving, garnish with almonds.