Rice Pilaf With Carrots And Parsley Recipes

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RICE PILAF



Rice Pilaf image

This classic rice pilaf recipe makes a great side dish!

Provided by Annalise

Time 30m

Number Of Ingredients 11

3 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped celery
1/2 cup chopped cremini or button mushrooms
1 clove garlic (minced)
2 cups long grain rice
1 1/2 teaspoons coarse salt
1 teaspoon ground black pepper
4 cups chicken (beef, or vegetable broth)
2 bay leaves
Chopped parsley

Steps:

  • In a dutch oven or pot, melt butter over medium heat. Add onion, celery, and mushrooms and cook until vegetables have softened and just started to turn brown, about 5 minutes.
  • Add garlic and cook for 1 minute more.
  • Add rice, salt, and pepper and cook until rice starts to look slightly transparent, about 2-3 minutes.
  • Stir in broth. Increase heat to high and bring to a boil.
  • Once boiling, add bay leaves, cover pot with a lid, and decrease heat to low.
  • Let rice simmer, covered, for about 15 minutes.
  • Once all liquid appears to have been absorbed, turn off heat and let sit, covered, for 5 minutes.
  • Discard bay leaves and fluff with a fork. Stir in parsley. Serve immediately.

RICE PILAF



Rice Pilaf image

Rice is sautéed in butter then baked with stock and aromatics for the perfect, super flavorful side dish.

Provided by Cheryl Malik

Categories     Side Dish

Time 1h15m

Number Of Ingredients 9

¼ cup butter
1 ½ cups uncooked rice
3 ¼ cups chicken broth
6 tablespoons chopped celery (¼ cup + 2 tablespoons)
6 tablespoons chopped fresh parsley (¼ cup + 2 tablespoons)
6 tablespoons chopped carrots (¼ cup + 2 tablespoons)
6 tablespoons sliced almonds (¼ cup + 2 tablespoons, plus more to garnish if desired)
¼ teaspoon freshly cracked black pepper (more or less to taste)
1-2 tablespoons freshly squeezed lemon juice (juice from ½-1 lemon, optional)

Steps:

  • Preheat oven to 375° Fahrenheit. Lightly grease casserole dish with butter or cooking spray and set aside.
  • Add butter to large skillet over medium-high heat. When butter is melted, add rice and stir well. Cooking, stirring frequently, until rice is lightly browned.
  • Pour chicken broth into skillet. Stir to incorporate, then bring to boil. Once rice mixture begins to boil, transfer mixture to greased casserole dish.
  • Cover dish with aluminum foil and place in oven. Bake 30 minutes.
  • After 30 minutes, remove casserole dish from oven and uncover. Add celery, parsley, carrots, and sliced almonds. Season with pepper to taste, then stir well to distribute ingredients.
  • Cover dish with foil and return dish to oven, baking another 20 minutes.
  • After 20 minutes, remove dish from oven and uncover. If desired, squeeze lemon juice over pilaf then stir to incorporate. Garnish pilaf with additional sliced almonds (optional) and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 340 kcal, Carbohydrate 43 g, Protein 8 g, Fat 16 g, SaturatedFat 6 g, TransFat 0.3 g, Cholesterol 23 mg, Sodium 555 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 9 g

AWESOME RICE PILAF



Awesome Rice Pilaf image

Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.

Provided by tooshay

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 55m

Yield 8

Number Of Ingredients 17

3 tablespoons butter
2 carrots, finely chopped
2 stalks celery, finely chopped
1 small red bell pepper, diced
1 small onion, finely chopped
4 cloves garlic, minced
3 cups white rice
1 (8.75 ounce) can no-salt-added sweet corn, drained
1 (15 ounce) can no-salt-added sweet peas, drained
5 ½ cups chicken broth
1 ½ tablespoons soy sauce
1 ½ tablespoons Worcestershire sauce
2 teaspoons lemon pepper
2 teaspoons dried crushed parsley
4 pinches dried crushed thyme
1 pinch saffron
salt and ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
  • Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 71.1 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 379.5 mg, Sugar 3 g

CARROT BROWN RICE PILAF



Carrot Brown Rice Pilaf image

This versatile, colorful dish complements a variety of meats or other vegetarian entrees. To give this dish a crunchy texture and additional flavor and protein, stir in 2 cups of bean sprouts just before serving. -Paulette Cross, Lowville, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 8

1 large onion, finely chopped
2 medium carrots, shredded
1 tablespoon butter
1 cup uncooked brown rice
2-1/2 cups vegetable stock
1 tablespoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute onion and carrots in butter until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned., Stir in the stock, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender. Fluff with a fork.

Nutrition Facts : Calories 231 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 551mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

PARSLEYED RICE PILAF



Parsleyed Rice Pilaf image

Kathy also sent the recipe for Parsleyed Rice Pilaf, noting, "While the salmon bakes, I dress up instant rice with bouillon, minced onion and parsley."

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 6

2 cups water
1/4 cup dried minced onion
4 teaspoons butter
2 teaspoons chicken bouillon granules
2 cups instant rice
1/4 cup minced fresh parsley

Steps:

  • In a small saucepan, bring the water, onion, butter and bouillon to a boil. Stir in rice and parsley. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork.

Nutrition Facts :

BASMATI RICE PILAF WITH CAULIFLOWER, CARROTS AND PEAS



Basmati Rice Pilaf With Cauliflower, Carrots and Peas image

Inspired by a Turkish pilaf recipe by Clifford A. Wright, cardamom, allspice and cinnamon make this pilaf incredibly aromatic. The authentic version calls for lots of butter and uses long grain rice. I used a combination of (less) butter and olive oil, and made the pilaf with basmati rice, as that is what I had in my pantry. I needed less than the 2 cups of rice that Mr. Wright calls for in his recipe, as basmati expands more than regular white rice. I also added a small amount of whole grain in the form of cooked wild rice, to get a nice mix of colors, textures and nutrients.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, side dish

Time 1h15m

Yield Serves 6

Number Of Ingredients 18

1 cup basmati rice
1 1/2 tablespoons unsalted butter
2 3/4 cups water
Salt to taste
2 tablespoons extra virgin olive oil
2 shallots or 1 small onion, finely chopped
1 cup diced carrots
6 ounces cauliflower, broken into very small florets (2 cups)
2 tablespoons chopped fresh dill or parsley
1/2 teaspoon freshly ground cardamom seeds (from green cardamom pods)
1/2 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1 teaspoon sugar
Freshly ground black pepper to taste
1/3 cup currants, sultanas, golden or black raisins, soaked for 20 minutes in hot water and drained
1/2 to 1 cup frozen peas (to taste)
3 tablespoons pine nuts, toasted until golden
3/4 cup cooked wild rice (about 1/3 cup uncooked)

Steps:

  • Soak basmati rice in water to cover for 30 minutes (prepare the other ingredients during this time). Drain.
  • In a large, heavy saucepan melt butter over medium high heat and add rice. Cook, stirring, until grains are coated with butter, 2 to 3 minutes. Add 2 cups water and salt to taste (I use about 3/4 teaspoon). Bring to a boil, cover, reduce heat to low and simmer 12 to 15 minutes, until water is absorbed. Do not lift lid or stir rice during this time. Remove from heat, remove lid and place a dish towel over the pan. Return lid and let sit undisturbed for 15 minutes.
  • Meanwhile, heat olive oil over medium heat in a heavy skillet or a wide saucepan and add shallots or onion. Cook, stirring often, until translucent, 3 to 4 minutes for shallots, 4 to 5 minutes for onion. Add carrots, cauliflower, dill or parsley, cardamom, allspice, cinnamon, sugar, currants or raisins, and salt and pepper to taste, and stir together. Add remaining 3/4 cup water and bring to a simmer. Simmer over medium heat for 5 minutes. Add peas, turn up heat and cook another 5 minutes, or until vegetables are tender and fragrant, and most of the water has evaporated. If there is more than a tablespoon of water in the pan, drain.
  • Transfer rice to a large bowl or a large buttered or oiled baking dish. Stir toasted pine nuts and the vegetable and spice mixture into the rice. Add wild rice and toss together. Taste and adjust seasoning. If not serving right away, cover baking dish with foil. Reheat in a 325-degree oven for about 20 minutes.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 641 milligrams, Sugar 10 grams, TransFat 0 grams

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