SPICY RICE PILAF
I found this recipe back in the 1950's and have made some minor adjustments over the years to update the flavor. In summer, I like to serve the pilaf over slices of red tomatoes. -Cynthia Gobeli, Norton, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, saute onion in oil until tender. Add broth and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes longer or until lentils and rice are tender.
Nutrition Facts :
TASTY SPICY RICE PILAF
This recipe makes a delicious side dish. Goes good with meats and veggies. It's a tasty rice with a little bit of spice! I LOVE garlic, so if you don't like it as much as I do, then just add 2 cloves instead of 6.
Provided by Luv2Cook
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 49.8 g, Cholesterol 15.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 4 g, Sodium 937.4 mg, Sugar 4.1 g
SPICED RICE PILAF
Fragrant with spices of the Middle East. This would go great with not only Middle Eastern food, but Indian food as well. You can find rose water (an optional ingredient) in Indian/Pakistani grocers, as well as some pharmacies.
Provided by PalatablePastime
Categories Long Grain Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In large saucepan, cook onion in olive oil until tender. Stir in rice and spices. Cook, stirring constantly, until rice begins to turn golden.
- Pour in broth and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Do not lift lid while cooking.
- Remove from heat and allow to sit for 5-10 minutes undisturbed.
- Then add the chopped spinach, raisins, and almonds, stirring, and fluffing with a fork. Sprinkle with rose water, and fluff a little bit more, if desired.
SWEET & SPICY ROASTED SALMON WITH WILD RICE PILAF
Fresh jalapeños give this quick and easy roasted salmon dish its kick; honey and balsamic vinegar give it a sweet finish. A nutty-tasting wild rice pilaf completes this healthy dinner that comes together in just 30 minutes.
Provided by EatingWell Test Kitchen
Categories Healthy Salmon Fillet Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Thaw salmon, if frozen. Preheat oven to 425 degrees F. Line a 15-by-10-inch baking pan with parchment paper. Place the salmon in the prepared pan. Whisk vinegar and honey in a small bowl; drizzle half of the mixture over the salmon. Sprinkle with salt and pepper.
- Roast the salmon until the thickest part flakes easily, about 15 minutes. Drizzle with the remaining vinegar mixture.
- Coat a 10-inch nonstick skillet with cooking spray; heat over medium heat. Add bell pepper and jalapeño; cook, stirring frequently, just until tender, 3 to 5 minutes. Remove from heat. Stir in scallion greens.
- Top 4 of the salmon fillets with the pepper mixture and parsley. Serve with pilaf. (Refrigerate the remaining salmon for another use, see Note.)
Nutrition Facts : Calories 339.2 calories, Carbohydrate 42.5 g, Cholesterol 53 mg, Fat 5.3 g, Fiber 3.5 g, Protein 29.6 g, SaturatedFat 1.3 g, Sodium 442.2 mg, Sugar 6.9 g
SPICY COCONUT RICE PILAF
Make and share this Spicy Coconut Rice Pilaf recipe from Food.com.
Provided by Patrick Bannasch
Categories Long Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over medium-high heat in a medium saucepan.
- Add onion and jalapeno pepper; cook, stirring occasionally, until onion starts to soften, about 3 minutes.
- Stir in rice and cook 1 minute.
- Add water or stock and salt.
- Bring to a boil.
- Reduce heat to low and simmer, covered, until liquid is absorbed and rice is cooked through, about 15 to 20 minutes.
- Remove pan from heat.
- Toss in butter and coconut.
- Cover and steam 5 minutes longer.
- Fluff with a fork and serve.
Nutrition Facts : Calories 340.3, Fat 18.1, SaturatedFat 11.5, Cholesterol 7.6, Sodium 620.2, Carbohydrate 41.2, Fiber 4.6, Sugar 2.4, Protein 5
TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
- For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
- In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
- To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
- On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
- Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.
SPICED RICE PILAF
Provided by Chitra Joshi
Categories Rice Side Low Sodium Low/No Sugar Wheat/Gluten-Free Summer Cinnamon Clove Bon Appétit Texas Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add cinnamon and cloves and stir until fragrant, about 30 seconds. Add onion and cook until beginning to brown, stirring occasionally, about 8 minutes. Add rice and stir to coat with onion mixture. Mix in water and bring to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Fluff pilaf with fork. Season with salt and pepper. Transfer to bowl.
SPICY LENTIL RICE PILAF
Make and share this Spicy Lentil Rice Pilaf recipe from Food.com.
Provided by Barb 3663
Categories < 30 Mins
Time 25m
Yield 12 one cup servings, 12 serving(s)
Number Of Ingredients 21
Steps:
- pour oil into a heavy, wide pan with a tight-fitting lid. Add onion, garlic and salt. Sweat until aromatic, stirring constantly.
- Add rice and stir to coat. Continue stirring until rice smells nutty.
- Add water,bouillon cubes, orange zest, spices and bay leaf. Bring to a boil, reduce heat, cover and simmer for 20-25 minutes. Remove from heat and let stand 5 to 10 minutes.
- Thaw the peas in a microwave. Stir in peas, and fluff with a fork. Sprinkle with raisins and pistachios.
Nutrition Facts : Calories 217.9, Fat 4.7, SaturatedFat 0.7, Sodium 45.2, Carbohydrate 38, Fiber 6.3, Sugar 7.5, Protein 7.7
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- Melt ¼ cup ghee in a medium pot over medium heat. Add onions, season with salt, and cook, stirring occasionally, until deeply golden brown and starting to look lacy (this will take some time!), 15–20 minutes. Using a slotted spoon, transfer half of the onions to a plate and set aside for serving.
- Add chiles de árbol, tomato paste, 2 tsp. coriander, 1 tsp. pepper, and ½ tsp. turmeric to onions still in pot. Cook, stirring often, until tomato paste darkens slightly, about 3 minutes. Add rice and cook, stirring, until each grain is well coated, about 30 seconds. Add 1½ tsp. salt, pour in 2¼ cups water, and give mixture a stir to prevent any grains from sticking to bottom of pot. Bring to a boil, then reduce heat to low and cover pot. Let rice cook until water is completely absorbed and rice is tender, 16–18 minutes. Remove pot from heat and let rice sit (still covered) 15 minutes.
- While the rice is resting, toss shrimp with garlic, ginger, remaining 2 tsp. coriander, 1 tsp. pepper, and ½ tsp. turmeric in a medium bowl. Season with salt and toss again.
- Five minutes before rice is done resting, melt remaining 2 Tbsp. ghee in a large nonstick skillet over medium-high heat. Add shrimp in a single layer and cook until lightly charred around the edges, about 1 minute per side. Remove from heat.
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