CUMIN RICE PILAF RECIPES
CUMIN RICE PILAF RECIPE: HOW TO MAKE IT - TASTE OF HOME
“Rice doesn’t have to be a boring side dish,” declares Aurora, Colorado’s Janice Mitchell. “Beef consomme and a dash of hot sauce really warm up this recipe for a moist, savory pilaf. It goes well with pork, beef or chicken.”
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, saute the rice, onion and red pepper in oil for 3-4 minutes or until lightly browned. Add the broth, cumin and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
Nutrition Facts : Calories 235 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 416mg sodium, CarbohydrateContent 41g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
CUMIN CRUSTED SALMON WITH ORANGE RICE PILAF RECIPE - FOOD.COM
An entry in Dining on a Dollar. The salmon is very flavorful and is accented beautifully with the delicate flavors of the rice. Serve this was a side salad for a delicious and healthy meal.
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Wash salmon fillets and pat dry. In a small dish mix together the cumin through black pepper. Rub over salmon fillets and allow to rest at room temperature for 30 minutes.
- Rinse the rice well under cold running water. In a large pot, bring 12 cups of water to a boil, add in rice, stir once and boil uncovered for 30 minutes. Place a stainer in the sink and pour rice into a stainer. Allow to drain for 10 seconds. Return to the pot, turn off heat source, cover and let rice steam for 10 minutes.
- In a small dry skillet, lightly toast the walnuts. Set aside.
- While rice is steaming, warm the olive oil and butter in a large skillet over medium high heat. Add in onion, celery and carrot. Cook until onion is wilted. Cover and reduce heat to low. Allow to cook for 4 to 5 minutes or until carrot is barely tender. Add in garlic and zucchini. Cook until zucchini is crisp tender stirring frequently.
- When rice is done add to vegetable mixture. Thoroughly combine vegetables with steamed rice. Stir in peas. Cover and allow to rest for a few minutes.
- Zest orange then remove peel. Cut and section the orange. Cut sections into thirds if large or into half for smaller sections. Add orange zest and sections to rice mixture along with toasted walnuts. Keep warm while grilling the salmon.
- Grill salmon over medium heat until it flakes; approximately 5 to 8 minutes per side. Spoon the rice pilaf onto serving plate and top with grilled salmon. Garnish each serving with fresh cilantro if desired.
Nutrition Facts : Calories 479.7, FatContent 18.2, SaturatedFatContent 4, CholesterolContent 59.2, SodiumContent 264.6, CarbohydrateContent 49.4, FiberContent 5.5, SugarContent 7.5, ProteinContent 30.5
More about "cumin rice pilaf recipes"
JEERA (CUMIN) RICE RECIPE | ALLRECIPES
This is a wonderfully cumin flavored rice that enhances the flavor of many a dull meal!! Some variations to this recipe that are delicious: after adding the cumin seeds add onion, ginger, whole black peppercorn, cloves, or a cinnamon stick. You could also add all of the above options to make a rice chock-full of tastes!
From allrecipes.com
Reviews 4.3
Total Time 20 minutes
Category Side Dish, Rice Side Dish Recipes
Calories 464.9 calories per serving
From allrecipes.com
Reviews 4.3
Total Time 20 minutes
Category Side Dish, Rice Side Dish Recipes
Calories 464.9 calories per serving
- Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.
See details
CARDAMOM-AND-CUMIN-SPICED PEA PILAF RECIPE - NIK SHARMA ...
At the deep end of my pantry sits a large glass jar filled with basmati rice—with exquisitely long grains accompanied by an equally splendid aroma. In most Indian homes, basmati rice is a staple used to make everything from the most basic, simple pot of everyday rice to the glorious pulaos, or pilafs, and biryanis that are served at celebrations. Basmati is also used to make desserts like kheer, a sweetened rice pudding made with milk and mildly infused with spices.Basmati rice is sold in a variety of forms, from brown (which still contains the nutritious germ and bran) to white (which has been polished to a more purely starchy form). There’s aged basmati rice, where the grain is left to sit for months, or even years, which helps intensify its flavor and aroma (the bags are usually marked with a date). You might even notice a basmati rice labeled “broken basmati,” which is usually slightly cheaper because (as the name suggests) it contains a higher proportion of rice grains that are broken. This “broken” variety should be used when you don’t care about the texture of the rice, for example, when you’re going to grind the rice to make rice flour for making fermented rice batters, such as for dosas. When making a dish like this pilaf, long, unbroken grains are the ideal choice.There are a couple of different ways to prepare basmati rice. The first involves cooking the rice in an excess amount of boiling water followed by draining the water away from the cooked grains. The second method (and the method I find the best) is the absorption method. In this method, the rice is cooked with a definitive amount of water and cooked slowly until the water completely evaporates and you’re left with long, fluffy grains.I have a couple of pointers to keep in mind when cooking rice for a pilaf. First, I like to start with the most flavorful rice possible—so I use aged basmati rice for its stronger aroma. Next, I wash my rice. Washing the rice is an important step to prevent sticking of the grains; any loose starch present is washed away. Finally, when it comes time to cook the rice, I like to fry it in a bit of fat, such as ghee, to help coat the grains, which acts as a second level of insurance against sticking. I like to add whole aromatic spices to the ghee, which releases their oils and infuses the ghee and rice with their warm and intoxicating flavors.If you don’t have whole spices in your pantry, I encourage you to make a trip to your nearest Indian or Asian market and stock up. It’s cheaper to buy them in bulk, and the flavor is much more intense than most ground varieties you can find. Store them in sealed jars in the back of your pantry—they’ll keep your basmati rice company.
From foodandwine.com
Total Time 55 minutes
Category Basmati Rice
From foodandwine.com
Total Time 55 minutes
Category Basmati Rice
- Add 4 cups water and salt, and bring to a rolling boil over high. Reduce heat to low; cover pan with a lid, and cook until most of the water has evaporated, 10 to 12 minutes. Remove from heat, and let stand 5 minutes. Remove and discard cardamom pods, cloves, and bay leaves. Add remaining 1 tablespoon ghee, and fluff rice mixture with a fork. Garnish with cilantro.
See details
JEERA RICE RECIPE - JEERA PILAF - CUMIN RICE | SIMPLE ...
Jeera Rice (Jeera Pulav or Cumin Rice) is an easy to cook rice dish with the wonderful flavor of cumin seeds. I love to make cumin rice for parties because it goes very well with any kind of side dish.
From simpleindianrecipes.com
Total Time 50 minutes
From simpleindianrecipes.com
Total Time 50 minutes
- Fluff it up with a fork to keep the rice grains separate.
See details
HERBED RICE PILAF RECIPE: HOW TO MAKE IT
This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree.
-Jeri Dobrowski, Beach, North Dakota
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Side Dishes
Calories 226 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Side Dishes
Calories 226 calories per serving
- In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Sprinkle with parsley; stir in pimientos if desired. , Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
See details
UZBEK PLOV (LAMB AND RICE PILAF) RECIPE | ALLRECIPES
After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy.
From allrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes
Category Meat and Poultry, Lamb
Calories 497.1 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes
Category Meat and Poultry, Lamb
Calories 497.1 calories per serving
- Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.
See details
LENTIL AND RICE PILAF RECIPE | MYRECIPES
As a child in Syria, Sal Tompkins loved this meatless pilaf she calls mjadara. Petite French green lentils (also called Le Puy) keep their shape better than brown ones.Prep and cook time: About 45 minutes
From myrecipes.com
Reviews 4
Total Time 45 minutes
Calories 320 calories per serving
From myrecipes.com
Reviews 4
Total Time 45 minutes
Calories 320 calories per serving
- Stir in lentils and 2 more cups water. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite and liquid is absorbed, 13 to 15 minutes. Serve with yogurt sauce.
See details
CUMIN RICE PILAF RECIPES
From tfrecipes.com
See details
CUMIN RICE PILAF RECIPE | CDKITCHEN.COM
directions. Cut onion in a small dice. Heat oil in a medium saucepan over medium heat. Add onion to oil and cook until translucent. Add rice to onion and increase heat to medium high. Cook for about 3 minutes until rice starts to toast evenly, stirring frequently. Add spices and cook for an additional minute.
From cdkitchen.com
From cdkitchen.com
See details
CUMIN HERB RICE PILAF RECIPE | EPICURIOUS
From epicurious.com
See details
ORANGE CUMIN RICE PILAF | SWEET PILLAR FOOD
From sweetpillarfood.com
See details
CUMIN RICE PILAF IN THE RICE COOKER - DIMITRAS DISHES
Jul 09, 2020 · Cook the onion with the olive oil in a pot/dutch oven over medium heat for about 10 minutes or until they’re soft and golden. Add the cumin seeds and the garlic and warm through for 20-30 seconds. Next, add the soaked rice but, make sure to drain the water first. Add salt, pepper, and 3 cups of water or broth.
From dimitrasdishes.com
From dimitrasdishes.com
See details
CUMIN RICE PILAF IN THE RICE COOKER - DIMITRAS DISHES
This cumin rice pilaf is a delicious side to any main course. I love to serve it alongside baked chicken, lamb stew, and vegetarian stews. Making it in the rice cooker is super easy and the rice comes out perfect every time with minimal effort.
From dimitrasdishes.com
From dimitrasdishes.com
See details
CARROT & CUMIN PILAF RICE | DONAL SKEHAN | EAT LIVE GO
Method. Preheat the oven to 200°C. Place a low-sided casserole dish over a medium high heat. Add the oil and fry the onion and carrot for 6 minutes or until the onion are just tender. Add in the spices and fry for another 2-3 minutes. Stir through the rice, vegetable stock and chickpeas. Bring to a steady simmer before covering with a lid and ...
From donalskehan.com
From donalskehan.com
See details
CARROT AND CUMIN PILAF RICE | EASY RICE RECIPES | SBS FOOD
Preheat the oven to 200°C. Place a low-sided casserole dish over a medium high heat. Add the oil and fry the onion and carrot for 6 minutes or until the onion are just tender. Add in the spices ...
From sbs.com.au
From sbs.com.au
See details
EASY RICE PILAF RECIPE - MASHED.COM
Jan 26, 2021 · Add the rice and cook for 15 minutes. Drain and set aside. Heat oil in a large skillet over medium-high heat. Add onion and cook for about 5 minutes, until tender. Add frozen veggies and stir until heated through, about 5 minutes. Add cumin, paprika, salt, and pepper to vegetables. Add rice to the vegetable mixture.
From mashed.com
From mashed.com
See details
FRAGRANT JASMINE RICE PILAF RECIPE | FOOD NETWORK KITCHEN ...
Stir in the rice until the grains are well coated with the buttery shallot mixture. 2. Add the broth, orange zest and cinnamon stick. Bring to a boil, cover and reduce the heat to medium-low. Cook ...
From foodnetwork.com
From foodnetwork.com
See details
PERFECT JEERA RICE (INDIAN CUMIN RICE) - READY IN 10 MINUTES!
Jul 13, 2018 · Soak the rice for 30 minutes. When you are ready to cook, drain all the water from the rice and set the rice aside. Heat ghee in a pot and add the whole spices and cumin seeds to it. Once the cumin seeds start spluttering, add the chopped green chilli and drained rice to it.
From myfoodstory.com
From myfoodstory.com
See details
ZATARAINS RICE PILAF RECIPE - SHARE-RECIPES.NET
Add the butter and olive oil to a large saucepan or casserole dish over a low /medium heat. Step 2. Slice the mushrooms, mince the garlic and finely dice the onions. Add to the pan and fry gently until soft and tender, around 4/5 minutes. Step 3. Grate the cauliflower to form a ‘ rice ’ and add to the pan.
From share-recipes.net
From share-recipes.net
See details
CLAMS WITH SAUSAGE AND PEPPERS OVER RICE PILAF RECIPE ...
1 teaspoon ground cumin. 1/2 teaspoon freshly grated nutmeg. 2 cups long-grain white rice, like basmati. 1 fresh bay leaf. 2 cups chicken stock. Clams with Sausage and Peppers: 4 cloves garlic, sliced
From foodnetwork.com
From foodnetwork.com
See details
COOKING PILAU RICE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Cook the rice pilaf in the oven for 18 minutes or until all the liquid is absorbed. If after 18 minutes, there's still liquid in the pot or the rice is still too moist, re-cover, and return the pot to the oven for another 2 to 4 minutes. Remove the pot from the oven, and gently fluff the rice pilaf with a wooden fork.
From therecipes.info
From therecipes.info
See details
