EASY PILAF RECIPE RECIPES
EASY RICE PILAF RECIPE - FOOD.COM
The fried onion makes this recipe. Originally made with Vegeta or Delikat , a food seasoning. Chicken cube will work just fine. As it's quite salty no salt needed.
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the rice under water about 2 or 3 times.
- Add the oil to the pot and add the onion.
- When starting to get a light brown color add the rice.
- Add water to just cover the top of the rice.
- Add chicken cube and pepper.
- The pot is covered and is left on medium heat for 30 minutes.
- The rice should be checked on to insure the water has not boiled off.
- If the water is low, add more.
- After 30 minutes, the rice should be done.
- If there is too much water , leave the cover off and leave on heat for a few more minutes to allow the water to boil off.
Nutrition Facts : Calories 508.1, FatContent 14.5, SaturatedFatContent 2, CholesterolContent 0.3, SodiumContent 374.9, CarbohydrateContent 85.3, FiberContent 2.4, SugarContent 3.6, ProteinContent 7.5
BASIC RICE PILAF RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
Make and share this Basic Rice Pilaf recipe from Food.com.
Total Time 25 minutes
Prep Time 1 minutes
Cook Time 24 minutes
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute.
- Season with salt and pepper. Stir in chicken stock and bring to a boil.
- Cover and turn heat down to low. Simmer gently for 20 minutes.
- Fluff rice with a fork and stir in parsley.
Nutrition Facts : Calories 258.9, FatContent 5.6, SaturatedFatContent 2.9, CholesterolContent 13.8, SodiumContent 395, CarbohydrateContent 44.4, FiberContent 1, SugarContent 2.4, ProteinContent 6.5
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PILAF RECIPE | JAMIE OLIVER VEGETARIAN RECIPES
My recipe for fragrant, veg-packed pilaf is good for you, easy to make and absolutely delicious – what’s not to love? Chickpeas add a bit of bite to the pilaf and their fibre content will keep you feeling nice and full. Meanwhile, pepitas are packed with masses of minerals, including iron, which helps you grow healthy nails and hair, and magnesium, which is good for muscle function.
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 610 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 610 calories per serving
- Peel the onion and finely slice with the garlic, then peel and halve the carrot lengthways and finely slice at an angle. Pick the parsley leaves and put aside, then finely chop the stalks. Drain the chickpeas.
- Heat 2 tablespoons of oil in a large, wide, non-stick pan on a medium heat. Add the chopped vegetables and parsley stalks, along with a good pinch of sea salt and black pepper, then cook gently with the lid on for 10 minutes or until softened, stirring occasionally.
- Pour 300ml of water into a small pot, then add the stock concentrate and bring to a simmer over a medium heat.
- When the vegetables have softened, add the turmeric. Then add the rice. Finely grate in the lime zest and squeeze in the juice, stirring regularly.
- Roughly chop and add the apricots along with the chickpeas, then pour in the hot stock. Bring to the boil, simmer for 2 minutes, then cover with a tight-fitting lid. Reduce the heat down to medium-low and cook for 15 to 18 minutes, or until the rice has absorbed all the liquid. Turn off the heat and leave the pan to one side, with the lid on.
- Meanwhile, put a medium non-stick frying pan over a medium heat, scatter in the pepitas and toast until lightly golden.
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- Fluff up the rice with a fork, then divide between plates. Sprinkle the pepitas over the pilaf, then finely chop and scatter over the parsley. Serve with spoonfuls of the spicy yoghurt.
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