JASMINE RICE PILAF RECIPES

BROWN JASMINE RICE PILAF RECIPE - FOOD.COM

Brown Jasmine Rice Pilaf Recipe - Food.com image

I'm not a huge fan of brown rice but I eat it because it's healthier than white! This version really makes the "medicine" go down! Hah!

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup brown jasmine rice, raw
1/4 cup raisins
5 scallions, chopped
1 tablespoon unsalted butter
2 teaspoons chicken bouillon powder (or vegetable)
1/4 teaspoon white pepper
1/4 teaspoon sweet paprika
1 1/4 cups water
1/3 cup pecans, toasted and chopped

Steps:

Combine all ingredients but the pecans in a 3qt. saucepan. Cover and bring to a boil, stir well.
Reduce heat to simmer, cover and cook about 40 minutes or until rice is tender.
All liquid should be absorbed, but if rice is old, you may have to drain it before using.
Remove 1 tbls of pecans. Add rest to rice and fluff up. Top with 1 tbls pecans and serve hot.

Nutrition Facts : Calories 197.2, FatContent 6.6, SaturatedFatContent 1.7, CholesterolContent 5.2, SodiumContent 130, CarbohydrateContent 32, FiberContent 2, SugarContent 4.2, ProteinContent 3.2

SPICED JASMINE RICE PILAF RECIPE | BON APPÉTIT

Spiced Jasmine Rice Pilaf Recipe | Bon Appétit image

Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant rice pilaf are always the same.

Provided by Claire Saffitz

Total Time 50 minutes

Cook Time 25 minutes

Yield 4 Servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
½ medium onion, finely chopped
½ small fennel bulb, finely chopped, plus ¼ cup coarsely chopped fennel fronds
2 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
1 cup jasmine rice
1½ cups low-sodium chicken stock
¼ cup chopped unsalted, roasted almonds, divided
2 tablespoons coarsely chopped fresh cilantro

Steps:

Heat oil in a medium saucepan over medium-high. Add onion, fennel, and garlic, season with salt and pepper, and cook, stirring often, until onion is softened and translucent, 5–8 minutes. Add coriander and tumeric and cook, stirring, until fragrant, about 30 seconds. Add rice and cook, stirring often, until some grains are translucent, about 3 minutes.
Add stock, season with salt and pepper, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 12–15 minutes. Remove pan from heat and fluff rice with a fork. Cover with a clean kitchen towel, then lid. Let sit 10 minutes.
Stir in fennel fronds and half of almonds. Top with cilantro and remaining almonds.

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