Subject: Collection (5) Rice Pilaf
From: Addicts <[email-masked]>
Date: 9 Jan 1999 05:13:31 -0700
Newsgroups: rec.food.recipes

BROWN RICE PILAF WITH VEGETABLES AND GARLIC
Brown Rice Pilaf
Basmati Rice Pilaf with Garam Masala-Martha Stewart Living
Almond-Rice Pilaf
Jasmine Rice Pilaf With Mustard Seeds

                     *  Exported from  MasterCook  *

               BROWN RICE PILAF WITH VEGETABLES AND GARLIC

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       Tbsp          Olive oil
   1       cup            Chopped onion
   1 1/2   cup            Brown rice
   8       lg           Garlic cloves -- pressed
   3       cup            Water
   1       tsp            Salt
   1       cup            Fresh green beans
                        -- cut into 2-inch pieces
   1       cup            Yellow crookneck squash
                        -- (cubed)
   1       cup            Broccoli florets
   1       cup            Fresh corn kernals
                        -OR- frozen, thawed
     1/3   cup            Chopped red bell pepper
   1       Tbsp           Sesame seeds -- toasted
   2       tsp           Light soy sauce

  Heat oil heavy large skillet over low heat.  Add onion; saute until
golden and tender, about 10 minutes.  Add rice and garlic; saute 1
minute.  Add 3 cups water and salt; bring to boil.  Reduce heat to   low,
cover tightly and cook until rice is tender and almost all   liquid is
absorbed, about 35 minutes; do not stir. Uncover skillet   and place green
beans, squash, broccoli, corn and carrot evenly over   surface of rice.
Cover and cook until vegetables are crisp-tender,   about 10 minutes.
Remove from heat. Stir in red bell pepper and   sesame seeds. Mix in soy
sauce. Toss to coat.   

                   - - - - - - - - - - - - - - - - - - 

                     *  Exported from  MasterCook  *

                             Brown Rice Pilaf

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Side Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  teaspoon      Instant chicken bouillon
   1      cup           Sliced fresh Mushrooms
     3/4  cup           Brown Rice -- quick cooking
     1/2  cup           Shredded Carrot
     1/4  teaspoon      Dried Marjoram -- crushed
     1/4  cup           Thinly sliced Green Onion
   2      tablespoons   Snipped fresh Parsley

In a medium saucepan stir together bouillon granules and 1 cup water. Bring
to boiling. Stir in mushrooms, brown rice, carrot, marjoram, and dash
pepper. Reduce heat and simmer, covered, for 12 minutes. Remove from heat;
let stand for 5 minutes. Add green onion and parsley; toss lightly with a
fork. Serve immediately. 
Per serving: 104 calories, 3 g protein, 21 g carbohydrates, 1 g fat, 0 mg
cholesterol, 105 mg sodium, 205 mg potassium.

                   - - - - - - - - - - - - - - - - - - 

                     *  Exported from  MasterCook  *

        Basmati Rice Pilaf with Garam Masala-Martha Stewart Livin

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Rice/Grains

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2   cup            Water
   1 1/4   tsp            Salt
     3/4   cup            Green lentils
   2       cup            Basmati rice
   1       tsp            Saffron threads
   1       Tbsp            Plus 1 tsp unsalted butter
   1       lg           Onion, peeled, halved, and
                        -thinly sliced
     1/2   tsp            Garam Masala
     1/4   tsp            Freshly ground pepper
   1                    Papaya
     1/4   cup            Loosely packed cilantro
                        -leaves
                        Decorative silver leaf
                        -(opt.)

In a small saucepan, bring 2 cup of water to a boil. Add 1/2 tsp salt and
 lentils. Reduce heat and sinimer for 20 to 25 minutes, or until tender.
Drain and keep warm. Rinse rice under running water until water
runs clear. Drain well. Bring remaining 2 1/2 cup water and 1/4 tsp of the
saffron to a boil. In a saucepan, heat 1 Tbsp butter over medium heat. Add
onion, 1/4 tsp of the saffron, and 1/4 tsp of the garam masala. Cook until
onions are soft and transparent. Add rice   and cook, stirring, for 1
minute. Add boiling water, 3/4 tsp salt, and pepper, and return to a boil.
Reduce heat to low, cover, and allow to simmer for 20 to 25 minutes.
Meanwhile, peel, halve, and seed papaya. Cut one half into 1/4-inch
cubes and the other half into long 1/4-inch-thick strips. In a small
skillet, heat 1/2 tsp butter, add papaya cubes and half of the remaining
saffron and garam masala. Cook over low heat for 1 minute. Remove pan from
heat and toss papaya together with rice, lentils, and cilantro leaves.
In same skillet, saute papaya strips with remaining butter, saffron,
and   garam masala.  Top pilaf with papaya strips and garnish with
silver leaf, if desired.      
Martha Stewart Living  adapted by Di and Gary   

                   - - - - - - - - - - - - - - - - - - 

                     *  Exported from  MasterCook  *

                            Almond-Rice Pilaf

Recipe By     : Cooking Light, Sept. 1995, page 76
Serving Size  : 4    Preparation Time :0:15
Categories    : Grains

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          hot cooked rice
     1/4  cup           sliced green onions
   2      tablespoons   sliced almonds -- toasted
   1      teaspoon      low-sodium soy sauce
     1/4  teaspoon      salt

Combine all ingredients; toss well. Yield: 4 servings (serving size: 1 cup).

                   - - - - - - - - - - - - - - - - - - 

                     *  Exported from  MasterCook  *

                  Jasmine Rice Pilaf With Mustard Seeds

Recipe By     : Cooking Live Show #CL8986
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    shallot -- sliced thin
   1      tablespoon    olive oil
   1 1/2  teaspoons     mustard seeds
     1/2  cup           jasmine or long-grain white rice
   1      teaspoon      salt
   1      cup           water
     1/4  cup           thinly sliced scallion greens

In a 1 1/2 quart heavy saucepan cook shallot in oil over moderately low
heat, stirring occasionally, until softened. Add mustard seeds and cook,
stirring occasionally, 1 minute. Stir in rice, salt, and water and bring to
a boil. Stir rice once and cook, covered, over very low heat 15 minutes.
Remove pan from heat and let pilaf stand, covered, 5 minutes. Fluff pilaf
with a fork and stir in scallions.
Yield: 2 servings

~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted
for posting.  Please read the FAQ posted on Mondays.  Recipes/requests
go to [email-masked]; questions/comments to [email-masked].  
Please allow several days for your submission to appear.