Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newshost.cyberramp.net!newsfeed.enteract.com!cyclone.news.idirect.com!island.idirect.com!cpk-news-hub1.bbnplanet.com!news.gtei.net!newsfeed.cwix.com!206.102.31.251!news.cmc.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Addicts Newsgroups: rec.food.recipes Subject: Collection (5) Rice Pilaf Followup-To: rec.food.cooking Date: 9 Jan 1999 05:13:31 -0700 Organization: winternet.com Lines: 178 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <4.1.19990105111550.00962a00@mail.winternet.com> Reply-To: Addicts NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30509 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 recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.