Yield 4 Number Of Ingredients 13 Steps:
Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender. Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes. Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute. When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts. Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.
Time 55m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
In a small skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is golden, about 5 minutes. Add rice and sauté for 1 minute. Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary. Uncover and let rice stand for 5 minutes before serving.
Time 55m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large saucepan, saute onion and green pepper in oil until tender. Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned. Add the water, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender. Fluff with a fork.
Time 2h Yield 8-10 serving(s) Number Of Ingredients 19 Steps:
Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add shallots and saute for about 3 minutes until they start to brown. Add garlic and saute another 2 minutes. Add rice and stir-fry until it browns about 10 minutes. Stir mushrooms, sun-dried tomatoes, olives and artichoke hearts into rice and pour into an 8x8 baking dish. Heat water, bouillon, seasoning and peppers until boiling. Immediately pour over rice. Cover baking dish tightly with 2 layers of foil. Bake for 75 minutes. Uncover and fluff with a fork. Stir in asiago, spinach, parsley, basil, lime juice and zest. Cover with a clean kitchen towel and let sit for 5 minutes. Uncover and let sit 5 more minutes before serving. Top with crumbled feta to serve, if desired.
Time 1h5m Yield 12 servings. Number Of Ingredients 13 Steps:
In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes., Meanwhile, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil., Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.
Time 40m Yield 4 Number Of Ingredients 7 Steps:
Heat chicken stock in a saucepan until boiling; keep hot until ready to use. Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes. Stir basmati rice into onion mixture until rice is coated with oil. Pour hot chicken stock into the rice mixture. Season with salt; stir. Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes. Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.
