Wild Rice Pilaf
This wild rice pilaf recipe combines the fresh taste of rosemary with the nutty textures of dark wild rice and cashews. Cook 1 cup wild rice. Sauté 1/2 cup chopped onions in 1 teaspoon olive oil. Add 1/2 cup chopped fresh mushrooms and sauté until soft. Add 1 tablespoon fresh rosemary and cook for 1 minute. Add 1 cup chopped cashews and cook 1 minute. Pour mixture into saucepan with cooked rice. Cover, bring to a boil, and simmer until rice absorbs the water. Let stand 5 minutes before serving.
Mediterranean Greek Rice Pilaf
This savory Mediterranean Greek rice pilaf recipe includes the best Greek ingredients: lemon, leeks, and dill. Slice 1 pound leeks lengthwise into quarters, cut into 2-inch pieces, and rinse. Add leeks, 2 cups water, and 1/2 cup olive oil to a large pot. Cover and bring to a boil. Reduce heat and simmer for 1 hour. Stir occasionally. Add 1 1/2 cups water. When pot boils, add 1 1/4 cup uncooked white rice and 1 teaspoon salt. Cover and simmer 15 minutes. Remove from heat. Stir in 1/2 bunch chopped fresh dill and juice of 1 lemon. Cover and let stand 15 minutes before serving.
Easy Brown Rice Pilaf
This easy brown rice pilaf recipe takes very little time but does not show it. Sauté 1/4 cup finely chopped onion in 1 teaspoon olive oil till soft. Add 1 cup brown rice and sauté 1 minute. Add dash of salt, 1 bay leaf, and 1 3/4 cups water. Bring to a boil and pour into baking dish. Cover and bake for 30 minutes at 350 degrees. Fluff with fork, cover, and let stand for 10 minutes. Remove bay leaf. Stir in 1 cup peas, fresh ground pepper, and 2 tablespoons chopped parsley.
Vegetable Rice Pilaf
People on a diet will appreciate this vegetable rice pilaf recipe because one serving contains only 3 grams of fat and 238 calories. Bring the following ingredients to a boil: 14 1/2 oz chicken broth, 1 chopped onion, 1/2 cup rinsed and drained dry lentils, 1/2 cup uncooked long grain rice, 1/4 cup water, and 1 teaspoon lemon zest. Cover, reduce heat, and simmer 15 minutes. Add 1 1/2 cups chopped zucchini and 1 chopped medium carrot. Simmer 5 minutes. Cook 1/2 small diced peeled eggplant and 2 cloves minced garlic in 2 tablespoons olive oil until soft. Remove rice from heat. Let stand for 5 minutes. Add cooked eggplant, 3 chopped fresh plum tomatoes, and 1/4 cup chopped fresh basil. Garnish with Parmesan cheese.
Rachel Ray Rice
This Rachel Ray rice pilaf recipe has a surprise ingredient: cheese. Add 1 1/2 cups long grain white rice to 2 tablespoons heated olive oil in skillet, stirring until the rice is light brown. Add 3 1/2 cups chicken broth and bring to a boil. Cover, simmer for 15 minutes, then stir in 1 cup thawed frozen peas and 1 cup grated white cheddar cheese. Cook 2 to 3 minutes.
