pilaf

Mejadra (from Jerusalem) is serious comfort food, Middle Eastern style.  Mejadra, (or Mujaddara) is a hearty vegan and gluten free basmati rice and lentil dish that&#x27;s sustained Muslims, Christians, and Jews for centuries.

Mejadra

vegetable oil

onions

Tbsp flour (omit for gluten free)

salt

green lentils

tsp cumin seeds

coriander seeds

basmati rice

olive oil

½ tsp ground turmeric

1½ tsp ground allspice

cinnamon

tsp sugar

salt and black pepper

water

chopped parsley

Separate the onion slices into rings, and toss with the flour and salt.

Heat the oil in a pot and fry the onions, in batches, in the hot oil for about 5 minutes until they are browned and crisp.  Test the oil by dropping an onion in, it should sizzle on contact.  If the onions fry too quickly, reduce the heat.  I found that 300F worked well, if you have a thermometer.

Drain the onions on paper towels and set aside.

Rinse the lentils well, put them in a pot and cover with cold water.  Bring the pot to a boil, then reduce the heat and cook for about 12 minutes, until the lentils have begun to soften, but still have some bite to them.  Drain and set aside.

In a large pan heat the coriander and cumin seeds for a few minutes until you begin to smell their aromas.  Add the rice, oil, spices, sugar, salt and pepper and stir to combine everything.  Add the water and the cooked lentils.  Bring everything to a boil, reduce the heat, cover, and cook on low for 15 minutes.  Remove from the heat, lift the cover and lay a fresh tea towel over the pan, replace the cover, and set aside for 10 minutes.

Turn the rice into a large bowl, and toss with half the fried onions.  Place the rest of the onions on top of the rice, and serve, sprinkled with a little chopped parsley.

Mushroom Rice Pilaf, is a easy, flavorful rice dish made with long grain rice, mushrooms, onions, garlic, and some herbs. 

Mushroom Rice Pilaf

Basmati rice

Broth

oz Cremini or Button Mushrooms, sliced

onion,

garlic,

Bay leaf

Olive oil

salt and pepper,

green onions, chopped

You will need  FINE MESH SIEVEUsing a fine mesh sieve, rinse the rice under cold running water for couple of minutes or until the water runs clear. Drain the rice well.

Slice onions, peel and mince garlic.

Using a damp paper towel, gently wipe the mushrooms, to remove any dirt. Trim the ends of the stem, and slice the mushrooms.Note: Do not slice the mushrooms too thin, they will disintegrate.

PREP FOR MUSHROOM RICE PILAF

You will need  INSTANT POT

Turn ON saute (more), when it displays “HOT”, add oil. Add onions, garlic, bay leaf, saute for 30-60 seconds.

Add mushrooms, saute for 3-5 minutes, or until mushrooms cook down.

Add broth, deglaze the pot. Turn OFF saute. Add rice, salt and pepper, to taste. Mix gently. Close the Instant pot lid, vent sealed.

Turn ON MANUAL / PRESSURE COOK (high) for 6 minutes. Turn OFF “keep warm” setting. Let pressure release naturally, around 10 minutes.

Open the Instant Pot lid, add some chopped green onions. 

Mushroom Rice is ready to be served. Enjoy!!

INSTANT POT MUSHROOM RICE PILAF

Heat a heavy bottom pot or a dutch oven, add oil. Add onions, garlic, bay leaf, saute for 30-60 seconds.

Add broth, deglaze the pot. Add rice, salt and pepper, to taste.

Let mixture come to boil. Cover the pot with a lid, reduce the heat to low, and cook for 12-15 minutes, or until all the moisture is absorbed and the rice is cooked.

OPTIONAL: If the rice is still uncooked, add couple of tablespoons of water, and cook for few more minutes.

Turn OFF heat, let rice sit covered for 10 minutes. Add some chopped green onions. 

STOVE TOP MUSHROOM RICE PILAF

https://www.youtube.com/watch?v=z1DcVqeV3Gk

Mushroom Rice Pilaf, is a easy, flavorful rice dish made with long grain rice, mushrooms, onions, garlic, and some herbs. This dish is delicious, one-pot meal, cooked to perfection in under 30 minutes. Great for weeknight dinner or even for a gathering. This recipe is VEGAN, GLUTEN-FREE

Full Printable Recipe: https://www.livingsmartandhealthy.com/mushroom-rice-pilaf-instant-pot-stove-top/

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Mushroom Rice

Adding extra vegetables to your favorite side dishes is a great way to increase nutrients and decrease calories. Make a traditional rice pilaf more nutritious by using whole grain rice, broccoli, peas and carrots.

Vegetable Rice Pilaf Recipe

dry long grain brown rice

carrot

broccoli

peas

chives

garlic powder

¼ tsp fine ground sea salt

¼ tsp ground black pepper

Vegetable Rice Pilaf

Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers.

Dirty Rice

long-grain rice (Carolina, basmati, jasmine, etc)

chicken broth

extra virgin olive oil

pork

chicken livers

bacon,

onion, chopped

celery stalks, chopped

green bell pepper

Cajun seasoning

"The dirty rice was delicious.  Do you have any leftover ideas for this recipe? I thought about adding shimp and parmesan cheese.  Your thoughts please?"

Cook the rice: Cook the rice according to the package instructions, but use chicken broth for one third of the cooking liquid. So, for example, if the package says to use 3 cups of water for 1 1/2 cups of rice, use 2 cups of water and 1 cup of chicken broth.
Once the rice has finished cooking, remove from heat and let sit for 5 minutes.
Turn the rice out onto a sheet pan and drizzle 1 tablespoon of olive oil over it. Mix to combine and let cool.

Mash or purée the chicken livers: While the rice is cooking, mash and finely chop the chicken livers, or purée briefly in a blender.

Cook the bacon until crispy: In a large pan that can eventually hold the rice plus everything else, put 1 tablespoon of oil plus the bacon in and cook over medium-low heat until the bacon is crispy.

Brown the pork and vegetables: Add the ground pork and increase the heat to high. Allow the meat to brown before stirring. As soon as the pork starts to brown, add the final tablespoon of oil and add the celery, jalapeños, and onions.
 
Brown them all over medium-high heat. You may notice the bottom of the pan getting crusty. Keep it from burning by lowering the heat if needed. Add the minced liver and cook for a few minutes more.

Deglaze the pan: Add the remaining cup of chicken broth and deglaze the pan by scraping the bottom of the pan with a wooden spoon.

Add seasonings and cooked rice: Add the Cajun seasoning and turn the heat to high. Boil away most of the chicken stock and then add the cooked rice. Toss to combine.

Turn off the heat and add the green onions. Toss once more to combine and serve hot.

"Really good, used up a lot of leftover odds and ends from the fridge. (which always makes me feel like I ate for free, lol) I didn't have any jalapenos but wanted the heat so I added a tablespoon of green Tabasco and tablespoon of Worcestershire."

"Do you think I could use turkey liver instead of chicken liver? Trying to get creative with the turkey parts and leftovers haha :)\r\n\r\nI made this once without any liver and loooved it. \r\n\r\nThank you for your thoughts!"

Easy Rice Pilaf! Made with long grain white rice, onion, celery, and stock. Takes only 30 minutes! Great side dish for chicken, pork, or steak.

Rice Pilaf

white rice (preferably long grain)

extra virgin olive oil (or chicken fat)

onion onion

celery

rice

salt salt

ground pepper

cayenne

parsley

"I have been making a Rice Skillet Dish,  for years.   If it had not been for my making  that dish  and tried to follow  YOUR recipe... My   rice would have turned out..awful.\nYOUR recipe has  So Many  \"Drop ins\"  from you,  it made it Very Hard for Me To Follow.\n&gt;&gt;  I had to Red  and  RE-Read your instructions,  before I finally got thing straightened in my head."

"You need to be more clear about when to cook the rice and in what. First step leads you to think you cook the rice in the stock and then the second says nope do it in oil. By the second step you've already messed up the recipe. This part will confuse someone who is making rice pilaf for the first time."

"Not the correct ratio of water to rice to advise.  I followed the recipe exactly and ended up with mush."

Heat stock in saucepan: Look at the cooking instructions for your rice. If your rice calls for 2 cups of water for every cup of rice then you will need a total of 4 cups of liquid. If your rice calls for 1 2/3 cups of water for every cup of rice, you will need a total of 3 1/3 cups of liquid.
You want to cook the rice in a liquid that is primarily stock—chicken stock or vegetable stock. Up to half of the liquid can be plain water, but at least half of the needed liquid should be stock. Homemade stock is the best, of course, and will make a big difference in the quality of the resulting pilaf.
Heat the measured amount of stock needed in a saucepan, at least 2-qt sized.

Brown the rice, add onions and celery: While the stock is heating, heat a large skillet on medium high heat. Add the olive oil (or chicken fat if you have it) to coat the bottom of the pan. When the oil is hot, add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes.
 
When the rice has browned, add the onions and celery and cook a few minutes longer, until the onions begin to soften.

Add salt, pepper, cayenne: If you are using canned or boxed broth, be careful of how much seasoning you add. We usually use homemade, unsalted chicken stock, so we add 2 teaspoons of salt or seasoned salt along with ground pepper and a dash of cayenne.
If you are starting with seasoned broth, you may only need to add a teaspoon of salt. Taste test the broth/stock. It can be a little on the salty side because the rice will absorb a lot of the salt.

Add stock, cook the rice: Pour the heated stock into the pan with the rice (or pour the rice mixture into the stock, depending on which pan has a lid).

Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer.
After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you uncover the pan.

Fluff with fork, stir in parsley: Fluff with a fork to serve. Stir in chopped parsley. You can also mix in heated peas, toasted almonds, or raisins to the pilaf to make it more interesting.

"Easy recipe to make.  So much flavor! A big hit for everyone!"

"I made this and added a small red pepper, chopped, and a grated carrot.  It was a fantastic hit.  I made it again as a casserole and added spiced sausage cut into bite sized pieces and was a favorite of everyone.  I also cooked this in the microwave."

This buttery Garlic Herb Rice Pilaf Recipe is fluffy, full of flavor and ready in just 20 minutes.

Garlic Herb Rice Pilaf Recipe

tbsp Land O Lakes® Butter

Jasmine rice

1½ tsp garlic salt

thyme

rosemary

Rinse the Jasmine rice thoroughly in a fine-mesh strainer under cool water until the water runs clear.

Heat the Land O Lakes® Butter with Olive Oil &amp; Sea Salt over medium heat until melted and then add in the rinsed and drained rice. Add in the garlic salt, thyme, rosemary and parsley and toast in pan about 2 minutes, until aromatic and rice is lightly toasted.

Add in chicken broth and bring mixture to a boil. Reduce heat to a simmer, stir and cover with lid. Let cook until rice has absorbed liquid, about 15 minutes. Fluff with fork and serve.

Instant Pot Chicken and Rice is absolutely scrumptious one pot meal with chicken breasts or thighs, white or brown rice and veggies. It is ideal for busy weeknights.

Instant Pot Chicken and Rice

lbs chicken boneless & skinless chicken thighs

onion (finely chopped)

garlic

carrots (shredded)

tbsp extra virgin olive oil

tsp thyme (dried)

oregano

tsp cumin

black pepper (to taste)

bay leaves

dill

On Instant Pot, press Sauté and let appliance preheat a few minutes until display says Hot.

Add olive oil, onion and garlic; sauté for 3-4 minutes, stirring occasionally.

Press Cancel and add thyme, oregano and cumin; cook another 30 seconds, stirring constantly.

Add remaining ingredients in the following order: chicken, carrots, brown rice, water, salt, pepper and bay leaves. Do not stir.

Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual: white rice - 10 minutes, brown rice - 22 minutes.

Display will say ON, Instant Pot will take about 15-20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.

When display says OFF, release the pressure using Quick Release method by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside to avoid smell and mess in the house. Then open the lid.

Add dill or parsley and stir. If you like corn and peas with your chicken and rice add frozen now and stir again. Serve hot!

https://content.jwplatform.com/videos/vkNtvjmp.mp4

Instant Pot Chicken and Rice with boneless chicken breast or thighs and brown rice cooked in one pot of electric pressure cooker. Delicious one pot family meal for busy weeknights!

Persian Jeweled Rice is a spectacular rice pilaf topped with colorful gem-like fruits and nuts.  This popular Middle Eastern wedding dish is a celebration in itself ~ it's gluten free, vegan, and incredibly delicious!

Persian Jeweled Rice

saffron

Tbsp butter (or coconut oil)

fennel seeds

cumin seeds

cardamom

allspice

onion

basmati rice (rinsed well)

lemon

tart cherries

apricots

figs

almonds

pistachios (toasted)

pomegranate

Mix the saffron threads in 2 1/4 cups of hot water,  Set aside.

Melt the butter in a large skillet and saute the fennel and cumin seeds until they are fragrant, just a minute or two.  Add the cinnamon, cardamom and allspice and stir to combine.   Add the onion and saute over low heat until the onion is softened, about 10 minutes.

Add in the rice and saute it for a minute or 2 with the spices and onion.

Pour in the saffron infused water, along with the bay leaves and lemon rind.  Stir to combine, season with salt and fresh cracked black pepper.

Add in the fruit and nuts, stir to combine, and cover the skillet with a tight fitting lid.  Cook on low to medium heat for about 12 minutes, then turn off the heat and let it sit, covered, for another 10 minutes. Note: check your rice after 12 minutes, and if it&#039;s not tender, let cook a few minutes more.

When the rice is done, fluff it, remove the bay leaves, and spoon onto a large platter.  Scatter  the pomegranate seeds on top to garnish.

Emma Galloway's Tomato Pilaf with Black Lentils & Caramelised Onion

black (beluga) lentils,

tomatoes (I like to use cherry), finely chopped

white basmati rice, rinsed & drained well

fine salt, to taste

Place lentils into a small saucepan, cover with water and bring to the boil. Reduce heat and simmer for 15–20 minutes, or until just tender. Drain and set aside.

Heat a large heavy-based frying pan over medium heat. Add oil and garlic and cook for 30 seconds, before adding chopped tomato. Cook, stirring often, for 3–4 minutes, or until soft and juicy. Add rice and stir then add water and a good pinch of salt.

Bring to the boil, cover with a lid, reduce heat to low and cook for 15 minutes. Remove from the heat and set aside with the lid on for a further 10 minutes.

To make the caramelised onions, as soon as your rice is happily cooking away, heat oil in a large heavy-based frying pan over medium-high heat. Add onions and cook, stirring often, for 20–25 minutes or until deeply golden, taking care in the final 5–10 minutes to ensure the bottom doesn't catch and burn. Season with salt. These can be prepared in advance and will store in a glass jar in the fridge for up to 3 days.

When the rice is cooked, remove the lid, stir through lentils, adjust seasoning if needed and serve topped with caramelised onions and chopped coriander.

This simple and easy Vegetable Rice Pilaf is the perfect side dish to any meal!

Easy Vegetable Rice Pilaf

onion (diced)

white long-grain rice (uncooked)

tsp garlic salt

tsp basil leaves (dried (crushed))

tsp turmeric

peas and carrots mix (frozen)

Heat the oil in a skillet over medium heat. Add the onion and cook 3 minutes, until translucent.

Add the rice and stir, until the rice is lightly toasted. Add the garlic salt, basil and turmeric to the skillet and stir until evenly combined.

Stir in the chicken broth and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes. Stir in the peas and carrots, cover and cook for an additional 10 minutes. Fluff with a fork and enjoy!

Serve this Balinese accompaniment with flavoursome spicy dishes.

Nasi kuning (yellow rice)

peanut oil

brown onion, finely chopped

(2 cups) medium-grain rice, rinsed

turmeric

coconut milk

cardamom pods, bruised

cloves

lemon grass stem,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770881724001&=domain=taste

5348771529001-5770881724001

This traditional carrot pilaf is great with grilled chicken, fish or lamb.

Top 36 pilaf recipes from across the web

The most viewed pilaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Mushroom Rice Pilaf

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Pilau rice

Top 36 pilaf recipes from across the web

The most viewed pilaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mejadra

Mushroom Rice Pilaf

Vegetable Rice Pilaf Recipe

Dirty Rice

Rice Pilaf

Garlic Herb Rice Pilaf Recipe

Instant Pot Chicken and Rice

Persian Jeweled Rice

Emma Galloway's Tomato Pilaf with B...

Easy Vegetable Rice Pilaf

Nasi kuning (yellow rice)

Carrot and pistachio pilaf

Cardamom and coconut pulau

Carrot pilaf with spiced lamb

Lemon and dill pilaf

Pilaf with salmon, asparagus and pe...

Quinoa and spinach pilaf with lamb

Rach's Juicy Greek Meatballs With F...

Spiced quinoa pilaf with corn and b...

One-pan pilaf with butternut squash...

Rach's Juicy Marinated Chicken With...

Beans pulao

Bejeweled Rice

Chicken and rice traybake

Smoky vegetable jambalaya

Chicken and chorizo rice

Sweet spiced mushroom and rice pila...

Uzbek Plov Recipe

Kabuli Pulao (Spiced Lamb Pilaf)

Chicken and rice traybake

Chicken Pelau With Pigeon Peas

Lentil Rice Pilaf with Caramelized ...

Slow cooker pilau rice recipe

Melitzanopilafo - Eggplant Pilaf

Nourishing Farro Pesto Pilaf

Pilau rice

The most viewed pilaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine