31 pilaf with and roasted red peppers Recipes

canola oil, chopped onion, uncooked brown rice, ground turmeric, cardamom pods, crushed, cinnamon stick, garlic clove, minced, water, bay leaf, canola oil, chopped onion, grated peeled fresh ginger, ground cumin, ground coriander, ground turmeric, ground red pepper, garlic cloves, minced, cardamom pods, crushed, cinnamon stick, water, diced carrot, kosher salt, chickpeas (garbanzo beans), rinsed and drained, fire-roasted crushed tomatoes, undrained (such as muir glen), plain nonfat yogurt, chopped fresh cilantro

olive oil, boneless lamb cutlets (leg or loin cut), sliced into 1/2-inch strips, kosher salt and freshly cracked black pepper, garlic, minced, fresh oregano leaves, chopped, crushed red pepper flakes, yellow onion, sliced, whole roasted red bell pepper, seeded and sliced, sliced white button mushrooms, dry white wine, pitted large green olives, roughly chopped, capers, rinsed, lemon zest, rice pilaf , for serving, chopped fresh flat-leaf parsley, for garnish

unsalted butter, grain white rice, garlic, minced, red bell pepper, diced, yellow bell pepper, diced, chicken stock, raisins (either dark or golden), roasted macadamia nuts, preferably unsalted, chopped, sage leaf, chopped, kosher salt, cilantro, chopped (or more , if you love cilantro!), pineapple, diced

oil, butter, onion, minced, bulgur (coarse ), ground allspice, vegetable broth, vegetable broth, chestnuts (roasted, sold in jars, or cans), raisins, tangerine zest (grated ) or 1/2 tsp orange zest (grated), ground turkish red peppers (aleppo or urfa) or 1/8-1/4 tsp mild chili powder, ground cinnamon, for garnish, fresh dill sprig, for garnish

boneless beef chuck roast (about 3 lb), garlic, peeled and cut in 1/2 lengthwise, salt, ground black pepper, vegetable oil, chopped onion, peeled and chopped carrots, chopped celery, water, red wine , optional, rice pilaf , recipe follows

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

pheasant breasts, removed from the bone with skin and wing tip attached (use, pheasant breasts if small), sugar, salt, cold water, unsalted butter, diced shallots, vanilla bean , split lengthwise in half and scraped to gather the vanilla seeds, dry white wine , preferably chardonnay, pear cider, heavy cream, preserved ginger, minced, salt, freshly ground black pepper, dry red wine, honey, coriander seed, toasted and crushed fine, anjou pears (reds preferably), halved, cored and sliced into 1/2-inch thick slices, rice pilaf , formed into a cylinder in a gelatin mold, snipped fresh chives, chives blades, for garnish

quinoa (white or red ), buckwheat groats (raw , or choose pre-roasted to save a step), boiling water, butter (or ghee or earth balance y spread), sea salt, ground black pepper, shallot, diced (optional), carrot, diced (optional), frozen corn (optional), frozen peas (optional)

reynolds wrap foil, beets (with some stem still attached), olive oil, black beans , cooked in salted water until just soft & drained, quinoa , cooked in 2 cup vegetable stock, zucchini, cut into large 1-inch dice, red bell pepper, cut into large 1-inch dice, minced shallots, minced garlic, minced jalapenos, lemon , grated zest of, fresh oregano, extra virgin olive oil, lemon , juice of, kosher salt, minced fresh flat-leaf italian parsley