127 red pepper and chicken pilaf Recipes

olive oil, carrot, cut in half, celery rib, cut in half, onion, pearled cracked farro, no-chicken broth, olive oil, onion, diced (2/3 cup), kale , center stem removed, chopped (4 packed cups), garlic cloves, minced (2 tsp.), aleppo pepper or 1/4 tsp red pepper flakes, dried cranberries, toasted pine nuts

butter, orzo pasta, chicken stock, rice, marinated roasted red peppers or 1/4 cup pimiento, drained and finely chopped, chili powder, sweet smoked paprika

onion, finely chopped, garlic clove, minced, vegetable oil, pearl barley, sliced fresh mushrooms, shredded carrot, coarsely shredded cabbage, chopped sweet red pepper, dried basil, dried oregano, chicken broth or vegetable broth

olive oil, divided, celery, chopped, onion, chopped, garlic cloves, minced, pearl barley, grain brown rice, white works well too, boiling water, carrot , julienne, chicken bouillon powder, i use liquid, parsley flakes, red pepper flakes

boneless skinless chicken breasts , cut into thin strips, unsalted butter, cubed, grain rice, uncooked, carrots, peeled and sliced, onion, chopped, red bell pepper, chopped, chicken broth, fresh parsley, minced

grain white rice, onion, garlic clove, chicken thighs, vegetable oil, cinnamon, sugar, chicken stock, salt and pepper, red seedless grapes

trimmed and chopped green onions, seeded, diced green bell pepper, peeled, diced carrot, peeled, diced zucchini, dried red lentil, fat-free low-sodium chicken broth, garlic , smashed, cayenne pepper (or to taste), chopped fresh parsley

chicken broth, orzo pasta, bacon, chopped onion, garlic clove, minced, grated carrot, diced red bell peppers, diced green bell peppers

chicken broth, water, dried thyme leaves, uncooked bulgar wheat, canola oil, fresh sugar snap pea, cut into 3/4 pieces, chopped red bell pepper, chooped green onion (about 5 medium)

lentils, washed, chicken broth or 6 1/2 cups water, butter, olive oil, onions, peeled halved thinly sliced, bulgur , coarse grain, salt , to taste, fresh ground black pepper , to taste, tomato paste, crushed red pepper flakes

fat-free , less-sodium chicken broth, uncooked brown rice, shredded carrot, chopped celery, salt, ground red pepper, garlic clove, minced, sliced green onions, almonds, toasted

fat-free , less-sodium chicken broth, uncooked brown rice, shredded carrot, chopped celery, sliced green onions, salt, ground red pepper, garlic clove, minced, almonds, toasted

garlic cloves, minced, crushed red pepper flakes, olive oil, uncooked orzo pasta, chicken stock, grated parmesan cheese , optional

onion, chopped, garlic, minced, butter or margarine, water, uncooked regular rice, stalks celery, sliced, instant chicken bouillon, shredded lemon peel, salt, dry mustard, red pepper sauce, snipped parsley

uncooked brown rice, chicken stock, salt, butter, cooked brown rice , as above, olive oil, mushroom, chopped, celery, chopped, onion, chopped, sliced dried garlic or 2 tbsp fresh smashed garlic, celery salt, lemongrass and chili spice mix, roasted red pepper, chopped (optional)

extra-virgin olive oil, shallot, minced, cracked farro, dry white wine, low sodium chicken broth, salt , to taste, wild mushrooms, trimmed and cut into 1/2 inch slices (such as shiitakes or oysters), red pepper flakes , to taste, spinach, stemmed (10 oz), parmesan cheese, plus more for serving

chicken thighs, skin & fat removed, red chili powder, salt, paprika, cumin, coriander, onion powder, cinnamon, cayenne pepper, garlic cloves, minced, olive oil, grain rice, fat free chicken broth, water, raisins, almonds, chopped and toasted, fresh parsley, chopped, fresh cilantro, chopped, cucumber, skinned and chopped, light sour cream, garlic powder, fresh coarse ground black pepper, flour, baking soda, water, olive oil flavored cooking spray

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