1473 uyghur polo pilaf Recipes

water, uncooked long-grain white rice, olive oil, water, fresh dill, chopped, fresh parsley, chopped, fresh cilantro, chopped, fresh fava beans, ground turmeric, shelled pistachio nuts, salt and fresh grown pepper to taste

soy sauce or tamari, sweet rice wine, brown sugar, dark sesame oil, fresh ginger, chopped, skin-on, boned chicken thighs (about 3 lb.), vegetable or canola oil, shallots, thinly sliced (about 5 large), all-purpose flour, garlic, thinly sliced (about 5 cloves), jalapeno pepper, thinly sliced, kosher salt and freshly ground black pepper to taste, fresh cilantro, chopped

mexican-style chicken rice pilaf mix (look for goya, vigo or other mexican-style rice in the spanish or mexican food section of your groce), black beans, rinsed and drained, corn, canned or frozen, scallion, chopped, pitted black olives , sliced lengthwise, cooked diced chicken meat or 1/2 roasting chicken, fresh cilantro, chopped, ripe avocado, sliced (or made into guacamole), salsa, sour cream (for garnishing), tortilla chips

cooked chicken breasts, chopped, rice pilaf mix (curry flavor or add 1/2 tsp curry powder to regular rice pilaf), diced tomatoes, drained, frozen peas, unsalted cashews

olive oil, onion, diced, garlic, minced, uncooked quinoa, rinsed, canned lentils, rinsed, fresh mushrooms, chopped, vegetable broth, swiss chard, stems removed

vegetable oil, onion, chopped, minced garlic, vegetable broth, instant brown rice, chili powder, jalapeno pepper, seeded and minced, ground cumin, red bell pepper, chopped, tomato, seeded and chopped, shredded monterey jack cheese

coconut oil, onion, diced, stalk celery, diced, carrots, diced, quinoa, chicken broth, chopped fresh sage, shredded cooked chicken meat, salt and black pepper to taste

french baguettes or 2 sourdough, soft or melted unsalted butter, dijon mustard, prosciutto ham, brie cheese, sliced

basmati rice, orange peel , slivered, dates, raisins, onion, diced finely, noodles , reshteh, cinnamon, saffron, turmeric, water, spices , advieh (can be found at middle eastern markets, but you can use vegetable or chicken bouillon), pistachios and almonds, slivered and toasted, butter, canola oil

boneless skinless chicken breasts , and butterflied, red bell peppers , roasted, zucchini, grilled, soft fresh goat cheese (i.e. caprino or chevre), roma tomatoes, diced, fresh parsley, chopped, butter, divided, mushrooms, chopped, onion, chopped, marsala wine, chicken broth, black pepper , to taste, white pepper , to taste, kosher salt , to taste

uncooked linguine, minced clams, vegetable oil, green onion, chopped, garlic cloves, minced, soy sauce (kikkoman), shaoxing wine or 1 tbsp dry sherry, fresh cilantro, minced

dried lentils, water, raw rice, well rinsed, salt, boiling water, corn oil, chicken broth or 2 tbsp water, ground turmeric, coriander seed, potato, peeled , cut into 1/4-inch slices

bulgar wheat, grated lemon zest or 1/2 tsp dried lemon zest, lemon juice, green onion, sliced fine, garlic clove, pressed, tabasco sauce or 1/2 tsp hot pepper sauce, garbanzo beans, drained and coarsely chopped, sliced black olives, salt, cayenne pepper, dried apple (see note ), raisins (see note ) or 2 tbsp currants (see note), apple juice (more if needed, see note) or 1/4 cup water (more if needed, see note), chopped toasted pecans , walnuts (optional) or 2 tbsp almonds (optional), butter, salt

chicken rice pilaf mix or 1 (5 oz) package yellow rice mix, found at most supermarkets, oil, minced ginger, garlic , smashed, sliced mushrooms, drained, tortillas, lettuce leaf, grilled chicken, cut in strips, green onion, low sodium soy sauce

wild rice, water, chicken rice pilaf mix , pilaf, coarsely chopped cooked chicken (about 1-1/2 lbs), sweet red pepper , cut into thin bite-size strips, fresh pea pods, trimmed , strings removed, and pods cut into thin bite-size strips, bottled lemon-pepper salad dressing, bottled french dressing, ground black pepper, green onions, cut into thin strips* (about 10 total ), fresh pea pods (optional)

basmati rice, washed and soaked for 20 minutes and then drained, fresh milk, cream, beaten, sugar, cumin seed, cinnamon, cardamoms, bay leaf, ghee, canned chopped mixed fruit (drained ), edible fresh rose petals, finely broken, salt

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

olive oil, divided, chopped onion, dried rosemary, crushed red pepper, thick) sliced portobello mushrooms (about 1/2 lb), sliced button mushrooms (about 1 lb), water, tomato paste, sherry vinegar, quick mushroom stock or water, garlic cloves, minced, chopped fresh parsley, salt, black pepper, cooked wild-rice pilaf (such as uncle ben s wild blend or lundberg s wehani rice pilaf)