Best Green Capsicum Pilaf Recipes

FRESH MUSHROOM RICE PILAF

Steps:

• Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

BELL PEPPER AND RICE PILAF

Steps:

• Melt butter in heavy large pot over medium heat. Add onion and bell peppers and sauté until tender, about 12 minutes. Add rice, cumin and chili powder; stir 1 minute. Add broth and bring to boil, stirring occasionally. Cover pot. Reduce heat to medium-low and simmer until rice si tender and broth is absorbed, about 25 minutes. Season pilaf to taste with salt and pepper. Sprinkle with cilantro and serve.

GREEN RICE PILAF

Steps:

• Put the oil in a deep skillet or large saucepan over medium-high heat. When it's hot, add the onion and garlic and cook, stirring, until softened, about 5 minutes.
• Add the rice and cook, stirring, until glossy, about 1 minute. Add the stock or water and a good sprinkling of salt and pepper and bring to a boil.
• Turn the heat down to low, cover and cook until the rice is tender and the liquid is almost entirely absorbed, about 15 minutes. Uncover, remove from the heat and stir in the herbs. Replace the lid and let rest off the heat for at least 10 minutes or up to 20 minutes. Uncover and stir in the lemon zest; taste and adjust the seasoning. Fluff the pilaf with a fork, and serve warm or at room temperature with a drizzle of soy sauce.

AWESOME RICE PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
• Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

GREEN CAPSICUM PILAF

Steps:

• Cook rice in 3 cups water.
• Once cooked (water has evaporated and rice is ready) allow it to cool.
• In the meantime, chop the onion, potatoes and capsicums.
• Bring the green peas to a boil.
• Heat oil in a wok.
• Add mustard seeds and the black gram and bengal gram dals.
• Stir-fry for a minute.
• Add green chillies, ginger and curry leaves.
• Continue to stir-fry.
• Add the chopped onions.
• Add capsicums, potatoes and tomatoes and fry.
• Add half a cup of water and salt.
• Cook until the vegetables are tender.
• Add the green peas.
• Stir until all the water has evaporated.
• Allow to cool.
• Add lemon juice and cilantro, chopped for garnishing.
• Pour seasoning into rice and mix well.
• To serve, put rice on a serving plate.
• Garnish with grated coconut and the remaining cilantro and serve!
• Notes: I've been told that a tbsp of sambhar powder when added to the vegetables enhances the taste tremendously.
• I'm yet to try this addition.