Best Green Rice Pilaf Recipes

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JERK-STYLE CHICKEN WITH SPICED BASMATI RICE PILAF AND GREEN BEANS



Jerk-Style Chicken with Spiced Basmati Rice Pilaf and Green Beans image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 30

4 tablespoons (1/2 stick) unsalted butter, cut into pieces
2 tablespoons low-sodium soy sauce
1 tablespoon whole allspice
1 tablespoon whole black peppercorns
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 scallions, coarsely chopped
Leaves of 8 fresh thyme sprigs
6 large cloves garlic, halved
Zest and juice of 2 large limes
1 Scotch bonnet chile, stemmed, quartered and seeded
One 2-inch piece fresh ginger, peeled and finely grated (about 2 tablespoons)
1 whole chicken (3 1/2 to 4 pounds), cut into 10 serving pieces
Kosher salt
Canola oil, for the grill pan
Nonstick cooking spray
2 cups basmati rice
2 tablespoons unsalted butter
1/2 red onion, finely chopped
1 teaspoon whole cumin seeds
1/2 teaspoon cayenne
1 cinnamon stick
Kosher salt
Kosher salt
1/2 pound green beans, trimmed
1 tablespoon unsalted butter
Juice of 1 large lemon
1/3 cup honey
2 tablespoons red-wine vinegar
Kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • For the chicken: put the butter, soy sauce, allspice, peppercorns, cinnamon, nutmeg, scallions, thyme, garlic, lime zest and juice, chile and ginger in a food processor and pulse, stopping to scrape down the sides as necessary with a rubber spatula, until a paste forms.
  • Arrange the chicken pieces on a baking sheet, rub with the marinade and generously sprinkle with salt. Let marinate for 20 to 30 minutes at room temperature.
  • Heat a cast-iron grill pan over medium-high heat and brush lightly with canola oil.
  • Place the chicken skin-side down on the grill pan. Reserve any leftover marinade on the baking sheet to use later. Cook until slightly charred and marked, flipping halfway through, 5 to 8 minutes total (the chicken will not be fully cooked, it will finish cooking in the oven).
  • Set a wire rack on a rimmed baking sheet and spray with nonstick cooking spray. Arrange the chicken skin-side up on the rack, leaving ample space between each piece. Top the chicken with the reserved marinade from the baking sheet and bake until the internal temperature reaches 165 degrees F, 15 to 20 minutes.
  • For the rice: Put the rice in a large bowl, cover with 4 cups cold water and soak for 30 minutes. Strain well, reserving the soaking liquid.
  • Heat a medium skillet over medium. Add the butter and onions and cook until they are translucent but not brown, 3 to 5 minutes. Stir in the cumin seeds, cayenne and cinnamon stick and toast for about 1 minute. Add the drained rice and stir gently until lightly toasted, about 1 minute. Add the reserved soaking water and gently stir. Bring to a boil, then reduce to a gentle simmer. Simmer, uncovered, until the water has been absorbed, about 10 minutes. Cover the pan and turn off the heat. Let rest for about 10 minutes, then season with salt and fluff with a fork. Remove the cinnamon stick.
  • For the green beans: fill a large bowl with ice water and set a colander inside the ice bath. Fill a medium pot with water and bring to a boil. Add a generous handful of salt. (The water should taste like sea water.) Add the green beans and cook until bright green and crisp-tender, 2 minutes. Remove with a slotted spoon to the colander ice bath.
  • When ready to serve, melt the butter in a large skillet over medium heat and toss in the beans to warm them gently. Top with the lemon juice and a sprinkle of salt.
  • For the honey glaze: Simmer the honey in a medium saucepan over medium heat until it foams and turns golden brown, 3 to 5 minutes. Remove from the heat, add the vinegar and return the pan to the stove. Simmer 2 to 3 minutes more to allow the vinegar and honey to cook together. Season with salt and set aside.
  • Place a large spoonful of rice on each plate and arrange the chicken and green beans around each portion. Drizzle the chicken with the honey glaze.

RICE PILAF WITH CARROT AND GREEN PEAS



Rice Pilaf with Carrot and Green Peas image

This is a quick and healthy rice recipe. I generally like to prepare this sometimes for dinner to things simple. Any chicken curry or other dishes like chilli chicken (I will post this recipe sometimes later when I prepare it), some lentils (I will post lentil recipes later too) will go with this.

Provided by Ruma Chak

Categories     Other Main Dishes

Time 20m

Number Of Ingredients 9

1 c aromatic rice
1/2 c diced carrot
1/2 c green peas
1 tsp ginger powder/paste/grated
1/2 tsp cinnamon powder
1 bay leaf
2 Tbsp butter
salt to taste
sufficient water to cook rice

Steps:

  • 1. Wash and soak rice for 15 minutes and then drain water.
  • 2. combine all ingredients in a rice cooker (or in microwave proof bowl) and cook the pilaf as you would cook rice. Its extremely simple, delicious and healthy.
  • 3. Make sure to add just sufficient water (not more not less) so that the pilaf is dry and tender. I would add around 1 & 1/2 cups of water with 1 cup rice. However, you might go with the rice cooking instructions as this might vary.

GREEN SEASONED BEANS AND BROWN RICE PILAF



Green Seasoned Beans and Brown Rice Pilaf image

This is a very nice bean and rice dish. You can serve it alone or as a side dish.

Provided by RockingJuliaCooks

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h22m

Yield 4

Number Of Ingredients 13

1 onion, chopped
1 cup broccoli florets
2 stalks celery, chopped
2 cloves garlic
¼ cup water
1 teaspoon ground ginger
1 teaspoon dried dill
salt to taste
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 teaspoon butter
1 tablespoon olive oil
1 cup quick-cooking brown rice (such as Trader Joe's®)

Steps:

  • Combine onion, broccoli, celery, and garlic in a food processor. Add 1/4 cup water, ginger, dill, and salt; process until mixture is pureed.
  • Heat a nonstick skillet over medium-high heat. Add the puree; saute until water evaporates and puree is thickened, 7 to 10 minutes. Add black beans and kidney beans and gently mix. Reduce heat to low. Cook, covered, until flavors combine, about 10 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Butter a Dutch oven.
  • Heat oil in another nonstick saucepan over medium heat. Add rice; toast until rice is slightly glassy and smells nutty, about 5 minutes. Add 3 cups water. Pour rice and water into the Dutch oven; stir in the bean mixture.
  • Bake, uncovered, in the preheated oven, until all liquid evaporates, about 45 minutes. Mix occasionally to allow uniform baking.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 58.6 g, Cholesterol 2.7 mg, Fat 5.8 g, Fiber 16.7 g, Protein 15.6 g, SaturatedFat 1.2 g, Sodium 709.6 mg, Sugar 3.1 g

RICE AND GREEN CHILE PILAF



Rice and Green Chile Pilaf image

Categories     Rice     Side     Quick & Easy     Wheat/Gluten-Free     Hot Pepper     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 7

1 small onion, chopped fine
1 tablespoon vegetable oil
1 large garlic clove, minced
4-ounce can mild green chiles, drained and chopped
1/2 cup long-grain white rice
3/4 cup low-salt chicken broth
1 scallion green, sliced thin, if desired

Steps:

  • In a small heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in garlic, chiles, and rice and cook, stirring occasionally, until rice is translucent, about 1 minute. Add broth and salt and pepper to taste and bring to a boil. Reduce heat to low and cook pilaf, covered, until liquid is evaporated and rice is tender, about 20 minutes. Fluff pilaf and stir in scallion.

GREEN RICE PILAF



Green Rice Pilaf image

This verdant side gets its color from a mix of parsley, cilantro, chives and mint. Chicken stock adds depth, and a bit of lemon and soy sauce brighten the flavors at the end. It goes well with just about anything, but you might pair it with your next chicken or fish dish for a rewarding weeknight dinner.

Provided by Mark Bittman

Categories     easy, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons neutral oil (like grapeseed or corn)
1 medium onion, chopped
1 tablespoon minced garlic
1 1/2 cups rice, preferably basmati
2 1/2 cups vegetable or chicken stock or water, or more as needed
Salt
black pepper
1 1/2 cups chopped fresh parsley
1 1/2 cups chopped fresh cilantro
3/4 cup chopped fresh chives
3/4 cup chopped fresh mint
Zest of 1 lemon
Soy sauce for serving

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.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN WITH APPLE GRAVY, RICE PILAF AND GREEN BEANS



CHICKEN WITH APPLE GRAVY, RICE PILAF AND GREEN BEANS image

Categories     Chicken     Dinner

Yield 4 people

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil (EVOO)
1-1/2 cups long-grain white rice
3-1/2 cups chicken broth
1 cup frozen peas, thawed
1 cup shredded sharp white cheddar cheese
4 skinless, boneless chicken breasts
Salt and pepper
2 tablespoons butter
1 tablespoon flour
1/2 cup unfiltered apple cider
1 pound green beans, trimmed
2 scallions, chopped

Steps:

  • 1.In a large saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the rice and toast until light brown, about 4 minutes. Stir in 2 1/2 cups broth and bring to a boil, then lower the heat to medium-low, cover and cook for 15 minutes. During the last 3 minutes of cooking, stir in the peas and cheese. 2.While the rice cooks, in a large skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook until the juices run clear, 5 to 6 minutes on each side. Transfer to a plate and cover with foil to keep warm. 3.Melt 1 tablespoon butter in the skillet, then whisk in the flour and cook for 1 minute. Whisk in the apple cider and 1 cup chicken broth and cook until slightly thickened; season with salt and pepper. Remove from the heat. 4.While the chicken cooks, in a large saucepan, bring 1 inch of salted water to a boil. Add the green beans, cover and cook until al dente, about 3 minutes. Drain the beans and return to the saucepan. Toss with the remaining 1 tablespoon butter and the scallions; season with salt and pepper. 5.Pour the apple gravy over the chicken and serve the rice and green beans alongside.

GREEN RICE PILAF



Green Rice Pilaf image

With its mild heat and full flavors, this side pairs well with a variety of entrees, especially Southwest or Mexican specialties. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1/4 cup finely chopped onion
1 tablespoon canola oil
1 cup uncooked long grain rice
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese
1/2 cup minced fresh cilantro

Steps:

  • In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes or until lightly browned., Add the broth, chilies, jalapeno, cumin, garlic powder and salt. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed., Stir in cheese and cilantro. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 375° for 14-16 minutes or until rice is tender.

Nutrition Facts : Calories 171 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 368mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

GREEN RICE PILAF



GREEN RICE PILAF image

Categories     Herb     Side

Yield 4-6 people

Number Of Ingredients 12

2 tablespoons neutral oil (like grapeseed or corn)
1 medium onion, chopped
1 tablespoon minced garlic
11/2 cups rice, preferably basmati
21/2 cups vegetable or chicken stock or water, or more as needed
Salt and black pepper
11/2 cups chopped fresh parsley
11/2 cups chopped fresh cilantro
3/4 cup chopped fresh chives
3/4 cup chopped fresh mint
Zest of 1 lemon
Soy sauce for serving.

Steps:

  • 1. 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. 2. 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. 3. 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.

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