Best Minted Rice Pilaf Recipes

MINTED BASMATI RICE PILAF

Minted Basmati Rice Pilaf image

Provided by Food Network

Yield 4 to 6 portions

Number Of Ingredients 9

Ingredients

2 cups basmati rice
1 tablespoon olive oil
1 small onion, finely chopped, about 1/2 cup
1 bay leaf
1 teaspoon salt
Several grinds white pepper
3 cups hot chicken broth
2 tablespoons unsalted butter
2 tablespoons fresh mint leaves, chopped

Steps:

Preheat oven to 350 degrees.
Examine the rice for foreign objects, but do not wash.
Heat the olive oil in the bottom of a heavy casserole until it begins to bubble. Add the onion and saute until translucent. Add the rice and stir to coat well with oil before adding the bay leaf, salt, pepper and the hot broth. Quickly bring to a boil, place a tight fitting lid on the pot and place into the oven.
Cook the rice for 18 to 20 minutes before removing from the oven. Stir in the butter and the chopped mint and serve.

MINTED RICE PILAF

Minted Rice Pilaf image

Provided by Barbara Kafka

Categories one pot, side dish

Time 43m

Yield 5 cups; 8 servings as a side dish

Number Of Ingredients 8

Ingredients

10 sprigs mint, stems reserved and leaves chopped (about 1/4 cup)
1 1/2 cups chicken or vegetarian broth
1 1/2 cups water
1 medium-size onion (about 6 ounces), peeled and finely chopped
2 tablespoons olive oil
1 1/2 cups converted white rice, or basmati
1/2 teaspoon kosher salt
Freshly ground black pepper to taste

Steps:

Place mint stems, chicken broth and water in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 10 minutes. If using plastic, prick to release steam.
Remove from oven and uncover. Strain liquid and allow liquid to cool to room temperature. Reserve.
Place onion and oil in the 2 1/2-quart souffle dish or casserole. Cover and cook at 100 percent power for 4 minutes.
Remove from oven and uncover. Stir in rice. Cook, uncovered, at 100 percent power for 1 minute 30 seconds.
Remove from oven. Stir in reserved liquid. Re-cover and cook at 100 percent power for 10 minutes.
Remove from oven and uncover. Stir in 2 tablespoons of the chopped mint leaves. Re-cover and cook for 8 minutes longer.
Remove from oven and uncover. Stir in remaining chopped mint, salt and pepper. Serve hot.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 1 gram