Best Pork Pileau Recipes

Pork Chops and Rice Pilaf image

Provided by Margie Ethridge

Categories Oven

Time 1h12m

Yield 4-6 serving(s)

Number Of Ingredients 5

Steps:

Season pork chops with salt and pepper.
Brown both sides of pork chops, no oil needed with a non stick skillet.
Using a 9"x13" pan, mix together rice pilaf mix and the ingredients needed to make the rice pilaf, usually water and margarine.
I use hot water so that the margarine melts.
Spread rice pilaf evenly on the bottom of the pan, lay pork chops on top of rice.
Cover tightly with foil and bake at 350°F for 1 hour.
Bake for 1 hour and 15 minutes for really thick pork chops.
Experiment with different rice pilaf mixes, but I like the chicken versions best.

Nutrition Facts : Calories 177.9, Fat 11.8, SaturatedFat 3.9, Cholesterol 56.3, Sodium 50.4, Protein 16.9

Carolina Pilau (Perloo) image

Provided by tranch

Time 50m

Yield 10 serving(s)

Number Of Ingredients 9

12 ounces bacon, chopped
2 cups long-grain rice
4 cups chicken broth, boiling
1 whole chicken, cut up (3 1/2 lbs)
4 stalks celery, cut into 1 inch pieces
1 carrot, cut in 1 inch pieces
1 bay leaf
salt and pepper
2 tablespoons fresh parsley, chopped

Steps:

Fry the bacon in a large skillet over very low heat, just until it reaches the crisp stage. Remove from pan, crumble and set aside. Pour off all but 2 tablespoons of the bacon fat, then add the rice and stir, cooking slowly until rice is lightly browned.
Add the boiling stock, stir, and bring back to the boil.
Add chicken, vegetables, bay leaf, salt and pepper.
Reduce heat and simmer, covered, for 30 minutes, or until rice, chicken and vegetables are done and liquid is absorbed.
Serving Ideas : Sprinkle with crumbled bacon and parsley.

Nutrition Facts : Calories 509.6, Fat 30, SaturatedFat 9.3, Cholesterol 92.1, Sodium 665.7, Carbohydrate 31.3, Fiber 0.9, Sugar 0.9, Protein 25.9

Pork and Vegetable Stir-Fry with Rice Pilaf image

Provided by Anne Burrell

Categories main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 21

2 tablespoons olive oil
1/2 shallot, diced
Kosher salt
2 cups chicken stock
1 cup long-grain rice
2 bay leaves
1 sprig fresh thyme
1 cup sliced almonds
3 scallions
3 tablespoons canola oil
2 cloves garlic, smashed
1 inch of ginger, peeled and grated
One 10-ounce boneless pork chop, sliced very thinly
8 haricots verts/green beans, cut in half
4 shiitake mushrooms, julienned
1/2 large carrot, julienned
1/2 cup oyster sauce
1/2 cup shelled edamame
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon chili paste

Steps:

For the rice pilaf, heat the olive oil in a medium saucepot over medium heat. Add the shallots and some salt and cook until the shallots are translucent, about 3 minutes. Add the chicken stock, rice, bay leaves, thyme and salt to taste. Bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes.
Preheat the oven to 350 degrees F.
On a baking sheet, bake the sliced almonds until aromatic and toasted, about 7 minutes. Set aside.
Slice the scallions diagonally. Separate the green and white ends. Set aside the scallion whites for the stir-fry. Save the scallion greens to top the stir-fry and rice pilaf.
Heat a griddle to medium-high heat. Add the canola oil, garlic, ginger and scallion whites and let sweat for about 3 minutes. Add the pork, green beans, mushrooms and carrots and cook until everything has browned nicely, 5 to 7 minutes. Finish off the stir-fry with the oyster sauce, edamame, soy sauce, red wine vinegar and chili paste. Mix until well incorporated.
Before serving, lightly fluff the rice with a fork. Serve the stir-fry with the rice pilaf and top with the toasted almonds and scallion greens.