Best Provencal Pilaf Recipes

ROASTED VEGETABLE PILAF PROVENÇAL image

Yield 6 1/2 cups

Number Of Ingredients 11

3 Tablespoons olive oil, divided
¼ cup chopped shallots
1 cup Lundberg® Wild Blend®
2 cups chicken or vegetable broth
2 teaspoons dried herbs de Provence, divided
8 ounces medium cremini mushrooms, halved
1 large zucchini, cut into 1-inch pieces, halved
1 large red bell pepper, cut into 1-inch pieces
salt and pepper to taste
4 medium plum tomatoes, quartered
1/3 cup coarsely chopped pitted kalamata olive

Steps:

Heat oven to 425. Heat 1 Tbsp. oil in heavy, large saucepan over medium heat. Add shallots and sauté until lightly browned. Add rice, chicken broth and 1 tsp. herbs de Provence. Bring to a boil. Cover and simmer at low heat until rice is tender, about 45 minutes. Meanwhile, in 15 x 10 x 1-inch pan, combine mushrooms, zucchini and bell pepper. Add remaining 2 Tbsp oil, remaining 1 tsp. herbs, salt and pepper. Toss to coat. Bake 15 minutes; stir in tomatoes. Bake 5 minutes more or until vegetables are tender. Stir vegetables and olives into rice. Garnish with fresh herb sprigs if desired. Makes 6 servings. Nice with grilled chicken. Priscilla Yee Concord, California

Provencal Pilaf image

Provided by DrGaellon

Categories White Rice

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
1 small onion, diced
2 garlic cloves, minced
2 cups raw long-grain white rice
1 bay leaf
1/8 teaspoon kosher salt
3/4 teaspoon ground black pepper
1 1/2 tablespoons herbes de provence
1 strip orange zest
2 3/4 cups chicken broth
1/2 cup diced nicoise olive

Steps:

Preheat oven to 350°F.
In an oven-safe saucepan with a tight-fitting lid, heat oil until it shimmers. Add diced onion and sauté until soft and translucent, 3-5 minutes. Add garlic and sauté 30-60 seconds, until fragrant. Add rice and stir until rice turns opaque and smells nutty, 2-3 minutes. Add bay leaf, salt, pepper, herbes de Provence, orange zest and chicken broth. Bring to a boil.
Stir pot once. Cover pan with a damp dish towel, apply the lid, and fold the corners of the towel up over the lid. Transfer to oven and bake 15 minutes.
Remove pot to counter and leave UNDISTURBED 20 minutes. DO NOT remove the cover. At the end of this time, turn rice out onto a platter, remove bay leaf and orange zest, add olives and fluff with a fork before serving.

Nutrition Facts : Calories 329.3, Fat 10.1, SaturatedFat 1.5, Sodium 390, Carbohydrate 51.4, Fiber 1.1, Sugar 0.9, Protein 6.8