Best Sun Dried Tomato Spinach Rice Pilaf Recipes

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BASMATI-SUN-DRIED TOMATO RICE PILAF



Basmati-Sun-Dried Tomato Rice Pilaf image

Make and share this Basmati-Sun-Dried Tomato Rice Pilaf recipe from Food.com.

Provided by TishT

Categories     One Dish Meal

Time 40m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
3 tablespoons shallots, finely chopped
1 cup basmati rice
1/3 cup dried sun-dried tomato, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 cups chicken stock (homemade if possible)
1 ounce cup shaved parmesan cheese

Steps:

  • Heat oil in medium saucepan over medium heat until hot.
  • Add shallots; sauté 1 to 2 minutes or until soft.
  • Add rice; cook 1 minute, stirring constantly.
  • Add tomatoes, salt, pepper and stock; mix well.
  • Cover; bring to a boil.
  • Reduce heat to low; simmer 15 minutes or until liquid is absorbed and rice is tender.
  • Place in serving bowl; top with cheese.

SUN-DRIED TOMATO SPINACH RICE PILAF



Sun-Dried Tomato Spinach Rice Pilaf image

This is fabulous with fish and/or chicken. It can easily be made vegetarian by using vegetable broth instead of chicken. It's quick, easy and was a hit with my family. Hope you enjoy.

Provided by PookeyLumLum

Categories     White Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/2 small onion, minced
1 large garlic clove, minced
1/4 cup sun-dried tomato, chopped (I use the ones soaked in olive oil)
1 cup fresh spinach, chopped
1/8 teaspoon salt
1/4 teaspoon fresh ground pepper
1 teaspoon lemon juice
2 bouillon cubes
2 cups water
1 cup jasmine rice (you can use long grain white rice)

Steps:

  • Heat olive oil over medium heat.
  • Add minced onion and garlic and saute for 2 minutes.
  • Add the sun-dried tomatoes and saute another minute.
  • Add the Jasmine rice and saute one minute.
  • Add the salt, pepper, bouillon cubes and water and stir.
  • Cover and bring to a boil.
  • Reduce heat when boiling and simmer 15 minutes. (No peaking! Do not remove the lid while cooking!).
  • After 15 minutes, remove from heat and stir in the fresh spinach and lemon juice.
  • Cover and let steam 15 minutes. Voila!

TOMATO RICE PILAF



Tomato Rice Pilaf image

Make and share this Tomato Rice Pilaf recipe from Food.com.

Provided by Hag chef

Categories     Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

4 tablespoons olive oil, divided
1 1/2 cups chopped yellow onions (2 onions)
2 cups white basmati rice
2 teaspoons sea salt
4 cups chicken stock, heated
1/2 teaspoon saffron thread (or turmeric)
1 tablespoon chopped garlic (5 cloves)
1 (28 ounce) can diced tomatoes, drained
1 teaspoon fresh ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons freshly grated parmesan cheese

Steps:

  • Heat 2 tablespoons of the olive oil in a small Dutch oven or large saucepan, add the onions, and cook over low heat for 10 minutes, or until translucent but not brown.
  • Stir in the rice and 2 teaspoons of salt and cook over low heat for 5 minutes.
  • Add the hot stock and the saffron and cook, covered, over the lowest heat for 20 minutes, or until the rice is tender.
  • Optional, transfer the rice to a baking dish, add the stock and bake at 350 F for 50-60 minutes, or until liquid is absorbed and the rice is tender.
  • Meanwhile, in a medium sauté pan, heat the remaining 2 tablespoons of olive oil, add the garlic, and cook over low heat for 50 seconds. Add the drained diced tomatoes and cook for 5 minutes, stirring from time to time. When the rice is done, add the tomato mixture, 3/4 teaspoon salt, the pepper, parsley, and Parmesan, Stir with a fork, season to taste, and serve hot.

SPINACH RICE PILAF



Spinach Rice Pilaf image

This Spinach Rice Pilaf is a great side to any chicken, meat or poultry. I was searching for this recipe after having this dish at a Greek resturant, and found it on another website. It has very little fat, and lots of spinach and other veggies, so it is healthy too.

Provided by ashleyann12

Categories     Long Grain Rice

Time 40m

Yield 6-8 cups, 6-8 serving(s)

Number Of Ingredients 12

2 teaspoons extra virgin olive oil
1 medium carrot, diced
1 small onion, diced
2 leeks, chopped
1 stalk celery, chopped
3/4 cup long-grain rice
1/2 cup canned tomato, chopped
1 cup chicken stock
1 pinch salt and pepper
1 lb spinach, rinsed, stems removed
2 teaspoons Italian parsley, chopped
2 sprigs dill, chopped 2 sprigs

Steps:

  • Heat oil in pan until hot. Saute carrot, onion, leeks and celery for 5 minutes. Add rice; saute 1 minute.
  • Add tomatoes; saute 2 minutes. Add all but 2 Tbsp stock. Bring to simmer; add salt and pepper. Cover; cook 10 minutes.
  • Add spinach; stir. Add remaining stock, if needed, and herbs. Cover; cook 5 minutes.

TOMATO RICE PILAF



Tomato Rice Pilaf image

Parsley, green onions and tomatoes add festive color to this mild rice dish from Carole Fraser of Toronto, Ontario. "I serve this pilaf quite often as a change from potatoes. It complements any type of meat or chicken."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 7

2 teaspoons butter
1/2 cup uncooked long grain rice
1 small onion, sliced
1-1/4 cups chicken broth
2 tablespoons chopped green onion
2 tablespoons chopped tomato
2 tablespoons minced fresh parsley

Steps:

  • In a 3-cup microwave-safe dish, melt butter. Stir in the rice and onion. Microwave, uncovered, on high for 2-3 minutes or until rice is lightly browned and onion is tender, stirring once. Add broth. , Cover and cook on high for 13-15 minutes or until liquid is absorbed. Stir in the green onion, tomato and parsley.

Nutrition Facts : Calories 216 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 418mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

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