Calling all rice lovers! Embark on a culinary journey to explore the tantalizing world of pilaf. Originating in the kitchens of Persia, this aromatic dish, often served as a side or main course, is characterized by its fluffy texture and captivating flavors. Prepare to indulge in a symphony of tastes and textures as you discover three enticing recipes that showcase the versatility of pilaf. From the classic Barley Pilaf with its nutty aroma and chewy bite to the Quinoa Pilaf, boasting a protein-rich and slightly sweet profile, and the crowd-pleasing Rice Pilaf, renowned for its delicate and fluffy texture, there's a pilaf recipe here to satisfy every palate. So, gather your ingredients, fire up your stove, and let's embark on this delightful pilaf adventure.
Here are our top 16 tried and tested recipes!
RICE AND BARLEY PILAF
With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and you've got one satisfying side! -Barb Templin, Norwood, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.
Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 363mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges
QUINOA AND RICE PILAF
Here's how to cook quinoa with rice: Put them in the pot together and let them simmer until tender. It's really as simple as that! Use the fluffy grains as a side dish or base for a grain bowl. Or try our favorite way to enjoy them -- sprinkled into a salad for a hearty lunch.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place the quinoa and rice in a fine-mesh strainer and rinse until the water runs clear. Melt the butter in a medium saucepan over medium-high heat until foamy. Add the quinoa and rice and cook, stirring to coat with the butter, then add the broth or water. Increase the heat to high and bring to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid. Cook for 18 minutes, then remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and season to taste.
FARRO PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.
BARLEY, QUINOA, & RICE PILAF
I had partial boxes of these grains in my pantry and decided to make a medley of grain pilaf as a side dish. It turned out wonderful. Nice change from the same old sides usually served with a meal. I served it with baked fish and a salad. Awesome.
Provided by barbara lentz
Categories Other Side Dishes
Time 35m
Number Of Ingredients 11
Steps:
- 1. Melt the stick of butter in large saute pan. Add the onion, garlic, and mushrooms. Saute about 5 minutes. Stir in the Quinoa and brown about 1 minute. Add the wine and cook until most is evaporated. Add the chicken broth, rice and barley. Cook stirring frequently until the rice, quinoa and barley is cooked and the liquid is absorbed. About 20 minutes. Stir in the thyme leaves and taste and adjust for salt and pepper.
VEGETABLE QUINOA PILAF
Quinoa is a delicately flavored grain, native to South America. It can be found in most health food stores. For even more flavorful pilaf, use vegetable stock in place of the water.
Provided by Laura Jull
Categories Side Dish Grain Side Dish Recipes
Time 50m
Yield 3
Number Of Ingredients 12
Steps:
- Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
- Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
- Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.
Nutrition Facts : Calories 195 calories, Carbohydrate 29.1 g, Fat 6.5 g, Fiber 5.1 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 76.8 mg, Sugar 4.8 g
BARLEY-RICE PILAF
Make and share this Barley-Rice Pilaf recipe from Food.com.
Provided by rickuvm
Categories Brown Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- In medium skillet, over medium heat, melt butter. Add almonds and stir until lightly browned, about 2 mintues. Add onion and garlic and saute until tender about 5 minutes.
- Stir in rice and barley. Add stock, wine and seasonings. Stir and bring to a boil.
- Transfer to 2 1/2-quart casserole lightly coated with cooking spray. Cover and bake until rice and barley are tender and liquid is absorbed, about 1 hour and 15 minutes.
WILD RICE AND BARLEY PILAF
Provided by Trish Hall
Categories dinner, weekday, side dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring three cups of the water to boil, add salt and wild rice. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
- In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.
- Drain the cranberries.
- Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 605 milligrams, Sugar 4 grams, TransFat 0 grams
TOASTED QUINOA (OR BARLEY) PILAF
From Connie Guttersen's "Sonoma Diet," this is a very delicious, very healthy side dish with no saturated fat.
Provided by Chef Kate
Categories Grains
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cook shallots and garlic in hot oil over medium heat until tender.
- Carefully stir in quinoa or barley.
- Cook and stir about 5 minutes or until quinoa or barley is golden brown.
- Carefully stir in broth, thyme, and bay leaf and bring to boiling; reduce heat.
- Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender and liquid is absorbed).
- Discard bay leaf.
- Gently stir in roasted peppers.
- Season to taste with kosher salt and black pepper.
Nutrition Facts : Calories 119.9, Fat 2.9, SaturatedFat 0.4, Sodium 161.6, Carbohydrate 19.4, Fiber 2.2, Protein 4.2
BARLEY PILAF
Barley can be found in two forms-hulled and pearled. Pearling removes almost a third of the grain, making it quicker cooking and reducing some nutrients. Hulled barley takes longer to cook but has a higher nutrient content and a pleasant, toothsome chewiness. This pilaf recipe is a simple way to enjoy hulled barley.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
- Season to taste with salt and pepper and sprinkle with chopped chives.
Nutrition Facts : Calories 250 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 43 grams, Fiber 9 grams, Protein 10 grams, Sugar 2 grams
LENTIL WHITE BEAN PILAF
Vegetarians will be happy to see this hearty meatless grain pilaf on the holiday buffet table. I like to make this when I have extra cooked lentils, barley, quinoa and rice on hand. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Cook the lentils, barley, quinoa and rice according to package directions; set aside., In a Dutch oven, saute the mushrooms, carrots, celery and onion in butter until tender. Add garlic and rosemary; cook 1 minute longer. Add broth, salt and pepper, stirring to loosen browned bits from pan. Stir in beans and the cooked lentils, barley, quinoa and rice; heat through.
Nutrition Facts : Calories 259 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 290mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 11g fiber), Protein 11g protein.
INDIAN CURRIED BARLEY PILAF
This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!
Provided by Tracy X
Categories Side Dish Grain Side Dish Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
- Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 72.5 g, Cholesterol 20.3 mg, Fat 11.1 g, Fiber 9.7 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 257.3 mg, Sugar 5.7 g
THREE-GRAIN PILAF
This an old family recipe that everyone still looks forward to. The satisfying combination of brown rice, pearl barley and bulgur makes this tasty side dish special enough for company. -Mary Knudson of Bermuda Dunes, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, saute onion and carrot in oil for 3-4 minutes or until the vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the rice, barley and bulgur; saute for 4 minutes or until grains are lightly browned. , Gradually add broth and sherry if desired. Bring to a boil. Reduce heat; stir in oregano, basil, salt and pepper. Cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed. Stir in parsley and sprinkle with almonds.
Nutrition Facts : Calories 238 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 498mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
SAVORY RICE AND QUINOA PILAF
Pretty, delicious, and can easily be personalized. Freeze leftovers for a quick side dish ready in minutes.
Provided by kmforestlakeMN
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Bring vegetable broth to a boil in a large saucepan. Stir in basmati rice, quinoa, tomatoes, raisins, parsley, salt, pepper, allspice, and sage. Reduce heat and simmer until broth is absorbed and quinoa is tender, about 20 minutes.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 80 g, Fat 3.1 g, Fiber 4.4 g, Protein 10.4 g, SaturatedFat 0.5 g, Sodium 852.9 mg, Sugar 8.5 g
QUINOA PILAF
Quinoa is a South American grain that is slowly making its way into the American menu. This grain imparts a lovely nutty flavor that is a welcome addition to the plate -- and its high fiber and protein content is good for you. Have begun using quinoa in place of rice for many sides including this one here. This recipe can easily be doubled for larger families or parties.
Provided by justcallmetoni
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Toast rinsed quinoa in medium saucepan for 5 minutes.
- Remove from pan.
- Add oil, onion, mushrooms and garlic to pan and cook until onions are soft, about 4 minutes.
- Add boiling water, peas and toasted quinoa to pot.
- Cover pot and simmer 15 minutes.
- Stir before serving.
- Note: edited on 5/30/05 to include covering pot in step 5.
Nutrition Facts : Calories 134.7, Fat 3.3, SaturatedFat 0.4, Sodium 5.3, Carbohydrate 21.5, Fiber 2.9, Sugar 1.4, Protein 5
QUINOA PILAF
A delicious and easy quinoa recipe. Serve with a salad and crusty bread for a complete meal.
Provided by JBUCK123
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
- In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.
Nutrition Facts : Calories 365.2 calories, Carbohydrate 36.9 g, Fat 20.9 g, Fiber 7 g, Protein 10.1 g, SaturatedFat 1.9 g, Sodium 259.8 mg, Sugar 4.5 g
BARLEY AND RICE PILAF
If you're tired of potatoes, try this quick-and-easy pilaf for a change of taste. "I put it together while trying to use up left-over rice," writes Marilyn Bazant of Albuquerque, New Mexico. "I've experimented with many variations, such as adding broccoli florets and asparagus."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the celery, red pepper, onions and garlic in oil until crisp-tender. Stir in the rice, barley, bacon, salt and pepper; cook and stir until heated through.
Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 236mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
Tips:
- Use a variety of grains. This recipe uses barley, quinoa, and rice, but you can use any combination of grains that you like. Some other good options include farro, millet, and bulgur.
- Toast the grains before cooking. This helps to bring out their flavor and gives the pilaf a nutty aroma. To toast the grains, heat a large skillet over medium heat and add the grains. Cook for 5-7 minutes, stirring constantly, until the grains are golden brown.
- Add vegetables and nuts. This recipe uses carrots, celery, and onions, but you can add any vegetables that you like. Some other good options include broccoli, cauliflower, and mushrooms. You can also add nuts, such as almonds, walnuts, or pistachios.
- Use a flavorful broth. The broth is what gives the pilaf its flavor, so it's important to use a good-quality broth. You can use chicken broth, vegetable broth, or beef broth. If you're using a low-sodium broth, you may want to add a little salt to taste.
- Cook the pilaf until the grains are tender. This will take about 20 minutes. You can check the pilaf by tasting it. The grains should be soft, but still have a little bit of chew to them.
Conclusion:
Barley, quinoa, and rice pilaf is a delicious and versatile side dish that can be served with a variety of meals. It's also a great way to use up leftover grains. With its nutty flavor and hearty texture, this pilaf is sure to be a hit with your family and friends.
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