Best 5 Beef Pilaf Salad Recipes

ONE POT MEAL - BEEF RICE PILAF RECIPE (UZBEK PLOV)

Steps:

• Get all of the ingredients ready by cutting 2 lb beef into 1 inch cubes, slicing 2 onions and julienning 5 carrots.
• Pour 1/2 cup olive oil into your dutch oven and heat on medium/high heat until it is super hot. Carefully add 2lb cubed steak, and cook until browned about 7-10 minutes, stirring few times.
• Now, add 2 sliced onions, 1/2 teaspoon ground cumin, 2 teaspoons kosher salt and black pepper to taste. Stir and cook on medium/high, until onion is cooked thru about 10 minutes.
• Add 5 julienned carrots, 1/2 teaspoon ground cumin and 1/2 teaspoon saffron. Mix and cook until carrots are cooked thru about 5 -7 minutes, stirring few times.
• Pour 5 cups of water, bring it to a boil, cover and simmer on low for about 4o minutes or until meat is tender.
• Then add 2 1/2 rice and 1 whole garlic. Bring it to a boil. Season with salt and pepper, to taste. Cover and simmer on low until rice is cooked thru, about 30 minutes. Serve warm with Crazy Delicious Greek Salad or Loaded & Baked Eggplants. Grab a fork and enjoy!

BEEF AND MUSHROOM PILAF

Steps:

• Heat olive oil in 10-inch skillet over medium-high heat. Cook beef in oil, stirring occasionally, until brown. Remove beef from skillet.
• Add mushrooms and garlic to skillet. Cook about 3 minutes, stirring occasionally, until mushrooms begin to brown.
• Stir in rice. Stir in broth, Worcestershire sauce, sesame oil and bell pepper. Heat to boiling; reduce heat. Return beef to skillet. Cover and simmer without stirring 15 to 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with onions.

BEEF PLOV (BEEF RICE PILAF) RECIPE

Steps:

• Trim beef of excess fat and sinews (aka the chewy stuff), pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces.
• Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, stir in your 1/3 cup canola oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
• Reduce heat to medium and Add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
• Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
• Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
• Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to low and Let cook uncovered until most of the water is absorbed (10 min).
• Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
• Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.

EASY PILAF

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
• Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
• Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

MEDITERRANEAN PILAF SALAD

Steps:

• In a medium saucepan, add rice pilaf mix, broth and contents of Spice Sack; bring to a boil. Cover; reduce heat to low. Simmer 20 minutes or until liquid is absorbed.
• While pilaf cooks, prepare vinaigrette by whisking all ingredients together; set aside.
• Remove cooked pilaf from heat. Stir in vinaigrette.
• Stir in olives, parsley, green onion and pine nuts.
• Gently fold in feta and tomatoes.
• Serve warm or at room temperature.
• If desired, refrigerate and serve slightly chilled.
• Cook's Note: Regular chicken broth, vegetable broth or water can be substituted for the reduced-sodium chicken broth.