Best 4 Ginger Pilaf Recipes
Are you seeking a flavorful and comforting dish that combines the warmth of ginger with the goodness of basmati rice? Look no further than Ginger Pilaf, an aromatic and delectable culinary creation that promises to tantalize your taste buds. Its vibrant golden hue, infused with the essence of ginger, garlic, and an array of aromatic spices, makes it a feast for the eyes as well as the palate. Ginger Pilaf takes center stage as the star of this article, accompanied by a symphony of tantalizing variations that cater to diverse tastes and preferences. From the simplicity of Classic Ginger Pilaf to the vibrant medley of Vegetable Ginger Pilaf, each recipe promises a unique culinary adventure. Allow your senses to be captivated by the richness of Chicken Ginger Pilaf or embark on a plant-based journey with Vegan Ginger Pilaf. With step-by-step instructions and a treasure trove of tips, this article ensures that every home cook can recreate these delectable dishes with ease and expertise.
So, prepare to embark on a culinary expedition, where the warmth of ginger intertwines with the fluffy perfection of basmati rice, creating a symphony of flavors that will leave you craving more. Let's delve into the world of Ginger Pilaf, where each recipe promises a taste of culinary heaven.
BROWN RICE PILAF WITH SAFFRON AND GINGER
Provided by Rebecca Katz
Categories Ginger Rice Side Dinner Spice Saffron Healthy Advance Prep Required Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine the warm water and saffron in a small bowl. Heat the olive oil in a saucepan over medium heat. Add the shallot and sauté until translucent, about 3 minutes. Add the rice and saffron and cook, stirring constantly, until the rice is evenly coated with the oil. Stir in the water, salt, and ginger. Increase the heat, cover, and bring to a boil. Decrease the heat to low and simmer for 20 to 25 minutes, until the water is absorbed. Check after 20 minutes; if there are steam holes on the top, it's ready. Remove ginger. Add the lemon juice, lemon zest, and parsley and fluff with a fork to combine.
GRILLED JERK-STYLE CHICKEN AND COCONUT RICE PILAF WITH PEAS
Steps:
- For the chicken: Preheat the oven to 400 degrees F.
- Add the garlic, habanero, onion, five-spice, celery salt, cinnamon, ginger, thyme, nutmeg and 1 tablespoon black pepper to a food processor and pulse until combined and paste-like. Add the soy sauce, oil, vinegar and scallion whites and puree until well-mixed and smooth. Set aside.
- Arrange the chicken parts in a baking dish and pour half of the marinade over the top, brushing so that all pieces are coated. Set the remaining marinade aside. Marinate the chicken at room temperature for 15 minutes or refrigerate for up to 4 hours.
- Heat a cast-iron grill pan over medium-high heat. Place the chicken parts in the pan skin-side down and cook for 7 minutes per side. Place the chicken back in the baking dish and baste with the reserved marinade. Place in the oven and roast until the internal temperature reaches 165 degrees F, 15 to 20 minutes. Note that the baking time for the breast may be shorter than the leg. Remove from the baking dish as finished and let rest for a couple of minutes.
- For the rice: Coat the bottom of a small pot with the oil and sweat the sliced onions with a pinch of salt over high heat until browned. Add the rice and stir to coat. Add the chicken stock, coconut milk, thyme bundle and bay leaves. Stir and season to taste with salt. Bring to a boil then reduce to a simmer and stir in the peas. Cover and cook for 17 minutes. Turn off the heat then remove the bay leaves and thyme bundle. Fluff the rice and mix in the cilantro and scallion greens.
- Place a large scoop of rice in the center of each plate and arrange the chicken pieces on top.
GINGER BASMATI PILAF WITH CUMIN AND SCALLIONS
Active time: 15 min Start to finish: 35 min
Time 35m
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Wash rice in several changes of cold water in a bowl until water is clear, then drain well in a sieve.
- Cook white and pale green scallions and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring, until scallions are softened, about 3 minutes. Add rice and cumin seeds and cook, stirring, until fragrant, about 1 minute. Stir in water and salt and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 10 to 12 minutes. Remove from heat and add scallion greens (do not stir), then let stand, covered, 5 minutes. Fluff rice with a fork, stirring in scallion greens.
ONE-POT CHICKEN AND RICE WITH GINGER AND CUMIN
Inspired by Indian flavors, this one-pot chicken-and-rice pilaf comes together in under an hour by taking advantage of spices that pack a punch: Mustard seeds bring heat, cumin adds nutty notes and cardamom provides depth and warmth - and all of the spices are toasted in oil and butter, which concentrates their flavor. Golden raisins lend a touch of sweetness. To make it a vegetarian side, omit the chicken and use vegetable broth or even water in place of the chicken broth.
Provided by Kay Chun
Categories grains and rice, poultry, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 6 minutes. Transfer chicken to a plate. Repeat with remaining chicken.
- Add butter, shallots and remaining oil and cook, stirring, until butter is melted and shallots are softened, about 2 minutes. Add the ginger, garlic, mustard seeds, cumin seeds and cardamom (if using), and stir until very fragrant, 2 minutes.
- Add rice and raisins, season well with salt and pepper and stir to coat, 30 seconds. Add broth, scraping bottom of pot to remove any browned bits.
- Nestle chicken with any accumulated juices into the mixture and bring to a boil over high heat. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Sprinkle with carrots, then cover and turn off heat. Let carrots steam for 5 minutes.
- Add cilantro and fluff rice with a fork. Divide among bowls and serve with hot sauce and yogurt, if desired.
Tips:
- Choose the right rice: Jasmine rice is the best choice for this recipe, as it has a light and fluffy texture that pairs well with the ginger and spices.
- Toast the rice before cooking: Toasting the rice in a little oil before adding the liquid helps to bring out its flavor and give it a slightly nutty taste.
- Use fresh ginger: Fresh ginger has a much more intense flavor than ground ginger, so it's worth using it if you can.
- Add the ginger and spices at the right time: Add the ginger and spices to the pot along with the rice and liquid. This will help to infuse the rice with their flavor.
- Cook the rice until it is tender but still has a slight bite to it: Overcooked rice will be mushy and bland, so it's important to cook it for just the right amount of time.
- Fluff the rice before serving: Once the rice is cooked, fluff it with a fork to separate the grains and make it light and fluffy.
Conclusion:
This ginger pilaf is a delicious and easy-to-make side dish that is perfect for any occasion. It is flavorful and aromatic, with a slightly nutty flavor from the toasted rice. The ginger and spices add a warm and inviting flavor that makes this dish a favorite among rice lovers. Whether you are serving it with a simple grilled chicken breast or a more elaborate dish, this ginger pilaf is sure to be a hit.
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