Best 3 Low Country Pilau Ww Recipes
**Aromatic and Flavorful: Embark on a Culinary Journey with Low Country Pilau**
Originating from the vibrant coastlines of South Carolina, Low Country Pilau is a delectable rice dish that has captivated taste buds for generations. This culinary gem is a harmonious blend of long-grain rice, succulent shrimp, tender chicken, aromatic vegetables, and a symphony of herbs and spices. As the rice simmers in a flavorful broth infused with the essence of the sea and land, it absorbs the captivating flavors, resulting in a dish that is both comforting and exhilarating. Alongside the classic Low Country Pilau recipe, this article presents tantalizing variations that cater to diverse dietary preferences and culinary inclinations, including a vegetarian option brimming with the goodness of fresh vegetables, a seafood extravaganza bursting with the bounty of the ocean, and a hearty chicken and sausage rendition that is sure to satisfy the most discerning palate. Embark on this culinary expedition and discover the captivating world of Low Country Pilau, where every bite promises an unforgettable symphony of flavors.
CHICKEN PILAU
Pronounced 'PER-lo', a classic Southern recipe with chicken, smoked sausage and rice very similar to jambalaya but without the tomatoes and peppers (often called and similar to Chicken Bog).
Provided by Mandy Rivers | South Your Mouth
Categories dinner, supper, main dish
Time 1h35m
Number Of Ingredients 12
Steps:
- Remove giblets, etc. from the chicken cavity (if included). Clean and rinse chicken well and place in a large pot with a tight-fitting lid.
- Add broth, celery, onion, salt and next five ingredients (through bay leaf). Bring to a slow simmer over medium heat. Once broth begins to boil, reduce heat to low, cover tightly and simmer for 1 hour.
- Remove chicken from broth then set aside to cool. Remove skin, bones, etc. from chicken. Cut chicken into bite sized pieces and set aside.
- Strain broth to remove onion, celery and bay leaf then return broth to pot. You should have about 4 - 4 ½ cups of broth after cooking the chicken. If you're unsure, measure to confirm you have at least 4 but not more than 4 ½ cups)
- Cut smoked sausage into bite-sized pieces. Add sausage the broth then bring to a boil.
- Once boiling, add uncooked rice and chicken pieces. Reduce heat to low, cover tightly then cook for 20 minutes or until rice is tender, stirring with a fork a few times the first 15 minutes of cook time. Do not disturb rice the last 5 minutes of cooking.
- Turn off heat then let dish rest, covered, for 10 minutes before serving.
LOW-COUNTRY PILAU WW
Entered for safe-keeping. From WW's "Simply the Best All-American". This variation is from Charleston, South Carolina. Add shrimp, chicken or ham to make this a one-dish meal. Add okra, and this becomes "Limping Susan." Each serving is 3 "thingies."
Provided by KateL
Categories Long Grain Rice
Time 46m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the bacon in a large skillet until crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
- Discard the bacon fat in the skillet.
- Add the onion, red bell pepper, and garlic to the skillet and saute over medium heat until softened, about 5 minutes.
- Stir in the rice, tomato, chicken broth, salt, cayenne and black pepper. Bring to a boil.
- Reduce the heat, cover, and simmer until the liquid has been absorbed and the rice is tender, about 20 minutes.
- Stir in the bacon, parsley, and basil.
Nutrition Facts : Calories 158.4, Fat 2.5, SaturatedFat 0.8, Cholesterol 2.6, Sodium 154, Carbohydrate 29.5, Fiber 1.3, Sugar 2.1, Protein 4.7
LOWCOUNTRY SHRIMP PILAF
Entered for safe-keeping. From Cooking Light Holiday Cookbook, November 2006. Serve with a green salad and crusty bread.
Provided by KateL
Categories White Rice
Time 26m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large nonstick skillet over medium-high heat.
- Add bell pepper and onion to pan; saute 2 minutes.
- Add garlic and Old Bay seasoning to pan; saute 1 minute.
- Add shrimp, wine, and clam juice; bring to a boil.
- Stir in rice, cover and removed from heat.
- Let stand 5 minutes or until liquid is absorbed.
- Place pan over medium-high heat.
- Stir in 1 tablespoon thyme and tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally.
- Sprinkle with remaining 1 tablespoon thyme.
Nutrition Facts : Calories 375.6, Fat 7.8, SaturatedFat 0.9, Cholesterol 174.5, Sodium 711.6, Carbohydrate 42.5, Fiber 2.4, Sugar 3.4, Protein 27.9
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your pilau. Look for high-quality rice, such as basmati or jasmine, and fresh vegetables.
- Toast the rice: Toasting the rice before cooking it helps to bring out its flavor and give it a slightly nutty taste. Be sure to stir the rice constantly so that it doesn't burn.
- Use a flavorful broth: The broth you use to cook the rice will add a lot of flavor to the dish. Use a broth that you enjoy the taste of, such as chicken broth, vegetable broth, or seafood broth.
- Add vegetables and protein: Vegetables and protein are great additions to pilau. Some popular choices include shrimp, chicken, beef, carrots, celery, and onion.
- Season the rice: Be sure to season the rice with salt and pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
Conclusion:
Low-country pilau is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. With its combination of flavorful rice, vegetables, and protein, low-country pilau is a surefire hit with the whole family.
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