**Three Pepper Pilaf: A Culinary Journey Through Flavors and Textures**
Discover the vibrant Three Pepper Pilaf, a delectable dish that tantalizes the taste buds with its aromatic blend of bell peppers, fragrant basmati rice, and a symphony of spices. This culinary masterpiece embarks on a flavor-packed journey, inviting you to relish the sweet crunch of red bell peppers, the vibrant zest of orange bell peppers, and the mild heat of green bell peppers, all harmoniously united in a fluffy embrace of basmati rice. Each bite is an explosion of textures, with the tender rice grains yielding to the crispness of the peppers, while the aromatic spices dance on your palate, leaving a trail of lingering delight. This versatile dish can be savored as a main course or as an accompaniment to grilled meats or roasted vegetables. Prepare to be captivated by the enticing aroma and vibrant colors of Three Pepper Pilaf, a culinary experience that will transport you to a world of culinary bliss.
THREE PEPPER PILAF
A rice based dish with a rainbow bell pepper twist.
Provided by Daphne Keble
Categories Side Dish Rice Side Dish Recipes Pilaf
Yield 4
Number Of Ingredients 11
Steps:
- In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
- In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.
Nutrition Facts : Calories 467.4 calories, Carbohydrate 83.1 g, Cholesterol 57.9 mg, Fat 4.4 g, Fiber 4.9 g, Protein 23.3 g, SaturatedFat 1.1 g, Sodium 551 mg, Sugar 8.2 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
CLASSIC RICE PILAF
Cooking a perfect batch of white rice without a rice cooker can be a challenge. That's why we are going for forget about cooking rice on the stove and show you the incredibly delicious and absolutely foolproof world of pilaf!
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
- Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
- Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
- Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
- Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 51.7 g, Cholesterol 10.6 mg, Fat 9.1 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 955.6 mg, Sugar 1.2 g
PARMESAN-BLACK PEPPER ARBORIO RICE PILAF
A creamy rice pilaf made with arborio rice, Parmesan cheese, and plenty of freshly ground black pepper is a perfect accompaniment for a Spring meal.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Rice Side Dish Recipes Pilaf
Yield 8
Number Of Ingredients 8
Steps:
- Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.)
- Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.
Nutrition Facts : Calories 274.7 calories, Carbohydrate 47.2 g, Cholesterol 12 mg, Fat 5.4 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 2.6 g, Sodium 169.7 mg, Sugar 0.8 g
Tips:
- For a more flavorful pilaf, use a combination of basmati and jasmine rice. - Toasting the rice before cooking helps to bring out its nutty flavor. - Sautéing the vegetables in butter or oil before adding them to the rice helps to caramelize them and add depth of flavor. - Use a variety of peppers to create a pilaf with a complex flavor profile. - Add herbs and spices to the pilaf for extra flavor. - Serve the pilaf with a side of yogurt or raita for a complete meal.Conclusion:
Three-pepper pilaf is a delicious and versatile dish that can be enjoyed as a main course or a side dish. With its vibrant colors and complex flavors, this pilaf is sure to be a hit at your next gathering. Experiment with different types of peppers and herbs to create a pilaf that is tailored to your taste.
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