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Albacore Vegetable Pilaf
1. In heavy 1 1/2 qt. saucepan (with a tight lid) combine rice chicken stock, water, lemon juice, dill, salt, pepper and garlic powder. Bring to a boil, cover, reduce heat and simmer 20 minutes.
2. Stir in vegetables,cover and continue cooking 5 more minutes or until all the liquid is absorbed.
3. Blend in sour cream and Starkist Albacore. Serve hot or cold.
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Pilafs
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Almond Rice Pilaf
Place the rice, raisins, onion, butter, stock cubes and water in a 2- to 3-quart saucepan. Bring to the boil, and stir once or twice. Reduce heat, cover, and simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed. Remove from heat. Add almonds, season with salt and pepper, and fluff with a fork.
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Apricot Pine Nut Pilaf
Melt margarine in Medium skillet over Medium-High heat. Add pine nuts. cook and stir for 2-3 minutes or until lightly browned. Remove nuts from skillet sith slotted spoon. Set aside. Add rice. Cook and stir 3-5 minutes or unitl rice is golden brown, stirring frequently. Stir in broth. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Add nuts, apricots and onions. Cook, covered over Low heat for 5 minutes.
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Artichoke Pilaf
Rinse rice several times, until rinse water runs clear. Saute garlic and herbs in olive oil until fragrant, about two minutes, being ultra careful not to scorch the garlic. Add rice and saute an other two or three minutes. Add artichoke hearts and saute another minute. Add water and bring to a boil. Cover, reduce heat and cook about fifteen minutes. Turn off burner and let sit five more minutes. Fluff with forks.
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Barley Basil Pilaf
Heat Oil in A 1 Quart Saucepan Over Medium Heat Just Until Hot, Not Smoking. Add Barley & Cook 5 Min. OR Until Browned, Stirring Constantly.
Add Chicken Broth & Salt, Bring To A Boil. Cover & Reduce Heat & Simmer 30 Min. OR Until Barley Is Tender And Liquid Is Absorbed. Remove From Heat. Stir in Basil, Green Onions & Nutmeg.
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Barley Pilaf With Peas
In medium saucepan, cook onion and garlic in oil until onion is tender. Add chicken broth, water, barley and soy sauce; bring to a boil. Reduce heat to low; cover. Simmer 35 minutes; add peas. Continue simmering 10 to 15 minutes or until liquid is absorbed and barley is tender. Eight 1/2-cup servings
*NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for medium barley and decrease water to 1 cup. Cook onion and garlic as directed above. Add remaining ingredients; bring to a boil. Reduce heat to low; cover. Simmer 15 to 18 minutes or until liquid is absorbed and barley is tender.
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Basmati Pullao(Cashew and Raisin Pilaf)
Cook onion over low heat until tender. Add rice, cinnamon, cloves, bay leaf, cashews, raisins. Cook for 2 minutes. Add 2 cups of water; cover. Bring to a boil; reduce heat to low. Cook for 15 to 20 minutes.
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Basmati Rice Pilaf
Place the margarine in a pot over med heat. When melted, add the pepper and asafoetida
Add the rice and fry for several minutes, turning the mixture constantly.
In a separate pot, boil the water. Add the cinnamon, peas, raisins, cardamon pods and salt. When the water boils, add the rice. Boil for 2 mon, then cover and turn on low heat for 5-8 min
Uncover and let stand for 3 min. Fluff and serve.
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Black Eyed Peas And Barley Pilaf
Combine all ingredients in large skillet or saucepan. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until barley is tender.
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Brown Rice Pilaf
In a medium saucepan stir together bouillon granules and 1 cup water. Bring to boiling. Stir in mushrooms, brown rice, carrot, marjoram, and dash pepper. Reduce heat and simmer, covered, for 12 minutes.
Remove from heat; let stand for 5 minutes. Add green onion and parsley; toss lightly with a fork. Serve immediately.
Per serving: 104 calories, 3 g protein, 21 g carbohydrates, 1 g fat, 0 mg cholesterol, 105 mg sodium, 205 mg potassium.
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Brown Rice Pilaf With Vegetables And Garlic
Heat oil heavy large skillet over low heat. Add onion; saute until golden and tender, about 10 minutes. Add rice and garlic; saute 1 minute. Add 3 cups water and salt; bring to boil. Reduce heat to low, cover tightly and cook until rice is tender and almost all liquid is absorbed, about 35 minutes; do not stir. Uncover skillet and place green beans, squash, broccoli, corn and carrot evenly over surface of rice. Cover and cook until vegetables are crisp-tender, about 10 minutes. Remove from heat. Stir in red bell pepper and sesame seeds. Mix in soy sauce. Toss to coat.
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Bulgur And Lentil Pilaf
Rinse the lentils & put in a pot with enough broth to cover. Add bay leaf, bring to a boil & keep covered. Turn off heat & let stand for 30 minutes.
While the lentils are soaking, melt margarine in a heavy pot. Add chopped onion, salt & pepper. Saute till onions are tender & transparent.
When onions are ready, keep heat at medium, stir in bulgur & continue stirring till all the margarine is absorbed. Lower heat to a simmer & add the rest of the broth & lentils in their broth. Bring to a boil, reduce heat again, cover tightly & simmer till all the liquid has been absorbed. Add more liquid till the bulgur & lentils are cooked. Remove bay leaf & serve with a vegetable stew.
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Bulgur Pilaf
Heat oil in a small saucepan over medium heat. Add onions an bulgur. Cook 5 minutes, stirring constantly.
Stir in remaining ingredients and bring to a boil. Cover, reduce heat to low, and simmer 15 minutes, until water has been absorbed.
Fluff with a fork before serving.
Per serving: 145 cal, 4 g prot, 5 g. fat, 23 g. carb, 6 mg sod, 0 mg chol
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Bulgur Pilaf With Apricots
In nonstick skillet, melt margarine over medium heat. Cook onion, stirring
until softened. Stir in bulgur and cook, stirring for 1 minute.
Stir in, apricots and stock; cover and simmer over low heat for 15 min or until liquid is absorbed. Stir in parsley, season to taste
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Bulgur Pilaf With Apricots And Raisins
In nonstick skillet, melt margarine over medium heat. Cook onion, stirring until softened. Stir in bulgur and cook, stirring for 1 minute.
Stir in raisins, apricot and stock; cover and simmer over low heat for 15 min or until liquid is absorbed. Stir in parsley, season to taste.
4 servings (large) 230 cal, 3 g fat, 0 mg chol, 395 mg sodium, 8 g protein, 44 g carbohydrate.
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Bulgur Pilaf with Currants and Pine Nuts
Preheat oven to 350 degrees. In a heavy, ovenproof 2 1/2 or 3quart saucepan, heat oil over moderate heat. Add onions and sautJ, stirring, until soft but not brown, 2 to 4 minutes. Add bulgur and sautJ 1 minute, stirring constantly, until the grains are coated with oil.
Add chicken broth and currants and bring to a boil, stirring. Cover and bake in the oven for 40 to 45 minutes, or until all the liquid has been absorbed and the bulgur is tender. Do not stir during this time.
Fluff the pilaf by tossing it briefly with two forks. Stir in pine nuts. Taste, adding salt if necessary. Yield: 4 serving
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Bulgur Wheat Pilaf With Mushrooms
In large saucepan, bring chicken broth to a boil. Brown the bulgur in a large skillet in the oil and butter. Add the green onions and mushrooms and cook for another 1 or 2 minutes. Pour the bulgur and vegetable mixture into the pan of broth and add the oregano and a little salt and pepper.
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California Almond Pilaf
Combine all ingredients except almonds in 2 to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed. Remove from heat. Add almonds and fluff with fork.
Microwave Oven Instructions: Combine all ingredients except almonds in deep microproof baking dish. Cover and cook on HIGH (maximum power) 5 minutes or until boiling. Reduce setting to MEDIUM (50% power) and cook 30 minutes. Add almonds and fluff with fork.
Each serving provides:
* 198 calories
* 4.3 g. protein
* 6.7 g. fat
* 31.3 g. carbohydrate
* 409 mg. sodium
* 6 mg. cholesterol
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Carrot Pilaf
In a saucepan, saute carrots and onion in butter until tender. Add rice and stir to coat. Stir in broth and lemon pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender. Per serving: 137 calories, 1 gram fat.
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Corky s Pilaf
Cook barley in water, covered for 30 minutes. Saute onions & garlic in oil until tender, add mushrooms and cook on high until all liquid is gone. Drain barley. Add mushroom mixture to barley. Add chicken broth and rice. Bring to a boil, cover and simmer of low heat for 20 minutes. Stir in green onions and peas.
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