Artichoke Pilaf

Pineapple Pilaf

Red Pepper & Broccoli Pilaf
Artichoke Pilaf
Ingredients

1 ½ cups basmati rice
4 large cloves garlic
1 tsp. olive oil
pinch each of dried thyme, marjoram and basil
3 cups water
8 canned artichoke hearts (not marinated)

Instructions:
  1. Rinse rice several times, until rinse water runs clear.
  2. Sauté garlic and herbs in olive oil about two minutes, being careful not to burn the garlic. The aroma should be amazing!
  3. Add rice and sauté another two or three minutes.
  4. Add artichoke hearts and sauté another minute.
  5. Add water and bring to a boil. Cover, reduce heat and
    cook about fifteen minutes. Try not to peek....
  6. Remove from heat and let sit five more minutes. Fluff with a fork.


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Pineapple Pilaf

I'm not normally a fan or fruit mixed in with my main course, but the combination of Pineapple and curry in this easy pilaf is quite nice. Give it a try for something different.

Ingredients

2/3 cup butter
1 cup green onions, chopped
1 green pepper, chopped
1/2 cup mushrooms, sliced
2 cups long grain rice, uncooked
3 10oz cans chicken broth
2 soup cans water
1 tsp. oregano
2 tsp. curry powder
salt & pepper to taste
1 cup pineapple chunks

General Info:
Preheat oven to 400 degrees

Instructions:
  1. Melt butter in a large pan, saute onions, and green pepper until green peppers are just slightly cooked.
  2. Place rice, chicken broth, water, and seasonings in a casserole dish with a lid. Add sauteed vegetables and mix well.
  3. Cover and bake for 60 minutes or until all liquid is absorbed and the rice is tender.
  4. Remove from oven, add pineapple and mix with an fork to fluff rice and combine pineapple.

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Red Pepper & Broccoli Pilaf
Ingredients

1 1/2 cup chicken stock
3/4 cup long grain rice
1 onion, chopped
1 tsp. dried thyme
2 cups broccoli flowerettes, cooked
1 sweet red pepper, seeded and chopped
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Instructions

  1. In a large saucepan combine chicken broth, rice, onion and thyme; bring to a boil; reduce heat and simmer covered for 15 minutes.
  2. Add red pepper, broccoli and cook covered an additional 5 minutes.
  3. Remove from heat, let stand 5 minutes and fluff with a fork.
  4. Sprinkle with salt & pepper to taste.

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