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Eastern Pilaf Recipes
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Southwestern Wild Rice Pilaf
Wild rice is an all time favorite in many southwestern regions and now you can recreate the magic in your home too. Jason Aziz cooks rice with meat, carrot and black beans create a nutritious and appetizing pilaf. Surely worth a try! - 89.958
Lentil And Dumpling Pilaf
Indulge in exquisite flavors with this Lentil and Dumpling Pilaf. It is flavored with pomegranate molasses and cilantro. This is a unique combination! So, if you would like to try Mediterranean, give this recipe a shot! - 81.7518
Rice Pilaf
A basic recipe for a flavourful staple food. - 0
Mujaddara
Wash the lentils with cold water.
Drain.
In a medium saucepan, combine the lentils and the boiling water.
Simmer about ten to fifteen minutes, or until the lentils are tender but not mushy.
Add the bulgur and salt.
Over high heat, bring to a boil.
Reduce to... - 38.0895
Rice And Noodle Pilaf
Brown the egg noodles or pasta in the oil and butter.
When they are lightly browned, add them to a pot containing the rice and water.
Bring to a boil; then cover, and move to another burner, which you have already heated to very low.
Cook for 20 minutes, and... - 29.3659
Rice And Hoodie Pilaf
Fry and brown the pasta in the oil and butter.
When they are lightly browned, add them to a pot containing the rice and water.
Bring to a boil; then cover, and move to another burner, which you have already heated to very low.
Cook for 20 minutes, and you... - 27.7115
Pilaf
MAKING
1) In a frying pan, heat margarine.
2) Brown the broken vermicelli in margarine until golden brown.
3) Add 2 cups of rice to the browned vermicelli and stir lightly until the rice is crisp.
4) Add salt, and pour in the hot chicken broth.
5) Cover and... - 37.3783
Plain Pilaf
In heavy saucepan melt butter.
Saute rice in it over medium heat for 3 to 5 minutes, until golden and transparent.
Stir constantly.
Pour in chicken bouillon; the rice will sizzle in an alarming manner.
Cover tightly (the Middle Easterners cover the pan with a... - 34.2385
Moussakhan
Saute chicken pieces in oil, until golden brown.
Drain.
In the same oil fry onion, until translucent.
Add soumac, stir, and take out of the heat.
Rub both sides of chicken pieces with the mixture of salt, pepper and allspice.
Split breads in half... - 37.4443
Preserved Lemons
Preserved Lemons are quite expensive to buy - often running $8 for a very small jar. Why not make your own? This is so easy with either home-grown lemons off your tree or from produce market purchased lemons. I use Meyer Lemons and also Eureka lemons which... - 43.8928
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