Best Oriental Rice Pilaf Recipes

Oriental Flank Steak with Asparagus and Wild Rice Pilaf image

Provided by ellie_

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

16 asparagus spears
1/3 cup low sodium soy sauce
1/4 cup sherry wine
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
1 clove garlic, minced
1 (1 lb) flank steaks or 1 (1 lb) boned top round steak
4 cups sliced spinach
2 cups cooked wild rice
1/2 cup finely chopped celery
2 teaspoons dark sesame oil
2/3 cup chopped green onion

Steps:

Snap off tough ends of asparagus.
Cook asparagus in boiling water for 2 minutes or until crisp-tender.
Drain well and chill.
Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture.
Set aside.
Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal.
Marinate in regrigerature 1 hour, turning occasionally.
Remove asparagus and steak from bag, and discard mixture.
Place a grill pan (10-inch heavy non-stick skillet) over medium-high heat.
Add asparagus and steak and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed.
Place steak on a platter, and cover with foil.
Let stand for 5 minutes.
Cut steak diagonally across grain into thin slices.
Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions, toss to coat.
Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.

ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD-RICE PILAF image

Categories Beef

Number Of Ingredients 13

Ingredients
16 asparagus spears
1/3 cup low-sodium soy sauce
1/4 cup dry sherry
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
1 garlic clove, minced
1 (1-pound) flank steak or boned top round steak
4 cups sliced spinach
2 cups cooked wild rice
1/2 cup finely chopped celery
2 teaspoons dark sesame oil
2/3 cup chopped green onions

Steps:

Preparation Snap off tough ends of asparagus. Cook asparagus in boiling water for 2 minutes or until crisp-tender. Drain well, and chill. Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture. Set aside. Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove asparagus and steak from bag, and discard marinade. Place a grill pan over medium-high heat until hot. Add asparagus and steak, and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed. Place steak on a platter, and cover with foil. Let stand for 5 minutes. Cut steak diagonally across grain into thin slices. Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions; toss to coat. Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates. Nutritional Information Calories: 362 (39% from fat) Fat: 15.5g (sat 5.9g,mono 6.3g,poly 1.6g) Protein: 28.9g Carbohydrate: 26.7g Fiber: 5.5g Cholesterol: 60mg Iron: 5mg Sodium: 427mg Calcium: 97mg

Oriental Rice Pilaf image

Provided by gailanng

Categories Rice

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon sesame oil
1 3/4 cups beef broth
1 cup uncooked jasmine rice
1 tablespoon reduced sodium soy sauce
1 pinch salt
1 pinch red pepper flakes
1/3 cup thinly sliced green onion
1/3 cup diced red pepper
2 tablespoons toasted sesame seeds

Steps:

Cook onion and garlic in oil in 2- to 3-quart saucepan over medium heat until onion is tender.
Add broth, rice, soy sauce and pepper flakes. Bring to a boil; stir once or twice. Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
Stir green onions, red pepper and sesame seeds into cooked rice; cover and let stand 5 minutes. Fluff with fork.