Best Sun Dried Tomato Spinach Rice Pilaf Recipes

SUN-DRIED TOMATO SPINACH RICE PILAF

Steps:

• Heat olive oil over medium heat.
• Add minced onion and garlic and saute for 2 minutes.
• Add the sun-dried tomatoes and saute another minute.
• Add the Jasmine rice and saute one minute.
• Add the salt, pepper, bouillon cubes and water and stir.
• Cover and bring to a boil.
• Reduce heat when boiling and simmer 15 minutes. (No peaking! Do not remove the lid while cooking!).
• After 15 minutes, remove from heat and stir in the fresh spinach and lemon juice.
• Cover and let steam 15 minutes. Voila!

SPINACH RICE PILAF

Steps:

• Trim the stem end off the onion. Leave the root end in tact to hold the layers of the onion together. Cut the onion in half lengthwise and remove the peel. Working with one-​​half of the onion at a time, make horizontal cuts into the onion before making vertical and then crosswise cuts to finely chop the onion, using the root end as a sort of a handle. Set the onion aside.
• Peel and mince the garlic. Set aside.
• Pick over and trim the spinach. Rinse it clean , spin or pat it dry. You really want the spinach dried off to avoid having to cook off the water later. Cut the leaves into thin ribbons. Set aside.
• In a medium pot over medium-high heat, melt the butter. Add the onion and salt and cook, stirring occasionally, until the onion is soft, about 3 minutes.
• Add the garlic to the onion and cook, stirring, until fragrant, about 1 minute. Stir in the spinach. Cook, stirring occasionally, until the leaves are wilted and any liquid that has cooked out of the spinach has evaporated, about 4 minutes. If there's a lot of liquid, turn up the heat and boil it off.
• Add the rice and stir to coat it and make sure it's as well-combined with the spinach and onions as possible. Add the broth and bring to a boil. Add the dill, if you like. Cover and reduce the heat to low. Cook, undisturbed, for 15 minutes. Without removing the cover, remove the pot from the heat and let sit 5 minutes.
• Remove the cover. Fluff the pilaf with a fork. Stir in the pepper, if you like. Serve the pilaf hot or warm.

TOMATO RICE PILAF

Steps:

• In a 3-cup microwave-safe dish, melt butter. Stir in the rice and onion. Microwave, uncovered, on high for 2-3 minutes or until rice is lightly browned and onion is tender, stirring once. Add broth. , Cover and cook on high for 13-15 minutes or until liquid is absorbed. Stir in the green onion, tomato and parsley.

TOMATO RICE PILAF

Steps:

• Heat 2 tablespoons of the olive oil in a small Dutch oven or large saucepan, add the onions, and cook over low heat for 10 minutes, or until translucent but not brown.
• Stir in the rice and 2 teaspoons of salt and cook over low heat for 5 minutes.
• Add the hot stock and the saffron and cook, covered, over the lowest heat for 20 minutes, or until the rice is tender.
• Optional, transfer the rice to a baking dish, add the stock and bake at 350 F for 50-60 minutes, or until liquid is absorbed and the rice is tender.
• Meanwhile, in a medium sauté pan, heat the remaining 2 tablespoons of olive oil, add the garlic, and cook over low heat for 50 seconds. Add the drained diced tomatoes and cook for 5 minutes, stirring from time to time. When the rice is done, add the tomato mixture, 3/4 teaspoon salt, the pepper, parsley, and Parmesan, Stir with a fork, season to taste, and serve hot.

SPINACH PILAF

Steps:

• In a large skillet over medium-high heat, melt 2 tablespoons butter. Saute spinach with salt just until leaves are wilted. Drain off excess liquid; reserve spinach.
• Wipe out skillet and melt remaining 2 tablespoons butter over medium-high heat. Saute onion until lightly browned, about 5 minutes. Reduce the heat to medium-low, add cumin, cardamom, coriander and turmeric and stir to combine. Add cooked rice, tomatoes and reserved spinach and cook, stirring gently to combine, just until the rice is warmed through.

SPINACH RICE PILAF

Steps:

• Heat oil in pan until hot. Saute carrot, onion, leeks and celery for 5 minutes. Add rice; saute 1 minute.
• Add tomatoes; saute 2 minutes. Add all but 2 Tbsp stock. Bring to simmer; add salt and pepper. Cover; cook 10 minutes.
• Add spinach; stir. Add remaining stock, if needed, and herbs. Cover; cook 5 minutes.

BASMATI-SUN-DRIED TOMATO RICE PILAF

Steps:

• Heat oil in medium saucepan over medium heat until hot.
• Add shallots; sauté 1 to 2 minutes or until soft.
• Add rice; cook 1 minute, stirring constantly.
• Add tomatoes, salt, pepper and stock; mix well.
• Cover; bring to a boil.
• Reduce heat to low; simmer 15 minutes or until liquid is absorbed and rice is tender.
• Place in serving bowl; top with cheese.