Best Three Pepper Pilaf Recipes

THREE-GRAIN PILAF

Three-Grain Pilaf image

This an old family recipe that everyone still looks forward to. The satisfying combination of brown rice, pearl barley and bulgur makes this tasty side dish special enough for company. -Mary Knudson of Bermuda Dunes, California

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 5 servings.

Number Of Ingredients 15

Ingredients

1 large onion, chopped
2/3 cup shredded carrot
2 tablespoons olive oil
1 garlic clove, minced
1/3 cup uncooked brown rice
1/3 cup uncooked medium pearl barley
1/3 cup uncooked bulgur
2 cups vegetable or reduced-sodium chicken broth
1/4 cup sherry, optional
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup minced fresh parsley
1/3 cup sliced almonds, toasted

Steps:

In a large nonstick skillet, saute onion and carrot in oil for 3-4 minutes or until the vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the rice, barley and bulgur; saute for 4 minutes or until grains are lightly browned. , Gradually add broth and sherry if desired. Bring to a boil. Reduce heat; stir in oregano, basil, salt and pepper. Cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed. Stir in parsley and sprinkle with almonds.

Nutrition Facts : Calories 238 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 498mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

PARMESAN-BLACK PEPPER ARBORIO RICE PILAF

Parmesan-Black Pepper Arborio Rice Pilaf image

A creamy rice pilaf made with arborio rice, Parmesan cheese, and plenty of freshly ground black pepper is a perfect accompaniment for a Spring meal.

Provided by USA WEEKEND columnist Pam Anderson

Categories Side Dish Rice Side Dish Recipes Pilaf

Yield 8

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cups arborio rice, rinsed in a colander until water runs clear
1 quart low-sodium chicken broth
¾ cup grated Parmesan cheese
1 teaspoon coarsely ground pepper
Salt, to taste

Steps:

Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.)
Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 47.2 g, Cholesterol 12 mg, Fat 5.4 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 2.6 g, Sodium 169.7 mg, Sugar 0.8 g

THREE PEPPER PILAF

Three Pepper Pilaf image

A rice based dish with a rainbow bell pepper twist.

Provided by Daphne Keble

Categories Side Dish Rice Side Dish Recipes Pilaf

Yield 4

Number Of Ingredients 11

Ingredients

4 skinless chicken thighs
3 cups chicken stock
1 onion, chopped
3 cloves garlic, chopped
1 teaspoon ground turmeric
4 ounces fresh mushrooms, sliced
12 ounces uncooked white rice
3 tomatoes, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, thinly sliced

Steps:

In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 83.1 g, Cholesterol 57.9 mg, Fat 4.4 g, Fiber 4.9 g, Protein 23.3 g, SaturatedFat 1.1 g, Sodium 551 mg, Sugar 8.2 g

THREE PEPPER OAT PILAF

Three Pepper Oat Pilaf image

Make and share this Three Pepper Oat Pilaf recipe from Food.com.

Provided by Dancer

Categories Grains

Time 27m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped mushroom
1/2 cup sliced green onion
2 cloves garlic, minced
1 tablespoon canola oil or 1 tablespoon olive oil
1 cup old fashioned Quaker Oats, uncooked
2 egg whites or 1 egg, lightly beaten
3/4 cup low-fat chicken broth
2 tablespoons minced fresh basil leaves or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In 10-inch nonstick skillet, cook peppers, mushrooms, onions and garlic in oil over medium heat, stirring occasionally, until vegetables are crisp-tender, about 2 minutes.
In bowl, mix oats and egg whites until oats are evenly coated.
Add oats to vegetable mixture in skillet.
Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 to 6 minutes.
Add broth, basil, salt and pepper.
Continue cooking, stirring occasionally, 2 to 3 minutes or until liquid is absorbed.
Serve immediately.

Nutrition Facts : Calories 90.6, Fat 3.4, SaturatedFat 0.3, Sodium 215.4, Carbohydrate 12, Fiber 2.1, Sugar 1.1, Protein 3.7

BELL PEPPER AND RICE PILAF

Bell Pepper and Rice Pilaf image

Categories Herb Pepper Rice Side Fall Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 8 to 10

Number Of Ingredients 9

Ingredients

6 tablespoons (3/4 stick) butter
1 large red onion, chopped
1 large red bell pepper, seeded, chopped
1 large yellow bell pepper, seeded, chopped
2 1/3 cups long-grain white rice
2 teaspoons ground cumin
1 teaspoon chili powder
3 3/4 cups canned low-salt chicken broth
1/2 cup chopped fresh cilantro

Steps:

Melt butter in heavy large pot over medium heat. Add onion and bell peppers and sauté until tender, about 12 minutes. Add rice, cumin and chili powder; stir 1 minute. Add broth and bring to boil, stirring occasionally. Cover pot. Reduce heat to medium-low and simmer until rice si tender and broth is absorbed, about 25 minutes. Season pilaf to taste with salt and pepper. Sprinkle with cilantro and serve.