5 recipes for fragrant and spicy side dishes to accompany white meats

In many countries of the world, rice is the basis of the traditional diet. In the life of the French in a hurry, it is the basic that can be found in every wardrobe. Why do we love him so much? Because it’s healthy and fast! Furthermore, it goes well with all sauces and goes well with everything: meat, fish, shellfish, raw vegetables, etc. So bet on healthy and fast this weekend with our easy and cheap rice pilaf recipes!

What rice to make rice pilaf with?

Ultra gourmet, pilaf is ideal to accompany a fish steak or a meat dish such as Christmas turkey, perfect as the end of year holidays approach. However, you need to know which rice to choose in order to be successful. If you can make pilaf with plain rice, basmati rice is the more common choice. Bulgur and quinoa are also a great idea. The principle of preparation? First, it is important to note that pilaf is a cooking method originating in the Middle East and Central Asia which consists of browning rice grains in a fat (oil, butter, ghee) and onions before coating them with vegetables or meat broth. In the oven, in a pan, in a casserole or in a pressure cooker, pilaf is a gourmet dish, cheap and very easy to prepare that you can flavor as you like! Saffron, curry, turmeric, cardamom, pistachios… the choice is endless.

Pilau rice with onions – the traditional Lebanese recipe

what to eat with traditional beef broth onion rice pilaf

The cold is coming little by little and what could be better than these delicious easy pilaf recipes to delight the whole family?

Ingredients :

  • 260 g of rice
  • 160 g of butter
  • 1 c. vegetable oil
  • 2 onions
  • 1 chicken cube
  • 1 bunch of flowers
  • 4 eggs
  • salt and pepper

Preparation :

Start by washing the rice in cold water. Drain it, then heat 100 g of butter with a little vegetable oil. Add the previously peeled and chopped onions. Let them dry gently for a few minutes without letting them brown. Then add the sweetbreads and mix. Remove from heat and add double the volume of rice and water, then the stock cube. Bring to the boil and add the bouquet garni. Season with salt and pepper and cook covered over low heat for about twenty minutes. Most importantly, don’t mix! After 20 minutes, the rice should be quite fluffy. Add the rest of the butter and crumble the rice. Serve hot with baked stuffed turkey, honey glazed chicken legs, chicken pot, or any seafood recipe. For a Lebanese-style meatless pilaf, make fried eggs!

Tomato rice pilaf

condiment accompaniment rice pilaf pan-fried tomatoes

Ingredients :

  • 250 g of basmati rice
  • 1 onion
  • 1 clove of garlic
  • 120 g of bacon
  • 2 tbsp. parsley
  • 400 g of crushed tomatoes
  • 1 c. powdered sugar
  • 4 tbsp. vegetable oil
  • 50 g of Parmesan
  • 2 handfuls of cherry tomatoes
  • salt and pepper

Preparation :

In a pan, brown the bacon over high heat, then set aside. Clean the pan with paper towels and fry the onion and garlic in a little vegetable oil. Then add the crushed tomatoes and sugar. Season and cook over medium heat for 15-20 minutes, stirring occasionally. Meanwhile, cook the rice in a pot of boiling salted water. Heat a drizzle of oil in the frying pan, put the drained rice in it and sauté over high heat for a few minutes. Pour in the tomato sauce and parsley, then the halved cherry tomatoes. Garnish with Parmesan and serve immediately with pan-fried salmon or prosciutto slices.

Spicy Pilau Rice with Cashews and Pistachios

Indian style rice pilaf casserole cashew raisins pistachio

  • 360 g of basmati rice
  • green cardamom
  • 1 cinnamon stick
  • 5 cloves
  • 1 dose of saffron threads
  • 30 g of raisins
  • 30 g of pistachios
  • 1 c. orange blossom coffee
  • 30 g of cashews
  • 2 tbsp. clarified butter
  • salt and pepper

Heat the ghee in a large saucepan. Why ghee exactly? Because it is more suitable for high temperature cooking. Once hot, add the cardamom, cloves, cinnamon, salt and pepper. Cook over low heat for a few minutes or until the spices release their fragrance. Then add the saffron and rice. Continue cooking for another 1-2 minutes, stirring constantly. Then pour 600 ml of water, the orange blossom and a good handful of salt. Cook covered over low heat for 10-15 minutes. Then loosen the rice grains with a fork and stir in the raisins. Cover again and continue cooking for another 5 minutes. Before serving, garnish with cashews and pistachios. Enjoy your meal !

Baked vegetable pilaf

rice pilaf recipe with mushrooms zucchini Baked Indian vegetables

No, pilaf is not prepared only in a pan! To delight the taste buds you can also try it baked with vegetables and courgette flowers. Demos!

Ingredients :

  • 250 g of long grain rice
  • 500 ml of vegetable broth
  • 1 carrot
  • 1 red pepper
  • 2 zucchini, diced
  • 5 courgette flowers
  • 1 chopped red onion
  • 2 tbsp. vegetable oil
  • 1 c. curry/turmeric
  • 100 g of Parmesan
  • salt and pepper

Preparation :

We start by preheating the oven to 205°C. Then wash and chop the greens. Put them in a saucepan with a drizzle of oil and brown them for 2 minutes. Then add the rice, curry, salt and pepper. Continue cooking for another 1 minute. Pour in the broth and heat until boiling. Cover and put in the oven for 15-20 minutes. Garnish with parmesan and courgette flowers. This pilaf recipe also goes very well with mushrooms and raw ham.

Curry and honey pilaf – the express recipe

rice pilaf recipe indian curry accompaniment meat winter

Ingredients :

  • 250 g of rice
  • 3 tbsp. Honey
  • 4 tbsp. vegetable oil
  • 1 c. curry
  • Chicken broth
  • water twice the amount of rice
  • 1 good handful of chickpeas
  • fresh parsley
  • salt and pepper
  • pumpkin (optional)
  • pumpkin seeds (optional)

Preparation :

In a large skillet, heat a drizzle of oil. Then pour the rice and cook until golden brown. Put the stock cube, honey, curry, salt and pepper in a saucepan filled with water and bring to the boil. Once the rice is golden, pour a good part of the broth, mix and pour the rest. Cook your covered pilaf for 20 minutes over low heat and voila! And since it’s pumpkin season, why not take some inspiration from our chefs and put some into your Indian pilaf?

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