Quick, easy and healthy recipe.#technique1#india#book#ebook

A really quick and easy side dish to accompany many meat entrées. I also like to add onion or other veg sometimes. Also, vegetable stock can be used in place of chicken stock/soy butter used to make this vegetarian or vegan friendly.

Pudina pulao is a one pot rice recipe which is easy to make and full of flavours.#favourite

I've always bought frozen shrimp pilaf since I liked it so much, even if I had a lot of rice on hand. If you make your own pilaf it's a lot more economical.Use 1 stock cube for every 2 rice cooker cups of rice.If you stir fry the rice until it's translucent, the grains will stay separate when cooked.You can use fresh shrimp instead of frozen.I've salted this lightly, so if you want it to be saltier add 1 teaspoon of salt. Recipe by Okojo1027

My recipe is inspired by the Indian tricolor flag. The simplicity, yet deliciousness of the recipe makes it one of my most loved recipes. My grandkids also enjoy various flavors and colors in the rice.For my recipe video - youtu.be/m0mTfNs8RWc

My mom use to make out of this world pilaf rice but her recipe was very elaborate & time consuming. I found a way to reproduce the taste & texture but without all the fuss!! 😆

I like to add peas to my rice. Experiment, enjoy.

Rice pilaf is yummy and not super complicated. I'm low carb now but I'll still make my family rice as a side from time to time. I believe using Jasmine rice is the key!

It was so hot and I didn't want to make anything, but I had to do dinner so I decided to just throw something together with what I had in the fridge.I made this recipe on the fly so there aren't really any tricks to it. I made this pilaf for my daughter so if you want it to taste lighter or stronger, please adjust the amount of soup stock you put in. If you're using fresh vegetables it's probably better to cook them for longer in the microwave, or cook them in a frying pan beforehand. Recipe by sneeuw

Although the recipe has quite a few ingredients, the end result is definitely worth it! Add the optional ingredients for a pilaf with a bolder flavor.

Leftover rice, frozen vegetables, butter and zaatar spice make for a delicious side dish! #GoldenApron23

Our nearby mountain lake grows some of the very best wild rice, nutty and creamy in flavor. And fresh oyster mushrooms grow on the kitchen counter every 30 days, they are ready to harvest today. We also saved shiitake mushrooms from last fall by air drying in the air fryer.Shiitake mushrooms taste like beef. Oyster mushrooms taste like lobster. Porcini mushrooms taste like smoked ham.A pilaf is rice cooked in broth, in this case porcini mushroom broth. The mushrooms are sauteed in white cooking wine. Shallots are glazed till sweet and optional small wagyu meat balls are browned served as a side dish. I use half a teaspoon of japanese bonito fish dashi powder to bring all these unique flavors together in a festive dish, but , for vegans, you can substitute dashi with soy sauce.By serving wagyu meatballs on the side, this dish can be vegan or traditional.#GlobalApron