Best 5 Mediterranean Pilaf Recipes

MEDITERRANEAN RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS

Steps:

• Heat olive oil in a saucepan over medium heat and cook onion, turmeric, and cardamom, stirring constantly, until soft and translucent, about 5 minutes. Add rice and mix well.
• Pour chicken broth into the saucepan, stir, and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 17 minutes.
• Toast pistachios in a dry skillet until fragrant, 3 to 5 minutes; remove from skillet and coarsely chop.
• Place golden raisins in a bowl and cover with boiling water. Soak for 1 minute and drain well.
• Remove rice from heat and allow to stand, covered, for 5 minutes. Fluff with a fork. Mix in pistachios, raisins, and green onions; season with salt.

MEDITERRANEAN BROWN RICE PILAF

Steps:

• Bring chicken broth to a boil in a saucepan. Add rice and rosemary. Reduce heat and simmer until rice is tender and broth is absorbed, about 45 minutes.
• Heat olive oil in a large saucepan over medium heat. Add garlic; stir in onion and shallots. Cook, stirring frequently until softened, about 5 minutes. Add green bell pepper; cook until tender, about 1 minute. Stir chickpeas and tomatoes into the vegetable mixture; cook until heated through, about 1 minute.
• Spoon the cooked rice into the vegetable mixture. Pour in eggs and stir until mixture is dry. Season with salt and pepper; remove from heat. Stir in pine nuts and basil.

MEDITERRANEAN RICE PILAF

Steps:

• Bring chicken broth to a boil in a pot over high heat. Add rice, almonds, raisins, oil, soy sauce, curry powder, and turmeric. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Stir in pineapple.

MEDITERRANEAN CHICKEN AND RICE PILAF

Steps:

• In large deep skillet, heat the oil over medium-high heat.
• Add the Chicken and brown on all sides, about 10 minutes.
• Add the onions, curry powder and garlic salt.
• Saute until onions begin to soften.
• About 3 minutes.
• Add the soy sauce and hot sauce.
• Simmer 2 minutes.
• Add the rice and mix to coat with spices.
• Pour in the stock.
• Reduce the heat, cover and cook until all the liquid is absorbed, the rice is tender and the chicken is cooked through.
• About 35 minutes.
• Garnish with parsley.

GRILLED SOUTHERN TURKISH TAMALES & TURKISH PORK KABOBS WITH MEDITERRANEAN ORZO PILAF

Steps:

• 1. 1.) Prepare Mediterranean orzo pilaf. Bring chicken broth to a boil in a large Dutch oven; stir in orzo. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat and cover. Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add green bell peppers, green onions and garlic; sauté for 2 minutes. Remove from heat and set aside. Drain any excess broth from orzo. Combine orzo and buttered sautéed vegetable mixture into a 2-quart round casserole dish, fold in diced tomatoes and sliced black olives; set aside.
• 2. 2.) Wash out Dutch oven clean, dry inside out completely to prepare Southern Tamale leaves. Fill Dutch oven to 2-inches from rim with hot water. Bring water to a rapid boil. Turn off heat and add collard leaves. Let sit for 3 - 5 minutes. Quickly remove leaves from water and place leaves flat along side each other onto a few layers of paper towels. Place a large spoonful of Mediterranean orzo pilaf mixture in the center of each collard leaf. Fold the ends over the pilaf mixture to form a sealed packed. Secure each with toothpick for added protection. Place tamales onto a plate; set aside. Reserve remaining Mediterranean orzo pilaf to serve later with completed meal.
• 3. 3.) Prepare pork kabobs. Season all sides of pork with a little salt and ground black pepper. Tread seasoned pork, eggplant, zucchini and red bell peppers alternately on each of 10 bamboo skewers, leaving about 1-inch space free from tops of each skewer. Brush each lightly with Italian dressing. Heat coal or gas grill for medium heat level. Place kabobs on lower rack of grill along side each other. Cover and grill kabobs over medium heat 10 minutes, turning and brushing with Italian dressing every 2 minutes. Add tamales onto outer edge or upper rack of grill and cook, for an additional 5 minutes longer for kabobs, brushing kabobs with Italian dressing and turning tamales one time within 2 ½ minutes, or until pork is no longer pink and vegetables plus tamales are tender.
• 4. 4.) To serve, place grilled kabobs and tamales onto serving platters, along side of Mediterranean orzo pilaf, or serve even portions of each onto 6 individual serving plates.