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Sevai (Hindi: सेवई), [1] [2] also called shavige (Kannada: ಶಾವಿಗೆ), saemia (Telugu: సేమియా) and santhakai (Tamil: சந்தகை), is a type of rice vermicelli dish popular in India. [3] While typically made from rice, varieties made from other food grains like wheat, ragi, and others can also be found.
Pilaf (US: / ˈ p iː l ɑː f /), pilav or pilau (UK: / ˈ p iː l aʊ, p iː ˈ l aʊ /) is a rice dish, usually sautéed, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, [1] [note 1] [2] [note 2] and employing some technique for achieving cooked grains that do not adhere to each other.
The rice cooking method is known as pilaf, [1] by which the rice is fluffy, light and does not stick. Traditionally, a long-grain rice, such as basmati or jasmine, is used, [1] although short-grain rice, such as bomba or Misri ("Egyptian"), can be used perfectly. Brown rice can also be used. [2]
Add the green pepper, garlic, basil, black pepper and rice and cook and stir until the rice is lightly browned and the green pepper is tender-crisp. Stir the broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Stir in the vegetables. Cover and cook for 10 minutes or until the rice and vegetables are ...
Stir the broth and wild rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes. Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Sprinkle with the parsley. Tip: Wild rice is a relatively expensive ingredient, but a little goes a long way. The 1/2 cup in this recipe lends ...
Spray a 10-inch skillet with the cooking spray and heat over medium heat for 1 minute. Add the green pepper, garlic, basil, black pepper and rice and cook and stir until the rice is lightly ...
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Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion, carrots, celery and garlic and cook until the vegetables are tender. Stir the broth and wild rice in the skillet and ...
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