Basmati Rice Dressing Recipes

DIRTY RICE DRESSING

Dirty Rice Dressing image

Provided by Food Network

Time 2h30m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 pound chicken livers
2 tablespoons chicken bouillon granules
2 large eggplant, diced
1 pound ground beef
5 stalks celery with leaves, chopped
1 medium onion, chopped
1 pound breakfast sausage
3/4 stick butter
1 bell pepper, chopped
Cajun seasoning mix
2 to 4 cups uncooked long grain rice
1 cup green onion tops, chopped

Steps:

Begin by putting the chicken livers into boiling water and cook until tender. Remove from the water and put in a food processor and process to a pate-like texture. Set aside.
In a separate pot, add the bouillon granules to boiling water, and then add the eggplant. Reduce the heat to medium and cook until tender, about 10 minutes.
Brown the meat in a lightly greased, heavy cast-iron pot. Pour off the excess grease. Remove the meat and melt the butter. Add the celery, onions and bell peppers and saute until tender. Add back the chicken livers, meat mixture and cooked eggplant. Add Cajun seasoning to taste. Slowly simmer for 1 1/2 hours.
Meanwhile, cook the rice according to package directions and add to the dressing a bit at a time until you achieve the balance that you like of rice to dressing mix. At the very end, add the chopped green onion tops. Simmer for a few minutes longer.

LEMON BASMATI RICE

Lemon Basmati Rice image

A delicious and easy side dish, goes great with fish!

Provided by Ainsley_

Categories Side Dish Rice Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

2 teaspoons canola oil
1 cup basmati rice, rinsed
1 (2 inch) piece fresh ginger, minced
1 lemon, juiced and zested
2 cups chicken broth
salt and ground black pepper to taste

Steps:

Heat the oil in a pot over medium heat. Cook the rice, ginger, and lemon zest together in the hot oil for about 1 minute; add the lemon juice and chicken broth. Bring the mixture to a boil; cover the pot and allow the mixture to simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 40.3 g, Fat 3 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 1.2 mg, Sugar 0.2 g

BASMATI RICE

Basmati Rice image

Simple basmati rice, like in the restaurants!

Provided by Kristine Weatherly

Categories Side Dish Rice Side Dish Recipes

Time 20m

Yield 4

Number Of Ingredients 4

Ingredients

1 ¾ cups water
1 cup basmati rice
¼ cup frozen green peas
1 teaspoon cumin seeds

Steps:

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

Nutrition Facts : Calories 174.5 calories, Carbohydrate 38.3 g, Fat 0.7 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 14.6 mg, Sugar 0.6 g

BASMATI RICE SALAD WITH CURRANTS AND NUTS

Basmati Rice Salad with Currants and Nuts image

Categories Fruit Nut Rice Side Vegetarian Currant Lemon Pecan Walnut Healthy Vegan Persian New Year Parsley Simmer Bon Appétit Pescatarian Dairy Free Peanut Free No Sugar Added Kosher

Yield Serves 6 to 8 as a side-dish or 4 as a main-course

Number Of Ingredients 12

Ingredients

4 cups water
2 cups brown basmati rice
1 1/3 cups thinly sliced green onions
1 1/2 cups thinly sliced celery
3/4 cup minced fresh parsley
3/4 cup chopped pecans
1/2 cup dried currants
1/2 cup chopped walnuts
5 tablespoons olive oil
5 tablespoons lemon juice
3 tablespoons soy sauce
2 1/2 teaspoons ground cumin

Steps:

Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts.
Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.

BASMATI RICE CONFETTI SALAD

Basmati Rice Confetti Salad image

My step-mom passed this recipe to me, and it's so simple to put together. We like this salad served cold, so I let it sit in the fridge for about a half hour, but it's also great served warm.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 18

Ingredients

1-1/2 cups uncooked basmati rice
1 can (15-1/4 ounces) whole kernel corn, drained
8 green onions, chopped
1 medium tomato, chopped
1 medium green pepper, chopped
1 medium red onion, chopped
1/4 cup slivered almonds
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup minced fresh parsley
DRESSING:
1/2 cup olive oil
1/3 cup white vinegar
2 tablespoons sugar
1 tablespoon lemon juice
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook rice according to package directions. Remove from heat; cool completely., In a large bowl, combine vegetables, almonds, raisins, cranberries and parsley; stir in rice. In a small bowl, whisk dressing ingredients until blended. Pour dressing over rice mixture; toss to coat. Refrigerate at least 30 minutes before serving to allow flavors to blend.

Nutrition Facts :

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