Basmati Rice With Sugar Snap Peas And Green Chiles Recipes

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BASMATI RICE PILAF



Basmati Rice Pilaf image

Wonderful flavor and textured rice dish.

Provided by Carol Castellucci Miller

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 40m

Yield 4

Number Of Ingredients 7

1 ½ cups chicken stock
1 tablespoon vegetable oil
¼ cup finely diced onion
1 bay leaf
1 cup uncooked basmati rice
salt to taste
1 tablespoon unsalted butter

Steps:

  • Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
  • Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
  • Stir basmati rice into onion mixture until rice is coated with oil.
  • Pour hot chicken stock into the rice mixture. Season with salt; stir.
  • Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
  • Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 40.4 g, Cholesterol 7.9 mg, Fat 6.9 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 279.4 mg, Sugar 0.6 g

SUGAR SNAP PEAS AND RICE



Sugar Snap Peas and Rice image

From Betty's Soul Food Collection... Glam up basic sugar snap peas by sautéing this classic veggie with onion and garlic, then blending in thyme-flavored rice.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 10

1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
2/3 cup uncooked regular brown rice
1 teaspoon vegetable oil
1/2 cup chopped onion (1 medium)
1 clove garlic, finely chopped
1 medium red bell pepper, seeded, cut into thin bite-size strips
2 cups frozen sugar snap peas
2 tablespoons water

Steps:

  • In 2-quart saucepan, heat 1 1/2 cups water, the salt and thyme to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until rice is tender.
  • In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is tender. Add bell pepper, peas and 2 tablespoons water; cook and stir 2 to 3 minutes or until peas are crisp-tender.
  • Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.

Nutrition Facts : Calories 120, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g, TransFat 0 g

BASMATI RICE WITH SUGAR SNAP PEAS AND GREEN CHILES



Basmati Rice with Sugar Snap Peas and Green Chiles image

Categories     Pepper     Rice     Side     Vegetarian     Quick & Easy     Summer     Healthy     Sugar Snap Pea     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 tablespoon olive oil
4 scallions, white and green parts thinly sliced separately
1 teaspoon mustard seeds
1 cup basmati rice, rinsed until water runs clear, then drained
1 1/2 cups water
1 teaspoon salt
1 fresh jalapeño chile, minced, including seeds
1/2 lb sugar snap peas, cut diagonally into 1/4-inch pieces (2 cups)

Steps:

  • Heat 1/2 tablespoon oil over moderate heat in a 3-quart heavy saucepan until hot but not smoking, then cook white parts of scallions and mustard seeds, stirring frequently, until scallions are softened, 1 to 2 minutes. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook over low heat, covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and fluff rice with a fork, then let stand, covered, 5 minutes.
  • While rice is standing, heat remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook jalapeño and scallion greens, stirring occasionally, until they begin to soften, about 1 minute. Add snap peas and cook, stirring, until crisp-tender, 3 to 4 minutes. Toss with rice and season with salt.

GINGER BASMATI PILAF WITH CUMIN AND SCALLIONS



Ginger Basmati Pilaf with Cumin and Scallions image

Active time: 15 min Start to finish: 35 min

Time 35m

Yield Makes 4 servings

Number Of Ingredients 7

1 1/2 cups basmati rice (10 oz)
4 scallions, cut into 1/2-inch pieces and white, pale green, and green parts separated
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon vegetable oil
1 teaspoon cumin seeds, toasted
2 1/4 cups water
3/4 teaspoon salt

Steps:

  • Wash rice in several changes of cold water in a bowl until water is clear, then drain well in a sieve.
  • Cook white and pale green scallions and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring, until scallions are softened, about 3 minutes. Add rice and cumin seeds and cook, stirring, until fragrant, about 1 minute. Stir in water and salt and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 10 to 12 minutes. Remove from heat and add scallion greens (do not stir), then let stand, covered, 5 minutes. Fluff rice with a fork, stirring in scallion greens.

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