Cant Miss Rice Recipes

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RICE RECIPES: JEWELED RICE PILAF



Rice Recipes: Jeweled Rice Pilaf image

One of our favorite rice recipes! Make ahead tip: cook your rice in advance and store it in the fridge until you're ready to make the recipe.

Provided by Jeanine Donofrio

Categories     Main dish or side dish

Time 32m

Number Of Ingredients 20

4 cups cooked long grain white, brown, or wild rice
2 teaspoons extra-virgin olive oil
1 bunch scallions (white and green parts, chopped)
3 cloves garlic (minced)
⅓ cup toasted (chopped pistachios)
½ cup chopped parsley
½ cup pomegranate arils
⅓ cup fresh mint leaves
Sea salt and freshly ground black pepper
Roasted Chickpeas (optional)
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh orange juice (plus 1 teaspoon zest)
1 tablespoon fresh lemon juice
½ teaspoon maple syrup
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cinnamon
½ teaspoon sea salt
Freshly ground black pepper

Steps:

  • Make the dressing: In a small bowl, whisk together the olive oil, vinegar, orange juice, zest, lemon juice, maple syrup, cumin, coriander, cinnamon, salt, and a pinch of pepper. Set aside.
  • Heat the oil in a large skillet over medium heat. Add the scallions, garlic, pinches of salt, and pepper and cook for 1 minute until soft. Reduce heat to low and add the cooked rice, using the back of a wooden spoon to break up any clumps. Heat until warmed through. Turn off the heat and stir in the dressing, pistachios, parsley, and pomegranates. Top with mint leaves and roasted chickpeas, if using. Season to taste and serve.

BAKED RICE WITH SLOW-ROASTED TOMATOES AND GARLIC



Baked Rice With Slow-Roasted Tomatoes and Garlic image

Baking rice on a bed of tender vegetables has to be one of the most fail-safe ways to prepare it. Here tangy-sweet tomatoes, garlic and shallots are slowly roasted in olive oil with cinnamon and thyme, then baked with basmati rice until everything is fragrant and soft. Adapted from Yotam Ottolenghi's cookbook, "Ottolenghi Simple," it makes a spectacular side dish to pan-seared meats or fish, or can be the heart of a vegetarian meal with some crumbled feta and pine nuts sprinkled on top for serving.

Provided by Melissa Clark

Categories     dinner, grains and rice, appetizer, main course, side dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 3/4 pounds cherry tomatoes
12 large garlic cloves
4 large shallots, cut into 1 1/4-inch pieces
1 1/4 cup cilantro stems, cut into 1 1/2-inch pieces
3 tablespoons fresh thyme leaves
4 small cinnamon sticks
1 teaspoon fine sea salt, more as needed
Black pepper, as needed
7 tablespoons extra-virgin olive oil
1 1/2 cups basmati rice
2 1/2 cups boiling water
1/2 cup cilantro leaves, roughly chopped

Steps:

  • Heat oven to 350 degrees.
  • In an 8-by-12-inch casserole dish, toss together tomatoes, garlic, shallots, cilantro stems, thyme, cinnamon sticks, 1/2 teaspoon salt and pepper to taste. Pour oil over everything, then bake until vegetables are soft, about 1 hour. Remove from oven and increase oven temperature to 450.
  • Without stirring anything, sprinkle rice evenly over vegetables. Top with remaining 1/2 teaspoon salt and plenty of black pepper.
  • Carefully pour boiling water over rice, then cover dish tightly with foil and bake for 25 minutes, until rice is cooked. Remove from oven and set aside for 10 minutes, still covered.
  • Remove foil, gently stir in cilantro leaves, taste and add more salt if needed, and serve.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 17 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 412 milligrams, Sugar 8 grams

CAN'T-MISS RICE



Can't-Miss Rice image

Baking rice in the oven offers an easy way to control time and temperature and frees up the burner on the stove. Shallots or a little onion can be sautéed in the butter before adding the rice, and chicken stock or other liquid can be substituted instead of the water for a full pilaf experience.

Provided by Kim Severson

Categories     side dish

Time 35m

Yield 2 cups

Number Of Ingredients 3

1 cup long-grain white rice
1 tablespoon unsalted butter
1 teaspoon salt

Steps:

  • Heat oven to 350 degrees. Rinse rice well under cold water.
  • In a large ovenproof saucepan, heat butter over medium heat until foaming. Add rice and stir to combine. Cook until rice is coated with butter and starts to smell nutty. Add 2 cups of water and the salt.
  • Bring to a boil, cover with a tightfitting lid and place in oven. Bake for 17 minutes. Remove from oven and let stand 10 minutes without removing the lid.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 122 milligrams, Sugar 0 grams, TransFat 0 grams

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