Seared Red Rice With Spinach Mushrooms Carrot And Egg Recipes

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SEARED RED RICE WITH SPINACH, MUSHROOMS, CARROT AND EGG



Seared Red Rice With Spinach, Mushrooms, Carrot and Egg image

Rice bran oil has a very high smoke point, so it's a perfect oil for searing and stir-fries where that high-heat seared flavor is desired. You can make this dish with any type of rice, but I love the red rice I've been finding in whole-foods stores, whether from Thailand or Bhutan.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons rice bran oil
1 small or medium onion, sliced
1 large carrot, peeled and cut in 2-inch-long julienne
4 ounces tofu, patted dry and cut in 1/2-inch dice
6 white or cremini mushrooms, cut in thick slices
4 large garlic cloves, minced
2 serrano chilies, minced
1 generous bunch spinach (3/4 to 1 pound), ends trimmed, rinsed thoroughly in 2 changes of water
Salt and freshly ground pepper to taste
2 eggs, beaten and seasoned with salt and pepper
5 cups cooked red rice
1 tablespoon fish sauce or soy sauce (more to taste, optional)
1 bunch scallions, both white and green parts, chopped (optional)
Chopped cilantro
Thinly sliced cucumber
Lime wedges
Scallions
Fish sauce with hot chilies (nam pla prik)

Steps:

  • Heat a 14-inch wok or large, heavy skillet over high heat until a drop of water evaporates upon contact. Swirl in the oil and add the onion, carrot, tofu and mushrooms. Stir-fry until the vegetables are crisp-tender and the tofu is lightly colored, about 2 minutes. Add the garlic and chili, stir-fry for no more than 10 seconds, and add the spinach. Stir-fry until the spinach wilts, season to taste with salt and pepper, and pour in the beaten egg. Stir-fry until the egg is scrambled, and add the rice. Cook, scooping up the rice with your paddle, then pressing it into the pan and scooping it up again, for about 2 minutes, until the mixture has a nice seared aroma. Add the fish sauce or soy sauce and chopped scallions, stir together for about half a minute, and serve, passing the optional garnishes.

SPINACH RICE



Spinach Rice image

I like to serve this Greek-style rice dish alongside steaks with mushrooms. It makes an elegant side that can be doubled for guests. -Jeanette Cakouros, Brunswick, Maine

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons olive oil
1/2 cup chopped onion
3/4 cup water
1 tablespoon dried parsley flakes
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup uncooked instant rice
2 cups fresh baby spinach

Steps:

  • In a saucepan, heat oil over medium-high heat; saute onion until tender. Stir in water, parsley, salt and pepper; bring to a boil. Stir in rice; top with spinach., Cover; remove from heat. Let stand until rice is tender, 7-10 minutes. Stir to combine.

Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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