Shallot Caraway Rice Recipes

RICE WITH CARAMELIZED SHALLOTS FROM MELISSA D'ARABIAN

Steps:

• In a medium saucepan, over medium heat, add the butter. When the butter has melted add the shallots and saute until very soft, about 5 minutes.
• Stir in the rice and add a pinch of salt.
• Raise the heat to high and cook, stirring to toast the rice, about 1 minute.
• Add the wine and cook until reduced by half.
• Pour in the stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 20 minutes.
• Season with salt, to taste. Transfer to a serving bowl and serve.

SHALLOT CARAWAY RICE

Steps:

• In small or medium saucepan, heat oil and butter over medium heat.
• Add shallots and garlic cloves, sauté 3 minutes.
• Add caraway seeds, red pepper, garlic powder, salt, and pepper. Sauté 2 minutes.
• Add rice and entire can of chicken broth. Stir, and bring to a boil.
• Cook rice according to directions on package.
• *If using long grain white rice, after bringing to a boil, cover, and simmer 20 minutes. Take off heat and let sit covered for 5 minutes, then open lid and fluff with fork. Serve hot.

RICE WITH CARAMELIZED SHALLOTS

Steps:

• In a medium saucepan, over medium heat, add the butter. When the butter has melted add the shallots and saute until very soft, about 5 minutes. Stir in the rice and add a pinch of salt. Raise the heat to high and cook, stirring to toast the rice, about 1 minute. Add the wine and cook until reduced by half. Pour in the stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 20 minutes. Season with salt, to taste. Transfer to a serving bowl and serve.

RICE PILAF WITH SHALLOTS AND PARMESAN

Steps:

• Melt butter in a samll saucepan over medium high heat.
• Add shallots and garlic; saute about 1 minute.
• Stir in rice; saute about 1 minute.
• Stir in broth and wine; bring to a boil.
• Cover and reduce heat.
• Simmer 15 minutes.
• Remove from heat; stir in cheese, parsley, pepper and salt.

CARAWAY RICE CAKES

Steps:

• In a 1 1/2- to 2-quart heavy saucepan bring water, broth, rice, caraway seeds, and salt to a boil and cook, covered, over very low heat until liquid is absorbed and rice is tender, about 20 minutes.
• Preheat broiler and butter a baking sheet.
• Fluff rice with a fork. Fill a 1/3-cup measure with rice, packing it, and turn out onto baking sheet. Make 5 more rice cakes in same manner and arrange on baking sheet about 3 inches apart. Gently flatten cakes with back of a fork to 4 inches in diameter and cool 5 minutes. Brush rice cakes with butter and broil 3 to 4 inches from heat until pale golden, about 4 minutes.