Veryyummyrice Recipes
LIME CILANTRO RICE
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepot over medium-high heat. Add the rice and toast until lightly golden, about 1 minute. Add the stock, lime peel, salt and 1 1/2 cups water and bring to a boil. Cover the rice, reduce the heat to low and simmer until all of the liquid is absorbed, about 15 minutes. Let the rice stand, covered, about 5 minutes, then stir in the lime zest, juice and cilantro. Transfer to a serving bowl and top with more cilantro leaves and green onion.
VERY YUMMY RICE
As the name says, this is a very YUMMY rice dish. I like to make this with a beef roast or steaks. You can substitute fresh mushrooms for the canned (brown them first in a little olive oil). You can also use almond slivers instead of the sliced almonds. Another variation is to use 1 cup of brown rice and 1 cup of white rice, although I have not yet tried that combination myself.
Provided by PugGrannie
Categories White Rice
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- In a large frying pan, saute' onion in butter.
- Add uncooked rice and simmer 5 minutes.
- Pour all ingredients except almonds into a casserole (I use a casserole that is probably 12" square, but you can use a 13x9" one just as well.
- Bake 1 hour at 325 degrees.
- Stir in almonds when done.
Nutrition Facts : Calories 495, Fat 28.2, SaturatedFat 13.8, Cholesterol 61.3, Sodium 1030.8, Carbohydrate 44.7, Fiber 2.8, Sugar 2.3, Protein 17.4
A FRAGRANT, SPICY RICE
This recipe is a family favourite. It has wonderful textures; the softness of the rice combined with the crunchy almonds ... it's heaven! The spices can be altered to your tastes... I generally add quite a lot.
Provided by Julia
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 20
Steps:
- In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir the basmati rice into the pot. Reduce heat to low, cover, and simmer 20 minutes.
- Melt the butter in a wok over medium-high heat. Cook and stir the mushrooms and garlic in the melted butter until lightly browned. Mix in green bell pepper and red bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir in the lentils and 3/4 cup broth. Reduce heat to low. Cook 20 minutes, stirring occasionally, until lentils are tender.
- In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned. Remove from heat, and set aside.
- Increase wok heat to medium. Mix the rice into the wok with the vegetables and lentils. Cook and stir until all liquid has evaporated. Garnish with toasted almonds and cilantro sprigs to serve.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 48.5 g, Cholesterol 7.6 mg, Fat 9.8 g, Fiber 9.4 g, Protein 12.8 g, SaturatedFat 2.4 g, Sodium 504.3 mg, Sugar 5.3 g
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