BASMATI RICE PILAF
This is a best-self version of a classic recipe with plenty of flavor and zero complicating factors. It's a versatile side dish that I hope you'll build into your repertoire.
Provided by Carolyn Gratzer Cope
Categories Sides
Time 25m
Number Of Ingredients 8
Steps:
- In a wide pan with a lid (like this one, this one, or this one), melt butter over medium-high heat. Add onion and cook, stirring occasionally, until translucent and just starting to brown, about five minutes. While onion cooks, rinse rice in a fine-mesh sieve until the water runs clear and shake out any excess water.
- Add garlic to pan and cook, stirring, until very fragrant, about a minute. Add rice and stir to coat with butter, then cook, stirring once or twice, for two minutes. Pour in stock and give it all a good stir. Bring to a boil over high heat. Then cover pan, lower heat to maintain a gentle simmer, and cook until broth is absorbed, 15 to 20 minutes.
- Off the heat, place a clean kitchen towel between the pan and the lid to absorb excess steam and let pilaf rest for 5 to 10 minutes. Sprinkle with chives and almonds if using and serve.
Nutrition Facts : Calories 176 calories, Carbohydrate 26.4 grams carbohydrates, Fat 6.4 grams fat, Fiber 1.4 grams fiber, Protein 3.3 grams protein
ITALIAN STYLE RICE
Steps:
- Heat oven to 400F/200C. Toss the eggplant cubes, zucchini, pepper, chopped onion, and tomato with the oil, in a roasting pan and season with salt and pepper.
- Roast for 15 - 25 minutes (until the vegetables are fully cooked)
- Meanwhile, heat the oil in a saucepan add the garlic and cook it starts to brown.
- Mix in the tomatoes, oregano, stock, and seasoning. Add the rice and bring to boil. Lower the heat to low heat, cover and simmer 15 -20 minutes until the rice is tender.
- Add the roasted vegetables and parsley. Taste for seasoning and serve.
Nutrition Facts : Calories 370 kcal, Carbohydrate 55 g, Protein 8 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 184 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving
BASMATI RICE
Steps:
- Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.
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