Best Emerald Rice Recipes

GRANDMA TITA€™S CHICKEN FRICASSEE & EMERALD RICE

Steps:

• Chicken 1. Bring a large pot of salted water to a boil. Add the asparagus and cook until tender, about 5 to 8 minutes. Reserve 3/4 cup of the cooking liquid and then strain the asparagus. Rinse under cold water and transfer to a paper towel-lined plate. Set aside. 2. Place the chicken breasts in a large pot with the chicken broth, onion, garlic, Worcestershire sauce, lemon zest, cumin, oregano, salt and pepper. Cover, bring to a boil, then reduce the heat to medium-low and simmer, until the chicken is cooked through, about 15 minutes. Transfer the chicken to a plate, then strain the broth through a fine-mesh sieve and set it aside until cooled. Remove the chicken from the bones, discarding the skin and pulling the meat off into big, long chunks. 3. Place the flour in a large bowl. Add a little of the chicken’s cooking broth to the flour, whisking it until it forms a smooth paste. Whisk in the remaining broth then pour the mixture into a medium saucepan. Bring the sauce to a simmer over medium heat, stirring constantly so it doesn't stick or burn, until it has thickened slightly, 15 minutes. 4. Whisk in the reserved asparagus cooking liquid, the cream, and the capers. Add the chicken back to the sauce and stir to coat in sauce. Add the asparagus and gently tuck it in to the sauce (the asparagus is very delicate so handle it carefully). Cook a couple of minutes to heat through and bring the flavors together. Rice 1. Pre-heat your broiler to high. 2. Microwave the cooked rice on high in 30 seconds increments until it’s warmed through. Place the rice in a heatproof casserole or baking dish and toss with the melted butter, cilantro, parsley, lime zest and Parmesan cheese. Place the dish under the broiler for 5 - 7 minutes, check often, since broilers vary. Season with salt and pepper and serve.

EMERALD RICE

Steps:

• Preheat your broiler to high.
• Heat the rice in your microwave until it's warmed through. Place the rice in a flameproof casserole or baking dish and toss with the melted butter, the chopped cilantro, parsley, lime zest and Parmesan. Place the dish under the broiler for 5 to 7 minutes, until the cheese is browned. Season with salt and pepper and serve.

EMERALD RICE

Steps:

• Preheat oven to 350°. In a bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake 25-35 minutes or until heated through.

EMERALD RICE BAKE (BROCCOLI)

Steps:

• Cook onions in butter over medium heat just until tender.
• Stir in rice, soup and broccoli (I usually add about an extra 1/2 cup of cheddar in with this, too).
• Turn into a buttered, shallow, 1 1/2 quart casserole.
• Sprinkle the cheese evenly over the top.
• Bake at 350 for 30 minutes or until cheese starts to brown.

EMERALD RICE

Steps:

• Combine all ingredients.
• Put into a greased 1-1/2 qt casserole dish.
• Cover and bake at 350* for 25 minutes.