APPLE CIDER AND SAUTEED APPLE BASMATI RICE
Steps:
- Heat a Dutch oven over low heat and add the oil. Add the onions and sweat until translucent, 8 to 10 minutes. Increase the heat to medium, add the apples, tossing well, and cook until they start to brown. Add the rice and thyme. Cook for 1 to 2 minutes, then add the chicken stock, apple juice, butter, vinegar and some salt and bring to a simmer. Cover, reduce the heat to low and cook until the rice is tender, about 20 minutes.
- Fluff with a fork and adjust the salt as needed.
LEMON GINGER BASMATI RICE
Steps:
- Place the rice in a large pot and rinse under cold running water until the water runs clear. Drain well and add 4 1/2 cups water to the pot. Sprinkle with the salt and add the butter, ginger and lemon zest. Bring to a boil, then reduce heat to a simmer. Cover and cook 15 minutes without removing the lid.
- Remove the lid and fluff the rice with a fork. Cover again and keep warm until ready to serve. For drier rice, leave the lid off after fluffing. Sprinkle with the chopped cilantro before serving.
BASMATI RICE WITH COCONUT MILK AND GINGER
A perfectly cooked pot of plain white rice is a beautiful thing indeed. But basmati rice that's been cooked in a mixture of chicken broth and coconut milk then seasoned with a little chopped fresh ginger and scallions? That's borderline transcendent. The ginger doesn't overpower the rice here - you'll taste the mellow coconut first and the kicky notes of ginger second - so it makes an ideal accompaniment to stir-fries and braises.
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
- Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 2 grams, Carbohydrate 80 grams, Fat 19 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 16 grams, Sodium 574 milligrams, Sugar 1 gram
GINGER RICE
Delicious, fragrant ginger rice. Perfect with any fish entree.
Provided by Fancy Pants
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Melt butter in a small pot over medium-high heat. Add ginger; cook and stir until fragrant, 1 to 2 minutes.
- Add water and a pinch of sea salt; bring to a boil. Stir in rice, cover, and reduce heat to a gentle simmer. Cook until tender, about 15 minutes.
- Fluff rice with a fork and season with salt and pepper. Serve with lime wedges.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.2 g, Protein 3.7 g, SaturatedFat 3.7 g, Sodium 45.1 mg, Sugar 1 g
THAI-STYLE FRAGRANT RICE
This rice dish is quick and easy.
Provided by anonymous
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.
Nutrition Facts : Calories 437.8 calories, Carbohydrate 62.7 g, Fat 18.2 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 16 g, Sodium 163.6 mg, Sugar 0.1 g
FRAGRANT EAST INDIAN BASMATI RICE
Make and share this Fragrant East Indian Basmati Rice recipe from Food.com.
Provided by The Spice Guru
Categories Long Grain Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- TOAST 1/2 teaspoon cumin seeds over medium heat in a pot you wish to cook your rice in, until seeds become aromatic and lightly pop.
- ADD 2 cups water, 1 tablespoon olive oil, 3/4 teaspoon salt, 4 whole green cardamom pods or 3/8 teaspoon ground cardamom, 1/8 cup frozen peas (optional). NOTE: ADD the curry powder or turmeric from the CREATIVE ADDITIONS FOR YELLOW RICE; ADD up to 4 of the remaining suggested ingredients now as well, if desired.
- RAISE heat to high.
- BRING to a boil.
- ADD 1 cup basmati rice.
- COVER.
- BOIL 1 1/2 minutes.
- REDUCE heat to lowest setting for 40-45 minutes.
- REMOVE cardamom pods and cinnamon stick if desired; FLUFF rice with a fork before serving.
- SERVE with your favorite Indian entree and enjoy!
FRAGRANT RICE
This recipe came from a book about the healing properties of food. The main healing ingredient is turmeric. I could not tell you why though. My recipe card smells of turmeric from when I make this recipe. I serve this with my Recipe #254228. My husband says this meal cures a sore throat. This is one of my all time favorite meals.
Provided by Vegwife
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a 2 quart sauce pan.
- Toast pine nuts until they are fragrant, about 3 minutes.
- Add onions and cook until soft.
- Add raisins, rice, turmeric and salt.
- Add water until rice is covered. boil and cook until the water has mostly absorbed. Keep this up until the rice is cooked, about 25 minutes (almost like cooking a risotto).
BASMATI RICE WITH ONION AND GINGER
Try serving this aromatic side dish with Tandoori Chicken Kebabs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 50m
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat olive oil over medium-low heat. Add onion and carrot; cook, stirring frequently, until onion is very tender, 15 to 20 minutes.
- Add garlic cloves and ginger; cook 2 minutes.
- Add basmati rice, stirring to coat. Add water and coarse salt; bring to a boil. Reduce to a simmer; cover, and cook until rice is tender, 17 to 20 minutes (add a little more water if pan becomes dry).
FRAGRANT BASMATI RICE
This has saffron and some other nice spices with some red pepper for a little zing. This is from a cookbook in my pre-Zaar days so I'm afraid I don't know which one.
Provided by Oolala
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a medium saucepan.
- Bring to a boil, and stir.
- Cover, reduce heat, and simmer 20 minutes.
- Remove from heat and let rice stand 5 minutes.
Nutrition Facts : Calories 107.7, Fat 0.9, SaturatedFat 0.2, Sodium 148.9, Carbohydrate 22.5, Fiber 1.1, Sugar 0.2, Protein 2.3
CURRIED BASMATI RICE AND APPLE PILAF
Categories Fruit Rice Side Sauté Vegetarian Apple Almond Curry Fall Healthy Vegan Simmer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic and stir 30 seconds. Stir in rice, apple, apricots, cinnamon stick, ginger, curry powder and salt. Add 2 cups water and bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 18 minutes. Remove from heat. Season to taste with pepper and additional salt, if desired. Transfer pilaf to bowl. Sprinkle with almonds and serve.
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