Best Garlicky Rice Recipes

WILD RICE WITH ROSEMARY AND GARLICKY MUSHROOMS

Steps:

• Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
• While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
• Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.

GREEN ONION GARLICKY WILD RICE

Steps:

• Heat a medium saucepan with a lid over medium-high heat. Melt the coconut oil and add the scallion whites, garlic and serrano and cook, stirring frequently, until the garlic and scallions start to brown, 1 to 2 minutes. Sprinkle in the cumin, lime zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the rice and stir until all the beads of rice are coated. Add 2 to 3 cups water (according to the package directions) and stir. Bring to a simmer, then cover and reduce the heat to low. Cook until all the liquid is absorbed and the rice is tender, about 45 minutes. Fluff with a fork and serve with a spritz of lime and sliced scallion greens.

GARLICKY BROWN RICE

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add rice and sauté for 1 minute.
• Add garlic and sauté for 2 minutes.
• Stir in water, broth and salt. Bring to a boil.
• Cover, reduce heat and cook over medium-high heat for 45 minutes or until liquid is absorbed.
• Spoon into a bowl and fluff with a fork. Top with green onions.

RICE NOODLES WITH GARLICKY CASHEW SAUCE

Steps:

• Soak the cashews in 2 cups of boiling water for 15 minutes.
• Start the noodles: As cashews soak, prepare the noodles according to package directions. Reserve 3/4 cup of the hot cooking water and drain the noodles, then transfer the noodles to a large mixing bowl. Toss them with 1 tablespoon sesame oil to prevent them from sticking.
• Drain the cashews and discard the soaking water. Transfer the cashews to a blender. Add the Parmesan, garlic, soy sauce, anchovy paste and black pepper. With the blender on high speed, add 1/4 cup of the reserved hot cooking water, then add 2 tablespoons at a time until the mixture emulsifies. Taste and adjust salt.
• Add the sauce to the noodles and toss to coat. Divide the noodles among 4 serving bowls. Garnish with scallions, sesame seeds and toasted sesame oil, if using. Serve immediately.

FRIED EGGS WITH GARLICKY GREEN RICE

Steps:

• Cook rice with 1/2 teaspoon kosher salt according to package instructions. Set aside, covered, to steam.
• Meanwhile, heat the oil over medium in your largest skillet or griddle until glistening. Crack in the eggs and cook until golden-brown around the edges, about 2 minutes. Cover loosely using a lid or aluminum foil and cook until the whites are just set and the yolks are still runny but starting to set. (They'll break and mingle with the rice in a beautiful way.) Season with salt and pepper.
• While the eggs cook, fluff the cooked rice with a fork, then stir in the kale, cilantro and parsley. Add the garlic and jalapeño a little at a time and taste, adding more salt, garlic or jalapeño to your liking.
• Spoon rice into shallow bowls and top with the fried eggs, radishes, cheese and lime wedges. Serve with your hot sauce of choice.

GARLICKY SPINACH RICE

Steps:

• Cook the rice in a rice cooker, or according to the directions on the package. (Don't make it too dry... a little moisture will help it all stick together later!)
• Wash the spinach well-- spinach tends to be very gritty.
• Chop off the bottom 1" or so of the stems; tear or chop the remaining leaves and stems into 2"-3" long sections.
• Toss the spinach into a pot, along with 1/4 cup of water.
• Heat on high; when the water boils, cover the pot.
• Cook for 2-3 minutes, until the spinach is wilted.
• Drain and set aside.
• In a skillet, heat 2 tbsp.
• olive oil on medium.
• When the oil is hot (throw in a piece of garlic and it sizzles), add the chopped garlic and sauté for 2-3 minutes, until the garlic begins to soften and turn translucent.
• Add the drained spinach and sauté for another couple of minutes.
• Season to taste with salt and plenty of pepper.
• Add the cooked rice and stir well to combine.
• Taste, then add more salt and pepper as necessary.
• Serve.

GARLICKY YELLOW RICE

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add onion, and saute 7 minutes or until tender.
• Add rice and garlic; saute 2 minutes.
• Add water and next 3 ingredients; bring to a boil.
• Cover, reduce heat, and simmer 23 minutes or until liquid is absorbed.
• Garnish with green onion tops, if desired.

GARLICKY CHICKEN WITH JEWELED CAULIFLOWER RICE RECIPE BY TASTY

Steps:

• Make the garlicky chicken: In a large bowl, toss the chicken with the Gourmet Garden™ Garlic Stir-In Paste, Gourmet Garden™ Jalapeño Stir-In Paste, a generous sprinkle of salt, turmeric, and lemon zest until well coated. Let sit in the refrigerator for 30 minutes.
• Meanwhile, prep the cauliflower rice: Cut the cauliflower into quarters. Grate each quarter on the large holes of a box grater over a large bowl, stopping short of the core. The cauliflower should be broken down into small pieces the size of rice grains.
• Once the chicken has marinated, heat the olive oil in a 10-inch cast iron skillet over medium-high heat. Add the chicken in an even layer and sear on all sides, until cooked through, 7-8 minutes total. Remove from the pan and set aside.
• Make the cauliflower rice: Heat the olive oil in a wide nonstick skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened and translucent, 5-7 minutes. Add the cardamom, coriander, cumin, and cinnamon. Let the spices sizzle for 1 minute, until fragrant. Season with salt.
• Increase the heat to high and add the cauliflower rice. Stir to combine, then cook, stirring occasionally, for 6-7 minutes, until the cauliflower rice is tender and lightly browned in places. Remove the pan from the heat.
• Stir in the pomegranate seeds, pistachios, dried apricots, pine nuts, and scallions. Taste for seasoning and add more salt if necessary.
• Serve the chicken over the cauliflower rice and garnish with more pomegranate seeds and scallions.
• Enjoy!

GARLICKY RICE

Steps:

• Preheat oven to 400°F.
• Sauté onion and garlic in oil until golden.
• Add the rice and toss until covered with oil.
• Stir in the stock, lemon rind and herbs and bring to a boil.
• Transfer to baking dish, cover and cook in middle of oven 40-50 minutes.
• Stir the rice once or twice during cooking.

GARLICKY BROWN RICE

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add rice, and saute 1 minute.
• Add garlic; saute 2 minutes.
• Stir in water, broth and salt; bring to a boil.
• Cover, reduce heat, and cook over medium-low heat 55 minutes or until liquid is absorbed.
• Spoon into a bowl, fluff with a fork.
• Top with green onions.

GARLICKY MEATBALLS OVER RICE

Steps:

• Mix all ingredients except tomato sauce and rice. Shape into sixteen 1 1/2-inch meatballs. Spray 10-inch nonstick skillet with nonstick cooking spray heat over medium-high heat. Place meatballs in skillet spray meatballs with nonstick cooking spray. Cook until meatballs are brown on all sides. Stir in tomato sauce. Heat to boiling reduce heat to low. Cover and simmer about 20 minutes, stirring occasionally until meatballs are no longer pink in center. Serve over rice.1 Serving: Calories 355 (Calories from Fat 90) Fat 10g (Saturated 4g) Cholesterol 50mg Sodium 810mg Carbohydrate 47g (Dietary Fiber 3g) Protein 22g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BBQ SALMON WITH GARLICKY RICE

Steps:

• Bring first 4 ingredients to boil in saucepan; cover. Simmer on medium-low heat 10 min.
• Meanwhile, reserve 1 Tbsp. barbecue sauce for later use. Brush fish with half the remaining barbecue sauce; place, sauce sides down, in large nonstick skillet; cook on medium-high heat 2 min., turning after 1 min. and brushing with remaining barbecue sauce.
• Remove fish from skillet. Carefully spoon rice mixture into skillet; top with fish. Cover; simmer on medium-low heat 10 min. or until fish flakes with fork and rice is tender. Brush fish with reserved barbecue sauce. Remove from heat. Let stand, covered, 5 min.

LEMON SHRIMP WITH GARLICKY RICE

Steps:

• 1. Prepare rice according to package instructions. Add garlic to water before steaming. Fluff with a fork and set aside
• 2. Meanwhile, in a large skillet over medium heat add chicken stock and lemons; bring to a low simmer. Season shrimp with salt and pepper and add to skillet. Turn shrimp to cook evenly until pink, about 2 minutes. Turn off heat and add butter; slowly stir to create a creamy sauce. Toss in parsley and serve immediately with garlicky rice