Best Gingered Rice Recipes

GINGERED BROWN RICE

Steps:

• Combine the rice, water, ginger and salt in a pot with tight-fitting lid. Bring to a boil over medium heat. Stir once then cover with lid and reduce the heat to a simmer. Cook for 50 minutes. Remove from heat, let stand in covered pot for 10 minutes then fluff with a fork.

GINGERED SHORT RIBS WITH GREEN RICE

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. Place carrots and onions in a 5-qt. slow cooker. Sprinkle ribs with salt and pepper; place over vegetables. Pour broth mixture over top., Cook, covered, on low 8-10 hours or until meat is tender., Just before serving, prepare rice according to package directions. Stir in green onions, cilantro, jalapenos and lime zest., Remove ribs to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 2 minutes or until thickened. Serve with ribs and rice.

CORNISH HENS WITH GINGERED BROWN RICE

Steps:

• Heat oven to 350°. Heat 2 tablespoons orange juice to boiling in 2 1/2-quart saucepan over medium heat. Cook onion in orange juice, stirring occasionally, until crisp-tender. Stir in rice, ginger, parsley, thyme and 1 tablespoon orange juice.
• Fill body cavity of each hen with rice mixture. Place hens, breast sides up, in ungreased rectangular baking dish, 13x9x2 inches. Brush with 1 to 2 teaspoons of the remaining orange juice. Bake uncovered 1 hour to 1 hour 10 minutes, brushing with some of remaining orange juice every 30 minutes, until thermometer reads 180° and juice of hens is no longer pink when center of thigh is cut.
• Remove stuffing from hens. Cut hens in half along backbone and breastbone from tail to neck, using kitchen scissors.

CHICKEN WITH GINGERED BROWN RICE

Steps:

• Cook brown rice in water as directed on package, drain if necessary.
• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 1 tablespoon of the orange juice to boiling over medium heat. Cook onion in orange juice 1 to 2 minutes, stirring frequently, until crisp-tender. Stir in cooked rice, ginger, parsley, thyme and remaining 1 tablespoon orange juice.
• Spoon rice mixture into baking dish. Place chicken breasts on rice mixture. In small bowl, mix marmalade and oil; brush over chicken.
• Cover baking dish with foil; bake 25 minutes. Remove cover; bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).

GINGERED LONG GRAIN AND WILD RICE

Steps:

• Place bread cubes on a baking sheet. Bake at 250° for 35 minutes or until toasted. Meanwhile, prepare rice according to package directions. In a large skillet, saute the celery, onion and ginger in butter until tender. Add to the rice., Stir in broth, water chestnuts and bread cubes. Transfer to a greased shallow 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

GINGERED RICE

Steps:

• Rinse the rice to get rid of excess starch. Put it into a heavy bottomed pot with a tight fitting lid. Add the water, ginger, cardamom, and salt and give it a good stir. Bring it to a boil, reduce the heat to a simmer, cover, and cook gently for about 15 minutes. You will see holes poking through the rice and most of the water should be absorbed. Let the rice stand off the heat, covered, for about 5 minutes. Remove the ginger and discard, fluff the rice and serve.

RICE AND BARLEY W/GINGERED ADZUKI BEANS

Steps:

• 1. Combine rice, barley and 3 cups water in medium saucepan. Bring to a boil, and add 1/4 tsp. salt. Reduce heat, and simmer, uncovered, about 30 minutes, or until water reaches level of grains. Reduce heat to low, cover and cook 5 minutes more, or until grains are dry. (Do not disturb steam holes that have formed.) Remove from heat, and let stand 5 minutes.
• 2. Meanwhile, heat ginger and sesame oil in medium skillet over medium heat until ginger begins to sizzle, about 3 minutes. Add beans, mirin, *umeboshi vinegar and remaining 1/2 tsp. salt. Cook over medium-high heat, stirring often, about 3 minutes, or until liquid evaporates.
• 3. *Note: if you do not have umeboshi vinegar (plum vinegar) I have read online that you can substitute red wine vinegar mixed with some soy sauce and perhaps a pinch of sugar. Or, if you have a fruity vinegar such as raspberry that will work fine!
• 4. Stir beans into cooked rice and barley. Taste, and add some soy sauce if desired. Serve with garnishes.

GINGERED STICKY RICE

Steps:

• Combine all of the ingredients with 1 1/4 cups of water in a saucepan and cook over moderately low heat, covered, for 20 minutes, until the rice is tender. Remove the ginger slices and serve.

MEXICAN DIVER SCALLOPS WITH BLACK RICE, ENGLISH PEAS, AND GINGERED TANGERINES

Steps:

• Preheat the oven to 400 degrees F.
• Bring a medium pot of salted water to a boil. Peel the carrots, leaving 1/2-inch of tops attached, and cut them in half. Blanch the carrots in the water for 1 minute. Set aside.
• Place the Black Rice in a pot in the oven to heat it up.
• Heat a large heavy-bottomed saute pan over medium-high heat. Season the scallops on all sides with 1 tablespoon kosher salt and 1/4 teaspoon black pepper. Pour the oil into the pan and let it heat for 30 seconds. Place the scallops in the pan on their flat round sides. Cook them for 3 to 4 minutes or until they are nicely caramelized. Turn them over and lower the heat. The scallops should be just barely cooked through.
• Meanwhile, heat a medium-sized heavy-bottomed saute pan over medium heat.Add the butter and then the shallots and blanched carrots. Season the shallots and carrots with salt and pepper and cook gently for about 2 minutes without getting any color on the carrots.
• Add the peas and then the pea shoots to the pan with the carrots, season with additional salt and pepper, and cook for 1 to 2 minutes until the peas are just cooked and the pea shoots have just wilted. Season the vegetables with a squeeze of the lemon. Plate the hot black rice at the center of 6 large plates. Scatter the vegetables over the rice. Place 3 scallops on top of the rice on each plate. Spoon the Tangerine Vinaigrette over the scallops and serve immediately.
• Heat the olive oil over medium heat in a medium saucepot. Add the black rice and toast slightly, stirring constantly for about 1 minute. Add the diced shallots and bay leaf and stir for 1 minute more. Add the water and salt. Simmer for about 45 minutes or until the rice is tender but slightly al dente. You will see the water turn a beautiful purple color. The idea is for the liquid to cook down to form a "sauce" which will coat the rice. If the water cooks away before the rice is done, add a little more water at a time. Ideally there will be no water to drain off. When the rice is done, pour it onto a sheet pan to cool.
• Section the tangerines into "supremes" (sections without the pith), and reserve the remainder of the tangerines. Set supremes aside. Squeeze the juice from the remainder of the tangerines and reserve.
• Place the shallots in a small bowl with the vinegar, 2 tablespoons of the tangerine juice, salt, and ginger. Let the mixture macerate for 5 minutes. Whisk in the honey and then the olive oil. Taste for seasoning and adjust. Stir in the reserved tangerine segments and parsley.

GINGERED SHORT RIBS WITH GREEN RICE

Steps:

• In a small bowl, whisk the first seven ingredients until blended. Place carrots and onions in a 5-qt. slow cooker. Sprinkle ribs with salt and pepper; place over vegetables. Pour broth mixture over top., Cook, covered, on low 8-10 hours or until meat is tender., Just before serving, prepare rice according to package directions. Stir in green onions, cilantro, jalapenos and lime zest., Remove ribs to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 2 minutes or until thickened. Serve with ribs and rice.