Best Herbed Rice With Dates And Pomegranate Recipes

SAVORY HERB RICE

Savory Herb Rice image

"I got this recipe from the mother of one of my college roommates many years ago and filed it away," writes Suzy Mercker of Lawrenceville, Georgia. "I found it one night by accident and made it for dinner. Now it's a staple that I often serve with chicken, beef, pork...or even fish."

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

2 cups water
1 tablespoon butter
1 teaspoon chicken or 1/2 vegetable bouillon cube
1 cup uncooked long grain rice
2 tablespoons reduced-sodium soy sauce
1 teaspoon dried minced onion
1/2 teaspoon onion powder
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme

Steps:

In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.

Nutrition Facts : Calories 178 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 490mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

SWEET RICE PORRIDGE

Sweet Rice Porridge image

Transform tonight's leftover rice into tomorrow's breakfast by simmering it with milk, Medjool dates, and cinnamon.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 6

Ingredients

1 cup cooked rice
1 1/4 cups whole milk
2 Medjool dates, pitted and coarsely chopped
Pinch cinnamon
Kosher salt
Berries, chopped apple, toasted sliced almonds, and honey, for serving

Steps:

In a saucepan, combine rice, milk, dates, cinnamon, and a pinch of kosher salt. Bring to a boil, then reduce heat and simmer, stirring, until thick and creamy, 5 to 7 minutes. Serve, topped with berries, apple, almonds, and a drizzle of honey.

RICE WITH DATES (ARABIAN PENINSULA)

Rice With Dates (Arabian Peninsula) image

Make and share this Rice With Dates (Arabian Peninsula) recipe from Food.com.

Provided by COOKGIRl

Categories Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup rice (I used basmati)
2 1/4 cups water
1 teaspoon salt
5 tablespoons butter
1/2 cup slivered almonds
1/3 cup dates, cut into small pieces (run a knife under hot water to make slicing easier)
2 tablespoons raisins
1/2 teaspoon cinnamon (or 1/2 of one small whole cinnamon stick)
1 pinch ground cloves

Steps:

Place the rice in a heatproof bowl and cover with boiling water. Let stand 30 minutes to 1 hour then drain in a fine mesh strainer.
Place the drained rice in a pot with *2 cups* of water and bring to the boil then cover and simmer on low for 10 minutes.
In the meantime, melt 3 tablespoons butter in a small pan and cook the almonds until starting to brown, stirring often.
Stir in the dates, raisins, ground cinnamon or cinnamon stick and cloves.
Turn heat down to low and cook covered for 15 minutes or until the mixture is soft and gooey, stirring often. (Do not overcook or let dry out.).
After the rice has cooked 10 minutes, remove the pot from the burner without taking off the lid and let stand for 15 minutes.
Drain the rice in a strainer under warm water and then place half of the rice back in the pot, flattening and spreading it around evenly.
Dot the first layer of rice with 1 tablespoon of butter.
Now arrange the cooked almond-date mixture over the rice, spreading it around and flattening with a spatula. Spoon the rest of the rice on top, again spreading it around and flattening the top then dot with 1 tablespoons of butter.
Invert a heatproof plate on top of the rice or as I did-fold up a tea towel and place it on top of the pot. Cover the pot with the lid and cook on very low heat for 15 minutes.
After 15 minutes of cooking, remove the pot (but keep the lid on the pot!) to another burner and set aside for another 15 minutes.
Invert the pot of rice onto a serving platter.
Serve hot.