Best Nutty Egyptian Style Rice Recipes
THE PERFECT EGYPTIAN RICE WITH VERMICELLI
Egyptian rice is a very short grain rice, grown in Egypt. It is not cooked the same way as medium or long grain rice. When cooked, it is supposed to have a fluffy texture, not at all sticky.
Provided by Gamila Salem
Categories Side Dish Rice Side Dish Recipes
Time 36m
Yield 3
Number Of Ingredients 5
Steps:
- Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
- Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
- Bring water to a boil in a saucepan.
- Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 59.1 g, Fat 7.3 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 57.1 mg, Sugar 0.6 g
EGYPTIAN RICE
A traditional way of preparing short grain rice with vermicelli, very commonly consumed in the Middle East
Provided by Farah Abumaizar
Categories Side Dish
Number Of Ingredients 5
Steps:
- Soak the rice in water with a pinch of salt for about 20-30 minutes, then rinse thoroughly until water runs clear. Set rinsed rice aside.
- Heat the oil in a large saucepan over medium high heat. Once hot, add the vermicelli and toast for 2-3 minutes until golden brown. Watch carefully as vermicelli can burn easily.
- Once vermicelli has toasted, add the rinsed rice, stir to combine the rice and vermicelli together and toast until the rice turns opaque, a couple minutes, stirring throughout.
- Add the water to the top of the rice. It should just cover the rice by about 1/2 inch or so, if you need to you can add another splash of water. Add the salt, and stir again.
- Bring the rice water mixture to a boil, then reduce heat to low and simmer covered for 15-20 minutes or until all the water is absorbed.
- Once rice has cooked through and water is absorbed, remove from the heat but leave covered for another 10 minutes. After 10 minutes, remove the lid, and fluff the rice with a fork and serve.
Nutrition Facts : Calories 180 kcal, ServingSize 1 serving
NUTTY RICE
Entered for safe-keeping, from "Favorite Brands Best-Loved Chinese Recipes & More". The wheat berries add flavor bursts and textural interest to the brown rice. This is a U.S.-family oriented recipe from the California Tree Fruit Agreement. If trying to transition to brown rice, I recommend that you pass up Uncle Ben's converted brown rice, and get Texmati Brown Rice, because the Texmati tastes so good, and UB's disappoints (your family would insist on white rice next time). If you don't have wheat berries, use 1 cup brown rice rather than 3/4 cup brown rice and 1/4 cup wheat berries. Alternatively to a stove-top saucepan, put ingredients into a rice cooker, stir with a wooden spoon, close and press Brown Rice button.
Provided by KateL
Categories Vegan
Time 52m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- Bring 2 cups water to a boil in a medium saucepan.
- Add brown rice and wheat berries and return to a boil.
- Reduce heat to low, cover and simmer 40-45 minutes or until rice is tender and liquid is absorbed.
Nutrition Facts : Calories 128.3, Fat 1, SaturatedFat 0.2, Sodium 6, Carbohydrate 26.8, Fiber 1.2, Sugar 0.3, Protein 2.8
NUTTY RICE
Adapted from Sandra Lee's Semi-homemade, the recipe posted on the website is missing the cumin she added in the show. Also, the original recipe uses instant brown rice, but I prefer using white rice. Since the rice is already cooked, you're just pretty much mixing and heating everything together to meld the flavors together.
Provided by Kitty Kat Cook
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a pan, add the nuts and toast over medium heat.
- Add cumin and stir.
- Stir in the rice and mix well.
- Add the chopped parsley and mix right before serving.
Nutrition Facts : Calories 240.1, Fat 11.8, SaturatedFat 4.5, Cholesterol 15.3, Sodium 127.2, Carbohydrate 29.5, Fiber 1.3, Sugar 0.5, Protein 4.3
CAJUN CREOLE STYLE RICE
Make and share this Cajun Creole Style Rice recipe from Food.com.
Provided by Shawn C
Categories Rice
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- saute vegetables in butter over medium heat until soft.
- add all other ingredients and stir well bring to a boil reduce the heat and cover.
- turn heat to low for 25 minutes.
Nutrition Facts : Calories 295.7, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 190.8, Carbohydrate 58.4, Fiber 3.7, Sugar 4.4, Protein 5.4
EGYPTIAN RICE WITH VERMICELLI
In Arabic, this is called roz bil sha'areyyah. Tasty and rich, would be great with a simple lamb or chicken dish. This is my adaptation of a Claudia Roden recipe.
Provided by Sass Smith
Categories Long Grain Rice
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Break the vermicelli into 1-inch pieces (or use an Arab or Indian brand that is already broken up).
- In a wide non-stick skillet, saute onion in oil till translucent, and remove from pan.
- Saute vermicelli pieces in leftover oil till golden (this happens mroe quickly than you expect it to).
- Add onions back to pan and add rice; stir to combine.
- Pour in boiling stock, stir.
- Cook over very low heat for about 20 minutes.
- This time will vary depending on the age and type of rice you use.
- If desired, stir in a pat of butter before serving.
Nutrition Facts : Calories 340.3, Fat 7.1, SaturatedFat 1.3, Cholesterol 5.4, Sodium 261.6, Carbohydrate 58.1, Fiber 1.2, Sugar 4, Protein 9.2
NUTTY EGYPTIAN-STYLE RICE
This aromatic nutty rice dish makes a great accompaniment to any spiced lamb or chicken dish, or any grilled or BBQd fish or meats. It also goes well with other vegetarian dishes. If you are serving it as part of a vegetarian meal, use vegetable stock. I recommend my Vegetable Stock Recipe #135453, which I found only recently and am really excited about, because it's so different from other vegetable stock recipes I have used in the past. I have adapted this recipe from a recipe on an International Masters '1001 recipes for pan or wok recipe card' and I have posted it for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and finely slice the onion, and peel and crush the garlic; grate the rind of 1 orange and squeeze the juice and cut the other orange into wedges.
- Melt the butter in a deep pan or wok, preferably non-stick, sauté the onion and garlic for 2 minutes; then add the cinnamon stick and the rice, cook for 2 minutes, stirring continuously, until the rice is thoroughly coated with the butter and mixed in with the onions and garlic.
- Add the orange rind and juice, the bay leaves and sultanas to the rice.
- Stir the turmeric into the stock, then add the stock to the mixture, bring to the boil, then reduce the heat, cover and simmer for 15 minutes, or until the rice is cooked and all the liquid has been absorbed.
- Transfer to a serving bowl and keep hot; covering the bowl with foil will suffice.
- Clean the pan or wok (if you are using a non-stick pan or wok, all you need to do is to wipe it clean with paper toweling), add oil and heat through, then add the nuts and sauté for 1 minute, or until they are lightly toasted.
- Serve the rice garnished with orange wedges, coriander sprigs and pistachios.
- Variation: To add a rich golden colour and delicious aroma to this dish, replace the turmeric with saffron strands soaked in hot water.
Nutrition Facts : Calories 522.1, Fat 19.4, SaturatedFat 7.9, Cholesterol 31.4, Sodium 226.2, Carbohydrate 77.2, Fiber 4.4, Sugar 19.8, Protein 12
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