Best Rachael Rays Special Rice Recipes

FISH WITH RED WINE SAUCE & ROSEMARY POTATOES

Fish with Red Wine Sauce & Rosemary Potatoes image

Not only can fish pair with red wine, it's good cooked with red, too.

Provided by rachael-ray

Number Of Ingredients 1

Ingredients

Potatoes1 ½ lb. small round white- or yellow-skinned potatoes, halvedSaltAbout 2 tbsp. olive oil2 tbsp. butter1 large clove garlic, crushedPepper4 sprigs fresh rosemary, leaves stripped and finely chopped (about 2 tbsp.)Sauce1 tbsp. olive oil1 large shallot, finely chopped1 clove garlic, grated1 large fresh bay leafSalt and pepper1 ½ cups Pinot Noir or other light- to medium-bodied red wine½ cup seafood stock or clam juice2 tbsp. butterFish4 red snapper or black bass fillets (6 to 8 oz. each)Salt and pepperAbout 2 tbsp. olive oilFinely chopped fresh chives, for garnish

Steps:

Step 1Place a rack in the center of the oven; preheat to 550° (or as high as your oven will go). Alternatively, preheat the broiler.Step 2Place the potatoes in a large saucepan. Add enough cold water to cover the potatoes. Bring to a boil over high heat. Salt the water and cook the potatoes until just tender on the outside but not quite cooked through, about 8 minutes. Drain the potatoes.Step 3Meanwhile, line a rimmed baking sheet with parchment paper. In a large skillet, heat the oil, about two turns of the pan, over medium. Add the butter and garlic. Cook, stirring often, until fragrant, 2 to 3 minutes. Add the potatoes and toss until coated. Arrange the potatoes, cut-side up, on the baking sheet; season with salt, pepper, and the rosemary. Roast or broil the potatoes until crisp, 10 to 12 minutes.Step 4For the sauce, in a saucepan, heat the oil, one turn of the pan, over medium-high. Add the shallot, garlic, and bay leaf; season with salt and pepper. Stir until softened, about 2 minutes. Add the wine and stock. Boil over high heat until reduced to 1/2 to 1/3 cup, about 15 minutes. Whisk in the butter. Remove from heat. Discard the bay leaf.Step 5While the sauce is reducing, make the fish: Heat a large cast-iron or nonstick skillet over medium-high. Season the fish with salt and pepper. Add the oil, about two turns of the pan, to the skillet. Add the fish, skin-side down. Cook, pressing the fish with a spatula, until the skin is flat and crisp, 4 to 5 minutes. Turn the fish and cook until just opaque in the center, about 2 minutes more. Transfer to plates or a platter. Step 6Spoon the red wine sauce over the fish. Top with chives. Serve with the potatoes.

SPRING BAKED OMELET WITH GARAM MASALA

Spring Baked Omelet with Garam Masala image

Serve this delicious spring omelet with garlic naan-griddled and brushed with melted butter-and mango chutney and Greek yogurt for dipping the bread.

Provided by rachael-ray

Number Of Ingredients 1

Ingredients

4 tbsp. butter1 bunch spring onions or 2 medium leeks, white and light-green parts only, finely chopped1 small russet potato, peeled and finely choppedSalt and pepper2 large cloves garlic, chopped6 large eggs1 to 2 tsp. garam masala1 ½ tsp. baking powderAbout 2 cups (loosely packed) mixed fresh herb leaves with tender sprigs (such as dill, parsley, cilantro, and mint), finely chopped (about 1 cup chopped)

Steps:

Step 1Preheat the oven to 425°.Step 2Heat a medium nonstick ovenproof skillet (such as cast-iron) over medium-high. Add the butter. When it foams, add the spring onions and potato; season with salt and pepper. Cook, stirring occasionally, until the spring onions and potato are tender, about 5 minutes. Add the garlic to the skillet and cook, stirring often, until aromatic, about 2 minutes.Step 3In a large bowl, whisk the eggs, garam masala, and baking powder. Stir in the herbs; season with salt. Pour the eggs into the skillet and transfer to the oven. Bake until the eggs are just set in the center, 12 to 15 minutes. Cut into wedges.

SPECIAL RICE

Special Rice image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 cups water
2 tablespoons butter
1 teaspoon cumin seeds, 1/3 handful
1/4 cup golden raisins, 2 handfuls
2 tablespoons currants, 1 handful
1 teaspoon lemon or orange zest (from about 1/2 of the fruit)
1 1/2 cups enriched white rice
2 blades fresh chives, chopped
1 (3-ounce) bag sliced almonds, lightly toasted or 3 ounces smoked almonds

Steps:

Bring water to a boil in a covered saucepan. Add butter, cumin, raisins, currants, zest, and rice. Stir the rice and return to a rolling boil. Cover and reduce heat to low. Cook 20 minutes, stirring occasionally.
Remove from heat and add chives. Fluff rice with fork and transfer to a serving dish. Cover rice liberally with toasted sliced almonds or smoked almonds.

SPECIAL FRIED RICE

Special Fried Rice image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 3/4 cups water
1 1/2 cups white rice
3 tablespoons vegetable or wok oil, 3 turns of the pan
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh ginger, minced or grated
1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls
1 small red bell pepper, diced
4 scallions, thinly sliced on an angle
1/2 cup frozen peas
1/3 cup Tamari, dark aged soy sauce

Steps:

Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.
Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

SPECIAL FRIED RICE (RACHAEL RAY'S)

Special Fried Rice (Rachael Ray's) image

Fried rice is so delicious, colorful, versatile, and kid-friendly. It really makes a difference separating/cooling the rice. These make a filling meal with my Scallion Tortilla Wrappers.

Provided by Roxygirl in Colorado

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 3/4 cups water
1 1/2 cups white rice (I used Uncle Ben's)
3 tablespoons vegetable oil or 3 tablespoons wok oil, 3 turns of the pan
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh ginger, minced or grated
1/2 cup shredded carrot
1 small red bell peppers or 1 small green bell pepper, diced
4 scallions, thinly sliced on an angle
1/2 cup frozen peas
1/3 cup tamari (dark aged soy sauce)

Steps:

Bring water to a boil.
Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes.
Spread rice out on a cookie sheet to quick cool it.
(If you have leftover rice you can really speed this dish up).
Heat a wok, wok shaped skillet or large nonstick skillet over high heat.
Add oil to the pan.
Add egg to hot oil and break into small bits as it scrambles.
When eggs are scrambled, add garlic and ginger to the pan.
(If you happen to be out of ginger like I was once, you can add some terriyaki sauce).
Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes.
Add rice to the pan and combine with veggies.
Fry rice with veggies 2 or 3 minutes.
Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.