RICE PILAF WITH CARROTS AND PARSLEY
Carrots and leeks make a sweet combination, but you can also use regular onion in this pilaf. To get 1/2 cup of finely chopped parsley, begin with 2 cups leaves picked from the stems.
Provided by Martha Rose Shulman
Categories side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes, to wash away some of the starch. Drain through a strainer.
- Heat the water or stock to a bare simmer in a saucepan or in a Pyrex measuring cup in the microwave.
- Meanwhile, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, onion or leek, and salt to taste. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle. Add the hot water or stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
- Uncover the rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the parsley and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 436 milligrams, Sugar 3 grams
RICE WITH PARSLEY
Categories Rice Side Quick & Easy Winter Parsley Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Combine broth and salt in heavy large pot. Bring to boil. Add rice. Return to boil. Reduce heat to low. Cover; cook until broth is absorbed, about 25 minutes. Remove from heat. Mix in parsley and butter. Cover; let stand until butter melts, about 5 minutes. Fluff rice with fork. Season with salt and pepper.
LEMON PARSLEY RICE
Steps:
- Heat 2 cups of water to a boil and stir in rice. Return to a boil, cover and reduce heat to low. Cook for 20 minutes. Remove lid and fluff rice with a fork. Toss in parsley, lemon and butter. Season and serve.
LEMON PARSLEY RICE
Make and share this Lemon Parsley Rice recipe from Food.com.
Provided by Lorac
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring broth to a boil, stir in rice, cover, reduce heat to low and cook 20 minutes.
- Remove pan from heat, add butter, lemon, salt and pepper and fluff with a fork to combine.
- Add parsley, toss gently to combine and serve.
RICE WITH PEAS AND PARSLEY
Provided by Pierre Franey
Categories easy, quick, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of the butter in a saucepan and add the onion. Cook until wilted. Add the rice and stir briefly.
- Add the water, bay leaf, salt, pepper and Tabasco. Bring to a boil, cover tightly and simmer 17 minutes.
- Meanwhile, combine the peas with the remaining 1 tablespoon of butter in a saucepan with salt and pepper. Heat, shaking the saucepan to redistribute the peas so they cook evenly, about 1 minute.
- Add the peas and parsley to the rice and stir with a fork to blend. Remove the bay leaf and serve.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 3 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 457 milligrams, Sugar 2 grams, TransFat 0 grams
WILD RICE WITH MUSHROOMS AND PARSLEY
If you can't find wild rice, a wild-rice blend also works well -- just omit any seasoning packet in favor of the mushroom-parsley blend.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Cook rice according to package instructions. Meanwhile, heat olive oil in a large skillet over medium-high. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned, about 13 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in cooked rice and remove from heat. Stir in parsley and lemon juice and season with salt and pepper.
Nutrition Facts : Calories 156 g, Fat 5 g, Fiber 1 g, Protein 5 g
FLAVORFUL GREEN RICE
Green onions and parsley give this rice its name, but the appealing flavor is what makes it memorable.-Karin Bailey, Golden, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onions and parsley in oil and butter for 1 minute or until tender. Add rice; cook over medium heat until rice is coated with oil and translucent, about 3 minutes. Stir in the broth, cayenne and bay leaf. Bring to a boil., Reduce heat; cover tightly and simmer for 18-20 minutes or until liquid is absorbed and rice is tender. Discard bay leaf.
Nutrition Facts : Calories 240 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 505mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
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