Best Rosemary Rice Recipes

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WILD RICE WITH ROSEMARY AND GARLICKY MUSHROOMS



Wild Rice with Rosemary and Garlicky Mushrooms image

This elegant, aromatic wild rice dish will fit in just as well on your Thanksgiving table as in your weeknight meal plan. Just a few ingredients -- garlic, onion, mushrooms and rosemary -- come together for incredible flavor, and the combination of wild rice with other rice varieties is a refreshing change from the usual. Make sure to pull out your best olive oil to finish the dish -- it will make a big difference.

Provided by Priya Krishna

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

1 cup wild rice blend (usually a combination of wild rice, black rice, brown rice and white rice)
1 3/4 cups vegetable broth, chicken broth or water
2 tablespoons olive oil, plus more for drizzling
1 medium yellow or white onion, finely diced
3 garlic cloves, minced
1 pound mixed mushrooms, such as shiitakes, button and cremini (baby bella), trimmed and sliced
Kosher salt
1 tablespoon finely chopped fresh rosemary leaves, plus a sprig for garnish

Steps:

  • Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
  • While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
  • Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.

ONE DISH ROSEMARY CHICKEN AND RICE DINNER



One Dish Rosemary Chicken and Rice Dinner image

A very easy complete dinner ready in a little over an hour. Plate up rice and then chicken on top using warmed plates. I serve this dish with fresh green beans and warm dinner rolls. Mmmm yummy!

Provided by PIDGE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

1 cup white rice
3 cloves garlic, minced
1 cup chicken broth
1 cup dry white wine
2 chicken breasts, halved and pounded
¼ cup mayonnaise
1 tablespoon dried rosemary
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Spread rice and garlic in the bottom of the prepared baking dish. Pour chicken broth and wine over rice mixture.
  • Brush chicken breasts evenly with mayonnaise; sprinkle rosemary, salt, and pepper over each coated chicken breast. Arrange chicken breasts carefully atop the rice mixture.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, at least 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 393.8 calories, Carbohydrate 40.6 g, Cholesterol 40 mg, Fat 12.9 g, Fiber 1 g, Protein 16.2 g, SaturatedFat 2.2 g, Sodium 353.6 mg, Sugar 1.1 g

ROSEMARY RICE



Rosemary Rice image

This is a quick and easy rice recipe that gets flavor from the herbs rather than butter. This recipe comes from Light and Tasty.

Provided by MsBindy

Categories     White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
2 cups vegetable broth
1 cup long grain rice, uncooked
1 tablespoon fresh rosemary, minced or 1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/4 cup parmesan cheese, shredded

Steps:

  • In a saucepan, saute the onion and garlic in oil until tender.
  • Add broth; stir in the rice, rosemary and pepper.
  • Bring to a boil; reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
  • Remove from heat and stir in Parmesan.

LIGHT ROSEMARY RICE



Light Rosemary Rice image

This quick rice dish is a favorite with my family. It's low in fat because it gets it's flavor from herbs, not butter. -Connie Regalado of El Paso, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1/4 cup water
1 cup uncooked long grain rice
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese

Steps:

  • In a saucepan, saute onion and garlic in oil until tender. Add broth and water; bring to a boil. Stir in rice, rosemary and pepper. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender. Remove from heat; stir in cheese.

Nutrition Facts : Calories 250 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

ROSEMARY RICE



Rosemary Rice image

This tender, full-flavored rice makes a lovely side for a wide variety of main dishes, says Suzanne McKinley of Lyons, Georgia. It's also an easy recipe to double for company or extra guests.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1 cup water
1/2 cup uncooked long grain rice
1-1/2 teaspoons chopped green onions
1 teaspoon reduced-sodium beef bouillon granules
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/2 teaspoon butter
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon salt

Steps:

  • In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; let stand for 5 minutes. Fluff with a fork before serving.

Nutrition Facts : Calories 184 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 314mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

20 MINUTE GARLIC ROSEMARY CHICKEN & BROWN RICE DINNER



20 Minute Garlic Rosemary Chicken & Brown Rice Dinner image

Make and share this 20 Minute Garlic Rosemary Chicken & Brown Rice Dinner recipe from Food.com.

Provided by Steve_G

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon oil
4 small boneless skinless chicken breast halves (about 1 lb.)
3/4 teaspoon garlic powder, divided
3/4 teaspoon dried rosemary leaves, crushed,divided
1 (10 3/4 ounce) can reduced-sodium chicken broth
1/3 cup water
1 cup Minute brown rice, uncooked

Steps:

  • Heat oil in large nonstick skillet on medium-high heat.
  • Add chicken; sprinkle with 1/4 tsp.
  • each of the garlic powder and rosemary.
  • Cover.
  • Cook 4 minutes on each side or until chicken is cooked through.
  • Remove chicken from skillet.
  • Add broth and water to skillet; stir.
  • Bring to boil.
  • Stir in rice and remaining garlic powder and rosemary.
  • Top with chicken; cover.
  • Cook on low heat 5 minutes.
  • Remove from heat.
  • Let stand 5 minutes.

ELSWET'S ROSEMARY RICE



Elswet's Rosemary Rice image

This is the perfect side dish for roast chicken, shrimp scampi, or a nice roast (it works so well with pork AND beef!). If used with beef, substitute the chicken broth/bulion cubes for beef flavored ones, and pork bulion for pork. Also, if you don't have the 16-oz can of chicken broth on hand, you can substitute or 2 cups hot water with 6 (flavored to match the meat you're serving) bulion cubes melted within.

Provided by Pagan

Categories     White Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 teaspoons virgin olive oil
1 teaspoon ground rosemary
1 1/2 cups white rice
1 (16 ounce) can chicken broth
1/2 cup minced green onion
1 tablespoon dried parsley flakes
2 garlic cloves, minced
1/2 teaspoon gumbo file or 6 sassafras leaves
1/2 teaspoon ground red pepper
1 tablespoon white wine vinegar
1/4 teaspoon salt

Steps:

  • Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
  • Add the rosemary, garlic, and red pepper.
  • Then cook the green onions and parsley until soft- 2-3 minutes.
  • Add rice, and salt, and cook, stirring constantly for 30 seconds.
  • Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
  • Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done.
  • Remove from heat and let sit for 5 minutes.
  • Stir in vinegar and serve hot.

Nutrition Facts : Calories 305.2, Fat 3.5, SaturatedFat 0.6, Sodium 527.8, Carbohydrate 59.1, Fiber 2.6, Sugar 0.7, Protein 7.7

RICE WITH ROSEMARY



Rice With Rosemary image

Provided by Elaine Louie

Categories     easy, quick, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 6

1 bay leaf
1 tablespoon dried rosemary
2 cups converted rice
1 small beef bouillon cube
1 tablespoon vegetable or olive oil
Salt to taste

Steps:

  • In a medium saucepan combine two cups of water, the bay leaf and rosemary and bring to a boil. Add rice, bouillon cube, oil and salt. Return to a boil and reduce heat to low. Simmer, covered, for 10 minutes.
  • Stir rice with a fork. Simmer, covered, for another 10 minutes or until liquid is absorbed.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 159 milligrams, Sugar 0 grams

ROSEMARY CHICKEN WITH WILD RICE (WEIGHT WATCHERS)



Rosemary Chicken With Wild Rice (Weight Watchers) image

This is a weight watchers recipe that is probably our favorite. It has a nice combination of tastes and is great as a leftover. Makes 6 servings and each serving is 5 points.

Provided by Chris Kelley

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup wild rice
1 tablespoon olive oil
1 1/4 lbs skinless chicken breasts, cubed
2 carrots, diced
1 tablespoon dried rosemary leaves, crumbled
1/4 cup reduced-calorie orange marmalade
1/4 cup Dijon mustard
1/4 teaspoon garlic powder
1/8 teaspoon ground pepper

Steps:

  • Cook the rice according to package directions.
  • In a large nonstick skillet, heat the oil. Saute the chicken and carrots, stirring frequently, 3-4 minutes.
  • Stir in the rosemary.
  • Cook until chicken is cooked through, 3-4 minutes longer.
  • Stir in the marmalade, mustard, garlic powder, and pepper.
  • Cook, stirring frequently about 3 minutes.
  • Add the rice, toss to combine.

Nutrition Facts : Calories 236.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 55, Sodium 194.6, Carbohydrate 23.2, Fiber 2.8, Sugar 1.9, Protein 26.5

ROSEMARY TOMATO CHICKEN WITH RICE



Rosemary Tomato Chicken With Rice image

I got this recipe from a Sicilian girl I used to work with. She brought in left-overs one day for lunch and the aroma was making my mouth water. It's a really good fall or winter meal, very rich and savory. Plus, it's completely delicious.

Provided by Chef Acosta

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 skinless chicken breasts
2 teaspoons rosemary
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 (28 ounce) can stewed tomatoes (I use Dei Fratelli brand)
2 tablespoons extra virgin olive oil
2 cups basmati rice (I use Lundberg white organic)

Steps:

  • Preheat the oven to 375 degrees.
  • Wash and tenderize the chicken and set aside.
  • Place the olive oil, and half the rosemary, salt and pepper in a bowl or deep plate. Note: depending on the freshness of your rosemary, you may want to modify the amount to more or less. Fresh rosemary can come out very strong in this recipe, so use discretion.
  • Dip each chicken breast into the olive oil mixture and place in a baking pan. Give it an extra couple sprinkles of the salt, pepper and rosemary.
  • Add the stewed tomatoes into the baking pan. Pour the remains of the olive oil mixture, plus any leftover rosemary, salt and pepper on top.
  • Cover the pan with aluminum foil and bake for 20 minutes.
  • At 20 minutes, remove the cover and flip the chicken breasts. Bake uncovered another 20 minutes, for a total of 40 minutes.
  • Serve over the rice and enjoy!

Nutrition Facts : Calories 719, Fat 12.8, SaturatedFat 2.3, Cholesterol 136.9, Sodium 1069.7, Carbohydrate 85.1, Fiber 5.6, Sugar 10.2, Protein 63.9

WILD-RICE PILAF WITH ROSEMARY AND RED GRAPES



Wild-Rice Pilaf with Rosemary and Red Grapes image

This is a savory side dish with the added crunchy sweetness of the grapes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 8

2 tablespoons butter
1 small onion, finely chopped
Coarse salt and ground pepper
2 cups wild-rice blend (from two 6-ounce packages), seasoning packets discarded
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried and crushed
1 can (14.5 ounces) reduced-sodium chicken broth
1 1/2 cups red seedless grapes, halved
1/2 cup chopped fresh parsley

Steps:

  • In a large saucepan, melt butter over medium heat. Add onion; season with salt and pepper, and cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and rosemary; cook, stirring, about 1 minute.
  • Add broth and 1 cup water; bring to a boil over high heat. Reduce to medium-low heat; cover, and cook until liquid is absorbed and rice is tender, 20 to 25 minutes.
  • Add grapes and parsley; season with salt and pepper, and stir to combine.

Nutrition Facts : Calories 199 g, Fat 4 g, Fiber 3 g, Protein 7 g

ROSEMARY-HONEY BRAISED LAMB SHOULDER AND MINT JASMATI RICE



Rosemary-Honey Braised Lamb Shoulder and Mint Jasmati Rice image

Provided by Ming Tsai

Categories     main-dish

Time 5h

Yield 4 to 6 servings

Number Of Ingredients 26

1 lamb shoulder, 12 to 15 pounds, bone out
8 sprigs rosemary
Salt and black pepper, to taste
1 cup all-purpose flour
1 tablespoon chile powder
1 tablespoon ground cumin
Canola oil, to cook
12 cloves garlic, smashed
2 tablespoons ginger, minced
2 large onions, large dice
2 carrots, peeled, large dice
3 ribs celery, large dice
2 bay leaves
2 cups red wine
2 cups soaked chickpeas, drained
1 cup honey
2 teaspoons naturally brewed soy sauce
Water, to cook
Small tin of Harissa, to serve on the side
3 cups jasmati rice, rinsed 3 times until water runs clear
Water to cook
1 bunch fresh mint, washed and leaves picked
1/4 cup honey
3 cloves garlic
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste

Steps:

  • For the lamb: Heat a medium size stockpot that can hold the lamb shoulder. Using a skewer, poke the lamb as deep as a sprig of rosemary. Completely insert rosemary in holes. (You can go around the top-side of the lamb like a crown.) Season the lamb well with salt and pepper. Mix together the flour, chile powder and cumin and rub on the lamb. Coat the pot with oil and sear the lamb on 1 side until brown. Rotate the lamb so all sides get brown, about 15-20 minutes total. Remove the lamb and set aside on a plate. Gently wipe out the pot and place back on high heat. Coat again with oil and saute the garlic, ginger, onions, carrots, celery and season. Add bay leaves and deglaze with red wine. Add the chickpeas, honey and soy. Add back the lamb and water to cover. Check for flavor of the braising liquid and season accordingly. Bring to a boil and reduce heat to simmer for about 3 to 4 hours, or until fork tender.
  • Make the rice using Fuji technique and a rice cooker. Meanwhile, blanch the mint in salted water for 30 seconds and shock in ice water. In a blender, puree the mint with the honey, garlic and oil. Season and set aside. When rice is done, fluff with fork before serving.
  • Plating: On a very large platter, make a large ring of rice. Drizzle the mint puree on the rice. Place lamb and vegetables in the middle. Pull out the rosemary 1/3 out to resemble a small crown. Serve family style with harissa on the side.

NIF'S PAN PREPARED PARMESAN AND ROSEMARY RICE



Nif's Pan Prepared Parmesan and Rosemary Rice image

I made this up tonight when I was making Recipe #420618. After I browned the chicken, I didn't want to waste all the great flavour that was left in the pan. You can use whatever herb you want. I chose rosemary because it was in the chicken recipe and it just tastes good! I recommend making this if you have browned some meat. It just absorbs the flavour nicely. Of course you can make this in a saucepan, but this was originally created to use the pan juices. Enjoy!

Provided by Nif_H

Categories     Long Grain Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 tablespoon butter (unless there is already oil in the pan, see above)
1 1/2 cups white rice
2 teaspoons dried rosemary, broken up a bit between your fingers
3 cups chicken broth
1/4 cup white wine
1/2 cup fresh parmesan cheese, grated
salt & freshly ground black pepper

Steps:

  • Heat butter in a frying pan (or saucepan - see above notes) over medium heat and add rice. Stir rice around for a few minutes to absorb the butter and get a little nutty tasting.
  • Stir rosemary into rice. Add chicken broth. Bring broth to a boil, reduce heat to low. Cover and simmer for 20-25 minutes, until rice is cooked.
  • Add white wine and parmesan cheese and heat through. Salt and pepper to taste.

Nutrition Facts : Calories 378.9, Fat 8, SaturatedFat 4.4, Cholesterol 18.6, Sodium 789.8, Carbohydrate 58.6, Fiber 2.2, Sugar 0.8, Protein 13.2

QUICK ROSEMARY RICE



Quick Rosemary Rice image

In Minneapolis, Minnesota, Mary Ann Kosmas cooks up this light and lemony rice dish flecked with pretty carrot shreds. "I have an herb garden, so I prepare this with fresh rosemary in summer," she jots. "The aroma is heavenly."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

2 cups chicken broth
1 cup uncooked long grain rice
1 medium onion, chopped
1 small carrot, shredded
1/2 to 1 teaspoon grated lemon zest
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt

Steps:

  • Combine the all ingredients in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed.

Nutrition Facts :

ROSEMARY LEMON & GARLIC SEITAN AND BROWN RICE



Rosemary Lemon & Garlic Seitan and Brown Rice image

Another Dr. Life original, this recipe is a great example of how to combine great spices to get a flavorful meal without having to use a lot of salt. Seitan is a good source of protein, however it is a gluten based product so if you are a sufferer of Celiac, you will need to use a different (and gluten free) protein substitute!

Provided by Dr. Maiysha Claibor

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces oxes seitan
1 ounce rosemary
1/4 cup olive oil
1 lemon
1 tablespoon dill weed
4 minced garlic cloves
4 cups water
2 cups brown rice
salt and pepper

Steps:

  • Step 1: Bring 4 cups of salted water to boil. Add Brown Rice. Mince 2 garlic cloves and add to water. Set timer for 30 minutes and boil on medium heat.
  • Step 2. In a shallow bowl or tupperware dish combine olive oil, juice of 1/2 lemon, rosemary, remaining garlic cloves minced, 1 tsp salt and dash of pepper. Add the Seitan to this mixture and cover well. Allow the Seitan to marinate while the rice is cooking.
  • Step 3: When the brown rice is done, combine the rice and marinated seitan mixture in a casserole dish. Mix well. Add Salt to taste. Add enough just to cover the bottom of the casserole dish and place in oven. Bake for 20 minute.
  • (Optional: Add 1/4 cup grated parmesean to mix for extra flavoring).

Nutrition Facts : Calories 479.7, Fat 16.7, SaturatedFat 2.6, Sodium 16.6, Carbohydrate 75.3, Fiber 4.7, Sugar 1.2, Protein 7.9

ONE DISH ROSEMARY CHICKEN AND RICE DINNER RECIPE - (4.5/5)



One Dish Rosemary Chicken and Rice Dinner Recipe - (4.5/5) image

Provided by á-17861

Number Of Ingredients 9

Ingredients
1 cup white rice
3 cloves garlic, minced
1 cup chicken broth
1 cup dry white wine
2 chicken breasts, halved and pounded
1/4 cup mayonnaise
1 tablespoon dried rosemary
salt and ground black pepper to taste

Steps:

  • Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish. Spread rice and garlic in the bottom of the prepared baking dish. Pour chicken broth and wine over rice mixture. Brush chicken breasts evenly with mayonnaise; sprinkle rosemary, salt, and pepper over each coated chicken breast. Arrange chicken breasts carefully atop the rice mixture. Bake in the preheated oven until no longer pink in the center and the juices run clear, at least 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

WILD RICE WITH ROSEMARY AND CASHEW STUFFING



Wild Rice with Rosemary and Cashew Stuffing image

Essentially, this is a rice pilaf that I have modified ever-so-slightly to be used as a stuffing for a small roasting chicken. The type of nuts, mushroom, and herbs can be varied in any number of ways.

Provided by GADZUBA

Categories     Side Dish     Stuffing and Dressing Recipes     Rice Stuffing and Dressing Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 teaspoon olive oil
½ cup onion, chopped
½ cup chopped fresh mushrooms
1 cup chopped cashews
1 tablespoon chopped fresh rosemary
1 ¾ cups chicken stock
1 cup long grain and wild rice mix

Steps:

  • Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
  • Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 31 g, Cholesterol 0.3 mg, Fat 17.6 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 3.4 g, Sodium 846.9 mg, Sugar 4.1 g

WILD MUSHROOM & RICOTTA RICE WITH ROSEMARY & THYME



Wild mushroom & ricotta rice with rosemary & thyme image

Dried porcini mushrooms give this risotto-inspired dish an umami flavour hit, finished with creamy ricotta, grated hard cheese and herbs

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 55m

Number Of Ingredients 14

15g dried porcini mushrooms
1 tbsp balsamic vinegar
1 tbsp vegetable bouillon powder
1 tbsp rapeseed oil
1 large onion , finely chopped
200g pack small button mushrooms
1 tbsp fresh thyme leaves
1 tsp chopped rosemary
3 garlic cloves , sliced
170g brown basmati rice
2 leeks , washed and sliced
50g ricotta
15g vegetarian Italian-style hard cheese , finely grated
parsley , to serve

Steps:

  • Put the dried mushrooms in a measuring jug and pour over 800ml boiling water. Stir in the balsamic and bouillon. Leave to soak.
  • Heat the oil in a large wok or frying pan and fry the onion for 8 mins until soft and golden. Add the button mushrooms, thyme, rosemary, garlic and black pepper, then cook, stirring occasionally, for 5 mins. Pour in the dried mushrooms and liquid, then stir in the rice and leeks.
  • Cover and leave to simmer for 30 mins until the liquid has been absorbed and the rice is tender but still nutty. Remove from the heat, then stir in the ricotta and grated cheese, and serve scattered with parsley leaves.

Nutrition Facts : Calories 560 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium

COLORFUL ROSEMARY RICE



Colorful Rosemary Rice image

Studded with veggies, this tasty rice makes a colorful and versatile side dish. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups water
1/3 cup finely chopped sweet yellow pepper
1/4 cup shredded carrots
2 green onions, thinly sliced
2 teaspoons butter
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups uncooked instant rice

Steps:

  • In a large saucepan, combine the first eight ingredients; bring to a boil. Stir in rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 162 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 171mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ROSEMARY CHICKEN WITH RICE



ROSEMARY CHICKEN WITH RICE image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 5

4 boneless, skinless chicken breasts
2 cups quick cooking white rice
4 TBL fresh rosemary, finely chopped plus 1 tsp for the rice
2 TBL butter
Salt and pepper to taste

Steps:

  • Preheat an oven to 350F. Line a baking sheet with parchment paper or spray with non-stick spray. Season the chicken on both sides with salt and pepper then place flat side down on the baking sheet, spaced at least an inch apart. Rub a tablespoon of rosemary on top of each breast then roast in the oven for 20 minutes. While the chicken is roasting cook the rice according to package instructions adding the butter and rosemary when done. Serve a piece of chicken on top of a serving of rice.

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