RICE PILAF WITH SHALLOTS
Basmati rice with shallots is an aromatic backdrop to any meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Melt butter in a medium Dutch oven over medium-low heat. Add shallots, and cook, stirring often, 4 minutes. Stir in rice, and cook, stirring, 1 minute.
- Add 2 cups water, the stock, bay leaf, salt, and pepper. Raise heat, and bring to boil. Stir once, then reduce heat. Cover, and simmer until rice is tender and liquid has been absorbed, 15 to 20 minutes. Remove from heat, and let stand, covered, 10 minutes. Fluff with a fork and discard bay leaf before serving.
RICE WITH CARAMELIZED SHALLOTS FROM MELISSA D'ARABIAN
This was a recipe shown on "Ten Dollar Meals". Looked to so simple but tasty, so posting for safe keeping. I made this and liked it made the way it was but felt it could be a little more flavorful. Next time I am going to try using beef stock and add more seasoning to it while it is cooking. Definitely use several shallots and probably add more butter to saute them in the beginning.
Provided by diner524
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, over medium heat, add the butter. When the butter has melted add the shallots and saute until very soft, about 5 minutes.
- Stir in the rice and add a pinch of salt.
- Raise the heat to high and cook, stirring to toast the rice, about 1 minute.
- Add the wine and cook until reduced by half.
- Pour in the stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 20 minutes.
- Season with salt, to taste. Transfer to a serving bowl and serve.
Nutrition Facts : Calories 231.5, Fat 3.9, SaturatedFat 2.1, Cholesterol 9.4, Sodium 116.6, Carbohydrate 40.3, Fiber 0.6, Sugar 1.1, Protein 5
RICE WITH CARAMELIZED SHALLOTS
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, over medium heat, add the butter. When the butter has melted add the shallots and saute until very soft, about 5 minutes. Stir in the rice and add a pinch of salt. Raise the heat to high and cook, stirring to toast the rice, about 1 minute. Add the wine and cook until reduced by half. Pour in the stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 20 minutes. Season with salt, to taste. Transfer to a serving bowl and serve.
SHALLOT CARAWAY RICE
This side dish goes with so many things! I make mine along with almost any chicken dish I serve. I also make it to go along with any Asian inspired meal. This has a very nutty taste and is so delicious. If you are a vegetarian, add tofu for a complete meal! Also, if I have it on hand, I will use the "garlic seasoned" chicken broth as it adds just that much more flavor! *Note, this only serves 2-3 people, double rice for a family of 4 or more.
Provided by MelvinsWifey
Categories Rice
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- In small or medium saucepan, heat oil and butter over medium heat.
- Add shallots and garlic cloves, sauté 3 minutes.
- Add caraway seeds, red pepper, garlic powder, salt, and pepper. Sauté 2 minutes.
- Add rice and entire can of chicken broth. Stir, and bring to a boil.
- Cook rice according to directions on package.
- *If using long grain white rice, after bringing to a boil, cover, and simmer 20 minutes. Take off heat and let sit covered for 5 minutes, then open lid and fluff with fork. Serve hot.
Nutrition Facts : Calories 531.6, Fat 14.9, SaturatedFat 5.1, Cholesterol 15.3, Sodium 713.8, Carbohydrate 85.5, Fiber 3, Sugar 1.1, Protein 12.4
CARAMELIZED SHALLOTS
Steps:
- Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
- Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.
CARAMELISED SHALLOTS
Tender, sticky shallots make a great side for your Sunday roast - and they're good for you too!
Provided by John Torode
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
- Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.
Nutrition Facts : Calories 81 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium
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