AROMATIC BAKED RICE
Steps:
- In a fine-mesh strainer, rinse the rice thoroughly but gently. Soak in a generous amount of water for about an hour then rinse again, strain and reserve. Bring a large pot of generously salted water to a boil.
- Meanwhile, in a medium skillet, fry the shallots in the oil until golden and crisp. Drain shallots and reserve on a paper towel, saving the delicious flavored oil for another dish.
- Melt the butter in a small saucepan over medium heat, add the spices and gently fry until they are very aromatic, about 3 minutes. Add the milk to the spice pot and set aside.
- Preheat oven to 375 degrees. Generously butter a deep clay or ceramic baking dish (a soufflé dish works well) and have a piece of heavy-duty foil ready. Cook the rice in the boiling water, stirring gently once or twice, until the grains are just cooked but still offer a little resistance to the tooth (think al dente pasta), about 6 minutes. Strain and immediately scoop into the prepared baking dish. Pour over the spice butter mixture, top with the crisp shallots and cover with the foil. Bake for 18 minutes. Remove from oven and let rest covered for at least 20 minutes before gently fluffing to serve.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 14 grams, Carbohydrate 66 grams, Fat 26 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 363 milligrams, Sugar 4 grams, TransFat 1 gram
HOMEMADE SEASONED RICE MIX
This is a frugal and handy mix to have around! Make up a batch and you can make some for dinner and give the rest as a gift. Or, keep it on hand for whenever you need a tasty rice side dish.-Marcia Hostetter, Canton, New York
Provided by Taste of Home
Categories Side Dishes
Time 5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine all ingredients in a storage container with a tight-fitting lid. Yield: about 3-1/2 cups., To prepare rice as a side dish: Combine 2 cups water and 1 tablespoon butter in a saucepan; bring to a boil. Stir in one rounded cup of rice mix. Reduce heat; cover and simmer for 15-20 minutes.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SIMPLE BAKED RICE
Rice infused with garlic and onion baked in chicken stock. A wonderfully simple dish even picky eaters will enjoy. I use homemade stock as it's the most flavorful, but use whatever you have on hand. Another option is adding whatever leftover veggies or meat I have to make a simple casserole without a heavy cream sauce. This recipe uses a rice-to-liquid ratio of 2:1 for long-grain rice.
Provided by Arizona Desert Flower
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.
- Spread long-grain rice into prepared casserole dish.
- Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.
- Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 40.2 g, Cholesterol 2.5 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 495.1 mg, Sugar 1.5 g
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