MEXICAN RICE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
- Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
- Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.
EGYPTIAN BAMIA
This is a great recipe for making during the month of Ramadan. It is an Egyptian dish. Bake in a clay baking dish if available. If not, any deep baking dish is fine. Best served with rice.
Provided by Felicia Manocchio
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a large saucepan over medium heat; cook and stir onion until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.
- Stir in tomato sauce and water; season with salt and black pepper. Bring lamb mixture to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon the bamia into a 2-quart baking dish and adjust salt and black pepper; cover dish with foil.
- Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 11.2 g, Cholesterol 57.9 mg, Fat 25.7 g, Fiber 3 g, Protein 16.9 g, SaturatedFat 6.7 g, Sodium 337.3 mg, Sugar 5.9 g
BIRAM RUZ - EGYPTIAN RICE CASSEROLE
From Saad Fayed, Birum ruz is a rice casserole served with chicken or lamb. It is full of flavor and makes an easy alternative to plain white rice.
Provided by Nana Lee
Categories Long Grain Rice
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Heat milk and heavy cream to a light boil.
- Put rice in casserole dish, adding hot milk and cream. Stir in salt.
- Bake at 400ºF for 35 minutes.
- Just before done baking, cut butter in very small pats, spreading it on top of the rice.
- Allow to cook for an additional 20 minutes or until the rice has browned on the top.
- Serving Suggestions:.
- Biram ruz is served with chicken or lamb. Chicken is served over the rice or mixed in with it.
EGYPTIAN RICE COOKED IN A CLAY BRAM
Steps:
- Preheat the oven to 385 degrees F.
- Whisk together the milk, salt and egg yolks. Combine the rice and milk mixture in a medium clay bram or 4-quart Dutch oven.
- Distribute the butter in thin shavings over the surface. Place the bram on a baking sheet as a safeguard from spills. Cover with foil and bake for 30 minutes. Uncover and bake until a rich, golden brown crust has formed on the top and perimeter of the rice, about 1 hour more. Most of the milk should have been absorbed. Allow to sit at room temperature for 10 minutes before serving.
BIRAM RUZ
Make and share this Biram Ruz recipe from Food.com.
Provided by LikeItLoveIt
Categories Dessert
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Heat the milk to scalding temperature.
- Put the rice in the beram, pour the hot milk over it, stir in the salt and stick the beram in the oven at 400o for about 30- 40 minutes.
- Just before all the milk is absorbed, make a little indentation in the center of the rice and drop the butter in it while the butter is melting take some of it and sprinkle on top of the rice.
- Let it cook for 20-30 minutes more, until the rice is brown on top.
Nutrition Facts : Calories 677.5, Fat 41.2, SaturatedFat 25.3, Cholesterol 146.3, Sodium 327.8, Carbohydrate 66.2, Fiber 1, Sugar 5.3, Protein 10.4
THE PERFECT EGYPTIAN RICE WITH VERMICELLI
Egyptian rice is a very short grain rice, grown in Egypt. It is not cooked the same way as medium or long grain rice. When cooked, it is supposed to have a fluffy texture, not at all sticky.
Provided by Gamila Salem
Categories Side Dish Rice Side Dish Recipes
Time 36m
Yield 3
Number Of Ingredients 5
Steps:
- Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
- Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
- Bring water to a boil in a saucepan.
- Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 59.1 g, Fat 7.3 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 57.1 mg, Sugar 0.6 g
BIRAM RUZ (BAKED RICE)
Steps:
- 1.Heat the milk to scalding temperature. 2.Put the rice in the beram (Clay pot), pour the hot milk over it, stir in the salt and stick the beram in the oven at °400 for about 30-40 minutes 3.Just before all the milk is absorbed, make a little indentation in the center of the rice and drop the butter in it. 4.while the butter is melting take some of it and sprinkle on top of the rice. 5.Let it cook for 20-30 minutes more, until the rice is brown on top.
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