EASY SPICED BROWN RICE WITH CORN
An easy-to-prepare rice dish with frozen corn kernels seasoned with cumin and cilantro.
Provided by CLOUDSSUNRAIN
Categories Side Dish Vegetables Corn
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- In a saucepan, mix the water, rice, olive oil, and salt, and bring to a boil. Mix in the corn, cilantro, and cumin. Reduce heat, cover, and simmer 45 to 60 minutes, until the liquid has been absorbed.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 24.4 g, Fat 3.2 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 198.3 mg, Sugar 0.9 g
SWEET PEPPER RICE
This tasty, colorful side dish is a lovely complement to many entrees. The peppers and rice make a nice texture, with a sprinkling of parsley for a gourmet touch. -Betty Nickeles, Tampa, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small skillet or saucepan, saute the rice and garlic in butter until rice is browned. Add broth; bring to a boil. Reduce heat; add the peppers, oregano, salt and pepper. Cover and simmer for 15 minutes or until rice is tender. Fluff with a fork. Sprinkle with parsley.
Nutrition Facts : Calories 240 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 674mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
BROWN RICE WITH ANDOUILLE, CORN, AND RED PEPPERS
Raised in a Filipino household, I never knew there was such a thing as brown rice - brown? REALLY? - until I was married and on my own. I still love jasmine rice - but I really like that chewy, nutty thing going on with brown rice, too. This recipe is from Cook's Illustrated.
Provided by Pinay0618
Categories Brown Rice
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position; heat oven to 375 degrees. Cook sausage in Dutch oven over medium heat until lightly browned, 4 to 6 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate; set aside. Add onion and pepper and cook, stirring occasionally, until well-browned, 12 to 14 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add chicken broth and water; cover and bring to boil. Remove pan from heat, stir in rice and salt. Cover pot with lid and bake rice until tender, 65 to 70 minutes.
- Remove pan from oven; uncover and discard foil. Fluff rice with dinner fork, stir in corn and reserved sausage, then replace lid. Let rice stand 5 minutes. Stir in basil and black pepper; serve, passing lemon wedges separately.
LONG GRAIN WHITE RICE WITH CORN, PEPPERS AND ONIONS
Steps:
- If using fresh corn: After removing the husks and silk, cut the kernels from the cobs using a sharp knife (being careful not to cut into the cob itself). Place the kernels into a bowl and using the knife, scrape up and down the shaft of the cob (over the bowl of corn) extracting the natural "corn cream". If using canned or frozen corn, simply begin with step #2.
- To saute the vegetables: Melt the butter (or heat the oil) in a 2 1/2 quart heavy bottomed sauce pot (one that comes with a tight fitting lid). When hot, add the onions and garlic and saute for 3 minutes. Add the green pepper and saute until all the vegetables are softened and very fragrant, about 5 minutes over meduimlow heat.
- To toast the rice: If using an "aromatic" rice, rinse it through a sieve (medium mesh) and drain well (see note). Add the rice and cook over medium heat, stirring to coat the rice with the butter and vegetables. Cook for about 3 minutes or until the rice is dry and beginning to turn golden.
- To simmer (see note): Add the hot broth and return to a boil. Stir in the corn (whether fresh, drained canned or frozen), and bring back to a boil. Cover the pot and turn the heat to low. Simmer over a low flame for exactly 17 minutes without lifting the lid.
- To "settle" and serve: Uncover and add a good amount of fresh pepper and some salt to taste. If desired, stir in 1 tablespoon of additional butter or margarine. Fluff with a fork, and cover the pot. Allow the rice to settle for 3 to 5 minutes to absorb any excess moisture. Serve hot.
- Time Management Tips:
- 1) For extra ease of preparation when assembling, all listed fresh vegetables can be chopped as much as one day ahead and kept refrigerated in separate (well covered) bowls.
- 2) The stock can be made months ahead and kept frozen in securely covered, heavy freezer containers.
- "Variation" Tips:
- 1) Changing the type of stock can give your rice dish a totally different taste and (at times) color. Choose your stock according to your menu and don't be afraid to mix different types of stock,vegetables (and herbs) to create an even more complex flavor. Also, always thaw more stock than you'll need so you can boil it down until the volume is reduced (which will concentrate the flavor).
- Some winning combinations of stock: Beef and chicken, chicken and shrimp, veal and beef, veal and chicken or chicken and fish.
- Tips From a Teacher:
- The most renown type of aromatic rice is Basmati rice which (once grown only in Pakistan and India), is now also grown here in the United States. This type of rice is special (although pricey) not only for it's nutty, butterlike and seductive flavor, but during cooking, the grains swell much more in length than in width, making the feel of the cooked rice more distinctive in the mouth. Basmati rice is also lower in starch which encourages the grains to remain separate.
- Jasmine rice, another long grain white rice once grown exclusively in Thailand, is now also grown here and the flavor is similar to Basmati although the texture is somewhat softer when cooked. The other readilyavailable types of aromatic rice are grown here and come in both white, tan and brown varieties. All of the new domestic breeds of rice are an attempt to duplicate the flavor and aroma of Basmati, at a more affordable price. They can be identified as Texmati, Wehani and Popcorn rice (also called Wild Pecan rice). These are all delicious and lend their own unique characteristics to the finished dish.
ANDOUILLE-RICE HAND PIES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Heat the rice as the label directs. Combine in a large bowl with the scallion whites, tomato, andouille and cheese. Season with salt and pepper and mix well.
- Separate the biscuit dough into 8 equal pieces. Dust with flour and flatten each into a 6-inch round with a rolling pin; brush off any excess flour. Add about 1/3 cup of the rice mixture to the center of each, then fold the dough over the filling and pinch the edges together to seal. Cut three slits in the top of each pie with a knife. Transfer to a rimmed baking sheet and brush with the beaten egg. Bake until the dough is puffed and golden and the filling is hot, about 15 minutes.
- Meanwhile, halve the cucumber lengthwise, then thinly slice crosswise. Combine the cucumber, sugar and a few pinches of salt in a large bowl. Rub the seasonings into the cucumber slices, then let stand 5 minutes. Add the vinegar, scallion greens and parsley and toss to combine. Serve with the hand pies.
Nutrition Facts : Calories 640, Fat 30 grams, SaturatedFat 14 grams, Cholesterol 110 milligrams, Sodium 1758 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 26 grams, Sugar 8 grams
RICE WITH PEPPERS AND CORN
Steps:
- Heat butter in a saucepan and add onion, sweet pepper and saffron.
- Add rice, salt, pepper and broth and bring to boil. Cover and cook 15 minutes.
- Meanwhile, cut and scrape kernels from ear of corn. There should be about 3/4 cup. Stir corn into the rice mixture and cover. Cook about 2 minutes longer and serve
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 503 milligrams, Sugar 3 grams, TransFat 0 grams
CORN 'N' RED PEPPER MEDLEY
This fresh-tasting side dish is a fun treatment for corn. It's colorful, comes together quickly on the stovetop and goes well with just about any main course, particularly grilled items.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.
Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
BROWN RICE WITH ONIONS AND ROASTED RED PEPPERS RECIPE
Provided by gunnersbury
Number Of Ingredients 12
Steps:
- INSTRUCTIONS 1. Adjust oven rack to middle position; heat oven to 375 degrees. Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until well browned, 12 to 14 minutes. 2. Add broth and water; cover and bring to boil. Remove pot from heat; stir in rice and salt. Cover and bake rice until tender, 65 to 70 minutes. 3. Remove pot from oven, uncover, fluff rice with fork, stir in roasted red peppers, and replace lid; let stand 5 minutes. Stir in parsley and black pepper. Serve, passing Parmesan and lemon wedges separately.
GREEN BROWN RICE WITH CORN
I did a little twist to traditional green rice (arroz verde) where I used brown rice and added corn to it so it becomes a much more filling side dish. You can just omit the epazote, which is hard to find here (look in Mexican markets).
Provided by Alicia
Categories Side Dish Rice Side Dish Recipes
Time 2h23m
Yield 8
Number Of Ingredients 9
Steps:
- Cover brown rice with hot water and soak for 1 hour. Drain and rinse.
- Heat 2 tablespoons oil in a saucepan over medium heat. Add rice and corn kernels and cook until rice is lightly browned, about 3 minutes.
- Heat remaining 1 tablespoon oil in a large pot and cook onion and 3 poblanos until they have softened, about 5 minutes. Add rice and corn; mix well.
- Combine remaining 3 poblano peppers, 1 cup water, and garlic in a blender; blend until smooth. Pour over rice and add remaining water. Add epazote and salt; bring to a boil. Reduce heat to low, cover, and cook until all the water is absorbed and rice is cooked through, about 45 minutes.
- Remove the rice from the heat and let stand, covered, for 10 minutes before serving.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 48.9 g, Fat 7.2 g, Fiber 4.9 g, Protein 6.1 g, SaturatedFat 1.2 g, Sodium 39.5 mg, Sugar 3.2 g
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