GREEN ONION GARLICKY WILD RICE
Provided by Trisha Yearwood
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat a medium saucepan with a lid over medium-high heat. Melt the coconut oil and add the scallion whites, garlic and serrano and cook, stirring frequently, until the garlic and scallions start to brown, 1 to 2 minutes. Sprinkle in the cumin, lime zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the rice and stir until all the beads of rice are coated. Add 2 to 3 cups water (according to the package directions) and stir. Bring to a simmer, then cover and reduce the heat to low. Cook until all the liquid is absorbed and the rice is tender, about 45 minutes. Fluff with a fork and serve with a spritz of lime and sliced scallion greens.
LIME AND GREEN ONION RICE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oil in sauce pot over medium to medium-high heat. Stir in the rice and toast for 1 minute. Add the lime zest and stock, bring to a boil. Reduce the heat and simmer, covered, for 18 minutes. Add the green onions and the juice of 1 lime. Fluff with fork, transfer to a serving bowl and serve.
COCONUT GINGER RICE
Make and share this Coconut Ginger Rice recipe from Food.com.
Provided by Sueie
Categories Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat broth, coconut milk and ginger to boiling in saucepan over medium-high heat.
- Stir in rice.
- Heat to boiling, reduce heat.
- Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
- Add lemon rind and green onions; fluff rice lemon rind and onions lightly with fork to mix.
- Garnish with coconut and lemon slices.
Nutrition Facts : Calories 141.8, Fat 1.2, SaturatedFat 0.7, Sodium 255.3, Carbohydrate 27.8, Fiber 0.9, Sugar 1, Protein 4
COCONUT RICE WITH GREEN ONIONS RECIPE
Provided by oldbklady
Number Of Ingredients 9
Steps:
- Melt the butter in a medium saucepan over medium-high heat. Add the onions and cook, until soft until soft, about 2 minutes. Add the rice and stir to coat the grains in the butter. Add the coconut milk, water, salt and pepper and bring to a boil, stir once, cover the pot, reduce the heat to medium-low and cook until tender, about 16 minutes. Remove from the heat and let the rice sit for 5 minutes. Uncover and fluff with a fork. Fold in the green onion and let sit 5 minutes before serving.
COCONUT MANGO RICE
Make and share this Coconut Mango Rice recipe from Food.com.
Provided by Mommy Diva
Categories Mango
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter over medium heat.
- Add sweet onion, ginger and garlic, if using.
- Cook until softened, about 5 minutes.
- Add rice and stir until grains are coated with butter.
- Shake can of coconut milk; add to rice along with water, salt and curry, if using.
- Cover and bring mixture to a boil.
- Stir and reduce heat to low; Simmer, covered, for 20 minutes.
- Meanwhile, peel mango and slice into thin bite-size strips or chop, then place in a bowl.
- Seed and chop pepper, slice green onions in half, lengthwise, then into 1-inch (2.5-cm) pieces; Add to mango and stir in lime juice.
- After rice has cooked 20 minutes, stir in mango mixture.
- Cover, remove from heat and let stand for 5 minutes to warm mango.
- Serve scattered with coriander, if you wish.
- A nice way to present this dish is to lightly pack rice mixture into a small rounded bowl or cup, then turn out onto a plate and top with coriander.
- Enjoy! ;).
Nutrition Facts : Calories 369.5, Fat 16.6, SaturatedFat 13.9, Cholesterol 5.1, Sodium 808.5, Carbohydrate 51.7, Fiber 2.5, Sugar 9.8, Protein 5.7
FLAVORFUL GREEN RICE
Green onions and parsley give this rice its name, but the appealing flavor is what makes it memorable.-Karin Bailey, Golden, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onions and parsley in oil and butter for 1 minute or until tender. Add rice; cook over medium heat until rice is coated with oil and translucent, about 3 minutes. Stir in the broth, cayenne and bay leaf. Bring to a boil., Reduce heat; cover tightly and simmer for 18-20 minutes or until liquid is absorbed and rice is tender. Discard bay leaf.
Nutrition Facts : Calories 240 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 505mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
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- Simmer until water is completely absorbed and rice is tender — about 10-25 minutes (will depend on type, size, and freshness of rice). Drain off excess water if there is any (there shouldn’t be).
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- In a pan over medium heat, add coconut flakes. Cook, stirring regularly, for about 3 to 5 minutes or until lightly browned and aromatic. Immediately remove from pan and set aside.
- In a pot with tight-fitting lid (make sure it's big enough to allow for the "expanding" of rice when cooked), combine rice, coconut milk, water and salt. Stir gently to disperse coconut milk.
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