Creole Vegetables On Basmati Rice Recipes

Steps:

• In a large pan heat oil over medium heat. Add onion and celery and cook until tender, about 5 minutes. Add zucchini, mushrooms, bell pepper, and garlic, and cook an additional 5 minutes.
• Add the tomatoes, tomato sauce , Worcestershire, hone, chili powder, celery salt, and hot sauce. Bring to a boil, then reduce heat to low and simmer, covered, 20 minutes.
• Whisk the cornstarch mixture into the sauce and cook over medium, stirring constantly, until slightly thickened. Serve over hot rice and garnish with parsley.

Steps:

• Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

Steps:

• In a large pot, melt the butter and saute onion until translucent.
• Add cloves, cardamom pods, bay leaves, peppercorns, cinnamon and cumin seeds.
• Saute two to three minutes.
• Add rice, water, salt, saffron and peas.
• Bring to a boil, then cover and reduce heat to simmer.
• Cook with lid on for 20 minutes.
• Turn off heat and let sit for five minutes with lid on.
• Fluff with fork before serving.

Steps:

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
• Add chicken; cook 3 minutes on each side or until browned.
• Add pepper stir-fry and next 6 ingredients (through red pepper), stirring to combine.
• Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes.
• Add parsley and butter, stirring until butter melts.

Steps:

• 1. Sauté onions, celery and bell pepper in butter over medium heat on top of stove.
• 2. Put okra, corn and Ro*Tel tomatoes into slow cooker. Sprinkle black pepper over all and add in sautéed vegetables.
• 3. Cook on Low for 4 to 6 hours.

Steps:

• Heat half the oil in a wok or large frying pan. Pour in the eggs and soy sauce and cook stirring constantly until.
• eggs are the size of peas. Remove and set aside.
• Heat the remaining oil, stir fry the onion and ginger until transparent.
• Add the peas and carrot, cook for 2 - 3 minutes. Add rice and cooked eggs. Stir-fry on high heat 3 - 4 minutes.
• until very hot.
• Spoon into serving dishes, sprinkle with spring onion.