Fancy Rice Recipes
FANCY RICE
Make and share this Fancy Rice recipe from Food.com.
Provided by JeriBinNC
Categories Long Grain Rice
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook onion, chopped bell pepper, mushrooms, and garlic in 1/4 cup of butter until the onion is transparent. Add rice and herb packets and cook, stirring, until the rice begins to turn golden.
- Add the chicken broth and simmer gently in a covered pan until the rice is barely tender and the liquid is mostly absorbed.
- Preheat oven to 400 degrees.
- Butter a deep casserole dish. Lightly transfer half the rice mixture to the dish with a fork. Top with half the pepper rings and half the cheese. Repeat layers. Dot with remaining butter and pour cream over the top.
- Cover and bake at 400 degrees for 20 minutes.
Nutrition Facts : Calories 266.6, Fat 25.1, SaturatedFat 15.4, Cholesterol 76.8, Sodium 572.4, Carbohydrate 5, Fiber 0.9, Sugar 2, Protein 6.5
FANCY NOT FRIED RICE
I came up with this when planning a dinner where I would be serving two types of roasted chicken that suggested serving with rice. My mother does not care for plain white rice, so I wanted to make something people would eat without adding tons of calories and fat. After looking at what I had on hand, I came up with this - was pretty darn good as is and even better when I topped with the orange sauce from "ORANGE YOU GLAD YOU MADE THIS ROASTED CHICKEN?" Recipe #211548 - also went great with "CHINESE ROASTED CHICKEN" Recipe #135753. I must credit Daisy Martinez for the rice - this was the best and the easiest I have ever made, I followed her recipe except she calls for 1½ tbsp salt which I did not use). I am looking forward to doing fun thing with the left overs.
Provided by Sandy in Dayton
Categories Ham
Time 25m
Yield 6-8 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a Dutch oven, or a smaller vessel with a heavy bottom, over medium-high heat. Add the rice and salt, stirring to coat the rice with oil. When the rice starts to appear opaque and chalky, add enough cold water to cover the rice by the width of two fingers (about one inch). Bring to a rapid boil, and boil - without stirring! - until the water level reaches the level of the rice.
- Don't walk away, it happens sooner that you think.
- Stir the rice once and reduce the heat to low and cover (I turned off the heat, but left the covered pot on the burner for 25 minutes as I have an electric stove). Set the timer to 20 minutes and walk away.
- Do not uncover, think about or, most definitely, stir the rice.
- If you are using any fresh/frozen vegetables, now would be a good time to blanch in boiling water with up to ¼ teaspoon salt - when the water comes back to a boil - remove and drain
- Chop onions and ham (if needed)
- About 10 to 15 minutes after the rice has been covered.
- Using a medium skillet over medium heat add ham and blanched veggies - after a minute of two add chopped green onions (you want them to be slightly softened, but not fully cooked) then when everything is heated add canned peas - you want everything warm, but not over cooked.
- Uncover the perfect rice, add ham and veggies and fluff. You can leave the rice covered in a heavy pot and it will stay hot and in good shape for about an hour.
Nutrition Facts : Calories 324.4, Fat 7.4, SaturatedFat 1, Cholesterol 7.4, Sodium 221.5, Carbohydrate 54.1, Fiber 4.4, Sugar 2.9, Protein 10.2
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