Flavoured Onion Rice With Broccoli Recipes

Steps:

• Wash the rice well.
• In a saucepan, cover the rice with 1 cup water, add a little salt (around 1/4 to 1/2 teaspoon), and bring to a boil.
• Now lower the flame, cover the saucepan with a lid, leaving a small gap for the steam to escape, and cook for about 15 minutes or until the rice is cooked.
• While the rice is cooking, melt butter in a skillet and saute the onions on medium-high heat until browned.
• Remove onions from the skillet and reduce the flame to low.
• Add 1/3 cup water to the same skillet, salt to taste, and cook the broccoli in it for about 5 minutes.
• Now add the tomato paste, mix well, and cook for another minute or so.
• When all the water has evaporated, add the browned onions and the cooked rice to the skillet and mix well.
• Heat through for a minute, add salt to taste, and turn off the burner.
• Add a dash of pepper and serve hot!

Steps:

• Combine all ingredients and mix until evenly distributed.
• Store in a cool dry place.
• Use within 6 months.
• Cooking directions: for 8 servings.
• Boil 3 cups water in a covered pan.
• Add 1 1/3 cups of rice mix; stir.
• Cover and simmer for 20 minutes or until liquid is absorbed.

Steps:

• In a 12-inch nonstick skillet, heat 1 tablespoon of oil over medium. Add 1 tablespoon of the garlic and 1 teaspoon of the ginger, and stir until fragrant, 30 seconds. Add soy sauce, sugar and tofu, and season with salt and pepper. Cook, stirring occasionally, until sauce has been absorbed and tofu is nicely glazed, about 5 minutes. Stir in cilantro. Transfer tofu along with juices to a shallow plate.
• In the same skillet, heat 2 tablespoons of oil over medium. Add onion and carrot, and season with salt and pepper. Cook, stirring occasionally, until softened, 3 minutes. Stir in remaining 1 tablespoon garlic and 1 teaspoon ginger until fragrant, 30 seconds. Add broccoli, season with salt and pepper, and cook, stirring occasionally, until broccoli is softened, about 3 minutes. Add rice, jalapeño and peas, and drizzle over 1 tablespoon of the oil. Season with salt and pepper, and cook, stirring occasionally, until well combined and rice is golden in spots, about 3 minutes.
• Push rice mixture to one side of the skillet. To the empty side, add the remaining 1 tablespoon oil and eggs, and allow them to set a little before stirring. Cook until scrambled, 1 to 2 minutes. Stir egg into rice mixture, then stir in half of the scallions and half of the glazed tofu and any juices on the plate. Season with salt and pepper.
• Divide the fried rice in bowls, and top each with some of the remaining glazed tofu. Garnish with the remaining scallions.

Steps:

• Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until broccoli looks like grains of rice. Repeat with remaining broccoli florets.
• Heat olive oil in a large skillet over medium-low heat. Add onion; cook and stir until softened, about 3 minutes. Stir in garlic; cook for 30 seconds. Stir in broccoli rice, salt, and pepper. Reduce heat to low and cook, covered, until broccoli has softened, about 5 minutes. Pour lemon juice on top.

Steps:

• Using chicken broth [or water for Vegetarian], cook the rice according to the package directions.
• About 15 minutes before the rice is ready, melt the butter in a skillet over medium low heat.
• Add the chopped onion and saute', stirring often, until the onion is very soft and begins to color, about 10 minutes.
• Stir in the minced garlic and the pecan meats; saute' over medium heat, stirring, until the nuts and onions are golden and the garlic is tender.
• After done cooking, let the rice stand, covered, for 5 minutes; spoon rice into a bowl, spoon the onions and pecans on top, and fluff with a fork or a chopstick.
• Garnish with the green onions.
• Makes 4 servings.
• This is also good with other types of nut, such as pine nuts, pistachios, and walnuts, and also made with a mixture of white and wild rice; sliced mushrooms are also a good addition.

Steps:

• In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
• Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

Steps:

• Preheat oven to 375 degrees.
• Spray a 9 inch pie plate with cooking spray.
• In a large bowl combine rice, 1/2 cup cheddar cheese, and 1 egg.
• Evenly spread mixture in prepared pie plate.
• In a medium bowl, combine remaining 3 eggs, broccoli, mushrooms, onion and lemon pepper.
• Spread mixture in crust. Bake for 15 to 20 minutes.
• Sprinkle remaining 1/4 cup cheddar evenly over top and bake for an additional 10 minutes.
• Place pie plate on wire rack and let set for 10 minutes.
• Cut into 6 wedges.

Steps:

• Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.