HERBED RICE
For a slightly nuttier flavor, use long-grain brown rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Heat oil in a medium saucepan over medium-high heat. Add onion, and cook, stirring, until translucent, about 5 minutes. Stir in rice and 2 teaspoons salt. Stir rice until coated with oil, then cook 1 minute. Add water, and bring to a boil. Reduce heat, cover, and simmer until water is absorbed, about 16 minutes. Turn off heat. Let rice stand, covered, 10 minutes.
- Meanwhile, bring a medium pot of water to a boil. Add zucchini, and cook until tender, about 2 minutes. Drain.
- Add zucchini and herbs to rice, and fluff with a fork.
HERBED RICE
A few years ago, I put together a special cookbook for folks who cook for themselves. This is one of my favorite recipes in the book.-John Davis, Mobile, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- In a small saucepan, cook rice and onion in butter until onion is tender. Add the seasonings; cook for 1 minute. Add broth and salt if desired; bring to a boil. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts :
HERBED BASMATI RICE
Steps:
- Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.
EASY HERB RICE
This is an easy staple to add to a variety of different meals, added to a stir-fry, or just have a few veggies thrown in. Save money by buying rice in bulk and adding your own seasonings rather than buying it boxed and pre-mixed. The required ingredients are shown in the photo.
Provided by tina122372
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Mix water, beef bouillon, onion, thyme, marjoram, and rosemary together in a saucepan; bring to a boil. Add rice, reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, 15 to 20 minutes.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 37.8 g, Cholesterol 0.1 mg, Fat 0.4 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 0.1 g, Sodium 116.6 mg, Sugar 0.4 g
EASY HERBED RICE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Heat butter over medium heat in a medium-size saucepan. Add onion, and sauté until pale golden, 1 to 2 minutes. Add rice, and stir to coat.
- Add 3 cups water, and bring to a boil. Add salt and pepper. Cover, and reduce to a simmer. Cook until the liquid is absorbed and the rice is al dente, 18 to 20 minutes.
- Remove from the heat. Fluff with a fork, and stir in chopped parsley.
HERBED RICE
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the scallions and saute for 2 to 3 minutes. Add the rice and stir until the rice is fully coated with butter.
- Add 3 cups water and bring to a boil. Add the salt and pepper, cover and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is al dente, 18 to 20 minutes.
- Remove from the heat; fluff the rice with a fork; and stir in the parsley and the lemon zest, if using.
HERBED RICE WITH TOMATOES AND FETA
Provided by Anna Stockwell
Categories Rice Tomato Side Kid-Friendly Feta Spring Summer Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6
Number Of Ingredients 4
Steps:
- Cook rice according to package directions. Transfer to a large bowl and let cool slightly, about 10 minutes. Stir in tomatoes, feta, and Herbed Olive Oil and let sit at least 10 minutes to allow flavors to meld before serving.
HERBED BROWN RICE
Categories Rice Side Quick & Easy High Fiber Cilantro Parsley Boil Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- In a 2-quart heavy saucepan bring 4 cups water, seasoned with salt and pepper, to a boil. Stir in rice; cook, covered, over moderately low heat until water is completely absorbed, about 40 minutes.
- Remove from the heat; fluff with a fork. Stir in chopped parsley and cilantro. Taste and adjust for seasoning. Serve immediately.
LEMONY HERBED RICE
I substituted reduced-sodium chicken broth for the rich chicken stock that was originally called for in this recipe. It's a great side dish to serve with grilled fish or chicken for a tasty low-fat meal. -Connie Rank-Smith of Sherwood, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the broth, rice, chilies and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork and stir in the remaining ingredients.
Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 578mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
MEDITERRANEAN HERBED RICE
This rice side dish is excellent in the spring, when fresh herbs are so abundant and easy to find. Although the recipe calls for basmati rice, I think you could use any long- or medium-grain white rice. Just please adjust the cooking instructions to accommodate your rice selection (and cook the rice according to the package directions).
Provided by Northwestgal
Categories White Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan bring water to a boil; stir in the bouillon. Add the rice and stir several times until it returns to boiling. Reduce the heat to low. Cover the pan and let it simmer over low heat for about 10 minutes or until the liquid is absorbed. Remove the saucepan from the heat, and let the pan stand undisturbed, covered, for 10 minutes. (Do not lift the lid!).
- In the meantime: In a large skillet, saute the onion, celery, mushrooms and garlic in the olive oil over medium heat for 3 minutes (or until the celery and onion are tender). Remove the skillet from the heat.
- Add the cooked rice, fresh herbs, and rosemary. Season with salt and pepper, and stir just until well combined. Serve while still hot.
SABZI POLO (PERSIAN HERBED RICE)
The star of this herb-flecked Persian-style rice recipe, by the actor and food blogger Naz Deravian, is the lavash tahdig - a crisp, buttery layer of toasted lavash flatbread at the bottom of the pot. Break it into pieces and use it to garnish the platter of rice, making sure everyone gets a piece. The rice itself is highly fragrant, scented with dill, mint and whatever other soft herbs you can get, along with heady saffron. You need to find thin flatbread to make this; the kind used for wraps is a good bet. It will take some time to clean all the herbs, but don't worry about taking off each leaf. Using tender stems and sprigs is perfectly fine.
Provided by Melissa Clark
Categories side dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large strainer, rinse the rice until the water runs clear, mixing it with your fingers as you rinse. Put the rinsed rice in a bowl and add 2 cups cold water and a handful of kosher salt (about 1/4 cup). Let sit for at least 1 hour.
- In the bowl of a food processor, combine herbs. Process, in batches if necessary, until coarsely chopped. (You should have about 6 cups; set aside 3/4 cup of the chopped herbs to use as garnish.)
- In a large pot bring 12 cups water and another handful salt (about 1/4 cup) to a boil. Drain rice and add to pot. Stir once very gently; return to a boil and cook until the grains are about halfway cooked (tender but with a firm spine), 3 to 5 minutes, skimming off any foam. Drain rice, give it a quick rinse with cold water, and spread it out on a platter or rimmed baking sheet until needed.
- In a medium bowl or pot, melt 4 tablespoons butter; reserve.
- In a large nonstick skillet with a cover, or shallow pot over low heat, melt remaining 4 tablespoons butter and add grapeseed oil. Swirl the pan to make sure the melted butter covers the entire surface and sides of your skillet. If not, add more butter.
- Add a small pinch saffron and large pinch salt to the butter and swirl around. Place lavash so it covers the bottom and halfway up the sides of the skillet in a single layer, overlapping only slightly where needed. (You can tear the lavash into pieces.)
- Sprinkle a third of the rice over the lavash. If rice is clumpy, break apart with your fingers. Top with half of the chopped herbs. Sprinkle 1 tablespoon dried dill over fresh herbs. Repeat with another layer each of rice, herbs and dried dill, mounding layers in a pyramid-like shape. Top with final third of rice, and place spring garlic, if using, around the edges of the skillet.
- Using the handle of a wooden spoon, poke several holes in the rice to allow the steam to escape. Pour reserved melted butter and 2 tablespoons hot water over rice. Cover and raise heat to medium. Cook for 10 minutes, or until steam is visible around the edges of the lid. (Don't go anywhere! The tahdig can burn very quickly.)
- Reduce heat to medium-low. Lift lid and cover skillet with a clean kitchen towel. Return lid to skillet and cook for 10 minutes.
- Reduce heat to very low. If you have a heat diffuser, place it under the skillet and cook for 20 to 30 minutes, or until rice is done and tahdig is golden brown. If you don't have a diffuser, watch the pot carefully so the tahdig doesn't burn. If you smell burning, turn the heat off and let the pot sit off the heat until rice is done.
- Meanwhile, in a medium bowl, combine 1/4 teaspoon saffron and 1 tablespoon hot water. When rice is done, set aside spring garlic; reserve. Gently transfer 1 cup rice to the saffron mixture, toss to color the rice yellow, and set aside.
- Taste rice for doneness. If needed, gently stir in more salt.
- To serve, spoon half of the green herb rice onto a serving platter, taking care to not disturb the tahdig at the bottom of the skillet. Add half the reserved fresh herbs. Repeat the layers of rice and herbs. Top with saffron rice and garnish with spring garlic. Lift out the tahdig, break into pieces and serve on the side.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 4 grams, Carbohydrate 70 grams, Fat 13 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 544 milligrams, Sugar 3 grams, TransFat 0 grams
HERBED BROWN RICE
Whip up the perfect side dish with our super quick Herbed Brown Rice recipe. In just 20 minutes, you and your family could be enjoying our Healthy Living Herbed Brown Rice recipe. It's zesty, herby and complements just about any main dish you can imagine.
Provided by My Food and Family
Categories Rice
Time 20m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Bring bouillon cubes and water to boil in large saucepan; stir in rice. Cover; simmer on medium-low heat 5 min. Remove from heat.
- Let stand 5 min. or until rice is tender and water is absorbed.
- Add lemon zest and dill; mix lightly.
Nutrition Facts : Calories 150, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
SABZI POLO (HERBED RICE WITH TAHDIG)
Cooked in two stages, this herbed rice, or sabzi polo, is a constant at the Persian New Year table, where everyone fights over the crust of crisp rice called tahdig. You can use a food processor to chop the herbs if you like. It's key to do the herbs in batches (don't overfill the bowl of the processor), to pulse rather than run and to stop and scrape a few times for even chopping. Work until the pieces are nice and small, about an eighth of an inch or the size of a small sunflower seed, but not so far that they begin to break down and form a paste.
Provided by Samin Nosrat
Categories dinner, grains and rice, main course, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place rice in a bowl and rinse with cold water. Swirl vigorously with your fingers to release the starch, and change the water at least five times, until it runs clear. Once the water runs clear, let rice soak for 30 minutes.
- Fill a large stockpot with 4 quarts of water. Cover and bring to a boil over high heat.
- Set a very well-seasoned 10-inch cast-iron skillet or a nonstick frying pan over medium heat and add 2 tablespoons butter. When butter melts, add leeks and a pinch of salt. Cook for 10 to 12 minutes, stirring occasionally, until tender.
- Once water comes to a boil, season it very heavily with either 6 tablespoons fine sea salt or a generous 1/2 cup kosher salt and the ground turmeric. (Don't worry about oversalting; the rice will spend only a few minutes in this water.) Drain rice, then add it to the pot and stir. Set a fine-mesh sieve or colander in the sink. Cook rice, stirring occasionally, until al dente, 5 to 7 minutes. Drain into the sieve, then rinse with cold water to keep rice from cooking further. Drain rice well and place in a large bowl.
- Add leeks, dill and cilantro to rice. Stir well to combine. Taste and adjust seasoning with salt if needed. Remove 1 heaping cup of the rice mixture to a small bowl and mix with yogurt.
- Rinse and dry the skillet and return it to medium-high heat. Add remaining 3 tablespoons butter and the oil. When butter melts, add rice-yogurt mixture and spread it out into a thin, even layer with a heatproof spatula.
- Pile remaining rice into the pan, mounding it gently toward the center. Using the handle of a wooden spoon, gently dig 6 holes into the rice down to the bottom of the pot, which will be barely sizzling. Dig 5 of the holes about 2 inches from the sides of the pan, and put one in the center. (The holes will allow steam to escape from the bottommost layer of rice and allow a crisp crust to form.) There should be enough oil in the pan that you can see it bubbling up the sides; add a little more oil along the edges of the rice if needed to see these bubbles.
- Continue cooking rice over medium-high heat for 8 minutes, or until evenly browned along the edges, rotating the pan a half turn after 4 minutes to ensure even browning. Wrap a lid with a kitchen towel and cover pan. Turn the heat as low as it will go and continue cooking another 45 minutes, rotating the pan a quarter turn every 10 to 12 minutes. The rice is done when it's cooked completely through.
- To unmold the rice, carefully run an offset spatula or butter knife along the edges of the pan to ensure that no part of the crust is sticking. Tip out any excess fat at the bottom of the pan into a bowl, gather your courage, and then carefully flip it onto a platter or cutting board. Serve immediately.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 10 grams, Carbohydrate 61 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 422 milligrams, Sugar 3 grams, TransFat 0 grams
HERBED BROWN RICE
From Wheat-Free Recipes & Menus by Carol Fenster, p. 60, c. 2004. You can use chicken broth, beef broth, or vegetable broth.
Provided by NELady
Categories Brown Rice
Time 1h
Yield 1 Rice Batch, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Heat oil in a 3-quart, ovenproof, saucepan over medium heat. Add onion & saute, stirring frequently, for 5 minutes. Add the rice; cook, stirring for 2 minutes. Stir in remaining ingredients.
- Cover & transfer to the oven. Bake 40 minutes or until rice is tender.
Nutrition Facts : Calories 264.3, Fat 4.6, SaturatedFat 0.8, Sodium 580.8, Carbohydrate 47.9, Fiber 2.5, Sugar 2, Protein 7.3
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