MEDITERRANEAN RICE
A nice simple rice side, simply make as directed or else throw everything in the rice cooker adding the parsley at the keep warm stage.
Provided by Mandy
Categories Rice
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil & saute onion & garlic until tender, stir in rice.
- Add boiling water until pan is 3/4 full. Bring to boil, stirring.
- Stir in stock & rapid boil for 10-12 mins or until tender, drain well.
- Return to pan adding lemon rind, parsley & pepper, toss well to combine.
Nutrition Facts : Calories 425.6, Fat 7.4, SaturatedFat 1.1, Sodium 16.6, Carbohydrate 80.9, Fiber 2.3, Sugar 1.3, Protein 7
MEDITERRANEAN TOMATO RICE
Make and share this Mediterranean Tomato Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories Long Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a big skillet, over medium heat, cook the onions and garlic in oil for 5 minutes, stirring frequently.
- Add in the celery, thyme, and marjoram; cook and stir for 2 more minutes.
- Add in the bell pepper; continue cooking and stirring for 2-3 more minutes.
- Add in the drained tomatoes and tomato paste; stir to combine, crushing the tomatoes as you stir.
- Add salt and pepper to taste;.
- Add in the rice and stir to mix thoroughly.
- If mixture is too dry, add some reserved tomato juice until you reach desired consistency.
- When the rice is hot, the dish is ready to serve.
Nutrition Facts : Calories 294.8, Fat 7.5, SaturatedFat 1.1, Sodium 60.2, Carbohydrate 52.1, Fiber 3.7, Sugar 6.4, Protein 5.4
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.
MEDITERRANEAN RICE SALAD WITH SHRIMP
Make and share this Mediterranean Rice Salad With Shrimp recipe from Food.com.
Provided by evelynathens
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 10 cups of water to a boil.
- Stir in 1 tblsp salt.
- Add the rice and cook uncovered over medium heat until al dente, about 15 minutes.
- Drain in a colander, rinse with cold water and drain again.
- Place the rice in a large serving bowl.
- Bring a saucepan of salted water to a boil and stir in 1 tblsp of the lemon juice.
- Add the shrimp and cook until opaque, about 1 ½ minutes.
- Drain the shrimp.
- Transfer to a work surface and chop into small pieces.
- Toss the rice with ¼ cup of th e oil and the remaining 3 tblsps lemon juice.
- Add the shrimp, tomatoes, fennel, scallions, dill and garlic; toss.
- Add up to 1 tblsp more of oil.
- Season with salt and crushed red pepper.
- Let stand for at least 20 minutes before serving.
MEDITERRANEAN RICE SALAD
Make and share this Mediterranean Rice Salad recipe from Food.com.
Provided by cookiedog
Categories Long Grain Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 teaspoons salt and the rice. Turn heat to low, cover and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.
- In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp salt.
- Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toos to combine. Serve at room temperature or cold.
Nutrition Facts : Calories 282.3, Fat 14.3, SaturatedFat 4.3, Cholesterol 16.7, Sodium 717.4, Carbohydrate 32.9, Fiber 1.7, Sugar 2.5, Protein 6
MEDITERRANEAN RICE
The subtle blend of flavors in this recipe are a great change of pace from normal American fare, but it doesn't use expensive specialty spices.
Provided by adevine39
Categories Side Dish Rice Side Dish Recipes
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- Bring water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered 5 minutes more.
- Heat 1 tablespoon sesame oil in a heavy skillet or Dutch oven over medium heat; cook and stir onion until lightly browned and tender, about 10 minutes. Add raisins, honey, cinnamon, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to onion; reduce heat to medium-low and cook until raisins are tender, about 4 minutes. Transfer mixture to a bowl and keep warm.
- Heat the remaining 1 tablespoon sesame oil and olive oil in the same skillet over medium-high heat; add squash, turnips, and carrots. Cook and stir squash mixture until squash is just tender, 5 to 10 minutes. Reduce heat to medium; add poblano pepper, cilantro, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook and stir mixture until turnips and carrots are tender, 5 to 10 minutes more.
- Stir onion mixture and wild rice into turnip mixture and cook until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 250.4 calories, Carbohydrate 45.3 g, Fat 5.8 g, Fiber 5.1 g, Protein 7.3 g, SaturatedFat 0.8 g, Sodium 336.7 mg, Sugar 10.6 g
MEDITERRANEAN RICE NOODLES
Provided by Alejandro Junger, M.D.
Categories Bean Tomato Low Fat Kid-Friendly Low Sodium Low/No Sugar Wheat/Gluten-Free Dinner Lunch Spring Summer Healthy Vegan Noodle Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 2
Number Of Ingredients 9
Steps:
- Cook the rice noodles according to the directions on the package, then run them under cold water, and drain them well. In a medium bowl, toss the noodles with the olive oil.
- While the noodles are cooking, bring 4 cups of salted water to a boil. Have a bowl of ice water ready nearby. Blanch the green beans in the boiling water until they are tender and bright green, about 2 minutes, then remove them from the hot water and immediately submerge them in the ice water to stop the cooking. Drain them, and cut each bean into thirds.
- Stir the beans, tomatoes, olives, basil, lemon zest, lemon juice, salt, and pepper into the bowl of noodles. Adjust the seasonings to taste, and serve.
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ONE-PAN BAKED MEDITERRANEAN RICE RECIPE WITH BASMATI
From makethatdish.com
- Place the tomatoes, shallots, garlic, feta, lemon zest, half the dill and olive oil in a high-sided casserole dish (about 20x30cm). Season liberally with salt and pepper and toss to coat all the ingredients. Evenly place small knobs of the butter on top, using all 50g, and then place in the oven for 1 hour until the vegetables are soft and have taken on some colour.
- Remove the dish from the oven and increase the temperature to 240℃/gas mark 9/220℃ fan. Without stirring anything, sprinkle the raw rice evenly over the vegetables. Top with 1/2 tsp salt and plenty of pepper, then pour over the boiling water. Seal the dish tightly with foil (you don’t want any steam to escape) and place in the oven for 25 minutes, until the rice is cooked.
MEDITERRANEAN BASMATI RICE RECIPE - HANDMADE WEEKLY
From handmadeweekly.com
- Pour 1 tbsp of olive oil into a medium pan and heat on medium. Chop 1/2 of an onion and sauté the onions for 3-5 minutes until they start to appear transparent.
- Add 3 cloves of minced garlic, 1 tsp turmeric, 1 tsp cumin, 1 tsp salt, 1/2 tsp cinnamon and 1/4 tsp black pepper. Mix until well combined.
MEDITERRANEAN RICE - THE COZY APRON
From thecozyapron.com
- Place medium-size pot over medium heat, and drizzle in about 2 tablespoons of oil; once hot, add in the pressed garlic and stir, just until aromatic, about 30 seconds; add in the rice, plus a good pinch of salt, and stir to combine, toasting the rice in the garlic oil for about 1-2 minutes.
- Add in the water, bring to the boil, and cover; reduce heat and simmer the rice for about 40 minutes, or until cooked; spoon into a large bowl.
GREEK LEMON RICE RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
- Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
- Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
- Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
MEDITERRANEAN VEGETABLE RICE | JAMIE OLIVER RICE RECIPES
From jamieoliver.com
- Preheat the grill to high. Tip the rice into a 25cm x 35cm roasting tray (or use a large round shallow ovenproof pan or tray, like I’ve done here, if you have one), pour over 650ml of boiling salted water and cook over a medium heat for 12 minutes, stirring occasionally, then turn off the heat.
- Meanwhile, peel the red onion, then very finely slice with the courgette, or use a mandolin (use the guard!).
- Finely slice the tomatoes into rounds.Randomly bomb the pesto over the rice, then start layering up your veg: cover the rice with rounds of onion, then move on to a layer of courgettes, overlapping them as you go, followed by a layer of tomatoes.
MEDITERRANEAN YELLOW RICE - VEGGIES SAVE THE DAY
From veggiessavetheday.com
- Add the garlic, cumin, turmeric, salt and pepper, and rice to the pot. Stir frequently for a couple of minutes until the rice starts to look translucent.
MEDITERRANEAN BUTTER RICE - THE BAKEOLOGIE
From thebakeologie.com
- In a saucepan over medium heat, melt the butter. Add the rice grains and stir them briefly, about 30 seconds, just to separate the grains and remove clumps. Add the vegetable broth and salt (Note 2). Stir then let it boil. Once boiling, turn heat to lowest setting then cover the pot. Cook on lowest heat setting for about 15 minutes or until all the liquid has been absorbed (tilt pot to check). Remove from heat and let it sit for about 10 minutes. This steams the rice a little bit more. Do not uncover the pot.
- Before serving, uncover, fluff up rice with a fork. Let it stand for a few minutes to "dry out" and lose that wet, just-steamed texture. Top with additional butter if you wish.
MEDITERRANEAN CAULIFLOWER RICE {LOW CARB} - FEELGOODFOODIE
From feelgoodfoodie.net
- Place the cauliflower florets in a bowl of a food processor. Pulse until the cauliflower is grated and looks like rice or couscous, being careful not to over-pulse.
- Add olive oil, and once you see the oil shimmer, add the garlic and cook until fragrant, about one minute. Add the grated cauliflower and sauté for 1 minute.
MEDITERRANEAN RICE BOWLS (MAKE AHEAD & MEAL PREP!)
From carlsbadcravings.com
- Marinate chicken if required according to recipe directions. Meanwhile, make pickled red onions if using. You can cook the chicken while roasting the veggies or anytime before that and refrigerate. See Notes if making 10 Minute Greek Chicken.
- Make the yogurt sauce and prep your toppings while the chicken is marinating. Add all of the Sauce Ingredients to a food processor and blend until the herbs are chopped, scraping down the sides as needed. Cover and chill in the refrigerator until you’re ready to serve (or chop and combine by hand).
- Preheat oven to 425 degrees F. Line a large jelly roll pan (15 x 21) with foil and spray with cooking spray. Add cauliflower and chickpeas and toss with 3 tablespoons olive oil, 1 teaspoon curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Move to one side of the pan.
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#lactose #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #side-dishes #rice #dietary #low-sodium #low-cholesterol #low-saturated-fat #healthy-2 #free-of-something #low-in-something #pasta-rice-and-grains
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