RICE WITH ONIONS
Steps:
- In a saucepan or sturdy casserole dish, heat the butter and oil. When hot, add the onions, and saute over medium to high heat 2 to 3 minutes. Stir in the thyme, bay leaves and rice, mixing until the rice is coated with butter and oil.
- Add the chicken stock, salt and pepper. Bring to a strong boil, stirring occasionally, over high heat. Then reduce the heat to very low, cover with a tight-fitting lid and cook about 20 minutes.
- Fluff the rice with a fork and remove bay leaf. Serve immediately with mussels.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 4 grams, Carbohydrate 61 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 628 milligrams, Sugar 4 grams, TransFat 0 grams
RICE WITH ONION AND BAY LEAF
Steps:
- Melt 1 tablespoon of the butter in a saucepan, and add the onion and garlic. Cook, stirring, until the onion is wilted. Add the rice, and stir to coat the grains.
- Add the broth and bay leaf.
- Bring to a boil and cover. Cook exactly 17 minutes. Remove the bay leaf, and stir in the remaining 1 tablespoon butter.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 130 milligrams, Sugar 2 grams, TransFat 0 grams
BLACK BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 3h35m
Yield about 4 side dish servings
Number Of Ingredients 23
Steps:
- Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
- Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
- Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
- If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve with the yellow rice if desired.
- Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, and cook for 20 minutes.
- Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork.
YELLOW RICE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield about 4 side dish servings
Number Of Ingredients 23
Steps:
- Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto, and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, cook for 20 minutes.
- Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. Serve with the black beans.
- Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
- Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
- Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
- If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve.
- Yield: about 4 side dish servings
RICE WITH ONIONS, GARLIC AND HERBS
Make and share this Rice With Onions, Garlic and Herbs recipe from Food.com.
Provided by Midwest Maven
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first 4 ingredients in a food processor and puree.
- Put the oil in a large saucepan over medium heat and add the rice, stirring for a few minutes.
- Stir in all but 1 tablespoon of the onion mixture, add the salt and pepper, and cook for a couple minutes stirring.
- Add the stock and bring to a boil.
- Cover and turn heat to medium/low cooking until liquid is absorbed, about 15-20 minutes.
- Stir in the reserved tablespoon of the onion mixture and serve.
TURMERIC RICE
Make and share this Turmeric Rice recipe from Food.com.
Provided by chia2160
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt 1 tbsp butter in saucepan, add onion and garlic, cook until softened.
- Add rice and turmeric; stir to coat.
- Add remaining ingredients,bring to boil, cover and simmer 17 minutes.
- Stir in remaining butter, remove bay leaf, serve.
Nutrition Facts : Calories 255.4, Fat 7.9, SaturatedFat 4.2, Cholesterol 15.3, Sodium 335.8, Carbohydrate 40.2, Fiber 3.1, Sugar 1.3, Protein 6.2
BASMATI RICE PILAF
Wonderful flavor and textured rice dish.
Provided by Carol Castellucci Miller
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
- Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
- Stir basmati rice into onion mixture until rice is coated with oil.
- Pour hot chicken stock into the rice mixture. Season with salt; stir.
- Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
- Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 40.4 g, Cholesterol 7.9 mg, Fat 6.9 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 279.4 mg, Sugar 0.6 g
BAY LEAF RICE PILAF
Categories Chicken Garlic Herb Rice Side Quick & Easy Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook bay leaves in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, turning over occasionally, until leaves are lightly browned, 2 to 3 minutes. Add garlic and cook, stirring, until pale golden, about 30 seconds. Add rice, salt, and pepper and cook, stirring gently to avoid breaking bay leaves, 1 minute. Add water and broth and bring to a full boil, uncovered, over high heat. Cover with a tight-fitting lid, then reduce heat to low and simmer until water is absorbed and rice is tender, about 15 minutes.
- Remove from heat and let stand, undisturbed, 5 minutes. Fluff rice with a fork and discard bay leaves.
SPICED BASMATI RICE WITH LENTILS AND CARAMELIZED ONIONS
Categories Onion Rice Side Bake Sauté Vegetarian Diwali Spice Lentil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Melt butter in 10-inch-diameter oven-proof nonstick skillet over medium-low heat. Add onions and stir 1 minute. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Uncover and sauté until onions are deep golden, about 5 minutes longer. Season to taste with salt and pepper. Remove from heat. Spread onions in even layer in same skillet; set aside.
- Meanwhile, cook lentils in pot of boiling water until almost tender but still firm to bite, about 20 minutes. Drain.
- Combine 2 1/2 cups water, cardamom, allspice, bay leaf and salt in heavy medium saucepan; bring to boil. Add rice and lentils; bring to boil. Reduce heat to low. Cover and simmer until rice is tender and water is absorbed, about 15 minutes. Discard cardamom, allspice and bay leaf.
- Preheat oven to 400°F. Spoon rice mixture atop onions in skillet, pressing with back of spoon to compact rice; smooth top. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature.)
- Cover skillet tightly with double layer of foil. Bake rice mixture until heated through, about 35 minutes. Remove foil; let stand 5 minutes. Place plate over skillet; invert skillet, releasing rice and onions onto plate and scraping any onions remaining in skillet onto rice. Spoon rice and onions onto plates and serve.
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- Combine the salt with 1.2-1.5 litres of cold water until the salt dissolves, and submerge the chicken in it. Stand at room temperature for 2 hours, then remove the bird, drain and dry with paper towel.
- Preheat the oven to 200C fan-forced (220C conventional). Place the rice in a deep-sided enamel baking tray or ovenproof ceramic dish about 20cm x 30cm.
- Melt the butter in a large frying pan over a medium heat. Add the chicken, breast-side down, and sear for about 5 minutes to brown, then rotate the bird to sear it on all sides.
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- In a large, deep skillet, heat the olive oil. Add the onion, peppers, garlic, cumin and a generous pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 8 minutes.
- Add the rice to the skillet and cook, stirring, until coated with the aromatics, about 2 minutes. Add the stock and bay leaf and bring to a boil. Cover and simmer over low heat until the rice is tender and all of the broth has been absorbed, about 20 minutes. Remove from the heat and let stand, covered, for 15 minutes. Fluff the rice with a fork, fold in the beans and season with salt and pepper. Cover and let stand for 5 minutes. Discard the bay leaf and serve.
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- Rinse lentils thoroughly and place them in a large saucepan with 1/2 tsp of salt, bay leaf and enough water to cover the lentils. Boil, then reduce to a simmer and cook until the lentils are soft, about 15 minutes. When the lentils are finished, remove the bay leaf and drain the liquid from the saucepan.
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