Rice With Rosemary Recipes

Steps:

• In a saucepan, saute onion and garlic in oil until tender. Add broth and water; bring to a boil. Stir in rice, rosemary and pepper. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender. Remove from heat; stir in cheese.

Steps:

• In a medium saucepan combine two cups of water, the bay leaf and rosemary and bring to a boil. Add rice, bouillon cube, oil and salt. Return to a boil and reduce heat to low. Simmer, covered, for 10 minutes.
• Stir rice with a fork. Simmer, covered, for another 10 minutes or until liquid is absorbed.

Steps:

• In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; let stand for 5 minutes. Fluff with a fork before serving.

Steps:

• Combine the all ingredients in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed.

Steps:

• In a saucepan, saute the onion and garlic in oil until tender.
• Add broth; stir in the rice, rosemary and pepper.
• Bring to a boil; reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
• Remove from heat and stir in Parmesan.

Steps:

• Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
• Add the rosemary, garlic, and red pepper.
• Then cook the green onions and parsley until soft- 2-3 minutes.
• Add rice, and salt, and cook, stirring constantly for 30 seconds.
• Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
• Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done.
• Remove from heat and let sit for 5 minutes.
• Stir in vinegar and serve hot.

Steps:

• Heat oil in large nonstick skillet on medium-high heat.
• Add chicken; sprinkle with 1/4 tsp.
• each of the garlic powder and rosemary.
• Cover.
• Cook 4 minutes on each side or until chicken is cooked through.
• Remove chicken from skillet.
• Add broth and water to skillet; stir.
• Bring to boil.
• Stir in rice and remaining garlic powder and rosemary.
• Top with chicken; cover.
• Cook on low heat 5 minutes.
• Remove from heat.
• Let stand 5 minutes.

Steps:

• In a saucepan, saute onion and garlic in oil until tender. Add broth and water. Stir in the rice, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender. Remove from the heat; stir in Parmesan cheese.

Steps:

• Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
• While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
• Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.

Steps:

• Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
• Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.

Steps:

• Preheat the oven to 375 degrees.
• Wash and tenderize the chicken and set aside.
• Place the olive oil, and half the rosemary, salt and pepper in a bowl or deep plate. Note: depending on the freshness of your rosemary, you may want to modify the amount to more or less. Fresh rosemary can come out very strong in this recipe, so use discretion.
• Dip each chicken breast into the olive oil mixture and place in a baking pan. Give it an extra couple sprinkles of the salt, pepper and rosemary.
• Add the stewed tomatoes into the baking pan. Pour the remains of the olive oil mixture, plus any leftover rosemary, salt and pepper on top.
• Cover the pan with aluminum foil and bake for 20 minutes.
• At 20 minutes, remove the cover and flip the chicken breasts. Bake uncovered another 20 minutes, for a total of 40 minutes.
• Serve over the rice and enjoy!