QUICK ROSEMARY RICE
In Minneapolis, Minnesota, Mary Ann Kosmas cooks up this light and lemony rice dish flecked with pretty carrot shreds. "I have an herb garden, so I prepare this with fresh rosemary in summer," she jots. "The aroma is heavenly."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
LIGHT ROSEMARY RICE
This quick rice dish is a favorite with my family. It's low in fat because it gets it's flavor from herbs, not butter. -Connie Regalado of El Paso, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 250 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
ROSEMARY RICE
This tender, full-flavored rice makes a lovely side for a wide variety of main dishes, says Suzanne McKinley of Lyons, Georgia. It's also an easy recipe to double for company or extra guests.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 184 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 314mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
ROSEMARY RICE
This is a quick and easy rice recipe that gets flavor from the herbs rather than butter. This recipe comes from Light and Tasty.
Provided by MsBindy
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
ELSWET'S ROSEMARY RICE
This is the perfect side dish for roast chicken, shrimp scampi, or a nice roast (it works so well with pork AND beef!). If used with beef, substitute the chicken broth/bulion cubes for beef flavored ones, and pork bulion for pork. Also, if you don't have the 16-oz can of chicken broth on hand, you can substitute or 2 cups hot water with 6 (flavored to match the meat you're serving) bulion cubes melted within.
Provided by Pagan
Categories White Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 305.2, Fat 3.5, SaturatedFat 0.6, Sodium 527.8, Carbohydrate 59.1, Fiber 2.6, Sugar 0.7, Protein 7.7
RICE PILAF
Steps:
- Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
- Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
ROSEMARY ZUCCHINI SOUP
This recipe comes for the Canadian Living magazine. This soup will have you hoping for a bumper zucchini crop in the vegetable garden (can't wait LOL). Its creamy texture comes from the rice, not the cream. To make it smoother, strain the soup through a fine sieve after puréeing.
Provided by Boomette
Categories Long Grain Rice
Time 44m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium heat. Fry celery, onion, garlic, fennel seeds, salt and pepper, stirring, occasionnally, for 5 minutes or until softened.
- Stir in zucchini and rosemary; cook for 6 minutes.
- Add stock, 2 cups water and rice. Bring to boil. Reduce heat, cover and simmer, stirring often, for about 20 minutes or until rice is tender. Stir in rice vinegar; let cool slightly.
- In batches in blender or food processor, purée soup until smooth. (Make-ahead : Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Reheat in clean saucepan.
ROSEMARY RICE
This quick rice dish is a favorite with my family. It's low in fat because it gets it's flavor from herbs, not butter. -Connie Regalado of El Paso, Texas
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 38.9 g, Cholesterol 6.1 mg, Fat 5.3 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 127.7 mg, Sugar 0.9 g
20 MINUTE GARLIC ROSEMARY CHICKEN & BROWN RICE DINNER
Make and share this 20 Minute Garlic Rosemary Chicken & Brown Rice Dinner recipe from Food.com.
Provided by Steve_G
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
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.
ROSEMARY TOMATO CHICKEN WITH RICE
I got this recipe from a Sicilian girl I used to work with. She brought in left-overs one day for lunch and the aroma was making my mouth water. It's a really good fall or winter meal, very rich and savory. Plus, it's completely delicious.
Provided by Chef Acosta
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 719, Fat 12.8, SaturatedFat 2.3, Cholesterol 136.9, Sodium 1069.7, Carbohydrate 85.1, Fiber 5.6, Sugar 10.2, Protein 63.9
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