Savoryrice Recipes

Steps:

• Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
• Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.

Steps:

• In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.

Steps:

• Heat butter in a small saute pan and cook onions until tender.
• Place onions in an ungreased casserole dish and stir in other ingredients.
• Bake at 350F for one hour or until done.

Steps:

• Cook rice according to package instructions (for 3 cups of rice, put 2 cups of water in a saucepan with a tight-fitting lid, add kosher salt and bring to a boil. Add rice, stir; cover with lid, reduce heat to low and simmer for 20 minutes).
• In a skillet, saute sliced onion in 1 tablespoon of butter and olive oil for 5 minutes. Add sliced mushrooms. Saute mixture for 10 minutes or until mushrooms have softened. Season with salt and pepper to taste.
• To rice, add onion/mushroom mixture, poultry seasoning, chicken broth and 1 tablesoon butter. Combine and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Add the brown rice, vegetable stock, cinnamon, nutmeg, salt, pepper, brown sugar, ginger and dates to a metal baking pan and mix with your hands to make sure all of the ingredients are distributed evenly. Cover with aluminum foil and bake for 45 minutes to 1 hour. Remove the pan from the oven, transfer the rice to a serving bowl and serve.

Steps:

• Prepare the vegetables:
• 1. Peel and chop the onion
• 2. Slice the mushrooms
• 3. Deseed and dice the red pepper
• 4. Chop the tomato
• Fry the onion in oil until soft.
• Add the mushrooms and red pepper and cook for a further 2 minutes.
• Stir in the rice.
• Mix the stock powder with the water.
• Add the stock, peas and curry powder to the rice mixture.
• Simmer for 15 minutes, until the rice is tender.
• Serve the rice in a bowl and sprinkle the chopped tomato on top.

Steps:

• Soak the rice for 1 hour, wash and drain. Heat the oil in a saucepan and fry the sliced shallots, stirring all time, for 2 minutes.
• Add the rice, turmeric, coriander and cumin, stir fry for another 2 minutes and then put in the coconut milk and the other ingredients.
• Boil the mixture, uncovered, stirring it once or twice with a wooden spoon, until the liquid has been soaked up by the rice. Then cover the saucepan tightly and leave on a low heat, undisturbed, for 10 minutes, or finish cooking in the oven or microwave.
• Transfer it to a serving dish and take out and discard the cinnamon stick, cloves and kaffir lime or bay leaf.
• Serve hot as an accompaniment to savoury meat or fish dishes and vegetables.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
• Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
• Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.

Steps:

• Preheat oven to 350 degrees. In saucepan over medium heat, sauté onion in butter until almost tender. Remove from heat. Stir in broth, onion soup, mushrooms, and uncooked rice. Pour into casserole dish. Bake for about 1 hour, or until done.

Steps:

• Melt butter and cook minced onion in it.
• Add rice; brown lightly.
• Combine other ingredients with rice mixture and bring to boil.
• Cover; reduce heat and steam until liquid is absorbed.
• If rice is not done, add more water sparingly.

Steps:

• Mix all ingredients in a 2-quart casserole (Ungreased).
• Cover and bake 1 hour at 325.