Claire Robinson - 5 Ingredient Fix - Food Network TV
2 tablespoons unsalted butter
8 ounce shiitakes mushrooms, sliced
2 cloves garlic, minced
1 cup white rice
Kosher salt and freshly cracked black pepper
2 cups low-sodium chicken stock
Preheat the oven to 350 degrees F.
Over moderately-high heat in an ovenproof saucepan, melt the butter until the foam subsides. Add the mushrooms and saute until golden brown, 4 to 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the rice and stir constantly until the rice is coated and lightly toasted. Season with salt and pepper. Add the chicken stock and bring up to a boil. Cover with a tight fitting lid and cook on the middle rack in the oven until all the liquid is absorbed and the rice is tender, 17 to 20 minutes. Remove from the oven and let stand, covered, 5 minutes. Fluff with a fork before serving.
BYOC: Want to get more whole grains in the kids? Try doing this with brown rice and add a little more chicken stock and a little more time.
Cashew Rice with Golden Raisins
Recipe Courtesy of Sandra Lee - Food Network
3 cups chicken stock
3 cups instant rice
¼ teaspoon salt
1 pinch cinnamon
1-½ tablespoons butter
1 cup cashew halves and pieces
¾ cup golden raisins
Add all ingredients except cashews and raisins to a medium saucepan. Bring to full boil over medium-heat.
Remove from heat and let stand 7 to 9 minutes.
Fluff rice with a fork and stir in cashews and raisins. Serve hot.
Copied from Sandra Lee's Food Network Website - 2008
2 cups jasmine rice
1-½ cups water
1 cup canned unsweetened coconut milk
1 teaspoon kosher salt
Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.
Fruited Rice with Mushrooms and Almonds
Recipe via Meal-Master (tm) v8.02Yield: 8 servings
2 C Basmati Rice, uncooked
1/2 C Diced dried apples
1/2 C Diced dried apricots
1/2 C Dried dates chopped
1/2 C Raisins
1/2 C Prunes pitted and chopped
1/2 C Slivered almonds
1 C Mushrooms fresh sliced
1 tsp Salt
1 tsp Cinnamon ground
Water as needed for rice
Put water into a large pot and bring to a boil. Add rice, stir, and reduce heat. Add the fruits and salt; cook for 15 minutes on Medium heat. Add remaining ingredients, stir, cover and continue for balance of cooking time. Stir as needed.
Note: This dish may be served as a meatless main dish or as a side dish for poultry, fish, or beef. It is especially good with veal.
Garlic Wine Rice Pilaf
Recipe via Meal-Master (tm) v8.01Yield: 4 Servings
Rind of 1 lemon
8 cloves garlic, peeled
½ Cup parsley
6 Tbs. unsalted butter
1 Cup regular rice (not instant)
1-¼ Cup chicken stock
¾ Cup dry Vermouth
Salt and Pepper to taste
Chop together: the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt. pot. Cook the garlic mixture very gently for 10 minutes. Stir in the rice. Stir over medium heat for 2 minutes.
Combine the stock and wine in a saucepan. Heat until it begins to bubble at the sides. Stir into rice; add salt and freshly ground pepper.
Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork.
Drape a towel over the pot and cover the towel until it is time to serve. Serve hot or at room temperature.
Lemon Rice with Cashews
Serving Size: 4
225g(8 oz) easy cook brown rice.
15 ml(1 tbsp) grated lemon rind.
Juice of one lemon.
50g (2 oz)cashew nuts.
Ground black pepper.
Cook the rice in a pan of boiling water until tender, then drain. Add the remaining ingredients and stir over a low heat for three minutes for the flavours to mix.
Marilyn's Persian Rice
* Exported from MasterCook *
1 Tb Butter
2 Tb Olive oil
1 Onion -- chopped
3 Cloves garlic -- minced
1 Dried red chile -- seeded and finely minced
½ tsp Cumin seeds -- crushed
2 Cardamom pods -- seeds removed and finely crushed
½ tsp Ground ginger
½ tsp Saffron
4-½ Cup Chicken stock -- warmed
2 Cups Long-grain rice
1 Cinnamon stick
1 Bay leaf
¼ Cup Dried currants
12 small Whole dried apricots -- cut in quarters
¾ tsp salt (optional)
½ Cup Unblanched almonds
3 Tb Pine nuts
½ Cup Unsalted pistachio nuts, shelled
Black pepper to taste
3 Tb Fresh coriander leaves -- torn
In a large saucepan, melt the butter and olive oil over low heat. Add onion and garlic and cook until softened about 4 minutes stirring frequently. Increase the heat a little and add the chile, cumin seeds, cardamom, and ginger. Cook, stirring, about 2 minutes until it is fragrant. Add the saffron and chicken stock, mix well and remove from the heat. Cover and let the saffron flavor the stock for 5 minutes or so.
Preheat the oven to 400 degrees F. Bring the stock to a simmer over moderate heat. Stir in the rice, cinnamon, bay leaf, currants, apricots and the salt. Return to a simmer, then reduce the heat to low. Cover and cook for another 15 to 16 minutes. If the rice is too wet cook a little longer.
Meanwhile, place the almonds and pine nuts on a baking sheet and toast them in the oven for 3 to 4 minutes until lightly golden. Add the pistachios and toast for another minute. Remove from oven and put on a plate to cool.
Uncover the rice and using a fork stir to fluff. Season with additional salt and black pepper to taste. Add the nuts and toss it together. Sprinkle the coriander on top and serve.
Judi's Notes: I made this dish using 1 cup of orangejuice for one cup of the chicken broth. My friend Marilyn would scold me if she only knew, but it did give it a very good flavor. I also included 1/4 tsp. of turmeric with the other spices which enhanced the dish nicely and gave it a lovely color too. This is great with lamb kebabs, warmed pita bread, a nicemiddle eastern cucumber salad, and a Persian pastry for dessert.
Shared and MM by Judi M. Phelps. firstname.lastname@example.org or email@example.com
Mexican Rice (or commonly known as "Spanish Rice")
1 Tablespoon canola oil
1 cup long-grain or basmati rice
½-cup tomato sauce
1-½ cups chicken broth
3 cloves garlic, finely minced
½ large onion, finely chopped
1 teaspoon salt and freshly ground pepper
Peas, chopped green onions, or cilantro for garnish*
Pour tomato sauce and chicken broth in 2-cup measuring cup; have ready to use.
Heat oil in large heavy-bottomed saucepan over medium-high heat. Add the rice and stir to coat with the oil.
When the rice is well-coated and and starts to brown (stirring all-the-time), add onions and garlic and stir well, and cook until onions are soft.
Immediately add the broth/tomato-sauce mixture and bring to a rapid boil. Add salt and freshly ground pepper. Boil until the liquid level is reduced almost to the level of the rice. You will see small holes in rice mixture and when the liquid level is reduced, stir twice and then lower heat to very low; cover and cook for 15 minutes.
*Can add ¾ cup frozen peas; leave to cook on top of rice.*Can garnish with chopped green onions or cilantro.
Minty Lemon Rice
Tired of plain rice as a side dish? Here's an easy way to dress it up! From Parade Magazine October 29, 2005
¼ cup extra virgin olive oil
1 onion, cut into ¼-inch dice
1 carrot, cut into ¼-inch dice
1 tablespoon minced garlic
Salt, to taste
3-1/3 cups water
Finely grated zest and juice of 2 lemons
1-½ cups long-grain rice
Freshly ground black pepper, to taste
4 scallions (including 3 inches of green), thinly sliced on the diagonal
¼ cup chopped fresh mint leaves
Heat the oil in a pot over low heat. Add the onions and carrot; cook until wilted, about 15 minutes, stirring occasionally and adding the garlic during the last 3 minutes. Season with salt.
Add the water, lemon zest and juice to the pot and bring to a boil. Stir in the rice, reduce heat to medium-low, cover and simmer until the rice absorbs the liquid and is tender - about 20 minutes. Fluff with a fork; remove to a bowl. Add pepper and adjust seasonings; add scallions and mint with a fork. Serve.
Serves 6. Per serving: 230 calories; 49g carbohydrate; 6g protein; 1g fat; no cholesterol.
Porcini and Chantarelle Risotto
Recipe Courtesy of Tyler Florence - Cooking Channel TV
¼ cup extra-virgin olive oil
¼ cup unsalted butter
2 shallots, minced
½ pound fresh chanterelle mushrooms, stemmed and sliced
½ pound fresh porcini mushrooms, stemmed and sliced
3 sprigs fresh thyme, leaves only
1 fresh bay leaf
2 cups white wine
Sea salt and freshly ground black pepper
2 cups vialone nano rice or arborio rice
6 cups chicken stock, recipe follows
2 tablespoons fresh parsley, minced
½ cup Parmesan
1 ounce fresh white truffles, optional
Warm a wide large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.
Pour 1 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.
Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of white wine and let evaporate.
Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.
Fold the mushrooms back into the rice and season with salt, pepper and parsley. Stir in the Parmesan and finish with slices of white truffle, if available. Serve immediately.
Pork Fried Rice
Recipe contributed by Denise Hinojos; from her father, Robert Alvarez
3-4 cups steamed white rice
½ to 1 lb. bacon, chopped
½ bunch sliced green onion
1-2 celery stalks, sliced
Cook bacon in large frying pan or wok. Remove cooked bacon from pan; scramble eggs; when almost set, add cooked bacon, green onion, celery. Mix together thoroughly. Add rice to bacon mixture and mix thoroughly. Add soy sauce to taste.
* Exported from MasterCook *
1 Cup Quinoa**
2 Cups Chicken Broth
1 Tablespoon Butter
1 large onion, chopped
2 cloves garlic, chopped
½ teaspoon lemon zest (grated)
½ Tablespoon dried leaf thyme
2 Tablespoons flat-leaf parsley
Salt and Pepper to taste
Rinse Quinoa in a strainer and remove any debris. Place in a large non-stick saucepan and toast, until it darkens slightly. Add broth. Bring to a boil, cover, reduce heat and simmer about 20 minutes until tender. In another skillet, heat butter; add onion and garlic and cook tender, about 3 minutes. Stir in Quinoa, lemon zest, thyme, parsley, salt and pepper to taste.
**Pronounced Keen-wa, Quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores....it is a very high, complete protein.
Brought to you and yours via Nancy O'Brion and her Meal Master!
Recipe Courtesy of Nigella Lawson
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cardamom pods, bruised
1 cinnamon stick, broken into 3
½ teaspoon cumin seeds
½ teaspoon nigella seeds*, optional
2-½cups basmati rice
4 cups chicken stock
½ cup sliced almonds, toasted, for garnish
2 to 3 tablespoons chopped fresh cilantro leaves, for garnish
Special equipment: deep saucepan, 9½-inch diameter, with lid
Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds, and nigella seeds, if using, until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes.
Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.
Turn off the heat, take the lid off, cover with a tea towel and clamp the lid back on the saucepan. You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour. Fork the rice through when you are ready to serve it, scattering the toasted sliced almonds and cilantro on top.
*Nigella Seeds are small, aromatic seeds - commonly used in Indian Cooking.
Originally from FoodNetwork.com
Contributed by Kristina Romo-Wanous (Daughter of Eric Romo)
2 Tablespoons oil
¼ onion - chopped
2 cubes chicken bouillon
½ Tablespoon garlic powder
½ of 4-oz. can tomato sauce
2 cups rice
1-½ cups water
Heat oil, add onion and rice; brown rice. Add bouillon, crushing cubes. After cubes are soft, add tomato sauce, garlic powder and water; bring to a boil, stirring occasionally. Once boiling, cover pan and turn down heat; cook for 30 minutes; salt to taste.
Saffron Rice Pilaf
Recipe courtesy Rachael Ray
2 tablespoons butter
½ cup broken thin spaghetti
1 ¾ cups chicken stock
1 cup long-grain rice
¼ cup chopped golden raisins
1 Fresno chile pepper, halved
1 large bay leaf
1 cinnamon stick
Generous pinch saffron
Melt the butter in a saucepot over medium-high heat. Add the pasta and toast until golden, about 5 minutes. Stir in the chicken stock, rice, raisins, chile pepper, bay leaf, cinnamon stick, saffron and season with salt. Bring to boil, then reduce the heat, cover and simmer for 18 minutes.
8 scallions, white and light green parts, chopped (should make ½ cup), green ends sliced thinly and kept separate for garnish
1 (14 ½-ounce) can diced tomatoes (no salt added)
1 cup water
Kosher salt, for seasoning
1 tablespoon peanuts
Wash the rice. This is one of the most crucial steps in creating a delicate pulao, where each grain of rice is separate from the other. Pour the rice into a large bowl and fill with fresh water. Gently wash the rice, running your hand through the rice without breaking the grains. The water will go smoky. Pour off the water and fill the bowl again. Wash, drain, and repeat 3 or 4 times until the water runs clear. By washing the rice in this way, you've just removed the excess starch from the rice so the grains won't stick together.
In a Dutch oven over medium-high heat, warm the canola oil until it's shimmering, but not smoking. Add the cardamom, cinnamon, and cloves - they should sizzle as they hit the oil. Saute gently until their woodsy aromas waft up into your nostrils.
Add the Ginger-Garlic Paste and the chopped scallions and saute 1 minute or so until they soften.
Add the rice to the pot, season with salt, and saute gently until the grains aren't sticking together anymore and the rice turns translucent, about 2 minutes. You should also start to smell the basmati's gentle aroma. This smell always reminds me of my mum!
Add the can of tomatoes and stir. Cook about 2 minutes to get rid of some of the excess liquid.
Add the water and salt and turn the heat up so that the contents of the pot come to a boil. Then turn the heat down as low as it can go, put a lid on it, and cook for 15 minutes. Don't take the lid off at all during this process! Once the 15 minutes are over, resist the temptation to take the lid off again. Let it sit 5 minutes off heat. This will steam the rice and give you a nice, fluffy pulao.
Finish with a flourish of peanuts and a sprinkling of the scallion greens and serve.
½ cup cloves garlic, whole
½ cup fresh ginger, peeled, ½-inch slices
¼ cup canola oil
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
Weight Watchers Easy Fried Rice
Weight Watchers Recipe
4PointsPlus Value Prep time: 8 min Cook time: 10 min Serves: 6
Basic, easy and fast — a tasty way to use up leftover rice. Make it a main dish by stirring in cooked chicken or shrimp.*
2 spray(s) cooking spray
2 large egg(s), lightly beaten
1 cup(s) uncooked carrot(s), shredded
1 cup(s) uncooked scallion(s), sliced, divided
3 cup(s) cooked white rice
½ cup(s) frozen green peas, thawed
¼ cup(s) low-sodium soy sauce, or to taste
Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about ¾ cups per serving.
Place cumin seeds in a sauce pan and heat slowly until aromatic. Add chicken stock, rice and dried currants and bring to a boil. Cover, reduce heat to low, and cook until stock is absorbed and rice is tender - 15 to 20 minutes. Let rice stand, covered, for 5 minutes. Then, add parsley, almonds, and salt and pepper to taste. Serve immediately with lamb and vegetables.
Contributor: Windsor Vineyards
Posted to the mm-recipes mailing list by "Wayne T. Jones"
Yellow Rice with Corn
Recipe courtesy Daisy Martinez - Cooking Channel TV
½ cup Achiote Oil, recipe follows
1 cup Sofrito, recipe follows
¼ cup alcaparrado or coarsely chopped pimiento-stuffed olives
2 tablespoons kosher or fine sea salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
2 bay leaves
3 cups long-grain rice
2 cups frozen corn kernels, defrosted
5 cups chicken broth, homemade or store-bought, as needed
1 cup olive oil
2 tablespoons achiote (annatto) seeds
2 medium Spanish onions, cut into large chunks
3 to 4 cubanelle or Italian frying peppers
16 to 20 cloves garlic, peeled
1 large bunch cilantro
3 to 4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored seeded and cut into large chunks
Heat the Achiote Oil in a Dutch oven or other heavy 4 to 5-quart pot with a tight fitting lid over medium-high heat. Stir in the Sofrito and alcaparrado and cook until the liquid is evaporated and the Sofrito is sizzling. Season with the salt, pepper, and cumin. Toss in the bay leaves.
Raise the heat to high and add the rice and corn. Cook, stirring, until the rice is coated with the oil and the grains begin to turn "chalky," about 3 minutes. Pour in enough chicken broth to cover the rice by 1-inch. Bring to a boil and cook until the level of the broth meets the level of the rice. Lower the heat to very low, stir the rice thoroughly but only once, and cover. Cook until the rice is tender but with a little bite and all the liquid is absorbed, about 20 minutes. Fluff with a fork before serving.
This was the BEST yellow rice you can imagine eating. Along with the Chicken in Garlic Sauce, my husband and I were eating this meal, with the sounds of "ummmm", "wow", interjected in between bites. It is that good. I have made sofrito before using other recipes, but Daisy's is definitely the best. Especially since the ingredients are readily available at the grocery store. Now that I have made the sofrito, and there's plenty leftover, I will store individual servings in freezer bags as she did so that will cut the time for making this rice dish next time I make it, which will be soon! Please do yourself a favor and make this yellow rice. Oh one more thing: I was afraid to add the corn since my husband doesn't eat corn but felt it was important to the dish.....hah! his plate was cleaned, corn and all! Daisy, I love you!Review by Mrs. Blumenthal, Tampa, Fla - July 2011
Yellow Rice with Raisins
* Exported from MasterCook *
Recipe By: "The Smiling Cook"Serving Size : 8
2 Cups long-grain white rice
5 Cups water
1 teaspoon turmeric
½ Cup seedless raisins
1 teaspoon sugar
1 teaspoon salt
Mix all the dry ingredients, add the water in a large saucepan and bring to a boil. Boil for 1 minute, reduce heat, cover saucepan with close fitting lid and let simmer until all the water has evaporated and the rice is nice and fluffy.
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