Rice and Grains Recipes

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.

Recipe via Meal-Master (tm) v8.02 Yield: 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.

Recipe via Meal-Master (tm) v8.01 Yield: 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.

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.

* 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

1. 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.
2. 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.
3. 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.
4. 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 orange juice 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 nice middle eastern cucumber salad, and a Persian pastry for dessert.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com

Ingredients:

• 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*

Preparation:

1. Pour tomato sauce and chicken broth in 2-cup measuring cup; have ready to use.
2. Heat oil in large heavy-bottomed saucepan over medium-high heat. Add the rice and stir to coat with the oil.
3. 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.
4. 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.

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

1. 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.
2. 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.

---

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
• 8-10 eggs
• Soy Sauce

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.

---

---

Quinoa Pilaf

* 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!

---

Romo Rice

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
• Salt

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.

©Television Food Network G.P. All Rights Reserved.

---

Windsor's Rice Pilaf with Currants

• 1 teaspoon Cumin seeds
• 2 cups chicken stock
• 1 cup rice
• 2 tablespoons dried currants
• 3 tablespoons Italian parsley, chopped
• 2 tablespoons almonds, slivered
• Salt and Pepper

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 Raisins

* Exported from MasterCook *

Recipe By: "The Smiling Cook"/em> 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.

---

Home - Recipes by Category - Recipes A-Z -
Site Map - Contact Us - About Us - Favorite Links -
Link to Us - Toni's Kitchen Corner - Postcards From Brian

---

New! Comments

Have your say about what you just read! Leave me a comment in the box below.

©Simply-Best-Recipes.com 2009-2010

SBI!