Adventurousspiritlemoninfusedrice Food

ADVENTUROUS SPIRIT LEMON-INFUSED RICE

Adventurous Spirit Lemon-Infused Rice image

From Organic Gardening Magazine summer 2004. An interesting variation on lemon rice for herb lovers using not lemon juice rather lemon scented herbs. Try this with Asian or Greek themed meals! I purposefully did not use stock for this recipe so that the fresh flavors of the herbs shine through. Wink, wink-but this may be an acquired taste for some!

Provided by COOKGIRl

Categories Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup jasmine rice or 1 cup basmati rice
2 cups water
1/4 teaspoon salt
3 stalks lemongrass, stalks cut in half crosswise (or short enough to fit the pan)
1/2 tablespoon fresh lemon verbena leaf, crushed slightly and cut into thin strips (read *NOTE- or 1/2 teaspoon dried lemon verbena leaves, crumbled)

Steps:

*NOTE: if you cannot find lemon verbena, substitue fresh lemon thyme, lemon balm, lemon bergamot, lemon basil or lemon mint.
In sauce pan combine the rice, water, salt and lemongrass stalks.
Cover, bring to boil, and simmer until done, approximately 25 minutes. (Can also be cooked in a rice cooker.).
Remove lemongrass stalks, add the verbena leaves, fluff rice with fork to distribute the essence and transfer to serving platter.
Garnish rice with a lemon verbena leaf is desired. Serve hot.

Nutrition Facts : Calories 171.1, Fat 0.2, SaturatedFat 0.1, Sodium 150.9, Carbohydrate 37.8, Fiber 1.3, Protein 3.1

INDIAN STYLE BASMATI RICE

Indian Style Basmati Rice image

This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!

Provided by DHANO923

Categories Side Dish Rice Side Dish Recipes

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ cups basmati rice
2 tablespoons vegetable oil
1 (2 inch) piece cinnamon stick
2 pods green cardamom
2 whole cloves
1 tablespoon cumin seed
1 teaspoon salt, or to taste
2 ½ cups water
1 small onion, thinly sliced

Steps:

Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 38.9 g, Fat 5.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 393.7 mg, Sugar 0.6 g

AUTHENTIC SPANISH RICE

Authentic Spanish Rice image

Make and share this Authentic Spanish Rice recipe from Food.com.

Provided by catalinacrawler

Categories Spanish

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups long grain white rice
2 garlic cloves, minced
2 tablespoons vegetable oil
1/4 cup onion, finely diced
4 ounces el pato salsa fresca (or tomato sauce if you cant find el pato sauce)
2 1/2 cups chicken broth
1 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon sea salt
pepper

Steps:

in a bowl combine broth, cumin, chili powder, salt & half a can of el pato sauce (if you can't find el pato use regular tomato sauce).
brown rice, in hot oil, in a large skillet for approximately 5 minutes flipping occasionally.
add diced onion, minced garlic, sauté for 1 minute.
add seasoned broth, bring to a boil.
reduce heat to low, cover and simmer for 15 minutes. do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.
most of the water will absorb before the 15 minute time limit but keep covered and continue to steam for the entire 15 minutes. this will make for perfect rice that isnt crunchy.
after 15 minutes turn heat off, uncover & flip rice over. recover & let sit until everything else is ready. you can let the rice sit covered for up to 25 minutes which will cook out most of the moisture & leave perfect fluffy rice.

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