BASMATI RICE
Steps:
- Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.
BASMATI RICE PUDDING WITH TOASTED COCONUT
Provided by Food Network
Categories dessert
Time 3h5m
Yield 12 (1/2-cup) servings
Number Of Ingredients 16
Steps:
- Bring rice, 1/2 cup of the milk, water and salt to a boil then turn down to low and cover tightly with foil. Cook until all the moisture is absorbed, about 15 minutes. Let sit turned off with foil still on for 5 more minutes. In a small bowl soak the powdered gelatin with the 2 tablespoons of water. In a saucepan bring the remaining 1 1/2 cups milk to a boil with the vanilla bean. Let sit 15 minutes to infuse. Whisk the yolks with the sugar then temper with the hot milk mixture. Return to the heat and cook gently to thicken. Meanwhile, sponge the gelatin in cold water. Remove thickened anglaise from the heat and add the sponged gelatin. Stir to melt the gelatin then strain into a bowl and stir in the rice. Place over ice water and stir to cool and thicken. As it starts to thicken but before it's too set, fold in the whipped cream and toasted coconut and pour into small dishes. Chill.
- In a small saucepan, over medium heat, stir sugar and water until sugar is completely dissolved. Bring to a boil, remove from heat and cool. Whisk passion fruit puree, lime juice and 1/3 cup of sugar water in a bowl until thoroughly mixed. Store remainder of sugar water (simple syrup) in a bottle in the refrigerator. Drizzle passion fruit sauce over rice pudding.
BASMATI WITH TOASTED NOODLES
Not only a staple of Middle Eastern cuisine, this rice dish is also a beautiful bed on which to showcase many dishes. It is fast, simple, and a welcome change from plain, steamed rice.
Provided by Xfactor_MR
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring the basmati rice, 2 cups of water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Sprinkle the fideo noodles into the skillet in a thin layer, and gently cook and stir, turning the noodles frequently, until they fry to a rust-brown color. Pour 1/2 cup of water into the noodles, and bring to a boil. Reduce heat to a simmer, and cook until noodles are tender and water has absorbed, 5 to 8 minutes.
- Gently fluff the cooked basmati rice with a fork, and lightly fold in the cooked fideo and parsley. Add salt to taste.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 38.8 g, Fat 5.2 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 199.2 mg, Sugar 0.9 g
DUTCH OVEN TOASTED BALSMATI RICE WITH OATS AND WILD RICE
Provided by Food Network
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat a well-seasoned cast-iron Dutch oven over a good campfire or stove burner (medium high heat, if controllable). Toast grains, salt, and nigella seeds until grains begin to brown. Add water, stir, and turn heat down to low (or move to lower part of fire). Place lid on and don't even peek for about 20 minutes. Grain is done when all water is absorbed and fluffs well with a fork.
BASMATI RICE, CHICKPEAS & TOASTED ALMONDS
The age-old combination of rice and beans takes on a bit of an Indian flair. If you can't find basmati rice, substitute Texmati, jasmine, or any long-grain rice. From Berkeley Wellness.
Provided by gailanng
Categories Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium nonstick saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is soft, about 7 minutes.
- Add the bell pepper and rice, stirring to coat. Stir in the water, lemon zest and salt; bring to a boil. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes.
- Stir in the chickpeas and cook until heated through, about 3 minutes. Stir in the cilantro and toasted almonds at serving time.
BASMATI RICE PILAF WITH TOASTED PECANS
Make and share this Basmati Rice Pilaf With Toasted Pecans recipe from Food.com.
Provided by MsPia
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook garlic in oil in a medium saucepan for 30 seconds. Add the rice, water and bouillon granules; bring to boil. Reduce heat, cover and simmer 10 minutes.
- Add lemon zest, mushrooms, green onions, red peppers salt and pepper. Cover and continue cooking 10 minutes or til liquid is absorbed and rice is tender.
- Stir in toasted pecans.
- Garnish with lemon slices.
Nutrition Facts : Calories 176.4, Fat 6, SaturatedFat 0.7, Cholesterol 0.2, Sodium 486.4, Carbohydrate 27.9, Fiber 2.3, Sugar 1.5, Protein 4
BASMATI WITH TOASTED NOODLES
Not only a staple of Middle Eastern cuisine, this rice dish is also a beautiful bed on which to showcase many dishes. It is fast, simple, and a welcome change from plain, steamed rice.
Provided by Xfactor_MR
Categories Rice Pilaf
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring the basmati rice, 2 cups of water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Sprinkle the fideo noodles into the skillet in a thin layer, and gently cook and stir, turning the noodles frequently, until they fry to a rust-brown color. Pour 1/2 cup of water into the noodles, and bring to a boil. Reduce heat to a simmer, and cook until noodles are tender and water has absorbed, 5 to 8 minutes.
- Gently fluff the cooked basmati rice with a fork, and lightly fold in the cooked fideo and parsley. Add salt to taste.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 38.8 g, Fat 5.2 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 199.2 mg, Sugar 0.9 g
BASMATI WITH TOASTED NOODLES
Not only a staple of Middle Eastern cuisine, this rice dish is also a beautiful bed on which to showcase many dishes. It is fast, simple, and a welcome change from plain, steamed rice.
Provided by Xfactor_MR
Categories Rice Pilaf
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring the basmati rice, 2 cups of water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Sprinkle the fideo noodles into the skillet in a thin layer, and gently cook and stir, turning the noodles frequently, until they fry to a rust-brown color. Pour 1/2 cup of water into the noodles, and bring to a boil. Reduce heat to a simmer, and cook until noodles are tender and water has absorbed, 5 to 8 minutes.
- Gently fluff the cooked basmati rice with a fork, and lightly fold in the cooked fideo and parsley. Add salt to taste.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 38.8 g, Fat 5.2 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 199.2 mg, Sugar 0.9 g
BASMATI WITH TOASTED NOODLES
Not only a staple of Middle Eastern cuisine, this rice dish is also a beautiful bed on which to showcase many dishes. It is fast, simple, and a welcome change from plain, steamed rice.
Provided by Xfactor_MR
Categories Rice Pilaf
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring the basmati rice, 2 cups of water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Sprinkle the fideo noodles into the skillet in a thin layer, and gently cook and stir, turning the noodles frequently, until they fry to a rust-brown color. Pour 1/2 cup of water into the noodles, and bring to a boil. Reduce heat to a simmer, and cook until noodles are tender and water has absorbed, 5 to 8 minutes.
- Gently fluff the cooked basmati rice with a fork, and lightly fold in the cooked fideo and parsley. Add salt to taste.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 38.8 g, Fat 5.2 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 199.2 mg, Sugar 0.9 g
TOASTED PASTA
Have no idea were this came from as I have been making for so many years. This is an inexpensive side dish, that can easily be made into a main dish by topping with precooked chicken fillets, and sliced mozzarella, and then baked. The toasting of the Fideo is really what makes this dish. * Post script: This recipe does call for a lot of olive oil which can be cut down, but keep in mind that you need a fair amount to fry the noodles and give them that wonderful toasted taste.
Provided by Debbwl
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Pan-fry the coils in oil until golden brown, remove from pan and set aside.
- In original pan bring tomatoes, water and salt to a boil.
- Return pasta to pan with boiling tomatoes. Simmer, semi covered, for about 10 minutes. Stir occasionally with a fork to separate coils and keep noodles from sticking. Liquid should be absorbed and pasta tender.
- Remove from heat, cover and let sit 10 minutes before serving.
Nutrition Facts : Calories 392.7, Fat 19, SaturatedFat 2.7, Sodium 582.8, Carbohydrate 47.8, Fiber 2.7, Sugar 4.5, Protein 8.2
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