Brown Basmati Rice With Sorrel And Lemon Food

HERBED BASMATI RICE

Steps:

• Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

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.

LEMON BASMATI RICE

Steps:

• Heat the oil in a pot over medium heat. Cook the rice, ginger, and lemon zest together in the hot oil for about 1 minute; add the lemon juice and chicken broth. Bring the mixture to a boil; cover the pot and allow the mixture to simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Season with salt and pepper.

LEMONY BROWN BASMATI RICE

Steps:

• Rinse rice well. Bring to a boil 2 cups of water,salt, lemon juice & rind, bay leaf and parsley.
• Add rice. Return to a boil, then lower heat and cover.
• Simmer for 40 minutes or until all water has been absorbed.
• Turn heat off and let the rice sit , covered and undisturbed for 5 minutes.
• Add butter or oil and mix gently with a fork.(take bay leaf out).

BROWN BASMATI RICE

Steps:

• Cook rice in salty water for about 45 minutes until al dente. Drain and season with pepper before serving.

CRISPY BOTTOMED BASMATI RICE WITH LENTILS

Steps:

• Wash the rice in several changes of warm water until the water runs clear. Soak the rice for 6 to 8 hours or overnight, in cold water to cover, with 1 tablespoon of the salt. (Alternatively, to save time, soak the rice in lukewarm water with the salt for 30 to 45 minutes.)
• Heat a large, heavy bottomed skillet over medium heat. Add 2 tablespoons of the olive oil and the onion. Cook until the onion becomes translucent, about 10 minutes. Add the lentils, garlic, pepper, and paprika. Continue cooking 2 minutes. Add 2 cups of water, cover, and cook until tender, about 45 minutes. Season with the 1 teaspoon salt, or to taste. Stir in the basil.
• In a large saucepan, over medium high heat, bring 2 1/2 quarts of water to a boil with the remaining 1 tablespoon of salt.
• Drain the rice from the soaking liquid and add it to the boiling water. Return to a boil and cook for 10 to 12 minutes, uncovered, stirring occasionally. Test a grain of rice for doneness; it should be cooked entirely except for a small part in the center.
• Strain the rice in a colander and rinse with warm water. Drain well.
• Heat the remaining 2 tablespoons of olive oil in a large, well-seasoned or nonstick stock pot with a tight-fitting lid, over medium heat. Add about 2 tablespoons water and sprinkle the cooked rice evenly onto the bottom of the pot a spoonful at a time until two-thirds of the rice has been distributed. Spread the lentil mixture evenly over the rice. Cover the lentils with the remaining rice, mounding it slightly in the center.
• Use the handle of a wooden spoon to poke about 5 deep holes in the rice from the surface of rice to the bottom of the pot to allow steam to escape. Cover the pot with a thick cotton dish towel and place the lid on tightly.
• Reduce the heat to medium low and cook for 35 to 40 minutes, turning the pot occasionally.
• Fill the sink with cold water 1 or 2 inches deep.
• Remove the cover from the rice and have a large, round platter ready.
• Place the pot in the sink for 1 minute, watching so that no water enters the pot. Remove the pot and dry off the bottom, then invert the rice cake onto the platter. It should unmold itself in one piece and be golden brown.
• Bring the platter to the table and serve family style. Cut individual wedges from the rice cake, similar to cutting a pie.

BROWN BASMATI RICE WITH SORREL AND LEMON

Steps:

• Start the rice cooker.
• Add 1 tablespoon butter melt and then add celery, garlic, onion, and saute till tender.
• Add sorrel lemon zest and rice stir to coat. Add enough water to top rice by and inch, (about 3 cups water).
• Cook till ricer beeps add peas toss and toss with additional butter.
• Season with salt and black pepper taste.

BROWN BASMATI RICE -- BASIC PREPARATION

Steps:

• First, put the rice in a strainer inside a bowl and wash it well. I usually change the water in the bowl at least 3 times. The water doesn't need to run completely clear, but it should not be very cloudy or brownish when the rice is washed. Leave the rice in the strainer to drip out for at least a few minutes.
• Put the rice and water in a saucepan with a tight-fitting lid and bring just to a boil over high heat. You don't want it to really boil, as soon as you start to see the bubbles, put on the lid and turn the heat down to very, very low (on my electric stove, I put it between "lo" and 1).
• Resist the temptation to take off the lid and check the rice too much. After about 25 minutes you can check it once and see how much water is left. I do this by sticking a wooden spatula down into the rice and pushing it to the side a little. If there is still water, push the rice back together, put the lid back on, and let it cook a few more minutes. Do not stir or disrupt the rice any more than you have to. It will take about 30 to 35 minutes for it to finish cooking.
• When all the water is absorbed, there will still be sort of a mushy layer at the bottom of the pot. Take the pot off the heat and leave undisturbed for at least 10 minutes. You can really leave it there as long as you like -- the moisture at the bottom will even out and the finished rice should be slightly al dente with all the grains separate.If there are a few clumps, just break them up with a fork or your fingers before serving or storing.
• If you plan to use the rice for fried rice, I would recommend refrigerating it for at least 6 hours, but overnight is better, so plan ahead!

PARMESAN LEMON HERB BROWN RICE

Steps:

• Adjust an oven rack to the middle position.
• Preheat oven to 375°F.
• Spread rice in a 8x8 glass baking dish.
• Combine the onion, oil, and salt in a medium saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8-10 minutes.
• Stir in the broth and bring to a boil.
• Once broth is boiling immediately pour it over the rice.
• Cover the baking dish tightly with a double layer of foil.
• Bake until rice is tender, about 1 hour 10 minutes.
• Remove baking dish from oven, uncover, and fluff the rice with a fork.
• Stir in the parmesan, parsley, basil, lemon juice, lemon zest and pepper.
• Cover the dish with a clean kitchen towel and let stand for 5 minutes.
• Uncover and let the rice stand for 5 minutes longer before serving.

LEMON-BASMATI RICE

Steps:

• Rinse rice in a sieve under cool running water. Transfer to a medium saucepan with 3 1/2 cups water. Add the zest of 1 lemon, cardamom, salt, and cinnamon. Cover; bring to a boil. Reduce to a simmer. Cook, covered, until water evaporates, about 10 minutes.
• Turn off the heat, and let stand, covered, 5 minutes. Use a fork to fluff the rice, and transfer to a serving platter, remove cardamom and cinnamon if desired, and sprinkle with remaining lemon zest.

LEMON BASMATI RICE

Steps:

• Preheat oven to 375. Place the very well drained rice in a 1 1/2 quart baking dish. Melt the butter in a nonstick or heavy saucepan. Add the onion and sauté over medium heat until soft, about 2 minutes. Add the garlic and cook for about 30 seconds. Add the cayenne, water, lemon juice, lemon zest, cream, and salt and bring to boil. Stir it all up. Seal tightly with foil and bake for 20-25 or until the rice is tender and all the liquid is absorbed. Fluff with a fork before serving then fold in the chives.