RICE AU GRATIN
Make and share this Rice Au Gratin recipe from Food.com.
Provided by BeccaB3c
Categories Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Toss rice with 1 cup cheese.
- Spoon into buttered baking dish; top with remaining cheese.
- Bake at 350 degrees for 10 to 15 minutes or until cheese melts.
- Meanwhile, melt butter, stir in curry powder, add bread crumbs, and brown lightly.
- Remove rice from oven.
- Sprinkle with curried crumbs.
Nutrition Facts : Calories 308.4, Fat 15.6, SaturatedFat 9.7, Cholesterol 44.9, Sodium 273.2, Carbohydrate 31.3, Fiber 0.5, Sugar 0.5, Protein 10
SIMPLE SHORT-GRAIN BROWN RICE
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 servings (3 cups)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a medium sauce pan with a tight fitting lid, and bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover, and cook for 50 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.
- Remove pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork and serve.
- Over medium-high heat, let the water steam the vegetables until warmed through, 3 to 5 minutes. Stir into hot rice just after fluffing it with a fork.
BEET GREEN GRATIN
Provided by Alton Brown
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.
- In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.
BASIC LONG-GRAIN BROWN RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings (2 1/2 cups)
Number Of Ingredients 5
Steps:
- Heat the butter in a medium saucepan with a tight fitting lid, over medium heat. Add the rice and lemon peel and cook, stirring, until slightly toasted, about 2 minutes. Stir in the water and add salt to taste, bring to a boil, reduce the heat, cover, and simmer until all the water has been absorbed by the rice, about 45 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.
- Remove the pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork, season with salt and pepper and serve.
BROWN RICE AND BROCCOLI
Make and share this Brown Rice and Broccoli recipe from Food.com.
Provided by ratherbeswimmin
Categories Brown Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan over high heat, bring broth to a boil.
- Add in salt and rice; boil 1 minute.
- Transfer to a 2 1/2 quart casserole dish that has been coated with cooking spray.
- Cover and bake in a 350° oven for 40 minutes.
- Add in remaining ingredients and mix well(add more chicken broth if needed).
- Cover and bake until liquid is absorbed and vegetables are tender, about 20 minutes.
BEECHER'S KALE AND BROWN RICE GRATIN WITH SMOKED CHEESE
From iowagirleats.com and posting for safekeeping. Recipe inspired by Beecher's handmade cheese found at Pike's market in Seattle. Can totally relate to her experience where you are traveling, taste something divine, and know you can never have back home unless you make it yourself.
Provided by WiGal
Categories Brown Rice
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring chicken broth to a boil in a small saucepan then add rice.
- Cover then turn heat down to medium-low and cook until rice is tender, 35-40 minutes.
- Remove from heat then set aside with the lid on for 10 minutes.
- Meanwhile heat olive oil in a large, non-,stick skillet over medium heat then add onions and a dash of salt.
- Stir to coat then cook, stirring occasionally, until onions are golden brown and very tender, 25-30 minutes.
- Add garlic and kale, season with salt and pepper, and then cook until kale is tender, 3-4 minutes.
- Scoop mixture into a large bowl then set aside.
- In the same skillet melt butter then sprinkle in flour and whisk to incorporate.
- Cook for 30 seconds then slowly pour in milk while whisking constantly to avoid lumps.
- Season with salt and pepper then turn heat up slightly to bring to a bubble and then turn heat back down to medium and cook until thickened and bubbly, stirring often, 5-6 minutes.
- Remove from heat then gradually stir in 1/2 cup of each cheese until melted and smooth.
- Preheat oven to 375 degrees then spray a 9×12″ or 8×8″ baking dish very well with nonstick spray.
- Add cooked rice and cheese sauce to kale mixture in the bowl then mix to combine. Pour mixture into prepared baking dish then sprinkle with remaining cheese.
- Bake for 25-30 minutes or until dark golden brown on top.
- Let sit for 10-15 minutes (or longer!) before serving.
BROWN RICE GRATIN
I got this recipe from Practical Cooking Vegetarian I'm not a vegitarian anymore, but this is a good side dish, and it's pretty healthy too. It's very versatile and can be made with any vegetables that you have on hand. I use it as a side dish. It can be used as a main dish if you prefer.
Provided by Proud Veterans wife
Categories Brown Rice
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Cook the rice in a saucepan of boiling, lightly salted water for 20 minutes. Drain well.
- Lightly grease a square baking dish with 1 Tablespoon butter or margarine.
- Heat the remaining 2 T butter or margarine in a skillet. Add the onion and cook stirring constantly for 2 minutes or until soft and translucent.
- Add the garlic, carrot, zucchini, and corn, cook stirring constantly for additional 5 minutes.
- Mix the rice with sunflower seeds and mixed herbs and stir into the pan.
- Stir in half of the mozzarella cheese and season with salt and pepper to taste.
- Spoon the mixture into the prepared dish and top with the bread crumbs and remaining cheese.
- Bake in oven for about 25-30 minutes, or until the cheese has begun to turn golden, serve immediately.
BROCCOLI & RICE GRATIN
Creamy baked rice and broccoli, an easy delicious side dish or light lunch with a salad and sliced tomatoes! My DD will only eat rice if cooked like this (or chinese) it is really easy, and tastes great! Good re-heated too! I have also used spinach or 1 cup of frozen peas instead of the broccoli. I think this came from a milk calander.
Provided by Lois M
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 In a large fry pan, melt butter.
- Add onion and garlic and cook for 1 min over med heat.
- Add thyme, rice, and flour, stirring for 1 minute Pour in chicken broth, stir and bring to a boil, cook for 1 minute Remove from heat.
- Stir in broccoli, milk and parm cheese.
- Mix well and pour into a buttered 6 cup casserole dish.
- Cover and bake for 35 min or until tender.
- Meanwhile, to make crumb topping, toss together all ingredients and set aside.
- Remove casserole from oven, stir in lemon zest and sprinkle with crumb topping.
- Broil for 1 to 2 min until golden.
ZUCCHINI RICE GRATIN
Provided by Andrea Albin
Categories Rice Tomato Side Bake Roast Casserole/Gratin Parmesan Zucchini Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F with racks in upper and lower thirds.
- Cook rice according to package instructions.
- While rice cooks, toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt in a shallow baking pan. Toss tomatoes with 1/2 tablespoon oil and 1/4 teaspoon salt in another baking pan.
- Roast zucchini in upper third of oven and tomatoes in lower third, turning vegetables once halfway through roasting, until tender and light golden, about 10 minutes for tomatoes; 20 minutes for zucchini. Leave oven on.
- Meanwhile, cook onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a large heavy skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes.
- Stir together onion mixture, cooked rice, eggs, thyme, 1/4 cup cheese, 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half of rice mixture in a shallow 2-quart baking dish, then top with half of zucchini. Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes and drizzle with remaining 2 tablespoons oil, then sprinkle with remaining 1/4 cup cheese.
- Bake in upper third of oven until set and golden brown, about 20 minutes.
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