CORIANDER RICE
Categories Rice Side Sauté Quick & Easy Spice Shallot Parsley Boil Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 16 servings
Number Of Ingredients 8
Steps:
- Heat oil in heavy large pot over medium heat. Add shallots and sauté until tender and golden brown, about 12 minutes. Add coriander and turmeric and stir 1 minute. Add rice and stir until coated. Add broth and salt; bring to simmer. Cover; reduce heat to low. Cook until rice is tender and liquid is absorbed, about 20 minutes. Stir in parsley. Transfer to platter and serve.
CORIANDER RICE
Make and share this Coriander Rice recipe from Food.com.
Provided by LizzieBug
Categories Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring 3 quarts water to a boil in a heavy pot.
- Rinse the rice in several changes of cold water until the water runs clear. Drain well.
- Add the rinsed rice to the boiling water and cook, uncovered, stirring occasionally, 5 minutes from the time the water returns to a boil.
- Drain the parboiled rice well and clean and dry the pot.
- Add the butter to the pot and cook over low heat until melted.
- Stir in the coriander seeds and pepper.
- Add the parboiled rice to the pot, making a mound in the center.
- Use the handle of a cooking utensil to make 5 or 6 holes in the rice, all the way to the bottom of the pot.
- Lay the lemon zest over the top of the rice.
- Cover the pot with a kitchen towel and a lid, folding the edges of the towel up over the lid (to keep the towel from burning).
- Cook rice over low heat, undisturbed, until the rice is tender and a crust has formed on the bottom of the pot, about 30 to 35 minutes.
- Remove the pot from the heat and let rice stand, tightly covered and undisturbed, for 30 minutes.
- Spoon the loose rice onto a serving platter and garnish with the lemon zest.
- Season with salt to taste.
- Break up the crust and scatter it over the rice. Serve warm.
CORIANDER RICE
Make and share this Coriander Rice recipe from Food.com.
Provided by Annacia
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan with a tight-fitting lid bring broth to a boil with salt, oil, and garlic.
- Stir in rice and cook, covered, over low heat 20-30 minutes, or until water is absorbed and rice is tender.
- Fluff rice with a fork and toss with coriander and salt and pepper to taste.
CORIANDER RICE
Categories Rice Side Vegetarian Quick & Easy Wheat/Gluten-Free Coriander Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
- Bring 3 quarts water and salt to a boil in a 4- to 5-quart heavy pot, then add rice and cook, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain parboiled rice in a sieve. Clean and dry pot.
- Melt butter with coriander seeds and pepper in pot over low heat, stirring to combine, then sprinkle rice into pot, mounding it in center. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon and sprinkle rice with zest. Cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, 30 minutes.
- Discard zest (or save for garnish) and spoon loose rice onto a platter. Season rice with salt, then break crust into pieces and scatter over rice.
PERUVIAN STYLE CORIANDER RICE WITH PEAS
Loosely adapted from the well-known Peruvian dish, Arroz con Pato, which is very similar to the ubiquitous Spanish Arroz con Pollo, but without the tomatoes. It's also a little spicier, and has thePeruvian addition of a dark beer as part of the liquid(you can sub veg. broth). Peruvian food is unique and delicious-- a cultural mix of native Indian, Spanish, African, Italian, Chinese and, more recently, Japanese cooking. From Bryanna's book "20 Minutes to Dinner", and posted on VeganFeastKitchen.
Provided by Sharon123
Categories Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large heavy skillet or saute pan with a tight lid (can be non-stick), sprayed with oil, saute the onion, bell peppers, hot peppers, and garlic until the onion begins to brown a bit. Add water a tablespoon at a time to keep them from sticking, as needed.
- Add the cilantro, coriander, and cumin, and stir-fry for a minute.
- Add the raw rice and stir-fry briefly.
- Pour in the beer and the hot water with the bouillon, and the peas, with pepper to taste, plus your Protein choice and any Optional addition you might be using.
- Bring to a boil, cover and cook for 15-20 minutes(longer for whole wheat basmati-about 45 mins), or until the rice is done.
- Toss ingredients and taste for salt and pepper.
CORIANDER RICE
Categories Rice Side Christmas Low Fat Quick & Easy Low/No Sugar Wheat/Gluten-Free Christmas Eve Cilantro Gourmet
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- In a saucepan with a tight-fitting lid bring water to a boil with salt, oil, and garlic. Stir in rice and cook, covered, over low heat 20 minutes, or until water is absorbed and rice is tender. Fluff rice with a fork and toss with coriander and salt and pepper to taste.
CHICKEN MOLE WITH CORIANDER RICE
If you're a fan of chilli con carne, you'll love this dark, sweet and spicy South American stew with ancho, ground nuts and chocolate
Provided by Cassie Best
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 18
Steps:
- Put the chillies in a bowl and add enough boiling water to just cover. Leave to soften for 20 mins. If you can't find anchos, grill red peppers until they're really blackened and soft. Cool them, then peel and use as needed in the recipe, adding 1 tsp smoked paprika and a little extra chipotle to re-create the sweet, smoky flavour.
- Meanwhile, heat the oil in a flameproof casserole dish, season the chicken, then brown on all sides. You may have to do this in batches so you don't overcrowd the dish. Remove to a plate. Add the onions to the dish and cook for 5 mins until softened. Add the spices and cook for 1 min until aromatic.
- Remove the chillies from their soaking liquid, reserving the liquid, and discard the stalks and seeds. Put in a food processor with 4 tbsp of the soaking liquid, the garlic and raisins. Whizz to a paste, then tip into the dish. Add the peanut butter, chipotle paste, tomatoes and 400ml water (fill up the tomato can and swirl to get all the tomato bits out). Return the chicken to the dish and season. Cover with a lid and simmer, stirring occasionally, for 1 hr.
- Remove the chicken pieces to a plate. Using 2 forks, shred the meat and discard the bones. Return the chicken to the sauce, add the chocolate and continue cooking, uncovered, for 30 mins more. If the sauce looks like it's getting a little too thick, add some of the chilli soaking liquid or some water.
- Cook the rice following pack instructions. Meanwhile, put the red onion in a small bowl. Add the lime juice and a pinch of salt. Leave to pickle until ready to serve. When the rice is cooked, add the coriander and lime zest and juice, and fluff up with a fork. Remove the mole from the heat, scatter with the pickled red onion and serve alongside the rice, with soured cream and lime wedges, if you like.
Nutrition Facts : Calories 690 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.5 milligram of sodium
GREEN CORIANDER RICE
A tasty side for simple grilled chicken or meat. Being gluten-free I tend to eat a lot of rice and this makes for a great change. I love the peppery flavour of coriander. Use a gluten-free stock to make this recipe suitable to a gluten-free diet (I like to use Massell brand )
Provided by Jubes
Categories White Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the capsicum, onion, garlic, coriander and parsley in a food processor. Blend to a fine paste. If you dont have a processor- chop ingredients as finely as possible or use a mortar and pestle. Set aside.
- In a saucepan, heat the butter and oil. Add the rice and fry gently for 2 to 3 minutes- until the grains become translucent.
- Quickly stir the herb paste into the rice. Continue to cook over heat for another 2 minutes, stirring constantly.
- Pour in the boiling stock and season with pepper. Bring to the boil and then reduce the heat to a simmer. Cover and cook 10- 15 minutes, or until the rice is tender and the stock has been absorbed. Watch closely after the 10 minute mark and add some extra water if more liquid is required.
- Remove from the heat and leave to stand , with the lid covered for a few minutes.
- Fluff the rice with a fork to seperate the grains and serve garnished with chopped coriander leaves or sprigs.
Nutrition Facts : Calories 274.2, Fat 5.5, SaturatedFat 1.5, Cholesterol 7.1, Sodium 234, Carbohydrate 47.4, Fiber 2, Sugar 4.7, Protein 8
CORIANDER CHICKEN WITH RICE & SPICED VEGETABLES
This simple, fragrant coriander chicken curry with all the trimmings is a great dish for feeding the family. Pair with spiced broccoli and green beans
Provided by Kirstie Allsopp
Categories Dinner, Main course
Time 1h
Number Of Ingredients 21
Steps:
- Use a stick blender or mini food processor to whizz up all the chutney ingredients, then chill.
- Heat the oil in a large, lidded frying pan over a medium-high heat. Add the onions and fry for 9-10 mins, then add the ginger, garlic and chilli. Cook for a few mins more, then add the chicken. Brown well, then add half the coriander chutney and reduce the heat. Cover and cook for 15-20 mins or until the chicken is cooked through.
- Rinse the rice in a sieve, then tip into a large, lidded saucepan. Stir in all the ingredients for the rice. Pour over enough boiling water to cover the rice by 1cm, cover, bring to the boil and cook for 5 mins. Turn off the heat and leave to steam-cook with the lid on for 20 mins. Fluff up with a fork, then season.
- Put the broccoli and green beans in a pan and add 100ml boiling water. Cover and cook over a medium-high heat for 4-5 mins. Drain and return to the pan with the oil, ginger, chilli flakes and some seasoning. Cook for another 2 mins, then serve with the chicken, remaining chutney and the rice.
Nutrition Facts : Calories 657 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 0.1 milligram of sodium
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