CARROT RICE
Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. You will be surprised to taste this delicious rice.
Provided by Anonymous
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
- While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 30.1 g, Fat 4.8 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 34.3 mg, Sugar 1.7 g
CARROTS AND RICE
Creamy rice and sweet, buttery carrots go with just about any meal. This recipe was a specialty of my mother's. It has been served in our family for Thanksgiving and Christmas for over 25 years, but it can be served anytime. It is very rich and quite delish.
Provided by Gayle Frazier
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
- Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 36.3 g, Cholesterol 38 mg, Fat 14.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 8.8 g, Sodium 513.6 mg, Sugar 8.9 g
CREAMY CARROT RICE
Carrot juice, which replaces some of the broth in this recipe, adds a subtle sweetness that goes well with the nuttiness of the Parmesan cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Combine broth, carrot juice, and 2 cups water in a 2-quart saucepan; bring to a simmer over medium-low heat.
- Meanwhile, melt 1 tablespoon butter in a 3-quart saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
- Raise heat to medium; add rice and cook, stirring until grains are translucent around the edges, about 3 minutes. Stir in wine, if using; cook until absorbed, about 2 minutes.
- Add 1/2 cup hot broth mixture, stirring with a wooden spoon until most liquid is absorbed. Continue adding broth, 1/2 cup at a time, stirring until it is incorporated and rice is tender but still a little firm to the bite, 25 to 30 minutes. Stir in remaining tablespoon butter and Parmesan. Season with salt and pepper. Divide among dishes, and sprinkle with parsley and more Parmesan.
Nutrition Facts : Calories 287 g, Fat 8 g, Protein 8 g
CREAMED CARROTS
"A true comfort food, this dish showcases tender carrot slices basking in a luscious cream sauce," shares Sue Davis from Wausau, Wisconsin.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 297mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 5g fiber), Protein 3g protein.
MEATBALLS AND CREAMY RICE SKILLET SUPPER
Five ingredients, 30 minutes, one skillet...all you need to create a satisfying supper for your family!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In 12-inch nonstick skillet, mix rice, soup and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes.
- Stir carrots and meatballs into rice mixture. Cover; cook 10 to 15 minutes, stirring occasionally to prevent sticking, until rice and carrots are tender and meatballs are hot. Sprinkle with parsley.
Nutrition Facts : Calories 430, Carbohydrate 50 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 5 g, TransFat 1 g
QUICK CREAMED CARROTS
This side dish are always popular at my table. The rich sauce coats the carrots nicely and really perks up their flavor.-Eva Bailey, Olive Hill, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 1 in. of water and carrots to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender., Meanwhile, in another saucepan, melt butter. Stir in the flour, onion, basil, seasoned salt and pepper until blended; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots and transfer to a serving bowl. Add sauce and stir to coat.
Nutrition Facts : Calories 163 calories, Fat 7g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 319mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 4g fiber), Protein 5g protein.
CREAMY CHICKEN AND CARROTS
Mushroom soup makes a creamy gravy for this tender chicken. "You can also make this with other vegetables, or serve it over thick-sliced potatoes instead of rice," suggests Valma O'Neill of Utica, Michigan.
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired.
Nutrition Facts : Calories 320 calories, Fat 8g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 713mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 37g protein.
CREAMY CARROT RICE
Carrot juice, which replaces some of the broth in this recipe, adds a subtle sweetness that goes well with the nuttiness of the Parmesan cheese.
Provided by AZPARZYCH
Categories Healthy
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine broth, carrot juice, and 2 cups water in a 2-quart saucepan; bring to a simmer over medium-low heat.
- Meanwhile, melt 1 tablespoon butter in a 3-quart saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
- Raise heat to medium; add rice and cook, stirring until grains are translucent around the edges, about 3 minutes. Stir in wine, if using; cook until absorbed, about 2 minutes.
- Add 1/2 cup hot broth mixture, stirring with a wooden spoon until most liquid is absorbed. Continue adding broth, 1/2 cup at a time, stirring until it is incorporated and rice is tender but still a little firm to the bite, 25 to 30 minutes. Stir in remaining tablespoon butter and Parmesan. Season with salt and pepper. Divide among dishes, and sprinkle with parsley and more Parmesan.
Nutrition Facts : Calories 300.2, Fat 9.2, SaturatedFat 5.4, Cholesterol 22.6, Sodium 230.2, Carbohydrate 45, Fiber 1.3, Sugar 3, Protein 9.4
CREAMY RICE & CARROTS
This recipe was a specialty of my mother's. It has been served in our family for Thanksgiving and Christmas for over 40 years, but it can be served anytime. It is very rich and quite delish. I never cooked this from a recipe, so when I wrote it down I had to experiment with the amounts. You may like it with more or less cream &/or butter &/or sugar. Try it like this and adjust if you need to. Bon Apetit. Prep Time: approx. 15 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 50 Minutes. Makes 12 servings.
Provided by gaylecca
Categories White Rice
Time 40m
Yield 6 1/2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Simmer carrots in water with salt, onion and sugar for 10 minutes (simmer with lid on). Bring water to a boil (the water with carrots etc), add rice, stir, when returns to boil, turn stove down to simmer & cover the saucepan. Cook for 20 minutes without lifting the lid!
- Add cream, butter and sugar to taste and consistency desired. Some people like it a little soupier than others or a little sweeter. Just season to taste.
- Enjoy! Bon Appetit!
CREAMY CARROTS
This is my all time favourite carrot dish, that we only seem to have at Christmas ..... that is so wrong, so I had to get the recipe so I can have it whenever I like. I could quite easily and happily eat the whole lot by myself!
Provided by djmastermum
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice carrots into rounds.
- Cook til tender, drain.
- Melt butter.
- Add sugar.
- Cook 1 minute.
- Add cream.
- Bring to boil.
- Reduce heat.
- Return carrots, toss well.
- Serve with chives sprinkled on top.
Nutrition Facts : Calories 132.3, Fat 10.3, SaturatedFat 6.4, Cholesterol 32.8, Sodium 72.3, Carbohydrate 10, Fiber 1.4, Sugar 6.8, Protein 1
CREAMY LEMON RICE
This bright rice dish has a creamy texture that's reminiscent of a lemon risotto, but without all the watching and stirring. Keep this one in your back pocket for hosting dinner guests-or a great side any old day! -Lyndsay Wells, Ladysmith, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine first six ingredients; bring to a boil. Stir with a whisk to blend., Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes. Stir in basil.
Nutrition Facts : Calories 246 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 806mg sodium, Carbohydrate 42g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
CREAMY RICE
Make and share this Creamy Rice recipe from Food.com.
Provided by mailbelle
Categories Rice
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°.
- Saute the onion in the butter until brown.
- Transfer the onion and butter to a baking dish.
- Add the mushroom soup mixed with the water and the consomme.
- Add the uncooked rice and stir to blend. Cover the baking dish and bake for 1 hours.
EASY CREAMY GARLIC AND PARMESAN RICE
This is very easy to make and is convenient to leave in the oven while you prepare the main part of the meal.
Provided by Shuzbud
Categories Long Grain Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 350°F or 180°C.
- Put the rice, stock, cream, garlic and parmesan into an ovenproof casserole dish.
- Cover with foil and put in the oven to cook for 40-45 minutes.
- Check on the rice at 35 minutes- stir it gently and lay knobs of butter over the top. Re-cover and put back in the oven to finish cooking.
- When the rice is done- stir, serve immediately and enjoy!
RICE AND CARROT SOUP
I first sampled this colorful carrot soup at a local Victorian tea room and wouldn't leave until I had the recipe in hand. The chef was kind enough to share it with me so I could enjoy it anytime at home.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 4-5 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute the onion in 2 tablespoons butter. Add the carrots, broth and rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until carrots and rice are tender. Cool slightly. , Transfer to a blender; cover and process until smooth. Return to pan. Add the cream, tomato paste, salt, pepper and remaining butter; heat through.
Nutrition Facts : Calories 214 calories, Fat 16g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 903mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.
OVEN BROWN RICE WITH CARROTS AND MUSHROOMS
This is my original recipe and it is super easy and delicious. Add slivered almonds or diced water chestnuts for something extra.
Provided by CATHYRAE
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 2-quart casserole dish with cooking spray.
- Stir beef broth, brown rice, carrots, milk, mushrooms, cream of chicken soup, and butter in a bowl until well combined.
- Pour mixture into prepared casserole dish.
- Bake uncovered in preheated oven until liquid is absorbed and rice is tender, about 1 hour.
Nutrition Facts : Calories 230.3 calories, Carbohydrate 29.7 g, Cholesterol 23.6 mg, Fat 10.4 g, Fiber 2.2 g, Protein 4.9 g, SaturatedFat 5.7 g, Sodium 512.6 mg, Sugar 2.7 g
CREAMY RICE WITH PARSNIP PURéE AND ROOT VEGETABLES
Provided by Dan Barber
Categories Rice Side Low Fat Vegetarian Low Cal High Fiber Root Vegetable Parsnip Winter Healthy Low Cholesterol Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- For parsnip puree:
- Heat oil in heavy medium saucepan over medium heat. Add parsnips and sauté until beginning to soften but not brown, about 5 minutes. Add 2 cups vegetable stock and bring to boil over medium-high heat. Reduce heat to medium; boil gently, uncovered, until parsnips are tender and stock is reduced by about half, about 35 minutes.
- Transfer parsnip and stock mixture to blender and puree until smooth, scraping down sides occasionally and adding more vegetable stock by tablespoonfuls if puree is very thick. Transfer to bowl. Season puree to taste with salt and pepper. do ahead Can be made 2 hours ahead. Let stand at room temperature.
- For blanched vegetables:
- Bring medium saucepan of salted water to boil. Add cubed carrots, parsnips, and turnips; simmer just until tender, about 5 minutes. Drain. Transfer vegetables to bowl of ice water and let stand 10 minutes. Drain well. DO AHEAD: Vegetables can be made 2 hours ahead. Let stand at room temperature.
- For rice:
- Combine 2 1/2 cups water, rice, and 3/4 teaspoon coarse salt in medium saucepan; bring to boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat. DO AHEAD: Can be made 2 hours ahead. Let stand uncovered at room temperature.
- Combine cooked rice and 1 3/4 cups vegetable stock in heavy large saucepan. Bring to simmer. Add parsnip puree and stir until heated through and well blended. Stir in blanched vegetables and cook 2 minutes longer. Season rice to taste with salt and pepper. Divide among plates and serve.
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