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.
GREEN HERB RICE
Make and share this Green Herb Rice recipe from Food.com.
Provided by Abe ray
Categories Rice
Time 57m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- combine onions,dill weed,parsley, and cilantro in a bowl & mix well.
- heat butter, margarine or ghee in a skillet over medium heat.
- swirl pan to coat bottom pour in 1/2 of the cooked rice & sprinkle with 1/2 of the herb mixture.
- add remaning rice & sprinkle with remaning herb mixture. do not mix.
- cover & steam over low heat for 30 minutes.
Nutrition Facts : Calories 452.6, Fat 23.5, SaturatedFat 14.7, Cholesterol 61, Sodium 210.1, Carbohydrate 54.7, Fiber 1.2, Sugar 0.4, Protein 5.2
HERB RICE WITH GREEN GARLIC, SAFFRON, AND CRISPY SHALLOTS
This rice dish-flavored with rose petals, mint, parsley, dill, and cilantro-is based on the Persian rice pilaf known as sabzi polo.
Provided by Andy Baraghani
Categories Bon Appétit Rice Shallot Cilantro Dill Parsley Herb Mint Tarragon Green Onion/Scallion Side Persian New Year
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place rice in a large bowl and pour in lukewarm water to cover. Using your hands, agitate rice until water becomes cloudy; drain. Repeat process until water stays clear (4-5 times). Cover rice with 6 cups cold water and add a generous handful of salt (water should taste salty). Let soak uncovered at room temperature at least 1 hour and up to 4 hours.
- Meanwhile, pour oil into a medium saucepan to come about 2" up sides. Add shallots and set over medium heat. Cook, stirring occasionally, until shallots are golden and crisp, 10-12 minutes. Using a slotted spoon, transfer shallots to paper towels and season with salt. Strain oil into a small bowl; let cool.
- Toss cilantro, dill, parsley, mint, and tarragon in a medium bowl; set aside 1 cup for serving. Dissolve saffron in 2 Tbsp. hot water in a small bowl.
- Bring a large pot of salted water to a boil (use a nonstick pot if you have one; it will help the rice release at the end). Drain rice and add to pot, stirring gently to prevent any grains from sticking to the bottom. Bring to a boil and cook until grains begin to float on the surface and dance (rice should be almost tender but with a firm, opaque center), about 4 minutes. Drain rice and rinse under cold water. Spread out on a rimmed baking sheet. Wash out pot.
- Pour 3 Tbsp. shallot oil into clean pot. Swirl in 2 tsp. saffron water; reserve remaining saffron water for serving. Oil mixture should barely coat bottom of pot; add more oil if needed. Season lightly with salt. Lay lavash across pot (it can go up the sides a little, but don't overlap). Spoon a third of rice over lavash; top with a third of herbs and a third of green garlic. Repeat, alternating layers of rice, herbs, and green garlic to form a mound. Use the handle of a wooden spoon to poke several holes in rice (without hitting bottom of pot) to let steam escape. Wrap lid with a kitchen towel and cover pot. Cook over medium heat until herbs are slightly darkened, 10-15 minutes.
- Reduce heat to medium-low, uncover and pour melted butter evenly over rice. Cover and cook until rice is fragrant and fluffy, 20-30 minutes. Remove from heat; let sit 10 minutes. Taste rice and season with more salt if needed.
- Scoop 1 1/2 cups rice into reserved saffron water and toss to color rice. Layer saffron rice with rice in pot, reserved herbs, and crispy shallots. Top with rose petals if using. Break up lavash crust into pieces and serve alongside rice.
GARLIC BUTTER RICE
I love rice. I also love garlic and cook with it a lot. It took a few tries to get the correct measurements for this recipe in order to submit it. I don't always use measurements when I cook. This is very easy to make. This is a very moist and buttery rice with a good, but not overpowering garlic flavor. For rice with less moisture, use less water and for a less garlicky flavor, use less garlic. I read in an article on an internet medical site, that if garlic is cooked too long, it loses some of its healthful benefits. They said not to cook garlic any longer than 3-6 minutes. I have also noticed that it loses some of its flavor if it's cooked too long. Therefore, I add the garlic towards the end of the cooking time to get more of a garlic flavor and more healthful benefits from the garlic. I will sometimes have this for breakfast with a fried egg. I just put some of the rice on a plate and put a fried egg on it and mix it together. It is really good that way. I also serve the rice with gravy over it as a side dish with some meat. It is also good just by itself. The chicken bouillon is optional but it adds to the flavor of the rice. If you have to or are watching your sodium intake, you might want to omit the bouillon or use less of it. I have found that jasmine rice gives the best results for this recipe but you can also use white rice. Prep and cooking times are estimates. NOTE: Due to the first review, I have edited this recipe. Thank you Lauralie41,
Provided by AuntWoofieWoof
Categories Rice
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter or margarine in a 10" skillet over med-high heat.
- Add the rice and stir.
- Add the bouillon cube(s) and stir until softened or dissolved.
- I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.
- Watch closely so that the rice does not start to brown.
- You might need to lower the heat if the rice starts to brown or appears to be cooking too fast.
- Add the water and stir.
- Cover with a lid and bring it to a boil.
- Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.
- This comes out better if it is "slow cooked".
- Add the garlic and stir.
- Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed.
- There may still be some melted butter at the bottom of the skillet, but that is okay.
- Stir well and turn the burner off.
- Let the skillet sit on the burner until you are ready to serve the rice.
GARLIC, HERB, ORZO AND RICE PLIAF
Garlic and fresh herbs flavor this orzo/rice combination pilaf. Vegetable broth may be used for chicken broth.
Provided by Outta Here
Categories Long Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large nonstick skillet heat oil over medium-high. Add garlic and cook for 1 minute, being careful not to burn.
- Add orzo and rice; cook 4-6 minutes longer or until lightly browned.
- Stir in broth and water.
- Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, until rice is tender and liquid is absorbed. (Add more water as needed if rice and pasta are not done before liquid is absorbed).
- Stir in the onions, basil, parsley and salt.
- Serve. Sprinkle some grated Parmesan on top if desired.
RICE WITH ONIONS, GARLIC AND HERBS
Make and share this Rice With Onions, Garlic and Herbs recipe from Food.com.
Provided by Midwest Maven
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first 4 ingredients in a food processor and puree.
- Put the oil in a large saucepan over medium heat and add the rice, stirring for a few minutes.
- Stir in all but 1 tablespoon of the onion mixture, add the salt and pepper, and cook for a couple minutes stirring.
- Add the stock and bring to a boil.
- Cover and turn heat to medium/low cooking until liquid is absorbed, about 15-20 minutes.
- Stir in the reserved tablespoon of the onion mixture and serve.
BAKED HERB RICE
An awesome Greek side dish. Feel free to use whatever rice you prefer, just watch the cooking time if using white. Very easy.
Provided by KristinV
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat your oven to 350 degrees.
- Prepare a baking dish with the olive oil. Add green onion and bake until golden.
- Add the thyme, parsley, and sage. Sprinkle the pepper and salt. Add the rice and water. Stir in the garlic powder. Bake covered for 40-50 minutes or until the rice is tender.
Nutrition Facts : Calories 173.7, Fat 1.4, SaturatedFat 0.3, Sodium 6.9, Carbohydrate 36.3, Fiber 1.8, Sugar 0.6, Protein 3.8
GARLIC AND HERB CAULIFLOWER RICE
Steps:
- Cut the cauliflower into large florets. Transfer to a food processor, in batches if necessary, and pulse until the cauliflower resembles rice. Pour into a medium bowl. You should have 3 1/2 to 4 cups of cauliflower rice.
- Heat a large nonstick skillet over medium heat. Add the ghee and garlic; cook, stirring, until the garlic is golden and fragrant, 1 to 2 minutes. Next, add the cauliflower rice. Cook, stirring often, for 5 minutes. Once the cauliflower rice has softened and is lightly golden, remove from the heat and season with salt and pepper. Stir in the 3 tablespoons dill, 2 tablespoons chives, and 1 tablespoon parsley. Taste and add more salt and pepper, if desired.
- To serve, scoop the cauliflower rice into a shallow bowl and garnish with more herbs and black pepper.
More about "garlic herb green rice food"
HERB RICE WITH GREEN GARLIC, SAFFRON, AND CRISPY SHALLOTS
From bonappetit.com
4.9/5 (20)
- Place rice in a large bowl and pour in lukewarm water to cover. Using your hands, agitate rice until water becomes cloudy; drain. Repeat process until water stays clear (4–5 times). Cover rice by 2" cold water and add a generous handful of salt (water should taste salty). Let soak uncovered at room temperature at least 1 hour and up to 4 hours.
- Meanwhile, place shallots in a medium saucepan and cover with oil ½" over shallots. Heat over medium and cook, stirring occasionally, until shallots are golden and crisp, 10–12 minutes. Using a slotted spoon, transfer shallots to paper towels and season with salt. Strain oil into a small bowl; let cool.
- Bring a large pot of salted water to a boil (use a nonstick pot if you have one; it will help the rice release at the end). Drain rice and add to pot, stirring gently to prevent any grains from sticking to the bottom. Bring to a boil and cook until grains begin to float on the surface and dance (rice should be almost tender but with a firm, opaque center), about 5 minutes (this could take as little as 4 minutes or up to 10, depending on age and quality of rice). Drain rice and rinse under cold water; set aside. Wash out pot.
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