GREEN RICE WITH TOMATOES, EGGS, AND ALMONDS
A batch of herby rice is a natural partner to peak-season tomatoes. But don't forget about this rice once those tomatoes are gone. Green rice works in any season-paired with roasted squash, crispy-skinned fish, or big pieces of fresh cheese, such as paneer.
Provided by David Tamarkin
Categories Rice Parsley Cilantro Lime Garlic Almond Avocado Green Onion/Scallion Egg Tomato Soy Free Dinner Quick & Easy Summer Fall Dairy Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Blend herbs, oil, lime juice, garlic, salt, and 2 Tbsp. almonds in a blender or food processor until a smooth pesto-like sauce forms. Taste and add more lime juice, garlic, and/or salt if desired-you want the sauce to be well seasoned.
- Toss rice with 3/4 cup sauce in a medium bowl. Add avocado and scallion and gently toss again.
- Divide rice mixture among shallow bowls. Top each with egg and tomato, dividing evenly. Drizzle some remaining sauce over. Top with remaining 2 Tbsp. almonds.
POACHED EGGS IN MOLE WITH CREAMY GREEN RICE
Provided by Bobby Flay
Time 2h35m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes. Remove the almonds to a plate. Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer. Add the garlic and onions and cook until soft, about 4 minutes. Stir in the chicken stock, tomatoes, chipotle puree, the chile powders, cinnamon, allspice and cloves. Bring to a boil and cook for 10 minutes. Next, add the mangoes, raisins, corn tortillas, molasses, honey, maple syrup and almonds. Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes. Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the pan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper. Preheat the oven to 350 degrees F. Pour the mole into a medium, high-sided saute pan and bring to a simmer. Crack the eggs one a time into a ramekin and carefully slip into the mole. Sprinkle the tops of the eggs with salt and pepper. Transfer the pan to the oven and cook until the whites are just set and the yolks are still jiggly, about 12 minutes. Spoon some of the Creamy Green Rice into a shallow bowl and make an indention in the center. Put the egg in the center and spoon some of the mole over the egg. Sprinkle with the cheeses and garnish with cilantro leaves.
- Place the heavy cream in a small saucepan over high heat and bring to boil. Reduce the heat to medium and simmer until reduced by half. While the cream is reducing, bring 2 3/4 cups water to a boil in a medium saucepan over high heat. Stir in the rice and season with salt. Bring to a boil again, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes. Remove the rice from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff with a fork. Return the rice to the stove over medium heat, add the reduced cream and season with salt and pepper. Stir in the cilantro, green onions and poblanos.
TOMATO AND EGG WITH RICE
Tomato and egg with rice is a classic Chinese comfort food. Its simplicity makes this dish a common yet satisfying weeknight meal. With the exception of fresh tomatoes, all the ingredients are staples in a Chinese household. I prefer to make the recipe with plum tomatoes, which I find to be the variety most consistent in flavor and texture. Some recipes don't use a cornstarch slurry, but I like to simmer it with the tomatoes to ensure a long-stewed consistency (instead of one that's watered down) in a matter of minutes. Another key to success is to avoid overcooking the eggs. A soft scramble with big curds is just the right texture.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons of the neutral oil in a large nonstick skillet over medium-high heat until starting to shimmer. Add the ginger and scallion whites and cook, stirring, until the scallion is slightly golden brown, about 30 seconds. Add the tomatoes and cook in an even layer for 1 minute. Lower the heat to medium. Add the Shaoxing wine, sugar, white pepper and 1/2 teaspoon salt. Stir to combine and simmer for 5 minutes. Using the back of a wooden spoon or rubber spatula, mash the big pieces of tomatoes until broken down. Continue to simmer until the mixture resembles a chunky tomato sauce, 5 to 10 minutes.
- Mix the cornstarch with 2 teaspoons cold water in a small bowl until well combined. Drizzle into the tomato mixture and stir to fully incorporate. Simmer until the sauce thickens, about 2 minutes, then transfer to a medium heatproof bowl. Set aside.
- Wipe the skillet clean and add the remaining 1 teaspoon oil over medium-low heat. Add the eggs and sprinkle in 1/2 teaspoon salt. When the eggs are just starting to set to set, continue to cook, stirring with a rubber spatula to make big curds and folds, until the eggs are almost soft scrambled, 1 to 2 minutes. Gently pour the tomato mixture back into the skillet. Carefully fold into the eggs to combine. Remove from the heat and drizzle with the sesame oil. Divide among 4 shallow bowls along with the rice. Garnish with the scallion greens. Enjoy while warm.
GREEN TOMATO RICE RECIPE - (5/5)
Provided by fuzzygroup
Number Of Ingredients 11
Steps:
- Note: To peel the green tomatoes, drop into boiling water for 3 minutes and then use a vegetable peeler. 1. In a medium saucepan, saute the bacon over medium heat until crisp; remove to paper towels to drain. 2. In 1 tablespoon of the bacon drippings, saute green onion whitess for 1 minute. Add green tomatoes and saute for 1 minute longer. Add garlic and jalapeno pepper; saute for another 30 seconds. 3. Add the chicken broth, rice, thyme, pepper, and Tabasco sauce. Bring to a boil. Stir, reduce heat to low, cover, and simmer for 20 to 25 minutes, or until rice is tender and liquid is absorbed. 4. Stir in Parmesan cheese just before serving, if desired. Sprinkle with the cooked bacon and green onions. Serves 4.
TOASTED ALMOND FRIED RICE
You can tell by the name that this Toasted Almond Fried Rice is going to be delicious. We'll add here that it also happens to be quick and easy.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 11
Steps:
- Heat 1 Tbsp. of the oil in large skillet or wok. Add egg; stir-fry 1 to 2 min. or until set. Remove egg from skillet; cover to keep warm.
- Add 1 Tbsp. of the remaining oil to same skillet; heat 30 sec. Add almonds, green onions and garlic; stir-fry 2 to 3 min. or until almonds are lightly toasted. Remove from skillet. Heat remaining 2 Tbsp. oil in same skillet. Add rice; stir-fry 3 min.
- Return egg and almond mixture to skillet. Add peas, water chestnuts, pimientos, soy sauce and sugar; mix well. Cook until heated through, stirring constantly.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
EGG TOMATO LEFTOVER RICE
This is one of my favorite comfort foods. In China, I ate eggs and tomatoes several times a week. I thought this was a great way to use up leftover rice. The great thing about this recipe is you don't need 2 whole cups of rice, you can use less and it still tastes great. For the oil, I quite often use sesame oil.
Provided by Mrs.R
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil, then scramble eggs until set.
- Add tomatoes and mix with eggs for 1 minute to steam.
- Add soy sauce.
- Cover and let steam for 1 minute.
- Mix in leftover rice.
- Add salt, pepper, chili sauce to taste.
Nutrition Facts : Calories 266.3, Fat 11.9, SaturatedFat 2.5, Cholesterol 186, Sodium 325.4, Carbohydrate 29.6, Fiber 1.1, Sugar 1.9, Protein 9.5
BROWN RICE WITH CRANBERRIES AND ALMONDS
I'm always looking to switch things up during the holiday season. This brown rice with cranberries and almonds dish is just the ticket. It is on the lighter side and uses ingredients I always have on hand. —Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large saucepan, bring broth to a simmer; reduce heat to low and keep hot. In a large skillet, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add rice, bulgur and almonds; cook and stir until rice is lightly browned and has a nutty aroma, 2-3 minutes., Transfer to a greased 13x9-in. baking dish. Stir in cranberries, 1/2 cup parsley, green onions, salt and pepper. Stir in hot broth. Bake, covered, 45 minutes. Uncover and continue to cook until liquid is absorbed and rice is tender, 30-35 minutes longer. Remove from oven and fluff with a fork. Cover; let stand 5-10 minutes. Sprinkle with remaining parsley before serving.
Nutrition Facts : Calories 207 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 658mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
RICE CASSEROLE WITH CHEESE AND ALMONDS
Easy casserole, very rich with the butter and mushroom soup, but delicious!
Provided by Rebecca Allison
Categories Side Dish Casseroles
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan bring 8 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, in a small saucepan over medium heat, melt butter and saute green onions. Stir in soup. Combine soup mixture with cooked rice and stir in mushrooms and almonds; mix well. Spoon half of the mixture into a 1 1/2 quart casserole dish. Sprinkle half of the cheese over the mixture, then repeat the layers.
- Bake in preheated oven for 20 minutes, or until cheese is melted.
Nutrition Facts : Calories 1005.4 calories, Carbohydrate 116.9 g, Cholesterol 90.3 mg, Fat 47.2 g, Fiber 4.3 g, Protein 27.9 g, SaturatedFat 22.1 g, Sodium 1144.1 mg, Sugar 3.4 g
GREEN BEANS WITH TOMATOES AND ALMONDS
Make and share this Green Beans With Tomatoes and Almonds recipe from Food.com.
Provided by Chef mariajane
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan of boiling salted water, cook beans until bright green and tender crisp, about 2 minutes.
- Drain and toss with olive oil, tomatoes, pepper and salt.
- Transfer to platter and sprinkle with almonds.
Nutrition Facts : Calories 89.4, Fat 4.9, SaturatedFat 0.5, Sodium 73.2, Carbohydrate 10.3, Fiber 4.7, Sugar 2.7, Protein 3.6
GREEN RICE III
I have changed this recipe off and on during the years, but generally it has remained the same wonderful dish. Add red bell pepper for additional color if you wish!
Provided by Kimber
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium heat. Saute the white parts of the green onions with the jalapenos for 5 minutes; do not brown.
- Stir in the sherry, rice, salt and pepper. Pour in the broth and water; bring to a boil. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 20 minutes.
- Fluff with a fork and stir in cilantro, parsley and tops of green onions. Transfer to a warm serving dish and serve immediately.
Nutrition Facts : Calories 319 calories, Carbohydrate 59.7 g, Cholesterol 1.7 mg, Fat 5.4 g, Fiber 3.2 g, Protein 7 g, SaturatedFat 0.8 g, Sodium 370.4 mg, Sugar 2.4 g
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