GREEN RICE
Getting its bold color from cilantro and parsley, this rice dish goes well with fish tacos, kebabs, or grilled chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- In a blender, combine cilantro, parsley, onion, garlic, and 1 3/4 cups water. Season with salt and pepper and blend until smooth, 15 seconds.
- In a medium saucepan, heat oil over medium-high. Add rice and stir to coat. Add herb mixture and bring to a boil. Reduce to a simmer, cover, and cook until water is absorbed, about 15 minutes. Remove pan from heat and let sit, covered, 5 minutes. Add lime juice and fluff with a fork. Serve rice with lime wedges if desired.
Nutrition Facts : Calories 195 g, Fat 2 g, Fiber 1 g, Protein 4 g
GREEN RICE
This dish goes great with Sour Cream Shrimp Curry, posted under a separate recipe. Great for a buffet.
Provided by Bergy
Categories Rice
Time 55m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Place oil, green onion, parsley, and spinach in a large microproof casserole: Cover and microwave on High 100% power 4-6 minutes.
- Or until the veggies are softened stirring once during cooking time.
- Stir in the stock, rice, salt, pepper.
- Cover and microwave on high 100% power 20-25 minutes or until the rice is softened.
- Stir at least once during cooking time.
- Let stand, covered for 5 minutes to allow all the moisture to be absorbed.
- Garnish with red pepper.
Nutrition Facts : Calories 250.2, Fat 5.2, SaturatedFat 0.9, Cholesterol 3.6, Sodium 620.7, Carbohydrate 42.9, Fiber 1.3, Sugar 2.3, Protein 7
GREEN RICE
This is a versatile side-it's mild and goes well with many main dishes. I use one package of frozen spinach, thawed under warm water and squeezed dry. I've also used swiss chard in this, just be sure to chop very finely or even puree the greens.
Provided by Kaarin
Categories White Rice
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Butter a 3 quart casserole or 9x13 pan.
- Combine all ingredients in a large bowl, then turn into the baking dish.
- Bake uncovered for 40-45 minutes, until eggs are set.
Nutrition Facts : Calories 259.7, Fat 13.4, SaturatedFat 7.9, Cholesterol 80.4, Sodium 755.8, Carbohydrate 25.4, Fiber 0.7, Sugar 4, Protein 9.1
GREEN RICE
Steps:
- Combine the broth and chiles in a medium saucepan, bring to a boil, and then partially cover and simmer gently over medium to medium-low heat for about 10 minutes. Pour the chile mixture into a food processor, add 1/4 cup cilantro and process to a smooth puree. Season with salt and keep warm.
- Wipe the pan clean, add the oil, and heat over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the rice and cook for 1 minute. Add the warm broth mixture, stir, and season with salt. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let sit for 5 minutes, covered. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro.
GREEN RICE
Steps:
- Preheat oven to 350 degrees. Pour the tomatillo salsa into a food processor or a blender. Add the Poblano chiles, lettuce leaves, cilantro, scallions, garlic, water and salt and process until liquified. Set aside. In a medium skillet heat vegetable oil over medium-low heat. Add rice, stirring constantly, until golden and crackling, about five minutes. Pour in the reserved green puree and stir to combine. Transfer to a 4-quart baking dish, cover with foil and bake until the liquid is absorbed and the rice is tender, 30 - 35 minutes. Stir with a fork and serve hot.
- In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
GREEN RICE
Provided by Ingrid Hoffmann
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a blender combine, warm chicken stock, poblano peppers, cilantro and 1 teaspoon salt.
- Blend until smooth.
- In medium saucepan heat olive oil over medium heat. Saute onion until soft, about 2 to 3 minutes. Add rice and garlic and stir for another minute. Add chili puree, cover and bring to a boil. Reduce heat to low, cooking until liquid is absorbed and rice is tender, about 15 minutes.
- Remove from heat, fluff with a fork. Season with salt and black pepper, to taste. Garnish with scallions and serve.
GREEN FRIED RICE
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
- crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.
COLLARD GREEN RICE
It doesn't get more Gullah-Geechie than this dish! You know I've got to have a bowl of rice on the table and the addition of tender greens makes this rice pilaf even better. I like to serve it in my West African Stew or on the side of my Grilled Stuffed Whole Snapper.
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, 2 to 3 minutes. Add the chicken stock and some House Seasoning. Bring it to a boil; cover, reduce the heat to low and cook until the rice is tender and has absorbed all the liquid, 20 to 25 minutes.
- Meanwhile, heat the butter and remaining tablespoon oil in a large skillet over medium-high heat. Add the onion, pepper, garlic and a generous pinch of House Seasoning. Cook until just tender and beginning to brown, about 5 minutes. Add the collards and cook until softened, 6 to 8 minutes.
- Once the rice is cooked and the liquid is absorbed, turn off the heat. Remove the lid and add the onions and collard green mixture. Fluff and stir gently with a fork to combine.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
GREEN RICE
Green onions and parsley give this recipe it's name. But the appealing flavor is what makes it memorable.
Provided by RecipeNut
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, saute onions and parsley in oil and butter for 1 minute or until tender.
- Add rice; cook over medium heat until rice is coated with oil and translucent, about 3 minutes.
- Stir in broth, cayenne pepper and bay leaf.
- Bring to a boil.
- Reduce heat; cover tightly and simmer for 18-20 minutes or until liquid is absorbed and rice is tender.
- Discard bay leaf.
Nutrition Facts : Calories 252.1, Fat 7.3, SaturatedFat 2.6, Cholesterol 7.6, Sodium 412.5, Carbohydrate 39.3, Fiber 1.4, Sugar 0.9, Protein 6.4
RICE COOKER GREEN RICE
This recipe is adapted from Ingrid Hoffmann's Green Rice recipe (foodnetwork.com) so that it will work in a rice cooker. It has great flavor with just the right amount of heat. I now use this recipe instead of the standard red rice with Mexican dishes. It is great as a side dish with almost any Mexican food. The hub and I have even put left over rice in lightly-fried tortillas to make rice tacos that were out of this world. Note - I use sushi grade rice almost exclusively in my cooking becuase I love the stickier texture. Accordingly, I have not tried making the recipe with standard or brown rice. You may need to adjust the amount of chicken stock, especially if using brown rice. This recipe is very easy to double or triple when feeding a crowd. It is also a tried and true pot-luck pleaser!
Provided by Comfort Cookin
Categories White Rice
Time 30m
Yield 2-3 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut chiles into large pieces. Remove seeds and veins for a milder rice, or leave them in for a much spicier rice. I usually remove seeds but leave veins.
- In a blender, combine chile pieces, 1/2 cup chicken stock, garlic cloves, cilantro leaves and salt. Blend until smooth. Add more chicken stock if necessary for easier blending.
- Meanwhile, heat oil in a small skillet over medium heat. Saute onion until soft. Add rice and stir for another minute.
- Pour rice/onion mixture into rice cooker. Add chile puree and remainder of chicken stock. Give a quick stir and set rice cooker to the cook setting.
- When cooker cycle ends, fluff rice. Some rice may be crusty on the bottom of the cooker pan - this is the tastiest stuff. The rice may need to steam a few extra minutes on the warm cycle until it reaches your desired consistency.
- Season to taste with salt and pepper and lime juice if desired. You can also garnish with sliced green onion.
GREEN RICE
This recipe was found in the "Cooking Light" magazine. If you enjoy tomatillos, you will enjoy this.
Provided by James Craig
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Discard husks and stems from the tomatillos.
- Cook the tomatillos in boiling water in a medium saucepan for 4 minutes or until soft; drain.
- Combine the tomatillos and 2 teaspoons water in a blender and process until smooth.
- Pour the tomatillo mixture into a 4 cup glass measure, and add enough water to mixture to measure 2& 1/2 cups.
- Combine the tomatillo mixture, cilantro, jalapeno, salt and garlic in a saucepan, and bring to a boil.
- Add rice; cover mixture, reduce heat, and simmer 20 minutes or until liquid is absorbed.
- Remove from heat, and fluff with fork.
Nutrition Facts : Calories 114.7, Fat 0.5, SaturatedFat 0.1, Sodium 147.5, Carbohydrate 24.8, Fiber 0.9, Sugar 1.1, Protein 2.4
MOM'S GREEN RICE
MY MOTHER-IN-LAW always served green rice with her chicken casserole. She was a great cook, and the local newspaper featured her several times as "cook of the week". This creation of hers is one of our family's favorites. I'm thrilled to share it with Reminisce readers. -Nancy Beatty, Springfield, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2-3 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute onions in butter until tender. stir in the broth, rice, green pepper, parsley and pepper; bring to a boil. Remove from the heat; pour into a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes or until rice is tender. Top with cheese if desired; bake 3 minutes longer or until melted.
Nutrition Facts :
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.
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