HERBED JASMINE RICE
Categories Herb Rice Side Vegetarian Quick & Easy Dinner Boil Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 3
Steps:
- Cook rice in a 3-qt. saucepan of boiling salted water, stirring occasionally, until tender, 10 to 15 minutes, and drain. Toss rice with butter and herbs and season with salt and pepper.
HERBED RICE
A few years ago, I put together a special cookbook for folks who cook for themselves. This is one of my favorite recipes in the book.-John Davis, Mobile, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- In a small saucepan, cook rice and onion in butter until onion is tender. Add the seasonings; cook for 1 minute. Add broth and salt if desired; bring to a boil. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts :
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.
HERB & BUTTER RICE
This Herb & Butter Rice is a delicious side dish to add to your folder. It only uses fresh ingredients making it healthier than the ones in the box! VIDEO https://www.youtube.com/watch?v=8IVOXR9RQx8
Provided by CLUBFOODY
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan over medium heat, add butter, basmati and orzo. Stir well and sauté until the rice turns brown, about 7 minutes, stirring often. To this add, red onions, celery and pressed garlic; sauté for 2 minutes, stirring constantly.
- Pour in chicken broth and season with Herbes de Provence, basil, cayenne pepper, sea salt, freshly ground black pepper and parsley. Bring the mixture to a boil, cover and reduce the heat to low. Simmer for 15 to 17 minutes or until the liquid is absorbed.
- Remove from the heat and fluff rice with a fork. Cover and let it sit for 5 minutes before serving. Makes 4 servings.
Nutrition Facts : Calories 362.9, Fat 11.4, SaturatedFat 6.1, Cholesterol 22.9, Sodium 211.6, Carbohydrate 55.5, Fiber 2.8, Sugar 1.9, Protein 10.4
HERBED RICE
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the scallions and saute for 2 to 3 minutes. Add the rice and stir until the rice is fully coated with butter.
- Add 3 cups water and bring to a boil. Add the salt and pepper, cover and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is al dente, 18 to 20 minutes.
- Remove from the heat; fluff the rice with a fork; and stir in the parsley and the lemon zest, if using.
HERBED RICE PILAF
Steps:
- Melt the butter in a medium saucepot over medium heat. Add the rice, onion and thyme and saute until the onion is softened, 4 to 5 minutes. Season with salt and pepper. Pour the chicken stock over the rice, cover and cook over medium-low until tender and fluffy, about 15 minutes. Fluff with a fork, fold in the parsley and let stand 5 minutes before serving.
HERB BUTTER
Steps:
- Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
HERBED BROWN RICE PILAF
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h7m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a 2-quart saucepan over medium heat. Add the shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper.
- Add the stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off the heat and let sit for 10 minutes.
- Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions.
BUTTER HERB RICE
Make and share this Butter Herb Rice recipe from Food.com.
Provided by Amy in Kansas
Categories White Rice
Time 25m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 5
Steps:
- Add water, bouillon cubes, and butter to a large stock pan and bring to boil.
- Add rice and oregano. Be sure to crush oregano with fingertips to bring out full flavor.
- Return to boil, then turn temperature to low. Cover pan with lid and simmer for approximately 20 minutes.
- Remove pan from heat and let sit covered for a few minutes before serving.
HERBED BUTTER RICE
This is a very popular dish with my family for potlucks. It goes with pretty much ANYTHING. I like using this as the carbs dish in a BBQ or party at home. Just cos it is so easy to prepare and so delicious. Cooking time includes time in the rice cooker, which might vary from rice cooker to rice cooker.
Provided by KitchenManiac
Categories Lunch/Snacks
Time 21m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat butter or margarine and oil in a wok.
- Fry garlic and onions.
- Add lemon grass and pandan leaves.
- Stir in rice, celery and seasoning.
- Mix well to combine.
- Dish rice into an electric rice cooker.
- Cook rice as usual.
- When rice is almost cooked and dry, add all the raisins.
- Stir well to mix.
- Stand rice in cooker for 10 to 15 minutes.
- Dish up rice and mix in kaffir lime leaves.
- Divide rice into equal portions and serve on plates.
Nutrition Facts : Calories 473.8, Fat 7.1, SaturatedFat 2.5, Cholesterol 7.8, Sodium 861.5, Carbohydrate 94.1, Fiber 2.7, Sugar 13.8, Protein 8.1
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SABZI POLOW — FRAGRANT HERBED RICE | CBC LIFE
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- Place the rice in a large bowl and wash and rinse several times, until the cloudy water runs clear. The cover with water and soak in water for a minimum of 1 hour and up to 4 hours. Then drain the rice.
- In a large stockpot, bring 8 cups of water to a boil. Add the rice and the salt, decrease the heat to a gentle boil, and boil the rice for 10-13 minutes, testing for doneness after 10 minutes — a grain should break easily between your finger and thumb. Once done, drain the rice through a fine mesh colander. Transfer the rice to a large mixing bowl. Scoop out 1 cup of cooked rice and set aside.
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