WARM HERBED CORIANDER RICE SALAD
Provided by Ruth Cousineau
Categories Herb Side Pecan Zucchini Healthy Party Potluck Brown Rice Coriander Cumin Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Bring rice and water to a boil with 1 tablespoon oil and 1/2 teaspoon salt in a 2-quart heavy saucepan. Cover and cook over low heat until water is absorbed and rice is tender, about 50 minutes. Let stand, covered, 10 minutes, then transfer to a shallow baking pan and cool to warm.
- While rice is standing, cook coriander and cumin seeds in remaining 2 tablespoons oil in 12-inch heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, 1 to 2 minutes. Add garlic, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes. Toss zucchini mixture with rice, herbs, lemon juice, pecans, and salt and pepper to taste.
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 RICE WITH TOMATOES AND FETA
Provided by Anna Stockwell
Categories Rice Tomato Side Kid-Friendly Feta Spring Summer Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6
Number Of Ingredients 4
Steps:
- Cook rice according to package directions. Transfer to a large bowl and let cool slightly, about 10 minutes. Stir in tomatoes, feta, and Herbed Olive Oil and let sit at least 10 minutes to allow flavors to meld before serving.
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 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.
HERBED RICE SALAD
Provided by Florence Fabricant
Categories easy, salads and dressings, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Put the rice in a saucepan, add the water, bring to a boil, cover and cook for about 15 minutes, until the water is absorbed. Set aside, covered, for five minutes longer. Remove cover and allow rice to cool about 30 minutes until barely warm, fluffing it occasionally with a fork.
- When the rice has cooled, transfer it to a bowl and lightly mix in the remaining ingredients. Set aside at room temperature till serving.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 0 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 462 milligrams, Sugar 1 gram
SABZI POLO (PERSIAN HERBED RICE)
The star of this herb-flecked Persian-style rice recipe, by the actor and food blogger Naz Deravian, is the lavash tahdig - a crisp, buttery layer of toasted lavash flatbread at the bottom of the pot. Break it into pieces and use it to garnish the platter of rice, making sure everyone gets a piece. The rice itself is highly fragrant, scented with dill, mint and whatever other soft herbs you can get, along with heady saffron. You need to find thin flatbread to make this; the kind used for wraps is a good bet. It will take some time to clean all the herbs, but don't worry about taking off each leaf. Using tender stems and sprigs is perfectly fine.
Provided by Melissa Clark
Categories side dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large strainer, rinse the rice until the water runs clear, mixing it with your fingers as you rinse. Put the rinsed rice in a bowl and add 2 cups cold water and a handful of kosher salt (about 1/4 cup). Let sit for at least 1 hour.
- In the bowl of a food processor, combine herbs. Process, in batches if necessary, until coarsely chopped. (You should have about 6 cups; set aside 3/4 cup of the chopped herbs to use as garnish.)
- In a large pot bring 12 cups water and another handful salt (about 1/4 cup) to a boil. Drain rice and add to pot. Stir once very gently; return to a boil and cook until the grains are about halfway cooked (tender but with a firm spine), 3 to 5 minutes, skimming off any foam. Drain rice, give it a quick rinse with cold water, and spread it out on a platter or rimmed baking sheet until needed.
- In a medium bowl or pot, melt 4 tablespoons butter; reserve.
- In a large nonstick skillet with a cover, or shallow pot over low heat, melt remaining 4 tablespoons butter and add grapeseed oil. Swirl the pan to make sure the melted butter covers the entire surface and sides of your skillet. If not, add more butter.
- Add a small pinch saffron and large pinch salt to the butter and swirl around. Place lavash so it covers the bottom and halfway up the sides of the skillet in a single layer, overlapping only slightly where needed. (You can tear the lavash into pieces.)
- Sprinkle a third of the rice over the lavash. If rice is clumpy, break apart with your fingers. Top with half of the chopped herbs. Sprinkle 1 tablespoon dried dill over fresh herbs. Repeat with another layer each of rice, herbs and dried dill, mounding layers in a pyramid-like shape. Top with final third of rice, and place spring garlic, if using, around the edges of the skillet.
- Using the handle of a wooden spoon, poke several holes in the rice to allow the steam to escape. Pour reserved melted butter and 2 tablespoons hot water over rice. Cover and raise heat to medium. Cook for 10 minutes, or until steam is visible around the edges of the lid. (Don't go anywhere! The tahdig can burn very quickly.)
- Reduce heat to medium-low. Lift lid and cover skillet with a clean kitchen towel. Return lid to skillet and cook for 10 minutes.
- Reduce heat to very low. If you have a heat diffuser, place it under the skillet and cook for 20 to 30 minutes, or until rice is done and tahdig is golden brown. If you don't have a diffuser, watch the pot carefully so the tahdig doesn't burn. If you smell burning, turn the heat off and let the pot sit off the heat until rice is done.
- Meanwhile, in a medium bowl, combine 1/4 teaspoon saffron and 1 tablespoon hot water. When rice is done, set aside spring garlic; reserve. Gently transfer 1 cup rice to the saffron mixture, toss to color the rice yellow, and set aside.
- Taste rice for doneness. If needed, gently stir in more salt.
- To serve, spoon half of the green herb rice onto a serving platter, taking care to not disturb the tahdig at the bottom of the skillet. Add half the reserved fresh herbs. Repeat the layers of rice and herbs. Top with saffron rice and garnish with spring garlic. Lift out the tahdig, break into pieces and serve on the side.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 4 grams, Carbohydrate 70 grams, Fat 13 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 544 milligrams, Sugar 3 grams, TransFat 0 grams
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