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 WILD RICE
Wild rice is actually not rice at all; it's a long-grain marsh grass that has a chewy texture and delicious, nutty flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 5
Steps:
- Rinse wild rice well under cold running water. Drain well, and set aside.
- Bring a large saucepan of water to a boil. Stir in wild rice, reduce to a simmer, and cook until wild rice is tender, about 40 minutes.
- Drain wild rice, transfer it to a bowl, and stir in olive oil, parsley, and marjoram. Season with salt and pepper, and serve at room temperature or chilled.
HERBED RICE
For a slightly nuttier flavor, use long-grain brown rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Heat oil in a medium saucepan over medium-high heat. Add onion, and cook, stirring, until translucent, about 5 minutes. Stir in rice and 2 teaspoons salt. Stir rice until coated with oil, then cook 1 minute. Add water, and bring to a boil. Reduce heat, cover, and simmer until water is absorbed, about 16 minutes. Turn off heat. Let rice stand, covered, 10 minutes.
- Meanwhile, bring a medium pot of water to a boil. Add zucchini, and cook until tender, about 2 minutes. Drain.
- Add zucchini and herbs to rice, and fluff with a fork.
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 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.
HERBED WILD RICE WITH MUSHROOMS
Make weeknight dinners exciting again with this quick, easy, healthy, and incredibly flavorful side dish! You'll never make wild rice from a box again!
Provided by Becca Mills
Categories Side Dish
Number Of Ingredients 12
Steps:
- In a medium or large saucepan, combine stock, rice, salt, and bay leaves. Bring to a boil and simmer, uncovered, for 10-12 minutes until al dente (more depending on your wild rice blend). Rice will have absorbed most of the liquid, but should still be semi-liquidy.
- While rice simmers, melt butter or heat olive oil into a large skillet, add onion and carrot, with a pinch of salt. Saute for approximately 3 minutes and add garlic. Add in dried herbs (rub between hands before adding to release flavors) and mushrooms. Saute for an additional 7 minutes, until mushrooms have cooked through, adding salt to taste.
- Add rice (with extra liquid) to vegetable mixture and stir to combine. Continue simmering for approximately 3-5 minutes, until rice is cooked through and remains moist, but not wet.
- Add salt and pepper to taste and remove bay leaves. Top with additional freshly chopped parsley if desired.
HERBED WILD RICE
Like many other cooking enthusiasts, I've discovered that good food pleases the palate and soothes the soul! This rice has a nice nutty flavor and the wonderful aroma of sage.-David Collin, Martinez, California
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, saute the onions in butter until tender, about 5 minutes. Add rice; cook for 8-10 minutes. Add broth, sage, thyme and salt if desired. , Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 70-80 minutes or until rice is tender and liquid is absorbed.
Nutrition Facts : Calories 120 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 70mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
HERBED RICE MIX
Can be made to keep on hand for yourself, or to package and give as gifts. To give as a gift, place rice mix in pint sized Ziplock bags, labeled with instructions. Found in Dec/Jan 1998 issue of TOH. Submitted by Emily Chaney.
Provided by berry271
Categories Long Grain Rice
Time 15m
Yield 10 cups, 40 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients well.
- Store in an airtight container, or to give as gifts, see note above.
- TO PREPARE RICE MIX: YOU WILL NEED FOR EACH SERVING; 1/4 CUP RICE MIX, 2/3 CUP WATER, AND 1 TEASPOON BUTTER. BRING WATER AND BUTTER TO BOIL, ADD RICE MIX AND REDUCE HEAT. SIMMER 20 MINUTES. REMOVE FROM HEAT AND LET STAND 5 MINUTES. FLUFF WITH A FORK.
HERBED WILD RICE
Make and share this Herbed Wild Rice recipe from Food.com.
Provided by LMillerRN
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the wild rice well under cold running water. Drain well, set aside.
- Bring large saucepan of water to a boil. Stir in rice, reduce to a simmer,and cook until rice is tender about 40 minutes.
- Drain the rice, transfer to a bowl, and stir in the olive oil, parsley, marjoram. Season with salt and peper, and serve at room temperature or chilled.
Nutrition Facts : Calories 376.4, Fat 11, SaturatedFat 1.5, Sodium 7.9, Carbohydrate 60.2, Fiber 5.1, Sugar 2, Protein 11.9
HERBED WILD RICE AND MUSHROOMS
Rosemary and thyme add rich savory flavor to this wild rice side dish. Photo credit: Sydney Kramer from Crepes of Wrath.
Provided by McCormick
Categories Side Dishes,
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in medium skillet on medium heat. Add mushrooms, celery and onion; cook and stir 5 minutes or until tender. Add rosemary, sea salt, thyme and pepper; cook and stir 30 seconds or until fragrant. Stir in wine and cranberries; cook and stir 2 minutes or until wine has evaporated.
- Stir in rice; cook and stir 1 to 2 minutes or until heated through.
Nutrition Facts : Calories 277 Calories
WILD RICE AND HERBED CHICKEN
This recipe is from the kitchen of Martin James of Copenhagen, Denmark. I hope you enjoy it as much as my family does. This recipe is very flavorful and the rice and chicken are tender and not mushy.
Provided by Pat Duran
Categories Chicken
Time 5h40m
Number Of Ingredients 9
Steps:
- 1. Sauté chicken pieces and mushrooms in oil and butter until chicken is lightly browned, Place bacon on bottom of a 3 1/2 quart of larger crock pot. Place rice over bacon. Reserve package of seasonings in the rice. Place chicken tenders over rice. Pour soup over chicken, then add water. Top with reserved seasonings and sprinkle with herb mixture. Cover and cook on LOW for 5 1/2 hours or until rice is tender and NOT mushy.
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- Preheat oven to 400°F. Toss bread cubes with melted butter in a medium bowl. Spread on a baking sheet, and bake until crispy and lightly browned, 5 to 8 minutes.
- Heat oil in a skillet over medium-high. Add celery and onion; cook, stirring occasionally, until tender, about 8 minutes. Add apples; cook, stirring occasionally, until apples are tender-crisp and browned, 5 to 7 minutes. Stir in toasted bread cubes, rice, walnuts, chopped parsley, chopped sage, lemon juice, salt, and pepper. Cook until heated through, about 3 minutes. Spoon onto a serving platter. Top with parsley leaves.
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- In a 3-1/2- or 4-quart slow cooker combine mushrooms, onion, uncooked wild rice, uncooked brown rice, carrots, butter, garlic, basil, thyme, rosemary, and pepper. Stir in broth and tomatoes.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Stir before serving.
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