JASMINE RICE WITH LEMON AND MUSHROOMS
A great way to use cold, cooked rice. I've never made this with other types of rice, but a basmati-type of rice would work too.
Provided by Kathy228
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in sauté pan.
- Add garlic and sauté 'til fragrant, approximately 2 minutes.
- Add onions and peppers and fry 1 minute.
- Add tarragon and salt.
- Add mushrooms and sauté until heated.
- Add cooked rice to pan and gently combine. Don't break up all the rice clumps.
- When warmed through, add the lemon peel and juice.
- Stir gently and serve.
Nutrition Facts : Calories 495.3, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 341.9, Carbohydrate 98.1, Fiber 4, Sugar 1.4, Protein 9
LEMONY MUSHROOM & HERB RICE
Perk up your rice with Sara Buenfeld's tasty recipe that's brimming with Mediterranean flavours
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
- Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water.
- Meanwhile, chop the chestnut mushrooms into smallish chunks and fry in olive oil in a large frying pan over a high heat for 4 minutes until golden. Stir in garlic and fry for 1 minute.
- Drain and rinse the rice and toss it into the mushrooms with the parsley, chives and lemon zest. Try a little and add salt if necessary. The zingy, fresh flavours go really well with grilled fish.
FIVE-SPICE JASMINE RICE WITH PORTOBELLO MUSHROOMS
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the oil in a heavy 3-quart saucepan. Add onion, and cook over medium heat, stirring, until tender but not brown. Stir in the garlic and ginger, cook briefly, then stir in the five-spice powder.
- Add remaining oil and mushrooms. Stir and cook for 2 to 3 minutes, then stir in the rice.
- Add stock, bring to a boil and season to taste with salt and pepper. Cover, reduce heat to very low and cook about 15 minutes, until rice is tender. Remove from heat, and set aside, covered, for 5 minutes.
- Fold in the cilantro, and serve.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 9 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 561 milligrams, Sugar 4 grams
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- Place the rice in a sieve and rinse it with cold water, rubbing the rice grains together with your fingers, until the rinse water is no longer cloudy.
- In a medium saucepan over low heat, melt the butter. Add the lemon zest and cook for 1-2 minutes. Add the diluted Fond de Poulet Gold®, turn the heat to high and bring to a boil. Add the rice and stir to combine. Turn the heat to low and simmer, covered, until the rice is tender and the liquid is absorbed, about 15 minutes.
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