MINTED BASMATI RICE PILAF
Provided by Food Network
Yield 4 to 6 portions
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Examine the rice for foreign objects, but do not wash.
- Heat the olive oil in the bottom of a heavy casserole until it begins to bubble. Add the onion and saute until translucent. Add the rice and stir to coat well with oil before adding the bay leaf, salt, pepper and the hot broth. Quickly bring to a boil, place a tight fitting lid on the pot and place into the oven.
- Cook the rice for 18 to 20 minutes before removing from the oven. Stir in the butter and the chopped mint and serve.
EASY RICE BAKE CASSEROLE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Butter a large casserole dish.
- In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.
- In a large bowl, whisk together milk and eggs.
- Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.
- Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.
MINUTE RICE FIVE SPICE CASSEROLE
Back around 1950, my grandmother found the recipe off the back of the Minute Rice box. Since then, it has become a family favorite, that we all request at some point in time. It is rather easy, and we usually serve it with cole slaw as the side dish. Plus, it makes wonderful leftovers!
Provided by Chef Garlic
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Brown meat in oil, add onions and cook until tender.
- Stir in seasonings, soup, tomatoes, and Minute rice.
- Simmer 5 minutes.
- Stir occasionally.
- Spoon into 1 1/2 quart baking dish. (But I only use a cast iron skillet, since it is both oven and stove top friendly. Plus, my Grandmother always made it in a cast iron skillet, and I did learn from her. She was the best cook for comfort foods.).
- Criss cross with cheese and broil until cheese melts.
- Garnish with olives if desired.
- Instead of olives, we sometimes use jalepenos.
- Also, this recipe works well when you cook it in a cast iron skillet- you only dirty one dish that way!
RICE CASSEROLE
This is my favourite side dish to pair with my Chili Pork Steak (recipe #175837). The sauce from the meat just goes perfectly with this.
Provided by Swan Valley Tammi
Categories Long Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine water, rice and salt in saucepan. Bring to a boil and simmer covered about 15 minutes until rice is cooked and water is absorbed.
- Meanwhile, melt butter in a small frying pan. Add onion and saute until soft, then stir into rice.
- Add first amount of cheddar cheese, parsley and sour cream to rice mixture. Turn into a greased 2 1/2 quart (3 L) casserole dish.
- Sprinkle with remaining cheese and almonds, if using. Bake uncovered at 350F for about 30 minutes, or until heated through and browned a little on top.
- Freezes well.
Nutrition Facts : Calories 537.5, Fat 33.2, SaturatedFat 19.2, Cholesterol 89.2, Sodium 728.8, Carbohydrate 40.4, Fiber 0.9, Sugar 2.8, Protein 18.8
FETA AND MINT RICE
Good with grilled meats or poultry, or grilled eggplant, summer squash, and onions.From "The Splendid Grain", by Rebecca Wood.
Provided by zeldaz51
Categories Brown Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and garlic, saute 5 minutes or until translucent.
- Add the rice and stir to coat. Add the stock, salt, and pepper and bring to a boil. Lower the heat and simmer, covered, for 45 minutes or until all liquid is absorbed. Remove from heat and let pan stand, covered, for 5 to 10 minutes.
- Using a fork, fluff the rice and toss in the feta, mint, and orange zest just to combine. Serve hot or at room temperature.
GREEN RICE CASSEROLE
I found this recipe in a casserole cookbook by James Villas and made some changes to suit my tastes. This makes a great potluck or buffet dish.
Provided by flower7
Categories Spinach
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter a 2-quart baking dish and set aside.
- In a large bowl, combine the rice, 3/4 of the cheddar cheese, ricotta, sour cream, garlic, salt, and pepper.
- Mix until well blended.
- Add the spinach, bell pepper, chiles, and green onions.
- Mix until well blended.
- Transfer to prepared baking dish.
- Sprinkle the remaining cheddar cheese over the top and bake until golden, about 30 minutes.
Nutrition Facts : Calories 399.3, Fat 23.4, SaturatedFat 14.6, Cholesterol 67.5, Sodium 269.5, Carbohydrate 31.2, Fiber 2.6, Sugar 2.4, Protein 17.4
EXOTIC CHICKEN AND RICE CASSEROLE
Have you ever been eating chicken and rice and thought to yourself, "This is good, but I wish this was more exotic?" If so, you'll love this. This was inspired by many different recipes from many different places--which is why I chose this recipe name. Sprinkle this with red pepper flakes, if desired.
Provided by Chef John
Time 5h40m
Yield 8
Number Of Ingredients 26
Steps:
- Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
- Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
- Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
- Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
- Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
- While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
- Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 31.7 g, Cholesterol 71.5 mg, Fat 15.4 g, Fiber 0.8 g, Protein 23.8 g, SaturatedFat 5.3 g, Sodium 1125.5 mg, Sugar 2.5 g
MINTED RICE PILAF
Provided by Barbara Kafka
Categories one pot, side dish
Time 43m
Yield 5 cups; 8 servings as a side dish
Number Of Ingredients 8
Steps:
- Place mint stems, chicken broth and water in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 10 minutes. If using plastic, prick to release steam.
- Remove from oven and uncover. Strain liquid and allow liquid to cool to room temperature. Reserve.
- Place onion and oil in the 2 1/2-quart souffle dish or casserole. Cover and cook at 100 percent power for 4 minutes.
- Remove from oven and uncover. Stir in rice. Cook, uncovered, at 100 percent power for 1 minute 30 seconds.
- Remove from oven. Stir in reserved liquid. Re-cover and cook at 100 percent power for 10 minutes.
- Remove from oven and uncover. Stir in 2 tablespoons of the chopped mint leaves. Re-cover and cook for 8 minutes longer.
- Remove from oven and uncover. Stir in remaining chopped mint, salt and pepper. Serve hot.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 1 gram
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