PARSLEY RICE
Steps:
- Wash the rice. Boil the rice in water for about 15 minutes on a low flame. Set aside
- Melt the butter in a deep pan.
- Add the chopped onion and pimento.
- Mix in the chopped parsley (1 cup).
- Add the cooked rice.
- Note: We used basmati rice because of the speed at which it cooks and its lightness.
- Adjust salt to taste. Gently toss together. Remove from heat.
- Add the 2 tablespoon fresh parsley. Gently toss.
- Note: This step was done to push the parsley flavour a bit in the dish. Hey after all it's parsley rice ????
- Serve hot or warm.
LIME RICE PILAF
Steps:
- Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add rice and stir to coat. Add stock, lime juice and lime peel. Bring to boil, stirring occasionally. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand covered 5 minutes. Season to taste with salt and pepper.
- Transfer rice to serving bowl. Sprinkle with parsley or cilantro.
LEMON PARSLEY RICE
Make and share this Lemon Parsley Rice recipe from Food.com.
Provided by Lorac
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring broth to a boil, stir in rice, cover, reduce heat to low and cook 20 minutes.
- Remove pan from heat, add butter, lemon, salt and pepper and fluff with a fork to combine.
- Add parsley, toss gently to combine and serve.
RICE WITH PARSLEY
Categories Rice Side Quick & Easy Winter Parsley Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Combine broth and salt in heavy large pot. Bring to boil. Add rice. Return to boil. Reduce heat to low. Cover; cook until broth is absorbed, about 25 minutes. Remove from heat. Mix in parsley and butter. Cover; let stand until butter melts, about 5 minutes. Fluff rice with fork. Season with salt and pepper.
WILD RICE WITH MUSHROOMS AND PARSLEY
If you can't find wild rice, a wild-rice blend also works well -- just omit any seasoning packet in favor of the mushroom-parsley blend.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Cook rice according to package instructions. Meanwhile, heat olive oil in a large skillet over medium-high. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned, about 13 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in cooked rice and remove from heat. Stir in parsley and lemon juice and season with salt and pepper.
Nutrition Facts : Calories 156 g, Fat 5 g, Fiber 1 g, Protein 5 g
PARSLEY PESTO RICE AND BEAN SALAD
This is a recipe I adapted from Emeril Lagasse's Cannellini Bean Salad recipe from the Food Network website. It is a delicious combination of tart, salty, and spicy that goes great as a side for Latin dishes or anything from the grill.
Provided by Freestylecook
Categories White Rice
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Over medium heat, combine vegetable oil in pot with 1 teaspoon garlic and cook until garlic is fragrant and light brown (1 to 2 minutes). Add rice and stir until rice is coated in oil/garlic mixture. Add water, cover, wait until rice boils, then turn heat to low and cook until rice is completely cooked (about 20 minutes).
- Meanwhile, brown the chorizo in a frying pan, chopping it up with a spatula while browning, then drain on tray with paper towels. Heat 3 tablespoons of the extra virgin olive oil in a large frying pan over medium heat, add the onions and 2 teaspoons garlic, and cook until soft and fragrant, about 4 minutes. Add the beans, 4 teaspoons of lemon juice, salt, pepper, and cayenne. Cook until warmed through.
- In a blender or food processor, combine parsley, remaining lemon juice, remaining garlic, 1/4 teaspoon of salt, and blend until parsley is finely chopped. Stream in the remaining extra virgin olive oil while the blender/food processor is still on and blend until smooth. Add extra oil if the mixture appears too thick or is not blending properly.
- Place the rice in a large serving bowl, stir in chorizo and parsley pesto mixture, and top with extra chopped fresh parsley (optional).
Nutrition Facts : Calories 794.6, Fat 41.4, SaturatedFat 10.1, Cholesterol 41.6, Sodium 599, Carbohydrate 77.3, Fiber 10.6, Sugar 1.5, Protein 28.6
MINT AND PARSLEY SALAD WITH RICE
This is a very green and appealing herby salad, also born as the leftover filling of vegetables cooked in oil. It is meant to be very sharp, but start with the juice of one lemon and add more, if you wish, after tasting.
Yield serves 4
Number Of Ingredients 10
Steps:
- Wash and rinse the basmati rice. Cook the rice in plenty of boiling salted water for about 10 to 20 minutes. (Some brands that claim not to be parboiled or precooked now take as little as 8 to 10 minutes, so read the information on the package and watch the rice carefully so it does not overcook.) When it is just tender, drain quickly and leave to cool.
- Just before serving, mix the rice with the parsley, mint, and scallions. Dress with a mixture of lemon juice, olive oil, salt, and pepper and mix well. Serve on a flat plate, topped with the diced tomato lightly seasoned with salt.
- Garnish, if you like, with a ring of lettuce leaves stuck around the edges of the salad.
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