Rice With Parsley Food

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.

PARSLEYED RICE PILAF

Steps:

• In a small saucepan, bring the water, onion, butter and bouillon to a boil. Stir in rice and parsley. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork.

RICE WITH PEAS AND PARSLEY

Steps:

• Heat 2 tablespoons of the butter in a saucepan and add the onion. Cook until wilted. Add the rice and stir briefly.
• Add the water, bay leaf, salt, pepper and Tabasco. Bring to a boil, cover tightly and simmer 17 minutes.
• Meanwhile, combine the peas with the remaining 1 tablespoon of butter in a saucepan with salt and pepper. Heat, shaking the saucepan to redistribute the peas so they cook evenly, about 1 minute.
• Add the peas and parsley to the rice and stir with a fork to blend. Remove the bay leaf and serve.

LEMON-GARLIC BROWN RICE WITH PARSLEY

Steps:

• Gather your ingredients
• Combine all ingredients except parsley and lemon juice in a large saucepan
• Bring to boil over high heat, then stir to prevent burning on the bottom
• Adjust heat to low/simmering and cover tightly with lid
• Allow to simmer for 40-50 minutes or until the liquid has been absorbed
• Add in parley, lemon juice and stir to mix
• Remove from heat and let rest for 10 minutes
• Serve and enjoy!

PARSLIED BROWN RICE PILAF

Steps:

• Cook rice according to package directions, omitting salt and fat.
• While rice cooks, heat oil in a large nonstick skillet over medium. Add onion and carrot; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat; stir in parsley, rind, salt, and pepper.
• Place cooked rice in a large bowl, and fluff with a fork. Add onion mixture, and stir to combine.

PARSLEY BROWN RICE

Steps:

• To cook brown rice in less than 30 minutes it must be soaked for 2 hours or longer. Cover the rice with water the night before or whenever convenient. Place the water and rice with salt to taste in pot to be used for cooking.
• To cook, place pot over high heat and bring to boil. Reduce heat to simmer; cover and cook rice about 20 minutes, until water has evaporated and rice is tender.
• Chop parsley. Season cooked rice with pepper and sprinkle with parsley.

RICE WITH PARSLEY

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.

SHRIMP AND RICE SALAD WITH PARSLEY

Steps:

• Cook rice according to package instructions. In a medium skillet, heat olive oil over medium-high. Add garlic and shrimp, and cook until shrimp are opaque throughout, about 2 minutes. Transfer to a large bowl and add cooked rice, parsley, and lemon juice. Season with coarse salt and ground pepper.

WILD RICE WITH MUSHROOMS AND PARSLEY

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.

RICE WITH PARSLEY, ALMONDS, AND APRICOTS

Steps:

• Preheat oven to 300°F. Toss almonds with oil on a small rimmed baking sheet; season with salt. Roast, tossing occasionally, until golden brown, 10-12 minutes. Let cool, then chop.
• Meanwhile, rinse rice in several changes of water until water runs clear. Bring rice, lemon zest, and 1 1/2 cups water to a boil in a small saucepan; season with salt. Reduce heat, cover pan, and simmer until rice is tender, 18-20 minutes. Remove from heat, uncover, and scatter apricots over rice. Cover; let sit 10 minutes. Fluff rice with a fork, then mix in almonds, parsley, and lemon juice. Taste and season with more salt if needed.

LEMON PARSLEY RICE

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.

LEMON PARSLEY RICE

Steps:

• Heat 2 cups of water to a boil and stir in rice. Return to a boil, cover and reduce heat to low. Cook for 20 minutes. Remove lid and fluff rice with a fork. Toss in parsley, lemon and butter. Season and serve.