SAVOURY RICE
Quick and simple savoury rice.
Provided by laurenswan
Time 40m
Yield Serves 3
Number Of Ingredients 18
Steps:
- Prepare the vegetables:
- 1. Peel and chop the onion
- 2. Slice the mushrooms
- 3. Deseed and dice the red pepper
- 4. Chop the tomato
- Fry the onion in oil until soft.
- Add the mushrooms and red pepper and cook for a further 2 minutes.
- Stir in the rice.
- Mix the stock powder with the water.
- Add the stock, peas and curry powder to the rice mixture.
- Simmer for 15 minutes, until the rice is tender.
- Serve the rice in a bowl and sprinkle the chopped tomato on top.
PERFECT MICROWAVE RICE
A different way to make Perfect Rice in the microwave. I didn't believe that it would cook till tender without being covered, boy was I wrong. From cookbook author Kathleen Daelemans.
Provided by lisar
Categories Long Grain Rice
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients except salt in a large microwave safe bowl.
- Rice doubles in size during cooking so choose a container large enough to accommodate final product.
- Microwave uncovered on high for 10 minutes.
- Then microwave uncovered on medium-low for 15 minutes.
- Do not stir rice at anytime during cooking process.
- Season with salt and fluff with a fork before serving.
Nutrition Facts : Calories 233.5, Fat 1.4, SaturatedFat 0.7, Cholesterol 2.5, Sodium 15.6, Carbohydrate 49.3, Fiber 0.8, Sugar 0.1, Protein 4.4
NICE 'N' SPICY SAVOURY RICE
Introduce children to spices by getting them to cook this easy rice dish
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 45m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
- Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
- Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.
Nutrition Facts : Calories 247 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.09 milligram of sodium
CONGEE (CHINESE RICE PORRIDGE) RECIPE
Steps:
- Gather the ingredients.
- Rinse and wash the rice and soak it in water for 30 minutes; then drain the water.
- In a large pot or Dutch oven , bring the rice and 8 cups of water or stock to a boil.
- When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot, tilting it to allow some of the steam to escape (the same as you would do when cooking white rice ).
- Cook on medium-low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge. This can take about 1 1/2 to 1 3/4 hours.
- Add the salt, taste, and add any seasonings or toppings as desired, such as crushed peanuts.
- Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water.
- Add 1 teaspoon of oil to the rice and mix evenly. Adding oil can help the rice cook quicker and also make the congee smoother and softer in texture.
- In a large pot or Dutch oven, boil the water and add the rice.
- Turn the heat down to medium and keep stirring the rice for five minutes.
- Turn the heat to medium-low, put on the lid, and simmer for 45 minutes. You can tilt the lid to allow the steam to escape. Season to taste and add your choice of toppings.
- Rinse and wash the rice and soak the rice in water for 30 minutes, then drain the water.
- Put the rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee.
- Boil 1 quart of water in a large pot or Dutch oven and then add the frozen rice into the boiling water.
- Bring it to a boil again, lower the heat to medium, and cook for 15 minutes.
- Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings.
Nutrition Facts : Calories 32 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 365 mg, Sugar 0 g, Fat 1 g, ServingSize 6 (1-cup) servings, UnsaturatedFat 0 g
SAVORY MICROWAVE RICE
Make and share this Savory Microwave Rice recipe from Food.com.
Provided by racrgal
Categories Low Protein
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 3 quart casserole combine all ingredients.
- 4 tablespoons salsa can be added for Spanish rice.
- Cover and cook on 100% power for 3 to 5 minutes.
- Let stand five minutes before serving.
- Stir to fluff.
KIM'S SAVOURY RICE (MICROWAVE)
This is just so good and so easy. I serve it with BBQ's for a crowd frequently. Servings are approximate, as I usually serve this with other sides. My microwave is 1200w and it takes 15mins.
Provided by Ninna
Categories Rice
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in pan, saute onions, shallots, bacon and pine nuts 3-5 minutes.
- Move to a large glass bowl; add rice and stock.
- Cook on high power, covered 18 - 20 mins (depending on power), stirring every 5 minutes or so.
- Stand 5 minutes.
- To reheat; From cold 5 - 10 minutes.
Nutrition Facts : Calories 240.7, Fat 7.6, SaturatedFat 2.2, Cholesterol 9.8, Sodium 169.5, Carbohydrate 36.4, Fiber 0.8, Sugar 1.7, Protein 6
EASY SAVOURY RICE
Quick, healthy & easy savoury rice. Full of tasty vegetables and ready from start to finish in less than thirty minutes!
Provided by Melanie McDonald
Categories Entree Main Course Side Dish
Time 25m
Number Of Ingredients 12
Steps:
- Put a large pan over medium heat and add the oil (or some water to keep oil-free).
- Once hot, add the onion and sauté until softened and just starting to colour.
- Add the garlic and chili and sauté for 1 minute more
- Add the carrot, bell pepper and raw rice and stir for a couple of minutes until the rice starts to make slight popping sounds.
- Add the stock, tomatoes, peas, salt and pepper. Stir well, and as soon as the liquid on the entire surface is bubbling, give it a good stir, put on the lid and turn the heat to low.
- Cook for 20 minutes with no peeking, then lift the lid and pull some rice aside with a spoon or tilt the pan to ensure most of the liquid has been absorbed.
- If when you check it there is still liquid present keep it on the heat with lid on for another 5 to 10 minutes before proceeding with the next step.
- Once the liquid has mostly gone, turn the heat off, and leave the pan with the lid on undisturbed for 5 to 10 minutes before serving.
- Taste to check seasoning and add more as required, then serve.
Nutrition Facts : ServingSize 1 serving, Calories 288 kcal, Carbohydrate 58 g, Protein 7 g, Fat 3 g, Sodium 996 mg, Fiber 5 g, Sugar 9 g, SaturatedFat 1 g
SAVORY BREAKFAST RICE
I'm a huge fan of savory breakfasts and this savory breakfast rice recipe checks all the boxes. It's easy to make, loaded with flavor and comes together in under 15 minutes.
Provided by Sarah Thomas-Drawbaugh
Categories Breakfast
Time 15m
Number Of Ingredients 10
Steps:
- Grab a small skillet and over medium heat add 1 tablespoon of butter.
- Add the garlic, onion and mushroom slices, let it begin to brown. Season with salt and cracked black pepper.
- Add your cooked white rice. I use Minute Rice and heat it in the microwave for 1 minute before adding it to the pan.
- Add the liquid aminos OR soy sauce and hot sauce. Combine everything until the rice and vegetables are well coated.
- Let the rice get slightly crispy on the bottom of the pan.
- In a separate pan, fry an egg to your liking.
- Spoon the rice mixture onto a plate and top with the fried egg. Finish with scallions or extra pepper. Serve and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 387 kcal, Carbohydrate 43 g, Protein 18 g, Fat 17 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 216 mg, Sodium 2417 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 7 g
PERFECT EASY MICROWAVE RICE
I got this recipe with the cookbook that came with my first Microwave and I've been using it ever since! The rice comes out perfect every time. No muss, no fuss and can be served in the casserole dish you cooked it in. You can also use this method for brown rice but increase your cooking time a little.
Provided by Katiedid
Categories White Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Using a 2 quart casserole dish with lid, put rice, hot water, butter and salt in dish. Stir. (I put my casserole dish on a plate in the micro as sometimes the water boils over a little. Saves cleanup after).
- Cover, and microwave on high power 5 minutes. Stir with fork (careful watch the steam!)
- Cover and put back in microwave and cook on medium this time for 15 minutes.
- Remove lid (careful again!) and fluff with fork.
- Let stand 2-3 minutes.
- Serve.
Nutrition Facts : Calories 179.5, Fat 1.2, SaturatedFat 0.7, Cholesterol 2.5, Sodium 87.8, Carbohydrate 37.8, Fiber 1.3, Protein 3.2
SAVOURY RICE
Make and share this Savoury Rice recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in skillet and cook onions and celery until translucent.
- Into buttered casserole dish put alternate layers of rice, onion/celery mixture, and mushrooms.
- Add salt and a little pepper.
- Pour the two cans of broth over the mix and place covered in oven at 350°F for 45 minutes or until liquid is absorbed.
- If rice seems dry, add a little water.
Nutrition Facts : Calories 424.7, Fat 24.2, SaturatedFat 14.9, Cholesterol 61, Sodium 974.7, Carbohydrate 42.4, Fiber 1.3, Sugar 1.7, Protein 9
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