YELLOW RICE
Provided by Emeril Lagasse
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. Add the water, salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.
- Remove from the heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork, add scallions, and serve.
YELLOW SPLIT PEA, CARROT, AND RICE BABY FOOD
Introduce legumes to your baby with this tasty combination of yellow split peas, carrots, and rice. You can use red lentils instead of the yellow split peas; it'll be just as tasty and actually quicker to cook!
Provided by Diana Moutsopoulos
Categories Everyday Cooking Vegan
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Combine split peas and carrots in a small saucepan and add water to cover by about 2 inches. Bring to a boil and reduce to a simmer. Simmer until peas are tender, about 30 minutes. Add additional water as needed so that peas don't stick to the bottom of the pan.
- Add rice and 2/3 cup water to the saucepan. Bring to a boil and cook until rice is tender, about 12 minutes.
- Remove from heat and add olive oil. Mash or puree to your desired consistency, making it smoother for younger babies or perhaps chunkier for older babies.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 26.6 g, Fat 3.6 g, Fiber 1.1 g, Protein 7.7 g, SaturatedFat 0.5 g, Sodium 25.8 mg, Sugar 2.6 g
CARROT RICE
Healthy carrot rice recipe, a flavorful side dish or light main meal made with only a few ingredients and ready to serve in less than 30 minutes.
Provided by Adina
Categories Side Dishes
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop the onion. Grate the garlic cloves. Keep them separated.
- Heat the oil in a heavy-bottomed pan. Cook the onions for about 2 minutes until slightly translucent.
- Add the garlic and curry powder and stir continuously for 1 minute.
- Add the rice and the grated carrots and stir for 1 minute until everything is well mixed.
- Pour in the vegetable broth, stir, cover the pot. Bring to a boil, lower the heat and simmer for about 10-12 minutes until the rice is cooked and the liquid is absorbed. Check the rice.
- Leave, covered, for 5 minutes.
- Carefully, mix in the butter until melted. Fluff with a fork and serve.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 195 kcal, Carbohydrate 30 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 484 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 4 g
SPRING CARROTS WITH YELLOW RICE
Provided by Lynne Rossetto Kasper
Number Of Ingredients 14
Steps:
- Combine 1 1/3 cups stock with turmeric and salt in heavy 2-quart saucepan and bring to boil over high heat. Add rice, reduce heat to low, cover and cook until liquid is absorbed, about 25 minutes. Remove from heat and fluff with fork. Cover and keep warm.
- Melt butter in heavy large skillet over low heat. Add onion, cover and cook until softened, about 10 minutes, stirring occasionally. Blend in carrots, increase heat to medium-low and cook uncovered 5 minutes. Add marjoram and oregano and cook 5 minutes, stirring frequently. Stir in vinegar, sugar and cinnamon and cook several minutes to blend flavors. Add 1/2 cup stock and simmer gently until carrots are crisp-tender and liquid is evaporated, about 20 minutes. Stir carrots into rice. (Can be prepared 2 days ahead to this point and refrigerated. To reheat, turn into buttered baking dish, cover with foil and bake in preheated 325°F oven until hot, about 30 minutes.) Mix in parsley.
YELLOW RICE AND CARROTS
Steps:
- Heat the olive oil. Add the spices, carrots and rice and saute for a couple of minutes, stirring continuously until the rice is translucent.
- Add the broth, cover and simmer over low heat for 15 minutes or until the rice is tender and has absorbed all of the water. Season to taste with salt and pepper and keep off heat, covered, until the tuna is completed.
BABY CARROTS WITH SPRING ONIONS
Baby carrots are glazed in a white-wine-and-butter sauce and served with spring onions in this delicious side.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in a large skillet over medium-high. Add onions, cut-side down; cook until golden brown, about 4 minutes. Transfer to a plate. Add wine and cook, stirring and scraping up browned bits, until liquid is reduced to about 2 tablespoons, 2 to 3 minutes.
- Add remaining 2 tablespoons butter, 1/2 cup water, carrots, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook, covered, until carrots are just tender, about 12 minutes. Uncover; return onions to pan and simmer until liquid has evaporated and carrots are glazed and tender, 5 to 6 minutes more.
- Add thyme; season with salt and pepper. Transfer to a platter; serve, garnished with parsley.
YELLOW RICE WITH PEAS
Make and share this Yellow Rice With Peas recipe from Food.com.
Provided by Pinay0618
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium heat. Add onion; cook and stir 3 minutes until softened. Add rice, Italian seasoning and turmeric; cook and stir 2 minutes.
- Stir in broth. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in peas; cover. Cook 5 to 8 minutes or until rice is tender.
Nutrition Facts : Calories 254.9, Fat 4.5, SaturatedFat 0.8, Sodium 425, Carbohydrate 44.6, Fiber 2.5, Sugar 3.2, Protein 7.8
SPRING CARROT PICKLES WITH CARAWAY
You don't have to limit yourself to the young multicolored carrots that I'm finding at the farmers' market right now, but they are particularly beautiful, at least until the colors fade with time. Carrots and caraway make a good marriage.
Provided by Martha Rose Shulman
Categories project, appetizer
Time 10m
Number Of Ingredients 7
Steps:
- Place the carrots and caraway seeds in a bowl or jar.
- In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the carrots and caraway, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. These taste best with a longer brine, as the caraway has more time to infuse the brine. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the carrots to keep them submerged. Remove from the brine with a slotted spoon to serve.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 819 milligrams, Sugar 38 grams
SPRING CARROTS WITH YELLOW RICE
This is a tasty and easy side dish that is also pretty. The julienne carrots are original to the recipe but I use frozen round cut carrots that are still in my freezer from last summer's garden (we had a lot of carrots!) and they work perfectly. That pretty much eliminates all prep time. It reads like a lot of steps but it isn't and goes quickly. I also cut way down on the butter and still get good results and I also find that the given cooking times for the veggies is overlong for my taste. I got this from Epicurious.
Provided by Annacia
Categories Vegetable
Time 53m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine 1 1/3 cups stock with turmeric and salt in heavy 2-quart saucepan and bring to boil over high heat.
- Add rice, reduce heat to low, cover and cook until liquid is absorbed, about 25 minutes.
- Remove from heat and fluff with fork. Cover and keep warm.
- Melt butter in heavy large skillet over low heat.
- Add onion, cover and cook until softened, about 10 minutes, stirring occasionally.
- Add in carrots, increase heat to medium-low and cook uncovered 5 minutes.
- Add marjoram and oregano and cook 5 minutes, stirring frequently.
- Stir in vinegar, sugar and cinnamon and cook a few minutes to blend flavors.
- Add 1/2 cup stock and simmer gently until carrots are crisp-tender and liquid is evaporated, about 20 minutes.
- Stir carrots into rice. (Can be prepared 2 days ahead to this point and refrigerated. To reheat, turn into buttered baking dish, cover with foil and bake in preheated 325°F oven until hot, about 30 minutes.)
- Mix in parsley.
Nutrition Facts : Calories 196.1, Fat 7, SaturatedFat 4, Cholesterol 17.5, Sodium 224.9, Carbohydrate 29.4, Fiber 2.8, Sugar 5.8, Protein 4.2
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