BASMATI RICE WITH BLACK CARDAMOM
Make and share this Basmati Rice With Black Cardamom recipe from Food.com.
Provided by VivianNP
Categories White Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Split open the cardamom pods and remove the sticky seeds, discarding the pods.
- Separate the seeds with a sharp knife and crush them with a mortar and pestle or in a coffee grinder.
- In a saucepan, heat the olive oil over medium-low heat. Add the cardamom seeds and bay leaf, and stir until fragrant, about 30 seconds.
- Add chopped onion and cook, stirring, until onions are tender and translucent, about 5 minutes.
- Add basmati rice, cook, stirring, until the grains look milky and opaque, about 3 minutes.
- Add water, salt and pepper and bring to simmer, reduce the heat to low, cover the pan and cook until the liquid is absorbed, about 15 minutes.
- Remove the pan from the heat, let steam for 5 minutes. Uncover and fluff with a fork.
Nutrition Facts : Calories 209.7, Fat 4.8, SaturatedFat 0.7, Sodium 442.4, Carbohydrate 37.8, Fiber 1.9, Sugar 1.2, Protein 3.9
SUPER DELICIOUS AMAZING BROWN BASMATI AND WILD RICE
This recipe just sort of evolved over a period of months and lots of different ideas. This is what I have now, and I don't know how It could really get much better. If you want it as a meal in itself, just add lentils and mushrooms. I'll just write the simpler version here.
Provided by GE flowerchild
Categories One Dish Meal
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Pour almonds or pistachios into a large bowl. Sprinkle on spices. I usually add more cumin than anything, followed by cardamom, and just a little ginger. Sprinkle salt in also (this is the only thing getting salt, so put enough for the whole batch of rice also). Pour about 4 T of olive oil on top and stir so all the nuts are covered. You can do this in advance if you'd like so the flavors have time to combine.
- In a large pot with a tight fitting lid, bring 8 cups of water to a boil.
- Pour all 2 cups of rice into a fine strainer and wash it for 30 seconds with warm water.
- Pour rice into boiling water and stir once (the only time you will stir).
- Let it boil for 30 minutes uncovered.
- After 30 minutes pour it back into the strainer, but only for maybe 10 seconds because it still needs some moisture for the next step.
- Pour rice back into pot, put the lid on it, and put it on the turned off burner.
- Let it steam for 10 minutes.
- While you wait, cut up the onion. Heat up another pan and add the onions, garlic, and the nut and spice mixture.
- Saute on medium high heat until the onions are transparent and the nuts are starting to turn brown in places.
- Add to the finished rice.
- If you want to make this an entire meal, cook 1/2 cup each lentils and mushrooms, season the mushrooms the same as the nuts and add into the rice.
Nutrition Facts : Calories 407.1, Fat 8.3, SaturatedFat 0.9, Sodium 46.1, Carbohydrate 73.2, Fiber 5.3, Sugar 2.4, Protein 11.3
ROASTED CORN AND BASMATI RICE SALAD
The unique flavor of basmati rice and the rich nuttiness of roasted corn are highlighted by fresh lemon juice and basil in a salad that's always a crowd pleaser at our summer barbecues. This salad is best served well chilled.
Provided by BONNIE Q.
Categories Salad Grains Rice Salad Recipes
Time 2h
Yield 8
Number Of Ingredients 13
Steps:
- In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the corn kernels with 3 tablespoons corn oil. Spread the corn on a large baking sheet. Bake 15 minutes, stirring occasionally, until lightly browned. remove from heat, and cool.
- In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.
- In a large bowl, toss together the cooked rice, cooked corn, tomatoes, corn oil mixture, red onion, and green onions. Cover, and chill at least 1 hour before serving.
Nutrition Facts : Calories 457.9 calories, Carbohydrate 64.7 g, Fat 20.5 g, Fiber 4.8 g, Protein 7.7 g, SaturatedFat 2.7 g, Sodium 23.8 mg, Sugar 6.7 g
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