Basmati Asparagus Rice Recipes

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PARMESAN ASPARAGUS RICE



Parmesan Asparagus Rice image

A simple buttery asparagus rice dish topped with Parmesan cheese.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 22m

Yield 4

Number Of Ingredients 8

1 cup UNCLE BEN'S® Basmati Rice - cooks in 10 minutes
2 cups vegetable stock
1 small sweet onion, diced
1 clove garlic, minced
3 tablespoons butter, divided
2 tablespoons freshly grated Parmesan cheese
1 cup chopped fresh asparagus
salt and ground black pepper to taste

Steps:

  • Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
  • Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
  • Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.

Nutrition Facts : Calories 257.7 calories, Carbohydrate 36.9 g, Cholesterol 25.1 mg, Fat 10.2 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 276.5 mg, Sugar 1.5 g

BASMATI RICE



Basmati Rice image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon unsalted butter or olive oil
1 yellow onion, chopped
1 cup long grain basmati rice
1 3/4 cups water
1 1/2 teaspoons kosher salt
1/4 cup sliced scallions
1 tablespoon minced fresh parsley

Steps:

  • Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

ASPARAGUS AND MUSHROOM RICE MEDLEY



Asparagus and Mushroom Rice Medley image

With tons of veggies and flavorful rice, this simple dish has all your sides covered. Hearty and filling, this, paired with chicken or the pork chops here, is the only side you'll need. Vary the basil depending on how sweet you like your meals. Pat Habiger - Spearville, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 11

3/4 cup chicken broth
1/3 cup uncooked long grain rice
3 tablespoons finely chopped onion
4-1/2 teaspoons butter
2/3 cup sliced fresh mushrooms
1/3 cup julienned zucchini
1/3 cup julienned carrot
2/3 cup cut fresh asparagus (1-inch pieces)
1/8 to 1/4 teaspoon dried basil
1/3 cup grated Parmesan cheese
Dash pepper

Steps:

  • Pour broth into a small saucepan; bring to a boil. Add rice. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , Meanwhile, in a large skillet, saute onion in butter for 4-5 minutes or until crisp-tender. Add the mushrooms, zucchini and carrot; saute 3-5 minutes longer or until vegetables are crisp-tender. Add asparagus and basil; cook, uncovered, over medium-low heat for 5-7 minutes or until asparagus is crisp-tender. , In a small serving bowl, combine the rice, asparagus mixture, cheese and pepper.

Nutrition Facts : Calories 286 calories, Fat 13g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 652mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.

BASMATI RICE



Basmati Rice image

Categories     Rice     Side     Quick & Easy     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 4

2 cups basmati rice (14 oz)
2 tablespoons unsalted butter
3 1/3 cups water
1 teaspoon salt

Steps:

  • Rinse rice in several changes of cold water until water runs clear. Drain well in a fine-mesh sieve. Melt butter in a 4-quart heavy pot over moderate heat, then add rice and cook, stirring, 2 minutes. Stir in water and salt and bring to a boil over high heat. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Let stand, covered and undisturbed, 5 minutes. Fluff rice gently with a fork.

BASMATI RICE



Basmati Rice image

Simple basmati rice, like in the restaurants!

Provided by Kristine Weatherly

Categories     Side Dish     Rice Side Dish Recipes

Time 20m

Yield 4

Number Of Ingredients 4

1 ¾ cups water
1 cup basmati rice
¼ cup frozen green peas
1 teaspoon cumin seeds

Steps:

  • In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

Nutrition Facts : Calories 174.5 calories, Carbohydrate 38.3 g, Fat 0.7 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 14.6 mg, Sugar 0.6 g

LEMON-ASPARAGUS RICE



Lemon-Asparagus Rice image

Provided by Food Network

Categories     side-dish

Yield Serves 2 as a main dish or 4 a

Number Of Ingredients 8

1 tablespoon olive oil
1/2 cup diced yellow onion (1/2-inch dice)
1 1/2 cups long-grained white rice
3 cups water
2 tablespoons unsalted butter
1 lemon slice (1 inch thick)
1 teaspoon minced lemon zest
1 pound fresh asparagus

Steps:

  • Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.
  • Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.
  • Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.

BASMATI ASPARAGUS RICE



Basmati Asparagus Rice image

Make and share this Basmati Asparagus Rice recipe from Food.com.

Provided by AZPARZYCH

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup basmati rice
1 cup chicken stock
1 cup water
1/2 teaspoon salt
1 garlic clove
3/4 lb asparagus
1/2 teaspoon orange zest

Steps:

  • Rince rice under running water until water runs clear.
  • Bring chicken stock, salt, water and garlic clove to boil in a large saucepan.
  • Add rice and return to boil, stirring lightly.
  • Cover, reduce heat to low and simmer 18-20 minutes until rice is cooked and liquid adsorbed.
  • Clean and slice on a bias the asparagus into 1/2 inch pieces.
  • Remove sauce pan from heat, immediately add asparagus and orange zest.
  • Cover and allow asparagus to steam while rice cools about 5-8 minutes.
  • Serve immediately.

PLAIN BASMATI RICE



Plain Basmati Rice image

Categories     Rice     Simmer     Boil

Yield serves 6

Number Of Ingredients 1

2 cups basmati rice

Steps:

  • Put the rice in a bowl. Cover with cold water, stirring the rice gently. Pour out the dirty water. Do this 4-5 times. Now cover well with fresh water and leave to soak for 30 minutes (longer will not hurt). Drain and leave in a sieve set over a bowl to drain some more.
  • Put the drained rice in a heavy pan that has a tight-fitting lid. Add 2 2/3 cups water and bring to a boil. Cover tightly, turn heat to very, very low, and simmer gently for 25 minutes.
  • When ready to serve, remove rice with a slotted spoon, breaking up the lumps gently with the back of the spoon.

RICE AND ASPARAGUS WITH ONIONS



Rice and Asparagus With Onions image

Provided by Marian Burros

Categories     quick, side dish

Time 40m

Yield 2 servings

Number Of Ingredients 7

3/4 cup basmati rice
1 1/2 cups no-salt-added beef stock or broth
8 ounces whole onion, or 7 ounces chopped, ready-cut onion (1 2/3 cups)
1 teaspoon toasted sesame oil
18 medium asparagus
3 sprigs mint
1/8 teaspoon salt

Steps:

  • Combine rice and stock and bring to boil in heavy-bottom pot.
  • Chop whole onion and heat oil in small nonstick pot. When oil is hot, add the onion, reduce heat to medium high and saute onion until it softens and begins to brown.
  • When rice begins to boil, reduce heat to simmer and cover, cooking a total of 17 minutes.
  • Wash and break tough stems from asparagus at the point where the woody part meets the tender part. Cut the asparagus just below the head and then cut remaining stems into one-inch pieces.
  • When the onion is soft, stir it into the rice. Place a steamer in the pot in which the onion was cooked and place asparagus in the steamer; cook about 3 minutes, until asparagus is crisp but tender.
  • Wash, dry and mince enough mint to make 2 tablespoons.
  • When rice is cooked, stir in drained asparagus and add mint and the salt.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 2 grams, Carbohydrate 74 grams, Fat 3 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 514 milligrams, Sugar 9 grams

PLAIN BASMATI RICE



Plain Basmati Rice image

Madhur Jaffrey shares the easiest way to cook basmati rice, also known as saaday basmati chawal. Salt is generally not added, as it is meant to be eaten with well-seasoned food, such as Jaffrey's Chicken with Roasted Coriander in Coconut-Curry Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 50m

Number Of Ingredients 1

2 cups basmati rice

Steps:

  • Wash rice in several changes of water; drain and put in a bowl. Cover generously with water and let soak 30 minutes. Drain thoroughly.
  • Preheat oven to 325 degrees. Bring 2 3/4 cups water to a boil in a heavy ovenproof pan with a tight-fitting lid. Add rice, stir, and bring back to a boil. Cover tightly (use a layer of foil between lid and pan, crinkling edges, if needed, to get a tight seal) and place in oven; bake 30 minutes. Remove and let rice stand, undisturbed, 10 minutes. Fluff up grains with a fork; serve. Rice can be stored in an airtight container in refrigerator up to 3 days.

RICE SALAD WITH ASPARAGUS AND PEAS



Rice Salad with Asparagus and Peas image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h25m

Number Of Ingredients 11

1 clove garlic
3 anchovy fillets
Coarse salt
1 tablespoon sherry vinegar
3 tablespoons extra-virgin olive oil
1 cup Arborio rice
6 ounces asparagus (about 1 bunch), trimmed and sliced 1 inch thick on the bias
1 cup fresh shelled or frozen peas
1/2 cup finely chopped red onion
4 ounces radicchio, finely shredded (about 1 1/4 cups)
1/2 cup julienned fresh basil leaves

Steps:

  • Finely mince garlic and anchovies together with 1 teaspoon salt on a cutting board until a paste forms. Transfer to a bowl; whisk in vinegar and oil.
  • Cook rice in a pot of salted boiling water until tender, about 13 minutes. Add asparagus and peas; cook until crisp-tender, about 2 minutes. Drain and transfer to bowl with vinaigrette.
  • Add onion and radicchio, toss to combine, and season with salt. Let stand 30 minutes. Add basil, toss to combine, and let stand 30 minutes more before serving.

BASMATI RICE WITH TURMERIC AND MUSHROOMS



Basmati Rice With Turmeric and Mushrooms image

This may also be baked in the oven instead of the stove top --- although some people would say that soaking the rice is not needed it is just something I have done for years with basmati rice, but by all means proceed with the recipe without presoaking, just make certain to wash the rice very well in cold water --- fresh sauteed mushrooms may be used in place of canned :)

Provided by Kittencalrecipezazz

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup butter (can use less if desired) or 1/4 cup oil (can use less if desired)
1 small onion, chopped
1 tablespoon minced fresh garlic (or to taste)
1/2 teaspoon turmeric (scant)
1 1/2 cups basmati rice (well rinsed, you can also use the same amount of jasmine rice in place or the basmati)
2 1/4 cups chicken broth
1 1/2 cups canned mushroom slices, drained (I just use one can for this)
salt
pepper (optional)

Steps:

  • Rinse the rice under cold water very well.
  • Place the rice in a large bowl covered with cold water and let it soak for 30 minutes (changing the water after 15 minutes) before proceeding with the recipe.
  • Melt butter in a heavy saucepan over medium heat.
  • Add in onion, garlic and tumeric powder; saute until JUST beginning to brown (about 2 minutes).
  • Add in rice, broth, mushrooms, salt and pepper (if using); bring to a boil.
  • Reduce heat to low, cover with a tight fitting lid and simmer until the rice is tender (about 18-20 minutes).
  • **NOTE** this rice can also be cooked, covered with a tight-fitting oven proof lid in the oven at 350 degrees for about 30-35 minutes, or until rice is desired tenderness.

Nutrition Facts : Calories 406.3, Fat 14.5, SaturatedFat 8, Cholesterol 30.5, Sodium 776, Carbohydrate 59.6, Fiber 4.2, Sugar 3.1, Protein 9.8

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