Basmati Rice Casserole Recipes
BASMATI RICE
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.
BEEF AND BASMATI RICE CASSEROLE
This is not a fancy or pretty dish, just a plain old wonderful comfort food. I found this recipe in a magazine, made a couple of changes to suit my families taste and this is the results. Cook and enjoy!!!!
Provided by Jellyqueen
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 F.
- In a skillet, brown ground beef with the chopped onion, until the beef is browned; drain.
- Place meat mixture in a 3 qt.
- casserole dish which has been sprayed with oil.
- Mix all remaining ingredients in a bowl and pour over the meat mixture.
- Cover and bake for 1 hour and 20 minutes, stirring occasionally.
Nutrition Facts : Calories 435.8, Fat 21.8, SaturatedFat 7.7, Cholesterol 79.9, Sodium 773.8, Carbohydrate 32.3, Fiber 1.6, Sugar 1.9, Protein 26.1
CHICKEN RICE CASSEROLE
This simple and easy Chicken Rice Casserole makes an elegant and tasty dinner. Made with onions, carrots, basmati rice, and chicken, you won't believe how delicious this meal is!
Provided by Tania Sheff
Categories Main Course
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 °F.
- In a large skillet, sauté the chopped onion with olive oil over medium-high heat for about 3 minutes. Add the carrots and cook for another 3 minutes.
- Add the chicken and season it with salt, pepper, and your favorite chicken seasoning (Mrs. Dash Original Seasoning, Taco Seasoning, Old Bay Seasoning, etc.). Cook the chicken for 5-7 minutes.
- Transfer the chicken to a medium casserole dish and add the rice and chicken broth. Stir well.
- Cover the casserole with foil and bake for 40 minutes.
Nutrition Facts : Calories 549 kcal, Carbohydrate 44 g, Protein 23 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 1127 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
BASMATI RICE CASSEROLE
Steps:
- Cook rice according to package directions. Puree tomatoes and 1/2 onion in a blender until there are no lumps or chunks. This took seconds in my magical Vitamix. Set aside. Dice the other half of the onion and sauté in oil for about 5 minutes. Add in cauliflower and chickpeas and heat for another 5 minutes. Pour in tomato onion puree, which will be a gorgeous pink color. Simmer and add greens, a few handfuls at a time so they have a chance to wilt. Mix in garam masala, turmeric and salt. Simmer for another 10 minutes. At the end of cooking, mix in raisins and cashews. Scoop rice into a bowl and top it with the veggie mixture.
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- Place the tomatoes, shallots, garlic, feta, lemon zest, half the dill and olive oil in a high-sided casserole dish (about 20x30cm). Season liberally with salt and pepper and toss to coat all the ingredients. Evenly place small knobs of the butter on top, using all 50g, and then place in the oven for 1 hour until the vegetables are soft and have taken on some colour.
- Remove the dish from the oven and increase the temperature to 240℃/gas mark 9/220℃ fan. Without stirring anything, sprinkle the raw rice evenly over the vegetables. Top with 1/2 tsp salt and plenty of pepper, then pour over the boiling water. Seal the dish tightly with foil (you don’t want any steam to escape) and place in the oven for 25 minutes, until the rice is cooked.
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- Puree tomatoes, chopped onion and chiles to taste in a blender, scraping down the sides as needed, to make a smooth sauce.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add raisins and cashews and cook, stirring, until the raisins are plump and the nuts are lightly brown, 1 to 3 minutes. Transfer to a plate with a slotted spoon.
- Add cumin seeds, cardamom pods, bay leaves and cinnamon sticks to the pan and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the sliced onion and cook, stirring, until light brown, 2 to 3 minutes.
- Carefully pour in the pureed tomato mixture (it may spatter) and reduce heat to medium. Stir in garam masala, 3/4 teaspoon salt and turmeric. Simmer, partially covered, stirring occasionally, until most of the liquid evaporates, about 15 minutes.
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