Basmati Rice With Vegetables Recipes

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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.

INDIAN VEGETABLE RICE



Indian Vegetable Rice image

A lovely vegetable recipe full of flavor which can be eaten by itself. Delicious if eaten with plain yogurt. Create your own variation with different vegetables and spices.

Provided by Neena

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 2

Number Of Ingredients 8

2 tablespoons vegetable oil
1 onion, thinly sliced
½ teaspoon ground cumin
1 cup Basmati rice
2 cups water
¾ teaspoon salt
½ teaspoon garam masala
¾ cup frozen mixed vegetables

Steps:

  • In a large pan heat oil over medium heat and saute onions and cumin until onions are tender, but not browned. Rinse the rise several times and drain well. Add the rice to the pan with the onions and pour in the 2 cups of water. Stir in salt, garam masala and vegetables. Cover the pan and increase the heat to high.
  • Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly. Cook 25 to 30 minutes, or until all of the water has evaporated and the rice is tender.

Nutrition Facts : Calories 514.7 calories, Carbohydrate 87.1 g, Fat 15.4 g, Fiber 4.3 g, Protein 9.9 g, SaturatedFat 2.6 g, Sodium 904.6 mg, Sugar 3.6 g

BAKED RICE AND VEGETABLES IN BROTH



Baked Rice and Vegetables in Broth image

Great for meals with vegetarians and meat eaters. The brown rice offers a surprising nut taste to this meal.

Provided by Krista B

Categories     Everyday Cooking     Vegan

Time 45m

Yield 4

Number Of Ingredients 13

¾ cup uncooked long-grain rice
1 tablespoon uncooked wild rice
¼ cup uncooked brown rice
¼ cup sliced fresh mushrooms
¼ chopped fresh broccoli
¼ cup chopped carrots
¼ cup chopped red bell pepper
¼ cup finely chopped onion
1 teaspoon salt
1 teaspoon dried onion flakes
1 teaspoon paprika
¼ teaspoon black pepper
2 ½ cups vegetable broth

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a 9 x 13 inch baking dish combine white rice, wild rice, brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, onion flakes, paprika, black pepper and broth. Mix well; cover.
  • Bake in preheated oven for 30 minutes, or until cooked through; stir once during baking.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 44.3 g, Fat 1 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 877.1 mg, Sugar 3.7 g

BASMATI RICE WITH SUMMER VEGETABLE SALAD



Basmati Rice with Summer Vegetable Salad image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Rice     Tomato     Side     Picnic     Vegetarian     High Fiber     Lunch     Pea     Radish     Squash     Summer     Healthy     Low Cholesterol     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 to 4 servings

Number Of Ingredients 11

1 small shallot, chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar
2 teaspoons fresh thyme leaves
Kosher salt, freshly ground pepper
1/3 cup extra-virgin olive oil
2 cups cooked basmati rice, cooled
2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
3/4 cup torn mixed leafy greens, sprouts, and herbs
1/3 cup chopped red, yellow, or white onion or scallions
2 tablespoons toasted pine nuts (optional)

Steps:

  • Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
  • Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.

BASMATI RICE WITH VEGETABLES



Basmati Rice with Vegetables image

Make and share this Basmati Rice with Vegetables recipe from Food.com.

Provided by Rhonda Scheurer

Categories     Rice

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 small onion, chopped
5 whole cloves
7 whole cardamom pods
2 bay leaves
15 black peppercorns
1 cinnamon stick, broken in two pieces
1 1/2 teaspoons whole cumin seeds
2 cups basmati rice
3 1/2 cups water
2 teaspoons salt
1 pinch saffron
1/2 cup frozen peas

Steps:

  • In a large pot, melt the butter and saute onion until translucent.
  • Add cloves, cardamom pods, bay leaves, peppercorns, cinnamon and cumin seeds.
  • Saute two to three minutes.
  • Add rice, water, salt, saffron and peas.
  • Bring to a boil, then cover and reduce heat to simmer.
  • Cook with lid on for 20 minutes.
  • Turn off heat and let sit for five minutes with lid on.
  • Fluff with fork before serving.

Nutrition Facts : Calories 835.1, Fat 17.4, SaturatedFat 8.4, Cholesterol 30.5, Sodium 2472.7, Carbohydrate 152.2, Fiber 8.7, Sugar 5, Protein 17.3

BASMATI RICE FRIED WITH VEGETABLES



Basmati Rice Fried With Vegetables image

Make and share this Basmati Rice Fried With Vegetables recipe from Food.com.

Provided by Zafarani Basmati Ri

Categories     Long Grain Rice

Time 12m

Yield 5 serving(s)

Number Of Ingredients 9

5 cups zafarani cooked basmati rice (cold)
3 tablespoons oil, divided
2 large eggs, beaten
3 tablespoons Kikkoman soy sauce
1 medium spring onion, thinly sliced
1 teaspoon fresh ginger, finely chopped
1 cup frozen peas
1 large carrot, peeled, finely cubed
spring onion

Steps:

  • Heat half the oil in a wok or large frying pan. Pour in the eggs and soy sauce and cook stirring constantly until.
  • eggs are the size of peas. Remove and set aside.
  • Heat the remaining oil, stir fry the onion and ginger until transparent.
  • Add the peas and carrot, cook for 2 - 3 minutes. Add rice and cooked eggs. Stir-fry on high heat 3 - 4 minutes.
  • until very hot.
  • Spoon into serving dishes, sprinkle with spring onion.

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