Basmati Rice With Vegetables 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.

INDIAN VEGETABLE RICE

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.

BAKED RICE AND VEGETABLES IN 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.

BASMATI RICE WITH SUMMER VEGETABLE SALAD

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

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.

BASMATI RICE FRIED WITH VEGETABLES

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.