Basmati With Toasted Noodles 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.

BASMATI WITH TOASTED NOODLES



Basmati with Toasted Noodles image

Not only a staple of Middle Eastern cuisine, this rice dish is also a beautiful bed on which to showcase many dishes. It is fast, simple, and a welcome change from plain, steamed rice.

Provided by Xfactor_MR

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 30m

Yield 6

Number Of Ingredients 7

1 cup uncooked basmati rice, rinsed and drained
2 cups water
½ teaspoon salt
2 tablespoons olive oil
½ (8 ounce) package uncooked fideo noodles
½ cup water
¼ cup chopped fresh parsley

Steps:

  • Bring the basmati rice, 2 cups of water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Sprinkle the fideo noodles into the skillet in a thin layer, and gently cook and stir, turning the noodles frequently, until they fry to a rust-brown color. Pour 1/2 cup of water into the noodles, and bring to a boil. Reduce heat to a simmer, and cook until noodles are tender and water has absorbed, 5 to 8 minutes.
  • Gently fluff the cooked basmati rice with a fork, and lightly fold in the cooked fideo and parsley. Add salt to taste.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 38.8 g, Fat 5.2 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 199.2 mg, Sugar 0.9 g

BASMATI RICE PUDDING WITH TOASTED COCONUT



Basmati Rice Pudding with Toasted Coconut image

Provided by Food Network

Categories     dessert

Time 3h5m

Yield 12 (1/2-cup) servings

Number Of Ingredients 16

1/2 cup Basmati rice, rinsed
2 cups milk
1/2 cup water
1 pinch salt
2 teaspoons powdered gelatin
2 tablespoons cold water
1/2 vanilla bean
4 yolks
3/8 cup sugar
1/2 cup cream, whipped
1/2 cup toasted coconut
Passion fruit sauce, recipe follows
1 cup sugar
1 cup water
1 cup passion fruit concentrate puree
1 lime, juiced

Steps:

  • Bring rice, 1/2 cup of the milk, water and salt to a boil then turn down to low and cover tightly with foil. Cook until all the moisture is absorbed, about 15 minutes. Let sit turned off with foil still on for 5 more minutes. In a small bowl soak the powdered gelatin with the 2 tablespoons of water. In a saucepan bring the remaining 1 1/2 cups milk to a boil with the vanilla bean. Let sit 15 minutes to infuse. Whisk the yolks with the sugar then temper with the hot milk mixture. Return to the heat and cook gently to thicken. Meanwhile, sponge the gelatin in cold water. Remove thickened anglaise from the heat and add the sponged gelatin. Stir to melt the gelatin then strain into a bowl and stir in the rice. Place over ice water and stir to cool and thicken. As it starts to thicken but before it's too set, fold in the whipped cream and toasted coconut and pour into small dishes. Chill.
  • In a small saucepan, over medium heat, stir sugar and water until sugar is completely dissolved. Bring to a boil, remove from heat and cool. Whisk passion fruit puree, lime juice and 1/3 cup of sugar water in a bowl until thoroughly mixed. Store remainder of sugar water (simple syrup) in a bottle in the refrigerator. Drizzle passion fruit sauce over rice pudding.

NOODLE RICE PILAF



Noodle Rice Pilaf image

By adding a few fine egg noodles to a rice pilaf, you can have a deliciously different side dish. Terrific with fish, this dish also goes well with meat or poultry. -Kathy Schrecengost Oswego, New York

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 5

1/4 cup butter, cubed
1 cup uncooked long grain rice
1/2 cup uncooked fine egg noodles or broken vermicelli (1-inch pieces)
2-3/4 cups chicken broth
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add rice and noodles; cook and stir for 3-4 minutes or until noodles are lightly browned. Stir in broth; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley.

Nutrition Facts : Calories 298 calories, Fat 12g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 759mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

BASMATI RICE PILAF WITH TOASTED PECANS



Basmati Rice Pilaf With Toasted Pecans image

Make and share this Basmati Rice Pilaf With Toasted Pecans recipe from Food.com.

Provided by MsPia

Categories     Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

2 garlic cloves, minced
2 teaspoons olive oil
1 cup basmati rice
2 teaspoons instant chicken bouillon granules
2 teaspoons lemon zest
4 ounces cremini mushrooms, sliced
4 green onions, thinly sliced
1/4 cup red pepper, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons pecans, toasted and chopped
6 lemon slices

Steps:

  • Cook garlic in oil in a medium saucepan for 30 seconds. Add the rice, water and bouillon granules; bring to boil. Reduce heat, cover and simmer 10 minutes.
  • Add lemon zest, mushrooms, green onions, red peppers salt and pepper. Cover and continue cooking 10 minutes or til liquid is absorbed and rice is tender.
  • Stir in toasted pecans.
  • Garnish with lemon slices.

Nutrition Facts : Calories 176.4, Fat 6, SaturatedFat 0.7, Cholesterol 0.2, Sodium 486.4, Carbohydrate 27.9, Fiber 2.3, Sugar 1.5, Protein 4

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