Cant Miss Rice Recipes

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CAN'T-MISS RICE



Can't-Miss Rice image

Baking rice in the oven offers an easy way to control time and temperature and frees up the burner on the stove. Shallots or a little onion can be sautéed in the butter before adding the rice, and chicken stock or other liquid can be substituted instead of the water for a full pilaf experience.

Provided by Kim Severson

Categories     side dish

Time 35m

Yield 2 cups

Number Of Ingredients 3

1 cup long-grain white rice
1 tablespoon unsalted butter
1 teaspoon salt

Steps:

  • Heat oven to 350 degrees. Rinse rice well under cold water.
  • In a large ovenproof saucepan, heat butter over medium heat until foaming. Add rice and stir to combine. Cook until rice is coated with butter and starts to smell nutty. Add 2 cups of water and the salt.
  • Bring to a boil, cover with a tightfitting lid and place in oven. Bake for 17 minutes. Remove from oven and let stand 10 minutes without removing the lid.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 122 milligrams, Sugar 0 grams, TransFat 0 grams

CHEESY RICE CASSEROLE WITH TURKEY



Cheesy Rice Casserole with Turkey image

Gullah-Geechie cooking is all about one-dish meals, and this comforting rice casserole is just that. Instead of broccoli, which you'll commonly find in casseroles, I like to use a combination of shredded Brussels sprouts, carrots and red bell pepper for color and flavor.

Provided by Kardea Brown

Categories     main-dish

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/2 pounds boneless, skinless turkey breast
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock
1/2 cup half-and-half
One 8-ounce carton sour cream
2 tablespoons olive oil
1 medium red onion, diced (about 3 cups)
1 pound Brussels sprouts, trimmed and thinly sliced (about 5 1/2 cups)
2 carrots, diced (1 1/4 cups)
1 red bell pepper, diced (1 cup)
1 1/2 cups parboiled rice
1 cup shredded sharp white Cheddar
2 cups shredded sharp yellow Cheddar
Nonstick cooking spray, for the baking dish
1 cup panko breadcrumbs

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
  • Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
  • Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
  • Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
  • Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.

CAN'T MISS RED SNAPPER



Can't Miss Red Snapper image

Recipe courtesy of Paula Deen. I thought this recipe was simple and delicious. I served it with Rice Pilaf

Provided by Valerie in Florida

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 (8 ounce) red snapper fillets, about 1/2 inch thick
1 teaspoon salt
1/2 teaspoon pepper
1 cup chopped onion
1 green bell pepper, chopped
1/2 cup butter
1 tablespoon Worcestershire sauce
1 cup grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Season the fish with the salt and pepper.
  • Spread onions and pepper in a 13x9 inch baking dish and place fish on top. Dot the fish with butter.
  • Sprinkle a little Worchestershire sauce and bake for 12 minutes then baste fish with pan juices.
  • Sprinkle the fish with Parmesan and then place under the broiler for about 2 minutes or until the cheese browns.
  • To serve, spoon vegetables over the fish.

Nutrition Facts : Calories 626.6, Fat 34.1, SaturatedFat 19.8, Cholesterol 189.4, Sodium 1299.9, Carbohydrate 7.3, Fiber 1.1, Sugar 3.1, Protein 70

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