RICE WITH FRESH HERBS
Ten Dollar Dinners viewers know how much I love my $5 rice cooker and the perfectly steamed rice it makes. Boiling rice is another easy way of making rice that yields a firmer and less starchy texture. You can even boil the rice ahead of time, refrigerate it for a few hours, and then finish it with the butter before serving warm or at room temperature. For the prettiest presentation, wait to stir in the herbs until just before serving.
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil over high heat. Add the rice and 1 tablespoon of the salt and cook, stirring occasionally, until the rice is tender, 12 to 15 minutes. Drain through a fine-mesh sieve and rinse under cold water to stop the cooking. Shake the sieve to drain as much water as possible.
- Melt the butter in a large nonstick skillet over medium heat. Add the rice and the remaining 1/2 teaspoon salt and stir with a heatproof rubber spatula to coat all the rice with the butter. Once the rice is warmed through, about 3 minutes, transfer the rice to a serving bowl and add the herbs plus additional salt, if needed. Stir with a fork to incorporate and fluff the rice and serve warm or at room temperature.
PEAS RICE
This is a very simple to make. Seasoned rice and peas make an excellent main meal. I am sure it will become a favorite once you try it.
Provided by Sowmya
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Wash and drain the rice.
- Heat a saucepan over a medium heat. Add butter or margarine and let melt. Stir in cloves, cinnamon, Serrano chile, and ginger. Saute briefly. Mix in rice and stir to coat it evenly. Stir in peas, salt, and sugar. Pour in water and bring the water to a boil.
- Reduce heat to simmer and let rice cook covered for 15 to 20 minutes; or until rice is tender.
Nutrition Facts : Calories 406.7 calories, Carbohydrate 78.8 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 2.8 g, Protein 8.3 g, SaturatedFat 4 g, Sodium 45 mg, Sugar 0.9 g
EASY CREAMED RICE WITH HAM & PEAS
Make your weeknight special with our recipe for Easy Creamed Rice with Ham & Peas. Your family will love the taste of Easy Creamed Rice with Ham & Peas.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in large skillet on medium heat. Add onions; cook and stir until tender.
- Add milk, ham, peas and bouillon; stir. Bring to boil.
- Stir in rice and Parmesan cheese; cover. Remove from heat. Let stand 5 min.
Nutrition Facts : Calories 460, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 65 mg, Sodium 890 mg, Carbohydrate 57 g, Fiber 3 g, Sugar 8 g, Protein 19 g
EASY RICE AND PEAS
Even folks who aren't fond of vegetables will gobble up this simple-to-prepare side dish. For even more color, toss in some chopped frozen carrots.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Bring water, butter and salt to a boil in a large saucepan. Add rice and peas. Cover and remove from the heat. Let stand for 5-7 minutes or until all of the water is absorbed.
Nutrition Facts : Calories 233 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 662mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
CREAMY VEGETABLE RICE
My husband really doesn't care for plain rice. So I combine it with lots of flavorful ingredients like ground beef, vegetables and canned soups. Now I can't make this often enough for him! - Beth Deters, Baileyville, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a skillet, cook beef and onion until the meat is no longer pink; drain. Add the cabbage, celery, corn, peas and water. Bring to a boil. Cover and simmer for 5-10 minutes or until vegetables are tender. In a bowl, combine beef mixture, rice, soups, milk, bacon, salt and pepper; mix well. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 302 calories, Fat 14g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 600mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
SOOTHING CREAMY RICE
Steps:
- In a medium size saucepan combine rice with broth and bring the liquid to a boil over medium heat. Cover and simmer until the rice is almost tender, about 15 minutes. Stir in the peas and simmer, covered 5 minutes longer. At this point you can serve half to the kids, garnished with some cheese. If you are making this for adult tastes only stir in Worcestershire, cayenne and grated cheese. Remove the pan from the heat and continue to stir until the cheese is entirely melted. Season to taste with salt and pepper and serve immediately before the dish gets gummy.
- To reheat leftovers and change the flavor a bit, layer the rice in a baking dish and top with some tomato sauce. Cover and reheat in a microwave or regular oven until very hot.
RICE WITH PEAS
Provided by Pierre Franey
Categories dinner, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted.
- Add rice, water, bay leaf and salt and bring to the boil. Cover closely and cook exactly 17 minutes.
- Meanwhile, if fresh peas are used, drop them into boiling salted water and cook one minute or less until tender. Do not overcook. Drain.
- Heat the remaining one tablespoon of butter in a saucepan and add the fresh or frozen peas. Cook, briefly, stirring gently. Stir the peas into the rice and serve.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 504 milligrams, Sugar 4 grams, TransFat 0 grams
SPICED RICE WITH PEPPERS AND PEAS
We love the combination of fresh herbs, smoky roasted peppers, and sweet peas in this flavor-packed rice dish. It serves as the base for Martha's Beef Biryani.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes 8 cups
Number Of Ingredients 9
Steps:
- Place rice in a bowl and add enough water to cover. Swirl water to rinse rice and drain. Repeat process 3 to 4 more times until water is clear. Cover rice with clean water and soak for 30 minutes, then drain.
- In a large pot, combine rice, jalapeno, cardamom, cinnamon, 1 teaspoon salt, and 8 cups water. Place over medium-high heat and bring to a boil. Cook until the rice is just tender, about 8 to 10 minutes.
- Drain rice in a colander, then rinse under running water, shake, and let drain. Transfer to a large bowl and fold in peas, peppers, cilantro, mint, and 1/2 teaspoon salt before serving.
DIRTY RICE WITH BLACK-EYED PEAS
The hubby is now on a low-sodium diet--a challenge to our beans, rice, and protein meals! This a great low-sodium interpretation of dirty rice with black-eyed peas. Serve with low-sodium hot sauce.
Provided by Aliskill
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Heat a large skillet over medium-high heat. Cook and stir turkey Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a bowl.
- Heat the same pan over medium-high heat and brown kielbasa slices, 5 to 7 minutes. Transfer to the same bowl with Italian sausage.
- Heat the drippings over medium-high heat in the same pan. Add onion, celery, and bell pepper; saute for 3 to 4 minutes. Add garlic and continue to saute until onion is tender, 2 to 3 minutes more.
- Transfer sausages and vegetable mixture to a large pot. Add water, black-eyed peas, bouillon, cayenne, chili powder, oregano, basil, pepper, and bay leaves. Bring to a boil. Add rice and return to a boil. Reduce heat to low and simmer until rice is tender, about 25 minutes. Stir in green onions.
Nutrition Facts : Calories 469.9 calories, Carbohydrate 61.3 g, Cholesterol 77.8 mg, Fat 12.1 g, Fiber 6.8 g, Protein 28.4 g, SaturatedFat 3.5 g, Sodium 1435.1 mg, Sugar 3.6 g
CREAMY RICE WITH PEAS AND MUSHROOMS
Serve this Creamy Rice with Peas and Mushrooms for a hearty holiday side dish. This Creamy Rice with Peas and Mushrooms is especially perfect because it takes just minutes to prepare and comes packed with delicious flavor.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings, 2/3 cup each
Number Of Ingredients 9
Steps:
- Cook and stir onions in dressing in large saucepan on medium-high heat 2 min. or until tender. Add mushrooms; cook 2 to 3 min. or until mushrooms are tender.
- Add broth and peas; stir. Bring to boil.
- Stir in rice and cream cheese; cover. Remove from heat. Let stand 8 min. Stir in lemon zest and Parmesan cheese.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 410 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 3 g, Protein 8 g
CREAMY RICE WITH LEMON, HERBS, AND PARMESAN
Categories Rice Side Vegetarian Quick & Easy Parmesan Lemon Basil Parsley Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring 4 quarts water to boil in large pot over high heat. Add rice and onion. Boil until rice is just tender, about 16 minutes. Drain, reserving 1/2 cup cooking liquid.
- Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl. Add hot rice mixture; stir to melt butter. Add reserved 1/2 cup cooking liquid and 1 cup cheese; stir. Season with salt and pepper. Sprinkle with 2 tablespoons cheese. Garnish with basil sprigs and serve.
CREAMY RICE WITH PEAS AND MUSHROOMS
Make and share this Creamy Rice With Peas and Mushrooms recipe from Food.com.
Provided by Courtly
Categories White Rice
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook and stir onion in dressing in large saucepan on medium-high heat for 2 minutes or until tender.
- Add mushrooms; cook 2 to 3 minutes, or until mushrooms are tender.
- Add broth and peas; stir.
- Bring to boil.
- Stir in rice and cream cheese; cover.
- Remove from heat.
- Let stand 8 minutes.
- Stir in lemon peel and Parmesan cheese.
- Garnish with lemon slices and fresh dill, if desired.
Nutrition Facts : Calories 207.5, Fat 8.6, SaturatedFat 4.1, Cholesterol 18.3, Sodium 408.4, Carbohydrate 25.4, Fiber 1.7, Sugar 2.7, Protein 7.2
HERBY RICE SALAD WITH PEAS AND PROSCIUTTO
This bright, lemony salad laced with fresh herbs is a passport to spring. Simmering the rice in plenty of salted water just until it's al dente and then cooling it well is key. Blanched fresh peas are terrific if you can find them, but frozen work just fine. The trick is marinating them in lemony olive oil, a technique borrowed from the Michigan chef Abra Berens, who uses it in her comprehensive book "Ruffage: A Practical Guide to Vegetables" (Chronicle Books, 2019). The prosciutto adds a nice salty hit, but you could sub in a dollop of creamy ricotta or leave both out for your vegan friends. Either way, the recipe delivers a bright salad that can stand in for a light meal.
Provided by Kim Severson
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Prepare the rice: Bring a large pot of water to a rolling boil and salt it. Stir in the rice. When the water returns to a boil, reduce the heat to low, cover and cook the rice at a gentle simmer for about 15 minutes, or until tender but still a bit firm and not at all mushy. Drain the rice in a colander set in the sink, then transfer it to a large bowl. You can refrigerate it after this step or use it once it has cooled completely.
- Meanwhile, in a large bowl, combine the peas, olive oil, sliced onion, lemon zest and juice, red-pepper flakes and ½ teaspoon salt. Allow to marinate, refrigerated, for 20 minutes or up to 3 days.
- Remove the sliced onion from the pea mixture and discard. Add 5 cups of the cooled or refrigerated rice to the pea mixture, along with the basil, mint, parsley and chives; toss gently to combine. Taste for salt and lemon juice. This is important - get it the way you want it. If the ratio needs a bit more rice, add it from whatever is left. (You should have another cup or so.) You may also wish to add more herbs.
- Serve in shallow bowls, draping a couple of slices of prosciutto alongside for each person. Alternatively, a spoonful of really good ricotta on top is also delicious. Or, serve with both prosciutto and ricotta - although vegetarians and vegans will enjoy this dish without the meat or dairy. Set out lemon wedges to squeeze to taste.
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