GREEN RICE II
This is my favorite casserole for when I need to bring a dish to pass. It is always requested! It's a cheesy broccoli and rice casserole that is oh-so-good!
Provided by TINA B
Categories Side Dish Vegetables Broccoli
Time 1h5m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 2-quart casserole dish combine soup, cheese sauce, rice, milk and broccoli; mix well.
- Bake in preheated oven for 1 hour, or until lightly browned.
Nutrition Facts : Calories 548.5 calories, Carbohydrate 75.3 g, Cholesterol 65.9 mg, Fat 19.1 g, Fiber 2.7 g, Protein 17.9 g, SaturatedFat 11 g, Sodium 1646.5 mg, Sugar 8.8 g
MOM'S GREEN RICE
MY MOTHER-IN-LAW always served green rice with her chicken casserole. She was a great cook, and the local newspaper featured her several times as "cook of the week". This creation of hers is one of our family's favorites. I'm thrilled to share it with Reminisce readers. -Nancy Beatty, Springfield, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2-3 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute onions in butter until tender. stir in the broth, rice, green pepper, parsley and pepper; bring to a boil. Remove from the heat; pour into a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes or until rice is tender. Top with cheese if desired; bake 3 minutes longer or until melted.
Nutrition Facts :
GREEN RICE
Getting its bold color from cilantro and parsley, this rice dish goes well with fish tacos, kebabs, or grilled chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- In a blender, combine cilantro, parsley, onion, garlic, and 1 3/4 cups water. Season with salt and pepper and blend until smooth, 15 seconds.
- In a medium saucepan, heat oil over medium-high. Add rice and stir to coat. Add herb mixture and bring to a boil. Reduce to a simmer, cover, and cook until water is absorbed, about 15 minutes. Remove pan from heat and let sit, covered, 5 minutes. Add lime juice and fluff with a fork. Serve rice with lime wedges if desired.
Nutrition Facts : Calories 195 g, Fat 2 g, Fiber 1 g, Protein 4 g
GREEN RICE
Steps:
- Combine the spinach, parsley, cilantro, salt and 1/2 cup water in a blender and purée.
- Heat the oil in a heavy saucepan over medium heat and add the rice. Stir to coat and cook 2 minutes. Stir in the spinach mixture and 2 1/2 cups water.
- Heat to boiling, cover and reduce heat to a simmer. Cook 14 minutes. Turn off the heat and let rest 5 minutes. Fluff with a fork and serve topped with toasted pine nuts.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 167 milligrams, Sugar 0 grams
FLAVORFUL GREEN RICE
Green onions and parsley give this rice its name, but the appealing flavor is what makes it memorable.-Karin Bailey, Golden, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onions and parsley in oil and butter for 1 minute or until tender. Add rice; cook over medium heat until rice is coated with oil and translucent, about 3 minutes. Stir in the broth, cayenne and bay leaf. Bring to a boil., Reduce heat; cover tightly and simmer for 18-20 minutes or until liquid is absorbed and rice is tender. Discard bay leaf.
Nutrition Facts : Calories 240 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 505mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
GREEN RICE
Steps:
- Combine the broth and chiles in a medium saucepan, bring to a boil, and then partially cover and simmer gently over medium to medium-low heat for about 10 minutes. Pour the chile mixture into a food processor, add 1/4 cup cilantro and process to a smooth puree. Season with salt and keep warm.
- Wipe the pan clean, add the oil, and heat over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the rice and cook for 1 minute. Add the warm broth mixture, stir, and season with salt. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let sit for 5 minutes, covered. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro.
GREEN RICE
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Pour the Tomatillo Salsa into a food processor or a blender. Add the poblano chiles, lettuce leaves, cilantro, scallions, garlic, water, and salt and process until liquefied. (If using a blender, work in batches.) Set aside.
- Heat the vegetable oil in a medium skillet over medium-low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Pour in the reserved green puree and stir to combine. Transfer to a 4-quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes. Stir with a fork and serve hot.
- Place the tomatillos, jalapenos, and water in a blender or food processor fitted with the metal blade. Puree just until chunky. Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
INCREDIBLE GREEN RICE
This is a great way to serve rice. The 'green' comes from parsley and green onion. Very tasty and easy! For those saying it needed salt, if you are using a low salt broth of course you should add salt! Also, if you are a salt lover, ADD SALT! It's best to add a little salt to the liquid if you feel the need. See NOTE: Found this in Quick Cooking recipes 2002. ***NOTE: If you are using chicken broth you may want to add a 1/2 tsp of salt to the pot. Bouillon is already salty and doesn't require any. Likewise with butter. If you are using unsalted and a little salt to the pot.
Provided by Mamas Kitchen Hope
Categories Caribbean
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter and oil in skillet and saute rice for about 3 minutes, until rice begins to brown a little. Be very careful not to burn.
- Add onion and parsley and saute for another minute or two. Stir constantly during these two steps.
- Stir in broth, cayenne and bay leaf.
- Bring to a boil.
- Reduce heat.
- Cover tightly and cook for 15 minutes. DO NOT LIFT THE LID WHILE IT IS COOKING!
- Fluff rice with a fork and serve!
Nutrition Facts : Calories 234.4, Fat 5.3, SaturatedFat 1.8, Cholesterol 5.1, Sodium 400.9, Carbohydrate 39.4, Fiber 1.4, Sugar 0.9, Protein 6.4
GREEN RICE
Categories Rice Side Quick & Easy Hot Pepper Parsley Boil Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Purée chiles, onion, garlic, parsley, cilantro, and 1/2 cup broth in a blender until smooth as possible.
- Cook rice in oil in a 4-quart heavy saucepan over moderately high heat, stirring, until pale golden, about 2 minutes. Add purée and cook over moderate heat, stirring, until liquid is evaporated, 2 to 4 minutes. Add salt and remaining 2 1/4 cups broth, then simmer, uncovered until steam holes appear in rice, 10 to 12 minutes.
- Cover pan and cook over very low heat until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork.
GREEN RICE
This recipe was found in the "Cooking Light" magazine. If you enjoy tomatillos, you will enjoy this.
Provided by James Craig
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Discard husks and stems from the tomatillos.
- Cook the tomatillos in boiling water in a medium saucepan for 4 minutes or until soft; drain.
- Combine the tomatillos and 2 teaspoons water in a blender and process until smooth.
- Pour the tomatillo mixture into a 4 cup glass measure, and add enough water to mixture to measure 2& 1/2 cups.
- Combine the tomatillo mixture, cilantro, jalapeno, salt and garlic in a saucepan, and bring to a boil.
- Add rice; cover mixture, reduce heat, and simmer 20 minutes or until liquid is absorbed.
- Remove from heat, and fluff with fork.
Nutrition Facts : Calories 114.7, Fat 0.5, SaturatedFat 0.1, Sodium 147.5, Carbohydrate 24.8, Fiber 0.9, Sugar 1.1, Protein 2.4
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