Golden Rice Recipes

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EASY GOLDEN RICE PILAF



Easy Golden Rice Pilaf image

This simple Mediterranean Rice Pilaf is the prefect side dish for American, Greek or Middle Eastern dishes. Makes 3 cups cooked rice.

Provided by Cynthia

Categories     Side Dish

Number Of Ingredients 11

1 cup long grain white rice
1 medium onion (diced)
1 teaspoon turmeric
1 clove garlic (minced)
1 Tablespoon butter
2 Tablespoons olive oil
2 cups chicken or vegetable broth
1/2 cup toasted pine nuts or slivered almonds
1 teaspoon kosher salt
1/2 teaspoon pepper (more to taste)
2-3 Tablespoons fresh chopped parsley for garnish.

Steps:

  • Heat oil and butter in a sauce pan over a medium heat. Add onions, and sauté 2-3 minutes, Add rice, turmeric and garlic, and continue stirring, 2 to 3 minutes. Don't let garlic burn
  • Add rice, turmeric and garlic, and continue stirring, 2 to 3 minutes. Don't let garlic burn
  • Add broth and 1/2 teaspoon kosher salt. Bring to a boil. Turn down heat to low, cover and cook rice until tender and liquid is absorbed, about 15-18 minutes.
  • Lightly toast pine nuts until golden brown
  • Stir in toasted pine nuts or almonds and adjust seasoning to taste. Garnish with fresh chopped parsley.

Nutrition Facts : ServingSize 1 g, Calories 260 kcal, Carbohydrate 29 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 694 mg, Fiber 1 g, Sugar 1 g

GOLDEN FRIED RICE



Golden Fried Rice image

Golden Fried Rice (huángjīn chǎofàn - 黄金炒饭) gets its name from the fact that you coat the rice in egg yolks before stir-frying.

Provided by Judy

Categories     Rice

Time 15m

Number Of Ingredients 10

2 cups cooked white rice ((refrigerated overnight))
4 egg yolks
1/2 teaspoon sea salt ((or to tatse))
1 teaspoon Shaoxing wine ((or dry cooking sherry))
1/4 teaspoon white pepper
1/2 teaspoon sesame oil
1/8 teaspoon turmeric ((optional))
3 tablespoons vegetable oil
1/2 cup choy sum stems ((or asparagus, broccoli stems, gai lan stems, etc.))
1 scallion ((finely chopped))

Steps:

  • In a medium bowl, add the cooked white rice, egg yolks, salt, Shaoxing wine, white pepper, sesame oil, and turmeric (if using). Mix until every grain of rice is well-coated. There should be no lumps or chunks of rice.
  • Preheat a wok over high heat until it starts to smoke. Add the oil, and swirl it around the perimeter of the wok.
  • Add the rice, and stir-fry continuously for 1-2 minutes. Add the vegetables, and continue stir-frying. Once the rice grains are dry and start to pop around in the wok, taste and add an additional pinch of salt if needed. (A pinch of extra salt really brings out the flavor of this golden fried rice.) Stir in the scallions, and serve immediately.

Nutrition Facts : Calories 524 kcal, Carbohydrate 48 g, Protein 11 g, Fat 32 g, SaturatedFat 21 g, Cholesterol 391 mg, Sodium 602 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GOLDEN SPICED RICE



Golden Spiced Rice image

Our Test Kitchen created this flavorful rice medley that's sure to jazz up any entree. Golden raisins add sweetness to the blend of aromatic herbs.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 10

3 tablespoons chopped onion
1 teaspoon olive oil
3/4 cup uncooked long grain rice
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/8 teaspoon each ground coriander, cinnamon and cumin
Dash ground nutmeg
1 can (14-1/2 ounces) chicken broth
1/4 cup golden raisins
2 tablespoons chopped almonds

Steps:

  • In a large saucepan, saute onion in oil until tender. Stir in rice and spices. Add broth. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Stir in raisins and almonds.

Nutrition Facts : Calories 264 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 528mg sodium, Carbohydrate 49g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.

GOLDEN CAULIFLOWER RICE WITH GARDEN VEGETABLES



Golden Cauliflower Rice with Garden Vegetables image

The next time you need a vegan dish, or a veggie side, try this tasty combination of frozen riced cauliflower, a medley of veggies, and a variety of spices. It contains lots of antioxidants, and not too many carbs! It works as a vegan main dish with the addition of a salad and some naan. It also works as a sub for rice with almost any type of meat. Bonus: Lefties are great, too!

Provided by Bibi

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Rice

Time 25m

Yield 6

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
½ cup chopped onion
½ cup julienned carrots
½ cup French-cut green beans
½ cup diced fresh mushrooms
¼ cup thinly sliced red bell pepper
1 pound frozen riced cauliflower
1 tablespoon minced fresh garlic
1 teaspoon ground turmeric
¼ teaspoon sweet paprika
⅛ teaspoon curry powder, or to taste
salt and ground black pepper to taste
2 tablespoons blanched slivered almonds
1 pinch chopped fresh parsley, or to taste

Steps:

  • Heat oil in a 12-inch nonstick skillet over medium heat. Add onion to the hot oil and saute for about 1 minute. Add carrots, green beans, mushrooms, and bell pepper. Cook and stir for 3 to 4 minutes.
  • Stir riced cauliflower, garlic, turmeric, paprika, curry powder, salt, and pepper into the skillet. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes.
  • Serve warm garnished with almonds and parsley.

Nutrition Facts : Calories 89.8 calories, Carbohydrate 7.9 g, Fat 5.8 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 52.9 mg, Sugar 1.6 g

GOLDEN RICE



Golden Rice image

Make and share this Golden Rice recipe from Food.com.

Provided by Snowbunny Andorra

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon saffron thread
2 tablespoons hot water
2 tablespoons vegetable oil
3 onions, chopped
3 tablespoons butter
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
3 bay leaves
400 g long-grain rice, rinsed
850 ml vegetable stock
100 g cashew nuts, toasted

Steps:

  • Put the saffron threads into a small bowl of hot water and allow to soak.
  • Heat the vegetable oil in a large saucepan with a low heat. Add the onions and cook for 5 minutes, stirring.
  • Add the butter, cumin, cinnamon, salt, pepper, paprika and bay leaves and cook for two minutes, stirring constantly.
  • Add the rice and continue to stir for three minutes.
  • Add the saffron and stock. Bring to the boil then simmer for 20-25 minutes, or until all liquid has been absorbed. If necessary, add a little more stock and cook until rice is tender and all the liquid has been absorbed.
  • Discard the bay leaves, season, stir through the cashews and serve.

Nutrition Facts : Calories 684, Fat 28, SaturatedFat 8.9, Cholesterol 22.9, Sodium 827.7, Carbohydrate 97.1, Fiber 4, Sugar 4.9, Protein 12.2

GOLDEN SPICED RICE



Golden Spiced Rice image

Our Test Kitchen created this flavorful rice medley that's sure to jazz up any entree. Golden raisins add sweetness to the blend of aromatic herbs.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 10

3 tablespoons chopped onion
1 teaspoon olive oil
3/4 cup uncooked long grain rice
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/8 teaspoon each ground coriander, cinnamon and cumin
Dash ground nutmeg
1 can (14-1/2 ounces) chicken broth
1/4 cup golden raisins
2 tablespoons chopped almonds

Steps:

  • HowToStep
  • In a large saucepan, saute onion in oil until tender. Stir in rice and spices. Add broth. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Stir in raisins and almonds.

Nutrition Facts : Calories 264 calories, Carbohydrate 49g carbohydrate (9g sugars, Cholesterol 0 cholesterol, Fat 5g fat (1g saturated fat), Fiber 2g fiber), Protein 6g protein., Sodium 528mg sodium

GOLDEN RICE



Golden Rice image

Flavored with turmeric, this simple and fragrant rice dish has a wonderful golden hue. It's a perfect side dish.

Categories     side

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 tbsp butter
2 tbsp olive oil
1 onion, diced
1 cup long-grain rice
2 tbsp Better Than Bouillon Roasted Chicken Base
1 tbsp turmeric
.25 cup dried cranberries
.25 cup toasted pine nuts
2 tbsp finely chopped fresh parsley

Steps:

  • Heat butter and oil in saucepan set over medium heat; cook onion for 2 to 3 minutes or until slightly softened.
  • Stir in rice; cook for 1 to 2 minutes or until well coated. Stir in 2 cups water, Roasted Chicken Base and turmeric; bring to boil.
  • Cover and reduce heat to low; cook for 15 to 20 minutes or until most of the liquid is absorbed and rice is tender. Remove from heat; let stand for 5 minutes.
  • Fluff with fork. Stir in cranberries, pine nuts and parsley.

GOLDEN RICE PIE



Golden Rice Pie image

Shirl J said "I have leftover rice and chicken--what to do?" I remembered this Mollie Katzen recipe. I hadn't made it in a long time, but I made it again, and, with apologies to Ms. Katzen, added chicken. A really nice luncheon or supper dish.

Provided by Chef Kate

Categories     Rice

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 18

3 cups uncooked basmati rice or 3 cups jasmine rice
2 tablespoons extra virgin olive oil
4 cups chopped onions
2 teaspoons salt
2 tablespoons chopped garlic
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon nutmeg
1 lb fresh spinach, cleaned,stemmed and coarsely chopped (usually one bunch)
2 cups low-fat plain yogurt
1 large egg
1 tablespoon grated lemon, zest of
1 tablespoon fresh lemon juice
1/4 teaspoon pepper
1 1/2-2 cups cooked chicken, bones and skin removed,shredded
1/2 cup raisins (optional)
butter, for the baking dish
pine nuts or pomegranate seeds, to garnish (suggested by Mollie Katzen)

Steps:

  • Cook rice and allow it to cool slightly.
  • While rice is cooking, heat olive oil in a large skillet.
  • When oil is very hot, add onion and 1/2 teaspoon salt and turn heat to medium low.
  • Stir and cook for about five minutes, then cover the pan and let the onion cook for 30 minutes longer.
  • Stir in the spices and the garlic and cook for five more minutes.
  • Turn the heat to high and add the spinach and another 1/2 teaspoon of salt.
  • Stir fry until the liquid has evaporated--just a few moments.
  • Remove from heat and mix in chicken and, if you are using them, the raisins.
  • Preheat oven to 350°F.
  • Generously butter a two-quart lidded casserole (about 10" in diameter and 2" deep) and its lid.
  • If you do not have a lidded casserole, you can cover your dish with buttered foil.
  • Combine yogurt, egg, lemon zest, lemon juice, 1 teaspoon of salt and the pepper and beat well.
  • Add the rice and mix thoroughly.
  • Firmly press half the rice into the buttered casserole.
  • Lift the spinach mixture from the skillet with a slotted spoon and spread it over the rice.
  • Next, top the spinach with the remaining rice, smoothing it firmly into place.
  • Cover the casserole with its buttered lid or with foil, butter side down.
  • Bake for 45 minutes in the center rack of the oven, then move to the bottom shelf and bake for ten more minutes.
  • Remove from oven and let it rest for about ten minutes.
  • Invert onto a platter and serve, cut in wedges.

Nutrition Facts : Calories 429.7, Fat 9.2, SaturatedFat 2.3, Cholesterol 46.6, Sodium 707.2, Carbohydrate 68.8, Fiber 5.3, Sugar 8.7, Protein 18.9

CAROLINA GOLD RICE



Carolina Gold Rice image

Carolina Gold rice, a fat, golden-hued, long-grained variety native to South Carolina, is so flavorful that only simple preparations are required. It is excellent in its most basic form, cooked in water with just a little salt and pepper, but for special occasions I opt for this gently embellished preparation.

Yield serves 4 to 6

Number Of Ingredients 7

1 tablespoon olive oil
1 tablespoon unsalted butter
1 shallot, minced
2 cups Carolina Gold rice (see Sources, page 377)
Sea salt and freshly ground black pepper
2 tablespoons fresh thyme
2 1/2 cups low-sodium chicken or vegetable broth

Steps:

  • Heat the olive oil and butter in a saucepan over medium-high heat until sizzling hot (see Know-how, page 100). Add the shallot and cook and stir for about 2 minutes, until soft and translucent. Add the rice, season with salt and pepper to taste, and stir to coat with oil and butter. Cook for about 2 minutes, stirring occasionally. Add the thyme and just enough broth to cover the rice by about 1/4 inch, stirring just once to combine.
  • Cover, reduce the heat to low, and simmer for about 20 minutes, until the rice is tender and all the liquid is absorbed. Remove from the heat and let sit, covered, for about 5 minutes. Serve warm.
  • Often called the grandfather of long-grain rice in the Americas, Carolina Gold is a beautiful variety that was the star of the antebellum rice trade and a driving force in the creation of a distinct Southern culinary tradition. Despite these claims to fame, Carolina Gold fell by the wayside after the Civil War, along with the South's rice economy. It was half forgotten and nearly extinct by the time Richard Schulz, a Georgia surgeon and plantation owner, rehabilitated the grain in the 1980s. Thanks to his efforts, it is now once again commercially available from vendors like South Carolina's Carolina Plantation Rice and Anson Mills (see Sources, page 377).

FIESTA GOLDEN RICE



Fiesta Golden Rice image

Toss with the vinaigrette while rice is warm, so it absorbs the flavors.

Provided by Sheila Lukins

Number Of Ingredients 12

3 1/3 cups water
1 tablespoon olive oil
1/4 teaspoon crumbled saffron
Salt
1 1/2 cups long-grain rice
1 1/2 cups red-wine vinaigrette
1 each red and green bell pepper, diced (1/4 inch)
1/2 cup diced (1/4 inch) red onion
1/2 cup diced (1/4 inch) dry chorizo sausage
1/3 cup dried currants
1/4 cup chopped flat-leaf parsley
Salt and pepper, to taste

Steps:

  • 1. Bring the water, olive oil, saffron and salt to a boil in a pot. Stir in the rice and simmer, covered, for 20 minutes. Remove from heat, fluff rice with a fork and transfer to a bowl. Toss with the vinaigrette, then let cool.
  • 2. Toss with the remaining ingredients. Adjust seasonings. Add additional vinaigrette if necessary. Serve at room temperature.

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