JASMINE RICE WITH GREEN ONIONS, PEAS, AND LEMON
Categories Citrus Rice Side Pea Spring Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Combine 1 3/4 cups water, rice, and salt in large saucepan. Bring to boil over high heat. Reduce heat to low; cover and cook until rice is tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Fluff with fork. Cool.
- Cook peas in medium saucepan of boiling salted water 1 minute. Drain. Rinse under cold water. Drain.
- Heat oil in large nonstick skillet over medium-high heat. Add all but 2 tablespoons green onions; sauté 30 seconds. Add rice and sauté until heated through, stirring to break pieces, about 4 minutes. Add peas, lemon juice, parsley, and lemon peel. Sauté 2 minutes to blend flavors. Transfer to serving bowl. Sprinkle with remaining green onions.
JASMINE RICE SALAD WITH SNAP PEAS
Steps:
- Heat the oil in a large saucepan until almost smoking. Add the onions and cook until soft. Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute. Add the rice and coat with the oil and spices. Add the water, bring to a boil and season with salt and pepper to taste. Reduce the heat, cover the pot and cook for 15 to 18 minutes. Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley. Serve at room temperature.
JASMINE RICE PILAF WITH PEAS, MINT, AND LEMON
Make and share this Jasmine Rice Pilaf With Peas, Mint, and Lemon recipe from Food.com.
Provided by Starbucks
Categories Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the rice and 6 cups of cold water in a pot. Sprinkle in the salt and bring to a boil over medium-high heat. When the liquid comes to a boil, reduce the heat to low and cover. Cook the rice for 20 minutes, without peaking under the lid, the steam is most precious in cooking rice. When the rice has absorbed the water it will form "craters" or holes in the top.
- Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes. This allows the rice to steam, with the bottom layer as fluffy as the top.
- Fluff the rice with a fork and transfer to a serving bowl. Add the blanched peas, green onions, lemon juice and zest, mint, and oil; season with salt and pepper. Toss gently, taking care not to smash the grains of rice. Garnish with pea tendrils before serving, if using.
Nutrition Facts : Calories 358.4, Fat 7.4, SaturatedFat 1.1, Sodium 592.9, Carbohydrate 65.2, Fiber 5, Sugar 2.9, Protein 7.3
FRAGRANT JASMINE RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 servings (about 6 cups)
Number Of Ingredients 10
Steps:
- 1. Heat the butter in a medium saucepan over medium heat. Add the shallots, cumin and salt. Cook, stirring, until the shallots are tender, 2 to 3 minutes. Stir in the rice until the grains are well coated with the buttery shallot mixture.
- 2. Add the broth, orange zest and cinnamon stick. Bring to a boil, cover and reduce the heat to medium-low. Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork, discarding the zest and cinnamon stick. Transfer to a serving dish and sprinkle with the cashews and scallions.
JASMINE RICE
This pilaf is made with jasmine rice, an aromatic rice popular in Thai cuisine.
Provided by Brian
Categories Side Dish Vegetables Green Peas
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
- Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat. Let sit for about 40 minutes.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 59.4 g, Fat 6.8 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 0.9 g, Sodium 0.8 mg, Sugar 0.2 g
LEMON MINT RICE
Serve this recipe with our Greek Salad with Broiled Shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of water to a boil. Stir in rice, and allow to simmer until tender, about 20 minutes. Drain rice into a strainer, and rinse with cold water until cool.
- Heat 1 teaspoon olive oil in a small saute pan over medium heat. Add chopped onion, and cook until translucent, 2 to 3 minutes. Transfer rice and chopped onion to a bowl, and toss with mint, lemon zest, parsley, salt, lemon juice, and remaining 2 teaspoons olive oil. Serve at room temperature.
LEMON RICE PILAF
No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.
Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 454mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
EASY LEMON RICE PILAF
This creamy rice dish is the perfect side choice for fish. The subtle lemon and creamy Parmesan give it a robust and memorable flavor. Double delicious when used with jasmine rice! Guaranteed you'll be asked to make it again and again!
Provided by LemonLush
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 48m
Yield 6
Number Of Ingredients 9
Steps:
- Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
- Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 40.2 g, Cholesterol 98 mg, Fat 10.2 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 5.8 g, Sodium 667.6 mg, Sugar 0.8 g
A PILAF OF ASPARAGUS, BROAD BEANS AND MINT
A wonderful buttery taste of early summer, useful way to use up the first asparagus and beans and young garden mint. From Nigel Slater's new book Tender. Use the vegetable weights as a guide, use whatever you have.
Provided by lindseylcw
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook the broad beans in salted water for 4 mins, till almost tender, drain.
- Trim asparagus into short lengths, steam for 3 mins and drain.
- wash the rice 3 times in cold water, stiring with your hand, cover with warm water, add a tsp salt and set aside for a good hour.
- Melt the butter in a saucepan and add the bay leaves, cardamon, peppercorns,cinnamon stick, cloves, cumin seeds and thyme. Stir in the butter for a minute or two until the fragrance is released.
- Drain the rice and tip it into the warmed spices, cover with 1 cm depth of water and bring to the boil.Season with salt, cover and turn the heat down to a simmer.
- Finely slice the spring onions and chop the parsley.
- After 5 mins remove the lid and gently fold in the asparagus, beans, spring onions and parsley. Replace lid and continue to cook for 5-6 mins, until the rice is tender but still has some bite to it. All the water should have been absorbed, leave with the lid on but the heat off for 2-3 minutes.
- Remove lid, check seasoning, add extra butter if liked and fluff with a fork sprinkle over the mint.
- Can be served with minted yoghurt if liked.
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