Mediterranean Basmati Rice Recipes

NO-FAIL BASMATI RICE RECIPE (TWO WAYS)

Steps:

• Put the rice in a bowl and rinse with cold water 4 to 5 times or until the water runs clear.

MEDITERRANEAN BASMATI RICE

Steps:

• Rinse the rice with water a few times to remove the surface starch from the rice grains.
• Pour 1 tbsp of olive oil into a medium pan and heat on medium. Chop 1/2 of an onion and sauté the onions for 3-5 minutes until they start to appear transparent.
• Add 3 cloves of minced garlic, 1 tsp turmeric, 1 tsp cumin, 1 tsp salt, 1/2 tsp cinnamon and 1/4 tsp black pepper. Mix until well combined.
• Add two cups of rinsed basmati rice and stir until it is well mixed. All of the rice should be yellow.
• Add 3 cups of chicken broth to the rice.
• Bring the rice to a boil and then lower the temperature to a simmer and cook with the lid on for 15-20 minutes until all of the liquid is absorbed.
• Top with dried fruit, almonds and fresh herbs. Fluff the rice with a fork before serving.

BASMATI RICE PILAF

Steps:

• Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
• Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
• Stir basmati rice into onion mixture until rice is coated with oil.
• Pour hot chicken stock into the rice mixture. Season with salt; stir.
• Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
• Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.

MEDITERRANEAN HERBED RICE

Steps:

• In a medium saucepan bring water to a boil; stir in the bouillon. Add the rice and stir several times until it returns to boiling. Reduce the heat to low. Cover the pan and let it simmer over low heat for about 10 minutes or until the liquid is absorbed. Remove the saucepan from the heat, and let the pan stand undisturbed, covered, for 10 minutes. (Do not lift the lid!).
• In the meantime: In a large skillet, saute the onion, celery, mushrooms and garlic in the olive oil over medium heat for 3 minutes (or until the celery and onion are tender). Remove the skillet from the heat.
• Add the cooked rice, fresh herbs, and rosemary. Season with salt and pepper, and stir just until well combined. Serve while still hot.