Nutty Green Rice Recipes

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HOW TO MAKE GREEN RICE



How to Make Green Rice image

Learn how to make green rice with fresh herbs, flavorful spices and a kick of heat from jalapeño. This green rice recipe makes the perfect side dish for your favorite proteins and is a wonderful grain to add to bowls!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Gluten Free     Nut Free     Side Dish     Vegan     Vegetarian

Time 45m

Number Of Ingredients 10

3 cloves garlic
½ white or yellow onion, roughly chopped
1 jalapeno, seeded (or leave seeds in if you like it a little spicy like I do!)
1 bunch fresh cilantro (reserve a few for topping the rice)
1 small lime, juiced
2 cups low-sodium chicken broth (or water also works!)
½ teaspoon ground cumin
½ teaspoon salt
Freshly ground black pepper
1 cup white basmati or jasmine rice

Steps:

  • First make the green sauce: In a large high powered blender or food processor, add in garlic, onion, jalapeno, cilantro, fresh lime juice, chicken broth, cumin, salt and freshly ground black pepper. Blend or process until completely smooth.
  • Place a medium pot over medium high heat. Slowly pour in the green sauce and fold in the rice, making sure it is evenly distributed in the pan. Once the sauce is simmering, reduce heat to low, cover the skillet immediately and cook for 20minutes. After 20 minutes, remove the pan from heat (keep the lid on -- DO NOT OPEN), and allow rice to steam for another 10 minutes, then fluff rice with a fork. Serve with your favorite meal and garnish with extra cilantro and/or jalapeno slices for a kick of heat. Serves 4.

Nutrition Facts : ServingSize 1 serving (based on 4), Calories 181 kcal, Fat 0.6 g, Carbohydrate 39.7 g, Fiber 0.6 g, Sugar 1 g, Protein 4.5 g

MOM'S GREEN RICE



Mom's Green Rice image

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

1/2 cup thinly sliced green onions with tops
2 tablespoons butter
1-1/2 cups chicken broth
2/3 cup uncooked long grain rice
1/4 cup finely chopped green pepper
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
Dash pepper
1/4 cup shredded cheddar cheese, optional

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 :

FLAT IRON STEAKS WITH GREAT GREEN SAUCE AND NUTTY "RONI-N-RICE"



Flat Iron Steaks with Great Green Sauce and Nutty

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 tablespoon butter
1/4 to 1/3 cup broken thin spaghetti or vermicelli pasta
2 ounces (1/4 cup) slivered almonds
1 cup enriched white rice
2 cups chicken stock
2 tablespoons chopped flat-leaf parsley
4 (6 to 8-ounce) pieces Flat Iron steak, a tender but steaky, affordable cut of beef from the tip of the shoulder top blade, available from the butcher counter
Salt
Extra-virgin olive oil, for drizzling
1 cup flat-leaf parsley
1 shallot, coarsely chopped
3 tablespoons capers
6 fillets anchovies
2 teaspoons Worcestershire sauce, eyeball it
1 tablespoon red wine vinegar
Black pepper
2 beefsteak tomatoes, sliced

Steps:

  • Preheat a medium saucepan over medium heat. Add oil and butter. When butter melts, toast broken pasta and nuts for 2 to 3 minutes, until lightly golden. Add rice and stock, raise heat and bring liquid to a boil. Stir rice, cover pot and reduce heat to simmer. Cook rice 18 minutes, until tender. Add parsley and fluff with fork.
  • Preheat a griddle pan or large nonstick skillet to medium-high heat. Season steaks with salt and drizzle with a little extra-virgin olive oil. When pan is very hot, add meat and cook steaks 4 minutes on each side, medium rare, up to 6 or 7 minutes on each side, medium well. Medium rare is recommended for this cut of meat, similar to a hanger steak.
  • Place parsley, shallot, capers, anchovies in a food processor and grind. Scrape herb mix into a small bowl. Stir in Worcestershire sauce and vinegar and about 1 teaspoon of coarse black pepper, 1/3 palm full.
  • To serve, place steaks alongside a serving of rice. Top steaks with 1/4 of the sauce. Garnish plate with sliced tomatoes seasoned with salt and pepper.

LIME AND GREEN ONION RICE



Lime and Green Onion Rice image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 tablespoon vegetable oil
1 1/4 cups light brown rice (recommended: Texmati) or white rice
2 limes, zested, 1 lime, juiced
2 cups chicken stock
3 to 4 thin scallions, whites and greens, chopped

Steps:

  • Heat the oil in sauce pot over medium to medium-high heat. Stir in the rice and toast for 1 minute. Add the lime zest and stock, bring to a boil. Reduce the heat and simmer, covered, for 18 minutes. Add the green onions and the juice of 1 lime. Fluff with fork, transfer to a serving bowl and serve.

NUTTY BROWN RICE



Nutty Brown Rice image

Provided by Andrea Albin

Categories     Nut     Side     Christmas     Thanksgiving     Quick & Easy     Dinner     Christmas Eve     Brown Rice     Nutmeg     Simmer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

4 cups water
1 1/2 cups short-grain brown rice
3 tablespoons unsalted butter
1 1/4 cups mixed nuts, chopped
1/4 teaspoon grated nutmeg

Steps:

  • Bring water to a boil in a heavy medium saucepan. Add rice and 1/4 teaspoon salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes. Drain in a sieve.
  • Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes.
  • Add rice and nutmeg to skillet and toss to coat.

NUTTY BROWN RICE PILAF



Nutty Brown Rice Pilaf image

The pine nuts add the nutty flavour while the raisins bring a sweetness to the rice. I found this recipe in Canadian Living and it has become a staple. I wasn't a fan of brown rice until now. Try different brands as they do make a difference in texture and flavour, and the time for cooking can vary. Be careful when adding the pinch of cinnamon that a pinch is all you add or the flavour can be overpowering. Great as left overs.

Provided by heather in Ont

Categories     Brown Rice

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 teaspoon vegetable oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon salt and pepper, each
1 pinch cinnamon
1 cup long grain brown rice
2 cups chicken or 2 cups vegetable stock
1/3 cup dried currants or 1/3 cup raisins
1 teaspoon lemon rind, grated
1/4 cup pine nuts, toasted
2 green onions, sliced

Steps:

  • In heavy saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt, pepper and cinnamon, stirring often, for 5 minutes or until softened.
  • Add rice; cook, stirring for 1 minute.
  • Add stock, currants and lemon rind; bring to a boil.
  • Reduce heat to low; cover and cook for 50 - 60 minutes or until rice is tender and liquid is absorbed.
  • Let stand, covered for 5 minutes.
  • Fluff with fork and sprinkle with pine nuts and onions.

GREEN RICE



Green Rice image

Provided by William Norwich

Categories     side dish

Time 30m

Yield 8 servings

Number Of Ingredients 7

2 cups loosely packed trimmed spinach, rinsed and dried
1/2 bunch parsley, stemmed, washed and dried
1/2 bunch cilantro, stemmed, washed and dried
1 teaspoon salt
2 tablespoons olive oil
2 cups long-grain rice, like basmati
1/2 cup toasted pine nuts

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

NUTTY WILD RICE



Nutty Wild Rice image

You'll go nuts for this wild side dish and its hearty crunch. Served warm, this rice packs a zesty bite. Heather Webb, Channelview, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 5 servings.

Number Of Ingredients 9

2-1/2 cups water
1/2 cup uncooked wild rice
1 tablespoon reduced-sodium soy sauce
6 green onions, sliced
1 tablespoon butter
2/3 cup sliced almonds, toasted
1/4 cup sunflower kernels
3 tablespoons sesame seeds, toasted
1/4 teaspoon salt

Steps:

  • In a large saucepan over high heat, bring the water, rice and soy sauce to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. , Meanwhile, in a small skillet over medium-high heat, saute onions in butter until tender. Stir in the remaining ingredients; heat through. Remove from the heat., Drain rice if necessary. Stir in onion mixture.

Nutrition Facts : Calories 236 calories, Fat 15g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 314mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 4g fiber), Protein 8g protein.

GREEN RICE III



Green Rice III image

I have changed this recipe off and on during the years, but generally it has remained the same wonderful dish. Add red bell pepper for additional color if you wish!

Provided by Kimber

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
2 bunches green onions, sliced, white parts and tops separated
2 jalapeno peppers, seeded and minced
2 tablespoons sherry
2 cups uncooked long-grain rice
salt to taste
1 teaspoon black pepper
2 cups chicken broth
1 ½ cups water
½ cup minced cilantro
½ cup minced parsley

Steps:

  • Heat olive oil in a large skillet over medium heat. Saute the white parts of the green onions with the jalapenos for 5 minutes; do not brown.
  • Stir in the sherry, rice, salt and pepper. Pour in the broth and water; bring to a boil. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 20 minutes.
  • Fluff with a fork and stir in cilantro, parsley and tops of green onions. Transfer to a warm serving dish and serve immediately.

Nutrition Facts : Calories 319 calories, Carbohydrate 59.7 g, Cholesterol 1.7 mg, Fat 5.4 g, Fiber 3.2 g, Protein 7 g, SaturatedFat 0.8 g, Sodium 370.4 mg, Sugar 2.4 g

NUTTY BROWN RICE SALAD



Nutty Brown Rice Salad image

This delicious cold rice salad has the great flavors of brown rice, fresh veggies, and chopped raw almonds. This has replaced high fat, low nutrition picnic salads in this household.

Provided by Jackie Wood

Categories     Salad     Grains     Rice Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 13

1 cup uncooked brown rice
1 ½ cups water
1 (15 ounce) can kidney beans, rinsed and drained
¼ cup chopped red onion
¼ cup sliced fresh mushrooms
¼ cup bite-size broccoli florets
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
2 tablespoons chopped raw almonds
¼ teaspoon coarse black pepper
2 tablespoons fat free Italian-style dressing
1 tablespoon extra-virgin olive oil

Steps:

  • Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool.
  • Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss salad with the Italian dressing and olive oil.
  • Chill for at least one hour before serving.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 39.2 g, Fat 4.5 g, Fiber 6.3 g, Protein 7.1 g, SaturatedFat 0.6 g, Sodium 203.1 mg, Sugar 1.9 g

GREEN RICE WITH TOMATOES, EGGS, AND ALMONDS



Green Rice with Tomatoes, Eggs, and Almonds image

A batch of herby rice is a natural partner to peak-season tomatoes. But don't forget about this rice once those tomatoes are gone. Green rice works in any season-paired with roasted squash, crispy-skinned fish, or big pieces of fresh cheese, such as paneer.

Provided by David Tamarkin

Categories     Rice     Parsley     Cilantro     Lime     Garlic     Almond     Avocado     Green Onion/Scallion     Egg     Tomato     Soy Free     Dinner     Quick & Easy     Summer     Fall     Dairy Free

Yield 4 servings

Number Of Ingredients 11

3 cups coarsely chopped parsley and/or cilantro (in any proportion)
3/4 cup extra-virgin olive oil
Juice of 1/2 lime (or more)
1/2 (or more) garlic clove
1 1/2 tsp. (or more) kosher salt
1/4 cup coarsely chopped salted, roasted almonds, divided
3 cups cooked basmati rice or other grain (such as brown rice, barley, or farro)
1 avocado, cut into 1/2" pieces
1 scallion, thinly sliced
4 hard-boiled eggs, each cut into 4 wedges
2-3 medium tomatoes (preferably heirloom; about 1 lb. total), cut into 1/2"-thick wedges

Steps:

  • Blend herbs, oil, lime juice, garlic, salt, and 2 Tbsp. almonds in a blender or food processor until a smooth pesto-like sauce forms. Taste and add more lime juice, garlic, and/or salt if desired-you want the sauce to be well seasoned.
  • Toss rice with 3/4 cup sauce in a medium bowl. Add avocado and scallion and gently toss again.
  • Divide rice mixture among shallow bowls. Top each with egg and tomato, dividing evenly. Drizzle some remaining sauce over. Top with remaining 2 Tbsp. almonds.

SPICY GREEN RICE



Spicy Green Rice image

The spicy green rice gets its color from chopped cilantro and poblano chiles. Serve it alongside grilled chicken for a delicious meal.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 8

2 tablespoons vegetable or olive oil
1 white onion, cut into 1/4-inch dice
2 garlic cloves, minced
1 1/2 cups long-grain rice
2 1/2 cups homemade or low-sodium canned chicken or vegetable stock, or water
1/2 cup finely chopped fresh cilantro
1 poblano chile, seeded and finely chopped
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion; cook until it is soft and translucent, about 8 minutes. Add garlic; cook 2 minutes. Add rice, and stir to coat. Add stock, and bring to a boil; reduce heat to a simmer. Cover, and cook until rice is tender, about 15 minutes.
  • Turn off heat; let stand, covered, until liquid is absorbed, 5 to 10 minutes. Fluff with a fork; stir in cilantro and poblano. Season with salt and pepper. Serve hot.

NUTTY RICE



Nutty Rice image

Entered for safe-keeping, from "Favorite Brands Best-Loved Chinese Recipes & More". The wheat berries add flavor bursts and textural interest to the brown rice. This is a U.S.-family oriented recipe from the California Tree Fruit Agreement. If trying to transition to brown rice, I recommend that you pass up Uncle Ben's converted brown rice, and get Texmati Brown Rice, because the Texmati tastes so good, and UB's disappoints (your family would insist on white rice next time). If you don't have wheat berries, use 1 cup brown rice rather than 3/4 cup brown rice and 1/4 cup wheat berries. Alternatively to a stove-top saucepan, put ingredients into a rice cooker, stir with a wooden spoon, close and press Brown Rice button.

Provided by KateL

Categories     Vegan

Time 52m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 3

2 cups water, boiling
3/4 cup brown rice
1/4 cup wheat berries

Steps:

  • Bring 2 cups water to a boil in a medium saucepan.
  • Add brown rice and wheat berries and return to a boil.
  • Reduce heat to low, cover and simmer 40-45 minutes or until rice is tender and liquid is absorbed.

Nutrition Facts : Calories 128.3, Fat 1, SaturatedFat 0.2, Sodium 6, Carbohydrate 26.8, Fiber 1.2, Sugar 0.3, Protein 2.8

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