Rice With Onion Mashkoul Recipes

RICE WITH ONION (MASHKOUL)

Steps:

• Preheat oven to 350°F.
• Pick over rice and wash gently with cold water until water runs clear. Drain.
• Bring 6 cups water to a boil in a large pot, add rice and salt and return to the boil, stirring occasionally to keep the grains separate. Boil for 8 minutes, the strain in a large sieve.
• Heat ghee or butter in a heavy pan and add onion. Fry gently until transparent, increase heat and fry until crisp and light coloured.
• Grease a 9 X 13 inch baking pan. add half the onion to the pan and add strained rice on top and toss with a fork to mix onion through rice. Sprinkle the rest of the onion on top of rice. Cover well with aluminum foil and place in oven until done. (If you feel the rice needs more moisture add sprinkles of water to the dish and place back in the oven until done) Approximately 15 minutes.
• Fluff up with a fork and serve pilled on a plater.

LIME AND GREEN ONION RICE

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.

RICE COOKED IN ONIONS

Steps:

• Bring saucepan of water to boil, and salt it. Add rice, stirring occasionally, until it loses translucence, about 5 minutes.
• While rice cooks melt 3 tablespoons butter over medium heat in a broad, deep skillet or casserole that can be covered. Add onions, a large pinch of salt and some pepper. Cook, stirring occasionally, until onions just begin to soften, about 5 minutes.
• Drain rice, leaving it wet. Add to onions along with saffron. Stir, turn heat to minimum and cover. Cook, stirring occasionally, about 45 minutes, or until onions are very soft and rice is cooked through. Don't stir for final 10 or 15 minutes, so bottom browns a bit.
• Add shrimp. Stir, cover again and cook until done, 5 to 10 minutes. Taste, and adjust seasoning. Stir in heavy cream and remaining butter, if they are being used. Heat through once more, turn off heat and let sit 10 minutes or so. Dish will retain heat for at least half an hour, and can be reheated gently. Garnish with parsley, and serve.

ONION RICE

Steps:

• Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

RICE WITH ONIONS

Steps:

• In a saucepan or sturdy casserole dish, heat the butter and oil. When hot, add the onions, and saute over medium to high heat 2 to 3 minutes. Stir in the thyme, bay leaves and rice, mixing until the rice is coated with butter and oil.
• Add the chicken stock, salt and pepper. Bring to a strong boil, stirring occasionally, over high heat. Then reduce the heat to very low, cover with a tight-fitting lid and cook about 20 minutes.
• Fluff the rice with a fork and remove bay leaf. Serve immediately with mussels.

BASMATI RICE WITH ONION AND GINGER

Steps:

• In a medium saucepan, heat olive oil over medium-low heat. Add onion and carrot; cook, stirring frequently, until onion is very tender, 15 to 20 minutes.
• Add garlic cloves and ginger; cook 2 minutes.
• Add basmati rice, stirring to coat. Add water and coarse salt; bring to a boil. Reduce to a simmer; cover, and cook until rice is tender, 17 to 20 minutes (add a little more water if pan becomes dry).

MUSHROOM ONION RICE

Steps:

• Melt margarine in a saucepan over medium heat. Stir in rice and cook just until lightly browned. Mix in soup, mushrooms and water. Bring to a boil. Reduce heat to low, cover and simmer 25 minutes.