Rosemary Rice Recipe Foodcom

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QUICK ROSEMARY RICE



Quick Rosemary Rice image

In Minneapolis, Minnesota, Mary Ann Kosmas cooks up this light and lemony rice dish flecked with pretty carrot shreds. "I have an herb garden, so I prepare this with fresh rosemary in summer," she jots. "The aroma is heavenly."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

2 cups chicken broth
1 cup uncooked long grain rice
1 medium onion, chopped
1 small carrot, shredded
1/2 to 1 teaspoon grated lemon zest
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt

Steps:

  • Combine the all ingredients in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed.

Nutrition Facts :

ROSEMARY RICE



Rosemary Rice image

This tender, full-flavored rice makes a lovely side for a wide variety of main dishes, says Suzanne McKinley of Lyons, Georgia. It's also an easy recipe to double for company or extra guests.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1 cup water
1/2 cup uncooked long grain rice
1-1/2 teaspoons chopped green onions
1 teaspoon reduced-sodium beef bouillon granules
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/2 teaspoon butter
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon salt

Steps:

  • In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; let stand for 5 minutes. Fluff with a fork before serving.

Nutrition Facts : Calories 184 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 314mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

ROSEMARY RICE



Rosemary Rice image

This is a quick and easy rice recipe that gets flavor from the herbs rather than butter. This recipe comes from Light and Tasty.

Provided by MsBindy

Categories     White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
2 cups vegetable broth
1 cup long grain rice, uncooked
1 tablespoon fresh rosemary, minced or 1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/4 cup parmesan cheese, shredded

Steps:

  • In a saucepan, saute the onion and garlic in oil until tender.
  • Add broth; stir in the rice, rosemary and pepper.
  • Bring to a boil; reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
  • Remove from heat and stir in Parmesan.

ELSWET'S ROSEMARY RICE



Elswet's Rosemary Rice image

This is the perfect side dish for roast chicken, shrimp scampi, or a nice roast (it works so well with pork AND beef!). If used with beef, substitute the chicken broth/bulion cubes for beef flavored ones, and pork bulion for pork. Also, if you don't have the 16-oz can of chicken broth on hand, you can substitute or 2 cups hot water with 6 (flavored to match the meat you're serving) bulion cubes melted within.

Provided by Pagan

Categories     White Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 teaspoons virgin olive oil
1 teaspoon ground rosemary
1 1/2 cups white rice
1 (16 ounce) can chicken broth
1/2 cup minced green onion
1 tablespoon dried parsley flakes
2 garlic cloves, minced
1/2 teaspoon gumbo file or 6 sassafras leaves
1/2 teaspoon ground red pepper
1 tablespoon white wine vinegar
1/4 teaspoon salt

Steps:

  • Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
  • Add the rosemary, garlic, and red pepper.
  • Then cook the green onions and parsley until soft- 2-3 minutes.
  • Add rice, and salt, and cook, stirring constantly for 30 seconds.
  • Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
  • Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done.
  • Remove from heat and let sit for 5 minutes.
  • Stir in vinegar and serve hot.

Nutrition Facts : Calories 305.2, Fat 3.5, SaturatedFat 0.6, Sodium 527.8, Carbohydrate 59.1, Fiber 2.6, Sugar 0.7, Protein 7.7

GRILLED CAULIFLOWER WITH CILANTRO PESTO



Grilled Cauliflower with Cilantro Pesto image

Provided by Valerie Bertinelli

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

1 large head cauliflower, cut into 1- to 2-inch florets (about 6 cups)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Cilantro Pesto, recipe follows
Cotija cheese and cilantro leaves, for serving
1/2 cup extra-virgin olive oil
1 tablespoon lime zest and 3 tablespoons lime juice, from 1 to 2 limes
1/4 teaspoon crushed red pepper flakes
1 clove garlic, smashed and peeled
2 cups packed cilantro leaves
1 cup roasted and unsalted cashews
1/2 cup crumbled Cotija cheese

Steps:

  • Preheat an outdoor grill to medium-high.
  • Add the cauliflower, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl. Toss to coat the cauliflower. Transfer to a grill basket and grill, tossing occasionally, until the cauliflower is charred in places and softened, about 10 minutes. (This can alternatively be done on an indoor grill pan.)
  • Transfer the grilled cauliflower to the serving bowl with the Cilantro Pesto and toss to coat.
  • Garnish with Cotija cheese and cilantro. Serve immediately or at room temperature.
  • Add the olive oil, lime zest, lime juice, pepper flakes and garlic to a food processor fitted with the blade attachment. Pulse together until the garlic is finely chopped. Next, add the cilantro and blend until smooth. Add the cashews and Cotija cheese and pulse until the mixture becomes a thick paste and is evenly combined. Transfer the mixture to a serving bowl and set aside until the cauliflower is grilled.

GRILLED BONE-IN RIBEYE WITH HOMEMADE HERB BRUSH



Grilled Bone-In Ribeye with Homemade Herb Brush image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

2 bone-in ribeye steaks, each about 2 inches thick
2 sprigs basil
6 sprigs rosemary
4 sprigs oregano
4 sprigs thyme
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
2 cloves garlic

Steps:

  • Preheat the grill to medium-high (400 degrees F) and prepare half for indirect grilling. Remove the steaks from the refrigerator, pat them dry and let them sit at room temperature for 30 minutes before grilling.
  • To make the herb brush: Starting with the basil, gather the herbs and work around the tip of an 8-inch-long metal skewer. Tie them tightly to the skewer with kitchen twine. Trim the ends of the kitchen twine so there are no long ends. Set aside until ready to grill.
  • After the steaks have sat out for 30 minutes, brush both sides with the vegetable oil and season generously with salt and pepper. Transfer the meat to the hot side of the grill for 4 minutes. While the steak is grilling, melt the butter in a small cast iron skillet or saucepan on the grill. Flip the steaks after 4 minutes and baste with the butter, using the herb brush. Grill the steak for an additional 4 minutes.
  • Transfer the steaks to the indirect heat side of the grill and baste with the butter and herb brush once again, being sure to leave about 2 tablespoons of the butter in the skillet and remove from the grill. Cook the steaks, undisturbed, over indirect heat until they register 125 to 130 degrees F with an instant read thermometer for medium-rare.
  • In the meantime, finely chop the garlic on a large wood cutting board with a juice groove. Season the garlic with 1/2 teaspoon salt. Use the flat side of your knife to mash the garlic and salt together to create a paste. Pour the remaining butter from the skillet onto the cutting board. Use a fork to spread the mixture on the surface area of the board. Cut the kitchen twine from the herb brush and lay the herbs on top of the garlic mixture. Remove the steaks from the grill and rest them on top of the herbs and garlic mixture for 10 minutes before slicing.
  • After 10 minutes, remove the bone from the steaks and slice against the grain. Place the meat on the herbs and serve directly from the seasoned cutting board.

ROSEMARY RICE



Rosemary Rice image

This quick rice dish is a favorite with my family. It's low in fat because it gets it's flavor from herbs, not butter. -Connie Regalado of El Paso, Texas

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 9

¼ cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 (14.5 ounce) can reduced sodium chicken broth or vegetable broth
¼ cup water
1 cup uncooked long grain rice
1 tablespoon minced fresh rosemary
¼ teaspoon pepper
¼ cup shredded Parmesan cheese

Steps:

  • In a saucepan, saute onion and garlic in oil until tender. Add broth and water. Stir in the rice, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender. Remove from the heat; stir in Parmesan cheese.

Nutrition Facts : Calories 234.7 calories, Carbohydrate 38.9 g, Cholesterol 6.1 mg, Fat 5.3 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 127.7 mg, Sugar 0.9 g

RICE WITH ROSEMARY



Rice With Rosemary image

Provided by Elaine Louie

Categories     easy, quick, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 6

1 bay leaf
1 tablespoon dried rosemary
2 cups converted rice
1 small beef bouillon cube
1 tablespoon vegetable or olive oil
Salt to taste

Steps:

  • In a medium saucepan combine two cups of water, the bay leaf and rosemary and bring to a boil. Add rice, bouillon cube, oil and salt. Return to a boil and reduce heat to low. Simmer, covered, for 10 minutes.
  • Stir rice with a fork. Simmer, covered, for another 10 minutes or until liquid is absorbed.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 159 milligrams, Sugar 0 grams

WILD RICE WITH ROSEMARY AND GARLICKY MUSHROOMS



Wild Rice with Rosemary and Garlicky Mushrooms image

This elegant, aromatic wild rice dish will fit in just as well on your Thanksgiving table as in your weeknight meal plan. Just a few ingredients -- garlic, onion, mushrooms and rosemary -- come together for incredible flavor, and the combination of wild rice with other rice varieties is a refreshing change from the usual. Make sure to pull out your best olive oil to finish the dish -- it will make a big difference.

Provided by Priya Krishna

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

1 cup wild rice blend (usually a combination of wild rice, black rice, brown rice and white rice)
1 3/4 cups vegetable broth, chicken broth or water
2 tablespoons olive oil, plus more for drizzling
1 medium yellow or white onion, finely diced
3 garlic cloves, minced
1 pound mixed mushrooms, such as shiitakes, button and cremini (baby bella), trimmed and sliced
Kosher salt
1 tablespoon finely chopped fresh rosemary leaves, plus a sprig for garnish

Steps:

  • Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
  • While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
  • Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.

WILD MUSHROOM & RICOTTA RICE WITH ROSEMARY & THYME



Wild mushroom & ricotta rice with rosemary & thyme image

Dried porcini mushrooms give this risotto-inspired dish an umami flavour hit, finished with creamy ricotta, grated hard cheese and herbs

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 55m

Number Of Ingredients 14

15g dried porcini mushrooms
1 tbsp balsamic vinegar
1 tbsp vegetable bouillon powder
1 tbsp rapeseed oil
1 large onion , finely chopped
200g pack small button mushrooms
1 tbsp fresh thyme leaves
1 tsp chopped rosemary
3 garlic cloves , sliced
170g brown basmati rice
2 leeks , washed and sliced
50g ricotta
15g vegetarian Italian-style hard cheese , finely grated
parsley , to serve

Steps:

  • Put the dried mushrooms in a measuring jug and pour over 800ml boiling water. Stir in the balsamic and bouillon. Leave to soak.
  • Heat the oil in a large wok or frying pan and fry the onion for 8 mins until soft and golden. Add the button mushrooms, thyme, rosemary, garlic and black pepper, then cook, stirring occasionally, for 5 mins. Pour in the dried mushrooms and liquid, then stir in the rice and leeks.
  • Cover and leave to simmer for 30 mins until the liquid has been absorbed and the rice is tender but still nutty. Remove from the heat, then stir in the ricotta and grated cheese, and serve scattered with parsley leaves.

Nutrition Facts : Calories 560 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium

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