TURMERIC RICE WITH TOMATOES
There are a few foolproof ways of cooking perfect, fluffy long-grain rice, and this is one of them. The pot is covered with a lid and a tea towel for a short time, then set aside to let the rice finish cooking in the steam that has built up. The finished dish is deliciously rich and lemony and would go perfectly with some grilled fish or chicken. The bright yellow of the turmeric and the red pop of the cherry tomatoes mean that it's also a treat for the eyes.
Provided by Yotam Ottolenghi
Categories dinner, lunch, grains and rice, side dish
Time 50m
Yield 4 to 6 side servings
Number Of Ingredients 11
Steps:
- In a medium-size deep skillet with a tight-fitting lid, combine garlic, cardamom, thyme, 3 tablespoons oil and the lemon peel strips. Turn heat to medium-low and gently cook for 5 to 6 minutes, stirring often, until garlic just begins to soften and turn golden.
- Add turmeric, tomatoes and 1 1/4 teaspoons salt and cook 3 to 4 minutes more, stirring occasionally, until the tomatoes begin to blister, taking care not to break them apart. Add rice, stock (or water) and a generous grind of pepper and gently stir to combine. Bring to a gentle simmer, then cover the pan with a clean tea towel and seal with the lid, securing the towel edges well over the lid so they don't catch fire.
- Reduce heat to very low and let cook undisturbed 15 minutes. Remove from the heat, leaving the lid on, and let rest 5 minutes. Remove lid and towel and use a large fork to gently fluff rice and evenly disperse the tomatoes. Gently stir in lemon juice, remaining 2 tablespoons oil and parsley. Let rest 5 minutes more before serving.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 12 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 522 milligrams, Sugar 2 grams, TransFat 0 grams
BASIC STEAMED LONG-GRAIN RICE
Rice can be cooked many ways, but here's the technique that I find to be most reliable. Combine the rice with water, bring to a boil, reduce the heat, cover tightly and simmer over very low heat for 15 minutes. Once the water has evaporated from the pot, place a towel between the lid of the pot and the rice, and let it sit for ten minutes to absorb more moisture and steam. The amount of liquid you choose to use will affect the texture of your rice. A 2-to-1 ratio, liquid to rice, produces soft, tender rice. Chewier rice will result from using a 1-to-1 ratio, or from adding a bit more water. I usually go with a 2-to-1 ratio for cooking a long-grain rice like basmati. Traditionally, basmati rice first is soaked for 30 minutes to as long as two hours. The grains are brittle, but if they absorb a little water they are less likely to break while cooking. Still, I have to admit that there are many times that I don't soak my basmati rice - and I can't really tell the difference.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 50m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Place the rice in a bowl in the sink, and rinse and drain several times with water, until the water runs clear. If using basmati rice, soak for 30 minutes. Drain over a bowl, and measure out 1 1/2 to 2 cups water.
- Combine the water, rice and salt in a heavy 2- or 3-quart saucepan with a tight-fitting lid. Bring to a boil, reduce the heat to low and cover. Simmer 12 to 15 minutes, until all of the liquid has been absorbed.
- Uncover the rice, and place a clean kitchen towel over the top of the pan (it should not be touching the rice). Replace the lid, and allow to sit for ten minutes undisturbed. Serve.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 0 grams, Carbohydrate 74 grams, Fat 1 gram, Fiber 1 gram, Protein 7 grams, SaturatedFat 0 grams, Sodium 594 milligrams, Sugar 0 grams
GRANDMA'S RICE DISH
My grandmother often made rice dishes when I was young. I forgot about this casserole until I found myself one day adding the same ingredients to leftover rice. The memories came flooding back, and I've made this recipe regularly since then. -Lorna Moore, Glendora, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain., Stir in rice, tomatoes, corn, olives, bacon and seasonings; heat through. Stir in 1 cup cheese until melted., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Toss bread crumbs with butter; sprinkle over top., Bake, uncovered, 15-20 minutes or until cheese is melted.
Nutrition Facts : Calories 719 calories, Fat 37g fat (18g saturated fat), Cholesterol 136mg cholesterol, Sodium 1397mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 5g fiber), Protein 41g protein.
STEAMED LONG GRAIN RICE WITH TOMATO AND GARLIC
Make and share this Steamed Long Grain Rice With Tomato and Garlic recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- In a pot with a tight-fitting lid combine all ingredients.
- Bring to a boil over medium-high heat, cooking uncovered; stir occasionally.
- When rice boils, cover pot and reduce heat to low.
- Cook for 15 minutes (do NOT uncover or stir).
- Remove from heat and let sit with lid on for 10 minutes.
- Microwave Directions: In a casserole dish with a lid combine all ingredients. Microwave, covered, for 5 minutes on HIGH. Microwave for 10 minutes at 50% power. Let sit with lid on for 10 minutes.
Nutrition Facts : Calories 189.5, Fat 0.4, SaturatedFat 0.1, Sodium 288.6, Carbohydrate 42.1, Fiber 1.1, Sugar 3.9, Protein 4.2
STEAMED BROWN RICE WITH TOMATO AND GARLIC
Make and share this Steamed Brown Rice With Tomato and Garlic recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- In a pot with a tight-fitting lid combine all ingredients.
- Bring to a boil over medium-high heat, cooking uncovered; stir occasionally.
- When rice boils, cover pot and reduce heat to low.
- Cook for 45 minutes (do NOT uncover or stir).
- Remove from heat and let sit with lid on for 10 minutes.
- Microwave Directions: In a casserole dish with a lid combine all ingredients. Microwave, covered, for 5 minutes on HIGH. Microwave for 30 minutes at 50% power. Let sit with lid on for 10 minutes.
Nutrition Facts : Calories 196.9, Fat 1.4, SaturatedFat 0.3, Sodium 371.2, Carbohydrate 42.1, Fiber 2.2, Sugar 5.3, Protein 4.8
STEAMED MUSSELS WITH TOMATO HARISSA BROTH AND BLACK STICKY RICE
These are not your typical mussels served in run-of-the-mill white wine broth. The tomato harissa broth is an addictive elixir. Even though the mussels are served with rice, you will want to have plenty of crusty bread on hand to sop up the flavorful goodness.
Yield serves 4
Number Of Ingredients 10
Steps:
- Put the rice in a small pot and add 1 1/2 cups cold water and the salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer until tender but still toothsome, 30 to 45 minutes. The cooking time for this rice varies; it's wise to check the instructions on the package.
- Rinse the mussels under cold water while scrubbing with a vegetable brush. Remove any stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels that are open or have broken shells.
- Put a Dutch oven over medium heat and coat with the oil. Add the garlic and stir for 10 seconds. As soon as the garlic begins to brown, add the wine, mussels, and tomato harissa. Give everything a good toss. Cover the pot and crank up the heat to high. Steam the mussels for 5 minutes. Remove the cover, give the mussels a stir so all are in contact with the heat, and quickly put the lid back on. Steam for another 2 minutes. Stir in the butter to melt.
- To serve, put about 1/2 cup rice in the center of each of 4 shallow bowls. Using tongs, fan the mussels around the rice and pour 1/2 cup of the broth over each portion. Garnish with the scallions and cilantro.
- Black Sticky Rice
- Also known as Thai black rice or purple sticky rice, this long-grain rice is a very attractive, deep purple color when cooked and has a sweet nutty flavor. Its firm texture and earthy taste mean it holds up well to assertive flavors. You can find it at Asian markets or online.
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