Tempered Rice With Coriander Leaves Recipes
CORIANDER RICE
Categories Rice Side Sauté Quick & Easy Spice Shallot Parsley Boil Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 16 servings
Number Of Ingredients 8
Steps:
- Heat oil in heavy large pot over medium heat. Add shallots and sauté until tender and golden brown, about 12 minutes. Add coriander and turmeric and stir 1 minute. Add rice and stir until coated. Add broth and salt; bring to simmer. Cover; reduce heat to low. Cook until rice is tender and liquid is absorbed, about 20 minutes. Stir in parsley. Transfer to platter and serve.
CARDAMOM-CORIANDER RICE
Provided by Moira Hodgson
Categories side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Melt the butter in a saucepan over medium low heat. Add the rice, cardamon parts, and cayenne pepper. Cook for 6 to 7 minutes, stirring constantly. Watch carefully so that the rice does not stick or burn.
- Stir in three-and-a-fourth cups water and the salt. Bring the water to the boil, then cover the pan tightly and cook over very low heat for about 20 minutes, or until the grains are just tender.
- Remove the pan from the heat and let the rice rest, covered, for five to 10 minutes. Sprinkle the chopped coriander or parsley over the rice and serve.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 1 gram, Carbohydrate 42 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 132 milligrams, Sugar 0 grams, TransFat 0 grams
CORIANDER RICE
Categories Rice Side Vegetarian Quick & Easy Wheat/Gluten-Free Coriander Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
- Bring 3 quarts water and salt to a boil in a 4- to 5-quart heavy pot, then add rice and cook, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain parboiled rice in a sieve. Clean and dry pot.
- Melt butter with coriander seeds and pepper in pot over low heat, stirring to combine, then sprinkle rice into pot, mounding it in center. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon and sprinkle rice with zest. Cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, 30 minutes.
- Discard zest (or save for garnish) and spoon loose rice onto a platter. Season rice with salt, then break crust into pieces and scatter over rice.
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