Toasted Rice For Fish Egyptian Recipes

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EGYPTIAN RICE FOR FISH



Egyptian Rice for Fish image

This is a must have dish cooked in egypt with any kind of fish very easy and tasty and you have a choice of adding tiny pieces of shrimp to it or cumin or even raisins

Provided by EasyRecipe-Chef

Categories     White Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 cups rice
oil
1 large onion, diced
3 cups water
salt

Steps:

  • cook onion in the oil till it is dark brown but not burned (very important not to burn the onions).
  • add the rice stir and the water and salt (as i said you could put a small spoon of cumin or a handful of raisins or prawns).
  • boil then put on very low heat till the rice is cooked.

TOASTED RICE



Toasted Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Melt 4 tablespoons butter in a pot over medium-high heat. Stir in 2 cups converted long-grain rice, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the rice is golden, about 5 minutes. Add 2 cups each chicken broth and water; bring to a simmer, then cover and cook over low heat, 15 minutes. Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.

THE PERFECT EGYPTIAN RICE WITH VERMICELLI



The Perfect Egyptian Rice with Vermicelli image

Egyptian rice is a very short grain rice, grown in Egypt. It is not cooked the same way as medium or long grain rice. When cooked, it is supposed to have a fluffy texture, not at all sticky.

Provided by Gamila Salem

Categories     Side Dish     Rice Side Dish Recipes

Time 36m

Yield 3

Number Of Ingredients 5

1 ½ tablespoons olive oil
¼ cup 1/2-inch long vermicelli
1 cup Egyptian rice (short-grain rice)
salt to taste
1 ¾ cups water

Steps:

  • Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
  • Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
  • Bring water to a boil in a saucepan.
  • Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 59.1 g, Fat 7.3 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 57.1 mg, Sugar 0.6 g

ROASTED EGYPTIAN FISH RECIPE



Roasted Egyptian Fish Recipe image

Provided by tammy1365

Number Of Ingredients 10

RawSpiceBar's Egyptian Spices
1 -2 (total 2lb) whole bronzini, or other whole white fish, scaled, gutted, gills removed
1 cup couscous
1 whole lemon
1 bunch fresh parsley
1 cup halved grape tomatoes
1 cup red onions, thinly sliced
3 cloves garlic, crushed
2 tsp salt
Salt & pepper to taste

Steps:

  • DIRECTIONS 1. Preheat oven to 425 F. Pat bronzini dry. With a large knife, make two slits on each side of the fish. Salt & pepper fish inside and out. 2. With a food processor, combine 2 cloves garlic, RawSpiceBar's Egyptian Spices, salt & 3 tbsp olive oil into a paste. Use 3/4 of spice paste to season the bronzini on both sides, pat the spice paste into the fish pushing it into the slits you made earlier. Set the remaining 1/4 of the spice paste aside. 3. Stuff each gut cavity with the chopped parsley, 1 clove minced garlic, 1/2 onions, 1/2 lemon & 1/2 tomatoes. 4. Arrange couscous next to fish on all sides. Add remaining lemon, red onion & tomatoes on fish around outside of couscous, creating somewhat of a wall. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice paste. 5. Drizzle generously with olive oil. Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal. 6. Bake in oven for 30 minutes. Carefully open and serve with toasted flatbread & hazelnut dukkah and sumac, carrot & almond salad. OR Splash filets w/lemon juice. Toss fish, tomatoes, onions and smashed garlic in oil. Sprinkle spices on both sides of fish and roast all in the oven. Top with fresh parsley.

TOASTED RICE FOR FISH----EGYPTIAN



Toasted Rice for Fish----egyptian image

Make and share this Toasted Rice for Fish----egyptian recipe from Food.com.

Provided by UmmIbrahim

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 large onion, finely sliced
2 cups rice
3 cups water
1/2 cup oil
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon

Steps:

  • Heat the oil over med-high heat.
  • Add the onion, and stir for just a minute to coat with the oil.
  • Add the rice and coat well with the oil, stir and fry until it becomes a nice brown color.
  • Now, add the water (but be careful in case it sputters at you) and the spices.
  • Once it is boiling, cover and simmer over low heat about 20 min or until done.
  • Enjoy!

Nutrition Facts : Calories 611, Fat 28, SaturatedFat 3.7, Sodium 588.1, Carbohydrate 81.7, Fiber 2.2, Sugar 1.6, Protein 6.9

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Top Asked Questions

How to make toasted rice?
Toasted Rice. Directions. Melt 4 tablespoons butter in a pot over medium-high heat. Stir in 2 cups converted long-grain rice, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the rice is golden, about 5 minutes. Add 2 cups each chicken broth and water; bring to a simmer, then cover and cook over low heat, 15 minutes.
How do you cook fish and rice in a skillet?
While the rice is cooking, season the fish with salt and pepper on both sides. Fry on a skillet with the remaining 2 tablespoons olive oil, working in two batches to avoid over-crowding the skillet. Serve the cooked fish broken up in chunks or whole on top of the rice mixture. Add toasted almond and parsley on top.
How do you cook rice with onions and oil?
In a large deep skillet, heat 2 tablespoons of olive oil on medium heat and fry the chopped onions until lightly golden brown, about 10-15 minutes. Rinse the rice, then transfer to the pot of onions. Season with salt, pepper, turmeric, coriander, cinnamon and ginger.
How to cook rice with chicken broth and salt?
Melt 4 tablespoons butter in a pot over medium-high heat. Stir in 2 cups converted long-grain rice, 1 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring until the rice is golden, about 5 minutes. Add 2 cups each chicken broth and water, bring to a simmer, then cover and cook over low heat, 15 minutes.

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