RICE ON THE GRILL
My husband loves to barbecue, so when it's hot outside, we do entire meals on the grill. Since our kids love rice, we often include this tangy side dish as part of the menu. -Shirley Hopkins, Olds, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a 9-in. round disposable foil pan, combine the first seven ingredients. Dot with butter. Cover with heavy-duty foil; seal edges tightly. , Grill, covered, over medium heat for 12-15 minutes or until liquid is absorbed. Remove foil carefully to allow steam to escape. Fluff with a fork.
Nutrition Facts : Calories 104 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 195mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
FOIL-PAN GRILLED SEAFOOD & RICE
Cooking seafood in foil packs doesn't just make cleanup easier. It also helps ensure the deliciousness inside cooks up tender and flavorful.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Heat grill to medium heat.
- Combine dressing and onions in deep 13x9-inch disposable foil pan; place on grill grate. Cook and stir 4 min. or until onions are crisp-tender.
- Stir in tomatoes, broth and rice. Bring to boil. Cover pan with foil. Reduce heat to low. Close lid. Grill 20 min. or until almost all the liquid is absorbed, stirring every 5 min.
- Meanwhile, use pulsing action to process parsley, garlic and lemon zest in food processor just until blended.
- Add cod to rice mixture; cook 5 min. Stir in shrimp; cook 4 to 6 min. or until cod flakes easily with fork, shrimp turn pink and rice is tender. Remove from grill. Stir in parsley mixture; top with cheese.
Nutrition Facts : Calories 320, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 125 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
HEALTHY GRILLED CHICKEN-AND-RICE FOIL PACKS
If you're looking to grill something besides burgers and dogs on your next campout, this low-fat chicken dinner will do the trick. Be sure to use converted rice instead of regular for this recipe (each grain contains tiny pinholes so it cooks faster than conventional rice). If you're in the wilderness, wash out your pie dish after dinner and use it to pan for gold.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat.
- Put the chicken, beans, rice, salsa, pickled jalapenos, tomato paste, chili powder, turmeric and 3/4 teaspoon salt in a large bowl and toss to combine. Divide the chicken-rice mixture evenly among the pie pans, spreading it out in an even layer. Pour 1/2 cup of chicken broth into each pie pan.
- Cover each pan tightly with foil. Put the pans on the grill, close the grill lid and cook for 20 minutes. Remove from the grill and let rest for a few minutes.
- Carefully remove the foil from each pan (hot steam will escape). The liquid should be absorbed, the rice tender and the chicken cooked through. Sprinkle each with some scallions.
Nutrition Facts : Calories 370 calorie, Fat 3.5 grams, SaturatedFat 1 grams, Cholesterol 55 milligrams, Sodium 970 milligrams, Carbohydrate 58 grams, Fiber 4 grams, Protein 25 grams, Sugar 11 grams
SEAFOOD GRILLED IN FOIL
Provided by Food Network
Categories appetizer
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Place fillets on a piece of tin foil. Place the onions, line and garlic on top of the fillets. Season with salt and pepper and sprinkle some capers on top. Add a little butter and oil. Close foil, making a tent, then put on the grill. Grill for 10 to 15 minutes, until just opaque and tender.
SHRIMP IN FOIL
Steps:
- Combine olive oil, parsley, garlic, salt, black pepper, and red pepper flakes in a bowl. Add shrimp and mix well. Set aside to marinade for 10 minutes.
- Preheat an outdoor grill for high heat.
- Lay out a large piece of aluminum foil and fold in half. Fold up edges to create a pouch in the middle. Place marinated shrimp in the middle and drizzle with lemon juice. Lightly close pouch.
- Cook on the hot grill until shrimp are pink and cooked through, 8 to 10 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 6 g, Cholesterol 172.6 mg, Fat 28.2 g, Fiber 2.5 g, Protein 19.6 g, SaturatedFat 4 g, Sodium 247.5 mg, Sugar 0.2 g
GRILLED FOIL-WRAPPED SEAFOOD MIX
We love spending time outside when the weather allows. Here's another dish I concocted (with what was in the house) to make the grilling experience unique but as hassle free as possible...
Provided by IOjaw
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place two sheets of aluminum foil in a cross section and bring up edges.
- Place potatoes, seafood mix, shrimp, tomato, and bell peppers in center of foil.
- Thoroughly mix rosemary, garlic, pepper, cumin, thyme, parsley, tomato paste, soy sauce, tomato juice, and olive oil.
- Pour on top of items in foil.
- Gather the foil from the outside towards the center. Place one more layer of foil on the top of the foil circle. Turn over and cover with one last layer of foil.
- At cooking time, place on grill on medium heat 15 - 20 minutes.
- Flip over and cook for another 10 - 15 minutes
- To keep warm, place on far edge of grill until ready to serve.
- ***To complete the dinner, mini-croissants and a small salad of greens dressed with a simple vinaigrette was added.
Nutrition Facts : Calories 235, Fat 9.1, SaturatedFat 1.7, Sodium 456.4, Carbohydrate 39.6, Fiber 13.4, Sugar 5.4, Protein 6.2
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