HERBED RICE
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the scallions and saute for 2 to 3 minutes. Add the rice and stir until the rice is fully coated with butter.
- Add 3 cups water and bring to a boil. Add the salt and pepper, cover and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is al dente, 18 to 20 minutes.
- Remove from the heat; fluff the rice with a fork; and stir in the parsley and the lemon zest, if using.
HERBED RICE
A few years ago, I put together a special cookbook for folks who cook for themselves. This is one of my favorite recipes in the book.-John Davis, Mobile, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- In a small saucepan, cook rice and onion in butter until onion is tender. Add the seasonings; cook for 1 minute. Add broth and salt if desired; bring to a boil. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts :
HERB MIX FOR RICE
This flavorful herb mix for rice is a great recipe to mix ahead as a side with baked chicken or pork chops. Just increase or decrease the amount for the servings needed. -Arlene Haupt, Madison, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In an airtight container, combine the first six ingredients. Store in a cool, dry place for up to 1 year. Yield: 4 batches (about 3/4 cup total). , To prepare rice: In a saucepan, bring water and 3 tablespoons herb mix to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes or until rice is tender and liquid is absorbed.
Nutrition Facts : Calories 179 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 742mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
RICE IN A JAR--4 VERSIONS
Give 1 of each rice mixture to one person or individual recipes to different people. Tie a festive ribbon around each jar or baggie and a tag or card with a message that includes THE FOLLOWING INSTRUCTIONS: "To cook, combine the rice mixture, 2 cups of cold water and 1 Tbs butter in a heavy saucepan. Bring to a boil over high heat. Cover and cook over low heat 15 minutes or until liquid is absorbed. Makes 4-6 servings." I got this recipe years ago from a book of "gifts from the kitchen" from the 1970s or 1980s. One recipe each of all 4 mixtures makes 2 gifts yielding 4-6 servings, so the way I came up with total servings is 4 x 2 x (4 to 6) = 32 to 48. (Also good to keep for yourself for when you're in a hurry or to take camping.)
Provided by echo echo
Categories White Rice
Time 15m
Yield 32-48 serving(s)
Number Of Ingredients 22
Steps:
- FOR EACH TYPE OF RICE MIX:.
- Mix together all ingredients.
- Divide in half and store in tightly closed plastic bags or jars with tight-fitting lids.
- Each package or jar should contain approximately 1 cup plus 3 Tbs of rice mixture.
- Wrap with a colorful ribbon or decorate however you like.
HERBED BASMATI RICE
Steps:
- Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.
SABZI POLO (PERSIAN HERBED RICE)
The star of this herb-flecked Persian-style rice recipe, by the actor and food blogger Naz Deravian, is the lavash tahdig - a crisp, buttery layer of toasted lavash flatbread at the bottom of the pot. Break it into pieces and use it to garnish the platter of rice, making sure everyone gets a piece. The rice itself is highly fragrant, scented with dill, mint and whatever other soft herbs you can get, along with heady saffron. You need to find thin flatbread to make this; the kind used for wraps is a good bet. It will take some time to clean all the herbs, but don't worry about taking off each leaf. Using tender stems and sprigs is perfectly fine.
Provided by Melissa Clark
Categories side dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large strainer, rinse the rice until the water runs clear, mixing it with your fingers as you rinse. Put the rinsed rice in a bowl and add 2 cups cold water and a handful of kosher salt (about 1/4 cup). Let sit for at least 1 hour.
- In the bowl of a food processor, combine herbs. Process, in batches if necessary, until coarsely chopped. (You should have about 6 cups; set aside 3/4 cup of the chopped herbs to use as garnish.)
- In a large pot bring 12 cups water and another handful salt (about 1/4 cup) to a boil. Drain rice and add to pot. Stir once very gently; return to a boil and cook until the grains are about halfway cooked (tender but with a firm spine), 3 to 5 minutes, skimming off any foam. Drain rice, give it a quick rinse with cold water, and spread it out on a platter or rimmed baking sheet until needed.
- In a medium bowl or pot, melt 4 tablespoons butter; reserve.
- In a large nonstick skillet with a cover, or shallow pot over low heat, melt remaining 4 tablespoons butter and add grapeseed oil. Swirl the pan to make sure the melted butter covers the entire surface and sides of your skillet. If not, add more butter.
- Add a small pinch saffron and large pinch salt to the butter and swirl around. Place lavash so it covers the bottom and halfway up the sides of the skillet in a single layer, overlapping only slightly where needed. (You can tear the lavash into pieces.)
- Sprinkle a third of the rice over the lavash. If rice is clumpy, break apart with your fingers. Top with half of the chopped herbs. Sprinkle 1 tablespoon dried dill over fresh herbs. Repeat with another layer each of rice, herbs and dried dill, mounding layers in a pyramid-like shape. Top with final third of rice, and place spring garlic, if using, around the edges of the skillet.
- Using the handle of a wooden spoon, poke several holes in the rice to allow the steam to escape. Pour reserved melted butter and 2 tablespoons hot water over rice. Cover and raise heat to medium. Cook for 10 minutes, or until steam is visible around the edges of the lid. (Don't go anywhere! The tahdig can burn very quickly.)
- Reduce heat to medium-low. Lift lid and cover skillet with a clean kitchen towel. Return lid to skillet and cook for 10 minutes.
- Reduce heat to very low. If you have a heat diffuser, place it under the skillet and cook for 20 to 30 minutes, or until rice is done and tahdig is golden brown. If you don't have a diffuser, watch the pot carefully so the tahdig doesn't burn. If you smell burning, turn the heat off and let the pot sit off the heat until rice is done.
- Meanwhile, in a medium bowl, combine 1/4 teaspoon saffron and 1 tablespoon hot water. When rice is done, set aside spring garlic; reserve. Gently transfer 1 cup rice to the saffron mixture, toss to color the rice yellow, and set aside.
- Taste rice for doneness. If needed, gently stir in more salt.
- To serve, spoon half of the green herb rice onto a serving platter, taking care to not disturb the tahdig at the bottom of the skillet. Add half the reserved fresh herbs. Repeat the layers of rice and herbs. Top with saffron rice and garnish with spring garlic. Lift out the tahdig, break into pieces and serve on the side.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 4 grams, Carbohydrate 70 grams, Fat 13 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 544 milligrams, Sugar 3 grams, TransFat 0 grams
HERBED RICE MIX IN A JAR RECIPE
Great side dish for anytime of the year.
Provided by Penny Hall
Categories Rice Sides
Time 45m
Number Of Ingredients 7
Steps:
- 1. 1 package ( 3 pounds ) long grain rice 2 C. dried celery flakes 2/3 C. dried minced onion 1/2 C. dried parsley flakes 2 T. dried chives 1 T. dried tarragon 3 to 4 t. salt 2 t. pepper
- 2. Combine the first eight ingredients; mix well. If giving for gifts place two cups each in a jar: makes 40 batches ( 10 cups total ) . INSTRUCTIONS TO ATTACH TO JAR: To prepare one serving of rice: In a sauce pan over medium heat, bring 2/3 cup water and 1 tablespoon butter to a boil. Add 1/4 cup rice mixture. Reduce heat; cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Yield: 1 serving. NOTE: To prepare more than 1 serving, multiply the rice mix, water. and butter by the total number or desired servings and cook as directed.
EASY HERB RICE
This is an easy staple to add to a variety of different meals, added to a stir-fry, or just have a few veggies thrown in. Save money by buying rice in bulk and adding your own seasonings rather than buying it boxed and pre-mixed. The required ingredients are shown in the photo.
Provided by tina122372
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Mix water, beef bouillon, onion, thyme, marjoram, and rosemary together in a saucepan; bring to a boil. Add rice, reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, 15 to 20 minutes.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 37.8 g, Cholesterol 0.1 mg, Fat 0.4 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 0.1 g, Sodium 116.6 mg, Sugar 0.4 g
HERBED RICE IN A JAR
Make and share this Herbed Rice in a Jar recipe from Food.com.
Provided by Ambervim
Categories Rice
Time 21m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine the dried mushrooms, onion flakes, garlic powder, dried thyme, and parsley and mix well. Add the rice and toss, making sure all of the ingredients are evenly combined. Pour the rice into a jar and seal tightly.
- Makes enough for 6 servings.
- This homemade rice mix is easy to cook and versatile enough to complement just about any main dish. For 6 servings, combine 2 1/2 cups of water and rice mix in a medium saucepan and bring them to a boil. Reduce the heat, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot with salt and pepper to taste.
Nutrition Facts : Calories 212.8, Fat 0.4, SaturatedFat 0.1, Sodium 2.5, Carbohydrate 46.9, Fiber 1.2, Sugar 0.2, Protein 4.1
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