TOASTED RICE
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.
SHEET PAN FRIED RICE
Baking the rice on a sheet pan guarantees more of the crispy, crunchy bits that make fried rice the perfect food. For this recipe, the older and drier the rice the better. If you must start with freshly cooked grains, spread them out on a sheet pan to dry out in the refrigerator first.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 475 degrees F.
- Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.
ARROZ CON GANDULES (RICE WITH PIGEON PEAS)
Feed a crowd with this authentic Arroz con Gandules recipe, which was handed down to me from my mom. It's a staple with the "familia" at all our gatherings. -Evelyn Robles, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 18 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook Sofrito in oil over medium-low heat, stirring occasionally, about 5 minutes. Add rice and sazon; cook and stir until rice is lightly toasted, 3-4 minutes. Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 15-20 minutes. Fluff with a fork.
Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 537mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
MUSHROOM OVEN RICE
When I was growing up, my dad, brother and I couldn't wait to get to the table when Mom was serving this delicious rice dish. With lots of fresh mushrooms and celery stirred in, it tastes so good you're sure to want seconds! -Cindy Kufeldt, Orlando, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. , Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 196 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 523mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
OVEN BAKED RICE
My favorite way to prepare rice! Can be easily doubled but use a larger baking dish.
Provided by SCLadyA
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Butter a 2 1/2-quart baking dish.
- Pour rice into the prepared baking dish.
- Stir water, butter, salt, and vinegar together in a saucepan; bring to a rolling boil. Pour the water mixture over the rice; stir.
- Bake in preheated oven until the water is absorbed and the rice tender, 20 to 25 minutes.
Nutrition Facts : Calories 272.4 calories, Carbohydrate 38.4 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 7.3 g, Sodium 667.1 mg
OVEN TOASTED RICE
Make and share this Oven Toasted Rice recipe from Food.com.
Provided by Mandy
Categories Long Grain Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Scatter rice into a baking dish and place into a moderate oven to toast lightly, add butter, mix until melted and return to oven for 2-3 minutes.
- Carefully pour in heated stock and wine, stir through.
- Cover & cook in the oven for 25 minutes.
- Loosen the rice with a fork, add shallots and soy sauce and toss through; season well.
- Return to oven to partially soften the shallots and evaporate any remaining liquid before serving.
ROASTED CAULIFLOWER "RICE"
Cauliflower rice is a great low-calorie dish to have in your arsenal especially if you are eating low-carb. Super low in carbs, yet such a satisfying dish you will forget it's made from a vegetable and not a grain. There are two reasons I opted for roasted riced cauliflower in place of sauteed: 1) more flavor and 2) better texture.
Provided by Dana Sterling
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 47m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line 3 baking sheets with aluminum foil and lightly spray with cooking spray.
- Fill a food processor 1/4 of the way with cauliflower pieces. Pulse 8 to 12 times until cauliflower is the size of rice grains. Transfer to a large bowl. Repeat with remaining cauliflower pieces.
- Drizzle avocado oil over cauliflower "rice"; toss until well-distributed.
- Spread 2 1/2 cups of the rice in an even layer on each lined baking sheet.
- Roast rice until golden, about 16 minutes. Remove from oven, stir well, and spread out again. Return to oven and roast for 6 minutes. Remove from oven, stir well, and spread out again. Continue roasting until browned, about 5 minutes more.
- Season each sheet of roasted rice with 1/4 teaspoon salt and place in a large container.
Nutrition Facts : Calories 59.4 calories, Carbohydrate 7.6 g, Fat 2.8 g, Fiber 3.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 261.1 mg, Sugar 3.5 g
BAKED RICE WITH SLOW-ROASTED TOMATOES AND GARLIC
Baking rice on a bed of tender vegetables has to be one of the most fail-safe ways to prepare it. Here tangy-sweet tomatoes, garlic and shallots are slowly roasted in olive oil with cinnamon and thyme, then baked with basmati rice until everything is fragrant and soft. Adapted from Yotam Ottolenghi's cookbook, "Ottolenghi Simple," it makes a spectacular side dish to pan-seared meats or fish, or can be the heart of a vegetarian meal with some crumbled feta and pine nuts sprinkled on top for serving.
Provided by Melissa Clark
Categories dinner, grains and rice, appetizer, main course, side dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- In an 8-by-12-inch casserole dish, toss together tomatoes, garlic, shallots, cilantro stems, thyme, cinnamon sticks, 1/2 teaspoon salt and pepper to taste. Pour oil over everything, then bake until vegetables are soft, about 1 hour. Remove from oven and increase oven temperature to 450.
- Without stirring anything, sprinkle rice evenly over vegetables. Top with remaining 1/2 teaspoon salt and plenty of black pepper.
- Carefully pour boiling water over rice, then cover dish tightly with foil and bake for 25 minutes, until rice is cooked. Remove from oven and set aside for 10 minutes, still covered.
- Remove foil, gently stir in cilantro leaves, taste and add more salt if needed, and serve.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 17 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 412 milligrams, Sugar 8 grams
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