LEMON PARSLEY RICE
Steps:
- Heat 2 cups of water to a boil and stir in rice. Return to a boil, cover and reduce heat to low. Cook for 20 minutes. Remove lid and fluff rice with a fork. Toss in parsley, lemon and butter. Season and serve.
RICE WITH PARSLEY
Categories Rice Side Quick & Easy Winter Parsley Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Combine broth and salt in heavy large pot. Bring to boil. Add rice. Return to boil. Reduce heat to low. Cover; cook until broth is absorbed, about 25 minutes. Remove from heat. Mix in parsley and butter. Cover; let stand until butter melts, about 5 minutes. Fluff rice with fork. Season with salt and pepper.
PARSLEY BROWN RICE
Provided by Marian Burros
Categories easy, side dish
Time 2h30m
Yield 3 servings
Number Of Ingredients 4
Steps:
- To cook brown rice in less than 30 minutes it must be soaked for 2 hours or longer. Cover the rice with water the night before or whenever convenient. Place the water and rice with salt to taste in pot to be used for cooking.
- To cook, place pot over high heat and bring to boil. Reduce heat to simmer; cover and cook rice about 20 minutes, until water has evaporated and rice is tender.
- Chop parsley. Season cooked rice with pepper and sprinkle with parsley.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 1 gram, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 393 milligrams, Sugar 0 grams
LEMON PARSLEY RICE
Make and share this Lemon Parsley Rice recipe from Food.com.
Provided by Lorac
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring broth to a boil, stir in rice, cover, reduce heat to low and cook 20 minutes.
- Remove pan from heat, add butter, lemon, salt and pepper and fluff with a fork to combine.
- Add parsley, toss gently to combine and serve.
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- Using a clean chopping board, chop the green chillies and garlic separately. Keep them aside until needed again. Next in a deep-bottomed pan, add enough water and rice. Cook the rice on medium flame until they become tender and are boiled. Once done, drain the water and keep the rice aside until needed again.
- Put another deep-bottomed pan on medium flame and add butter in it. Add green chilies, cumin seeds and garlic in the pan and saute for 20-30 seconds.
- Now add cooked rice ( see step-1) and salt in the mixture and mix well. Cook for 2 minutes while mixing continuously.
- Finally add parsley in the rice mixture and mix well. After a minute, turn off the flame. Note: You can also add lemon juice in it to spark more flavor.
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- While the rice is cooking, beat two eggs in medium size mixing bowl with a fork; just until combined, finely grate the onion, chop 1 cup of parsley, grate 2 cups of cheddar cheese and add them to the bowl as well.
- Add 1 tsp. salt, 1/2 tsp dry mustard, 1 ½ cups milk, ½ cup oil, and mix all the ingredients together.
- Add cooked rice to the bowl with the rest of ingredients and mix everything together until combined.
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