CARAMELIZED ONION RICE
I wanted a rice recipe that was easy and relatively quick to make brown rice more tasty. This is what I came up with. :-) I've used long-grain brown rice and brown basmati rice for this, but you could also use white rice. Great for any meal you would use rice in.
Provided by akgrown
Categories Brown Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in skillet and sauté onions until softened and lightly browned. Add garlic, sauté 1 minute.
- Add brown sugar and sauté until caramelized-looking, 3-4 minutes.
- Mix rice, broth and onion mixture and cook in rice cooker.
- Note: I like my rice slightly crunchy and not soggy so if you like yours softer add 1/4- 1/2 cup of extra broth.
RICE WITH ONIONS, GARLIC AND HERBS
Make and share this Rice With Onions, Garlic and Herbs recipe from Food.com.
Provided by Midwest Maven
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first 4 ingredients in a food processor and puree.
- Put the oil in a large saucepan over medium heat and add the rice, stirring for a few minutes.
- Stir in all but 1 tablespoon of the onion mixture, add the salt and pepper, and cook for a couple minutes stirring.
- Add the stock and bring to a boil.
- Cover and turn heat to medium/low cooking until liquid is absorbed, about 15-20 minutes.
- Stir in the reserved tablespoon of the onion mixture and serve.
RICE WITH ONIONS
Steps:
- In a saucepan or sturdy casserole dish, heat the butter and oil. When hot, add the onions, and saute over medium to high heat 2 to 3 minutes. Stir in the thyme, bay leaves and rice, mixing until the rice is coated with butter and oil.
- Add the chicken stock, salt and pepper. Bring to a strong boil, stirring occasionally, over high heat. Then reduce the heat to very low, cover with a tight-fitting lid and cook about 20 minutes.
- Fluff the rice with a fork and remove bay leaf. Serve immediately with mussels.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 4 grams, Carbohydrate 61 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 628 milligrams, Sugar 4 grams, TransFat 0 grams
ONION RICE
Simple and versatile rice side dish that everyone loves!
Provided by Denyse
Categories Side Dish Rice Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Nutrition Facts : Calories 140.8 calories, Carbohydrate 26.6 g, Fat 2.5 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 2.4 mg, Sugar 0.8 g
RICE COOKED IN ONIONS
Steps:
- Bring saucepan of water to boil, and salt it. Add rice, stirring occasionally, until it loses translucence, about 5 minutes.
- While rice cooks melt 3 tablespoons butter over medium heat in a broad, deep skillet or casserole that can be covered. Add onions, a large pinch of salt and some pepper. Cook, stirring occasionally, until onions just begin to soften, about 5 minutes.
- Drain rice, leaving it wet. Add to onions along with saffron. Stir, turn heat to minimum and cover. Cook, stirring occasionally, about 45 minutes, or until onions are very soft and rice is cooked through. Don't stir for final 10 or 15 minutes, so bottom browns a bit.
- Add shrimp. Stir, cover again and cook until done, 5 to 10 minutes. Taste, and adjust seasoning. Stir in heavy cream and remaining butter, if they are being used. Heat through once more, turn off heat and let sit 10 minutes or so. Dish will retain heat for at least half an hour, and can be reheated gently. Garnish with parsley, and serve.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 410 milligrams, Sugar 6 grams, TransFat 0 grams
CRISPY RICE SALAD WITH HALLOUMI AND GINGER-LIME VINAIGRETTE
If you delight in leftover rice - and the infinite ways to put it to good use - here's another technique to add to your repertoire: Crisp cooked rice in just a couple tablespoons of hot oil until it's scorched in spots, and simultaneously crunchy and chewy. The turmeric-stained rice clusters are used as salty croutons in this salad of ginger-lime marinated onions, seared halloumi and a pile of baby greens, a delicate backdrop that highlights the rice's crunch and the halloumi's squeak. A riot of texture, this salad crackles and pops.
Provided by Alexa Weibel
Categories dinner, weekday, weeknight, salads and dressings, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Make the ginger-lime vinaigrette: In a large bowl, stir together the sliced red onion, lime zest, lime juice, ginger, garlic and 1/4 cup olive oil. Season to taste with salt and pepper and set aside, letting the red onion marinate and tenderize.
- Prepare the rice: Heat 2 tablespoons olive oil over medium-high in a large nonstick skillet. Stir in the turmeric. Add the rice and cook, stirring quickly to coat the rice evenly, about 1 minute. (No need to break it up entirely; clumps are encouraged for texture.)
- Season generously with salt and pepper, and let rice sit, undisturbed, until crispy underneath and toasted in spots, 2 to 3 minutes. Gently turn the rice with a spatula, trying to preserve any clumps, and cook another 3 minutes, until crispy on the second side. (The rice should be almost equal parts crispy and chewy, and evenly stained by the turmeric.) Transfer to a large, paper towel-lined rimmed baking sheet, set in an even layer and let cool.
- Prepare the halloumi: Chop the halloumi into 3/4-inch cubes, then pat them dry using a kitchen towel or paper towels. Wipe out the skillet, then heat the remaining 2 tablespoons oil over medium-high. Add the cubed halloumi in an even layer and cook, stirring frequently, until golden at the edges, 2 to 3 minutes. (Sturdy but delicate, halloumi needs to cook quickly at a high temperature so it sears without fully melting down and losing its shape. Stir attentively!) Transfer to a paper towel-lined plate and season with pepper.
- When ready to eat, add the greens to the vinaigrette, toss to coat and season with salt and pepper. Transfer to a wide, shallow bowl or dish. (You want a big surface area to accommodate the toppings.) Scatter with the crispy rice clusters and hot halloumi. Serve immediately.
BáNH CUốN
Bánh cuốn, or Vietnamese steamed rice rolls, pack platefuls of flavor into every bite. The dish originated in northern Vietnam, utilizing a batter that forms a delicate rice sheet, which gets rolled around a mixture of pork and wood ear mushrooms. Bánh cuốn's accompaniments generally include bean sprouts, fried shallots, herbs and chả lụa (Vietnamese pork sausage), along with a dipping sauce of nước chấm. Though the dish has a number of ingredients, its preparation consists of simple steps; give yourself ample time to prepare and the cooking process will be seamless. This meal is best eaten immediately, but it can hold in the refrigerator for a day or two.
Provided by Bryan Washington
Categories dinner, lunch, snack, meat, appetizer, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the batter: In a large bowl, stir together the rice flour, potato starch, tapioca starch, salt, oil and 4 cups water until there are very few lumps. Allow mixture to set at room temperature for at least 1 hour and up to 8 hours (or overnight, covered).
- While the batter is setting, make the filling: Mix the fish sauce, oyster sauce, bouillon powder, sugar, black pepper and salt into the pork. Cover and refrigerate mixture for 1 hour.
- Over medium heat, add the vegetable oil to a medium pan. Add the onion and cook, stirring occasionally, until softened, about 3 minutes, then add the garlic and cook until fragrant, about 1 minute more. Add the minced wood ear mushrooms and cook until softened, about 5 minutes.
- Add the jicama to the mixture and cook for 5 minutes, stirring occasionally. Then add the marinated pork and cook, stirring and breaking it up into smaller pieces, until it's cooked through and beginning to brown, 12 to 15 minutes. Remove the pan from the heat.
- Heat a medium (10-inch) nonstick pan with a lid over medium. Stir the batter to blend it evenly (the flours will have sunk to the bottom), then add a thin layer to the pan, about a scant ¼ cup batter, depending on the size of your pan. Allow the batter to spread across the pan and form a round, tilting the pan as necessary, then cover to steam for 30 to 45 seconds until the batter is cooked through and the edges begin to separate from the surface.
- Carefully flip the pan over to release the cooked batter onto a cutting board. Add 2 tablespoons of filling to the middle in a horizontal line and using a spatula or your hands, roll the cooked batter to encase the filling. Transfer to a platter or to serving plates. Repeat with the remaining batter and filling.
- Serve immediately with bean sprouts, fried shallots, herbs and sausage, if you'd like. Eat with nước chấm.
RICE COOKER BACON AND ONION RICE
This rich rice dish can be made in a rice cooker, my favorite, or a regular pot. It goes well with red meat, such as stew or steak.
Provided by strawberrybird
Categories White Rice
Time 20m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut onion into chunks (approx. about 1/2").
- Slice bacon into small pieces (approx. 1/4" square).
- Place rice in rice cooker and add water as recommended (usually about 2 cups). Set to cook.
- Heat medium-sized frying pan over medium heat. Fry bacon and onion together until bacon is crisp.
- When rice is done, add butter or margarine and stir to combine. Add bacon and onion mixture and stir to combine.
Nutrition Facts : Calories 442.6, Fat 19.2, SaturatedFat 8.9, Cholesterol 38.3, Sodium 255.4, Carbohydrate 58.2, Fiber 2.1, Sugar 0.6, Protein 7.6
POMEGRANATE BAKED RICE AND ONIONS WITH DILL
This tangy-sweet casserole is adapted from Shimi Aaron, an Israeli chef also known for his elaborate chocolate babkas. In this colorful dish, a layer of short-grain rice studded with pine nuts and dill is bathed in pomegranate juice and honey, and topped with shingles of red and yellow onions. When it emerges from the oven, the onions glisten like jewels, and the rice is fragrant, tender and a little sticky. Serve this as a meatless main course with a crisp salad, or as scene-stealing side dish alongside a simple roast chicken or fish.
Provided by Melissa Clark
Categories casseroles, grains and rice, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees and lightly butter a 9-by-13-inch baking dish or large, shallow gratin dish.
- Coarsely chop one of the yellow onions. Cut the remaining yellow and red onions from root to stem into ¾-inch-thick wedges and set aside.
- In a large skillet over medium-high heat, combine chopped yellow onion, 2 cups water and a pinch of salt. Bring to a simmer and cook, partly covered, until onions are very tender, 15 to 20 minutes. Drain onions, saving the onion broth. (You should have about ¾ to 1 cup broth.) Transfer onions to a bowl, and set aside broth and onions.
- In the same skillet (no need to clean it), melt 6 tablespoons butter over medium heat. Add pine nuts and cook, stirring constantly, until golden brown, about 2 to 4 minutes. Stir in shallots and cook until tender, 4 to 6 minutes longer.
- Add rice and cooked chopped onion. Stir in baharat, 1 teaspoon salt and 3 tablespoons onion broth. Cook, stirring occasionally, until rice softens slightly and absorbs most of the liquid, about 15 minutes. If the mixture starts to stick to the pan, add another tablespoon or two of onion broth.
- Stir in dill. Spoon rice mixture into the prepared baking dish in an even layer. Shingle onion wedges on top, alternating between red and yellow onions.
- In a medium mixing bowl, whisk together pomegranate juice, olive oil, honey, pepper, remaining ¾ teaspoon salt and ½ cup onion broth. Pour over the onions and rice.
- Cover pan with foil and bake for 50 minutes. Uncover pan and continue to bake until the rice is tender and onions are soft, glossy and sticky, about 35 to 45 minutes longer. Serve with yogurt, if you like, and more dill.
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