SPICED RICE
Honey, raisins and cinnamon lend a slightly sweet flavor to this moist, Mediterranean-inspired side dish. Try it as a lovely, low-fat addition to a summery brunch or luncheon. Ellen Govertsen - Wheaton, IL
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 14-16 minutes or until tender. , Meanwhile, in a small nonstick skillet, saute onion in oil for 1 minute. Stir in honey and cook 2 minutes longer. Stir in the broth, raisins, curry, salt, cumin and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in red pepper and rice until well blended. Cook 2 minutes longer or until rice is heated through.
Nutrition Facts : Calories 183 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 259mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.
SPICY RICE
Steps:
- In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.
SPICED BASMATI RICE
Slow cook your basmati in the style of a pilaf by steaming with spices for this Keralan-style Indian side dish
Provided by John Torode
Categories Dinner, Side dish
Time 1h5m
Number Of Ingredients 10
Steps:
- Bring the rice to the boil in 2 litres of water and allow to cook for 7 mins. Rinse the rice in a colander with cold water. Leave to drain for 5 mins.
- Meanwhile, put half the butter and the oil into a saucepan. Bring to a medium heat and add the rest of the ingredients, except the rice and the saffron. Slowly fry until fragrant, then stir in the drained rice. Using the end of a wooden spoon to make holes in the rice to allow the steam to rise. Dot the remaining butter on top of the rice and scatter over the saffron. Put the lid back on the pan, and cover with a tea towel to seal the steaming process. Turn off the heat and leave to steam for 30 mins - this makes the rice fluffy and separated without drying it out.
Nutrition Facts : Calories 356 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Protein 7 grams protein, Sodium 0.1 milligram of sodium
SPICED RICE
For the perfect side to a knockout curry supper, try this nutty aromatic rice dish
Provided by John Torode
Categories Dinner, Side dish
Time 35m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Fry the onions, bay and whole spices in the butter for 10 mins. Sprinkle in the turmeric, then add the curry paste and cook until aromatic. Add the rice and the raisins, stir and cook for a good few mins, then add the stock and bring to the boil. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins. Turn the heat off but don't lift the lid and leave to sit for 20 mins.
- Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.
Nutrition Facts : Calories 472 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.58 milligram of sodium
SPICED RICE WITH BEEF
Enjoy this spiced rice with beef as part of a family feast. Seasoned with ginger, allspice, cloves and more, it has a lovely warming flavour without being too hot
Provided by hettyashiagbor
Categories Dinner
Time 2h50m
Number Of Ingredients 14
Steps:
- Blitz the ginger and garlic to a paste in a small food processor. Put the beef in a large bowl and add the ginger-garlic paste, the allspice, cloves, 2 tsp black pepper and 2 tsp salt. Mix to coat the beef, then cover and leave to marinate for 30 mins. Will keep chilled for up to a day.
- Heat the oil in a large ovenproof pan over a medium heat and cook the onion for 8 mins until soft and translucent. Tip the beef and any leftover marinade into the pan and sizzle for 10 mins until the beef starts to caramelise in places.
- Add the cardamom pods, cinnamon sticks, thyme, all- purpose seasoning and stock. Bring to a simmer, then cover and reduce the heat to low. Cook for 1 hr, then remove the lid and cook for another 30 mins. The beef should be tender but still holding together. Heat the oven to 180C/160C fan/gas 4. Leave to cool completely, then seal in an airtight container and freeze for up to two months.
- Tip the rice into the beef mixture with just enough water to cover it by about 1cm. Stir, then dot the butter over the top. Cover and bake in the oven for 30 mins. Fluff the rice up with a fork and serve with Ghanaian gravy (see 'Goes well with').
Nutrition Facts : Calories 533 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 4.2 milligram of sodium
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