YELLOW RICE
Provided by Emeril Lagasse
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. Add the water, salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.
- Remove from the heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork, add scallions, and serve.
YELLOW RICE WITH VEGETABLES
Spanish yellow rice with fresh veggies that everyone loves.
Provided by Angie Duffy Hernandez
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat. Cook and stir onion, carrot, broccoli, red bell pepper, and garlic in hot oil until garlic just begins to brown, about 5 minutes.
- Pour vegetable broth into the saucepan; add rice, sazon seasoning, and adobo seasoning and stir. Bring the liquid to a boil, reduce heat to low, and cook until the liquid is absorbed and the rice is tender, about 25 minutes. Fluff rice with a fork to serve.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 42.8 g, Fat 1.4 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 1243.9 mg, Sugar 3 g
SPRING CARROTS WITH YELLOW RICE
Provided by Lynne Rossetto Kasper
Number Of Ingredients 14
Steps:
- Combine 1 1/3 cups stock with turmeric and salt in heavy 2-quart saucepan and bring to boil over high heat. Add rice, reduce heat to low, cover and cook until liquid is absorbed, about 25 minutes. Remove from heat and fluff with fork. Cover and keep warm.
- Melt butter in heavy large skillet over low heat. Add onion, cover and cook until softened, about 10 minutes, stirring occasionally. Blend in carrots, increase heat to medium-low and cook uncovered 5 minutes. Add marjoram and oregano and cook 5 minutes, stirring frequently. Stir in vinegar, sugar and cinnamon and cook several minutes to blend flavors. Add 1/2 cup stock and simmer gently until carrots are crisp-tender and liquid is evaporated, about 20 minutes. Stir carrots into rice. (Can be prepared 2 days ahead to this point and refrigerated. To reheat, turn into buttered baking dish, cover with foil and bake in preheated 325°F oven until hot, about 30 minutes.) Mix in parsley.
TURMERIC RICE WITH PEAS AND CARROTS
A great supporting dish to chicken! I served the rice with chicken tikka, but it goes well with many chicken dishes, or whatever meat you find fit.
Provided by Nevine A. Abaza
Categories Side Dish Vegetables Green Peas
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 29.9 g, Cholesterol 5.2 mg, Fat 2.4 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 222.9 mg, Sugar 0.7 g
RICE WITH SUMMER SQUASH
I don't usually create my own recipes, but this one passed my palate test. It offers a buttery flavor that those of us who are watching our weight miss at times. -Heather Ratigan of Kaufman, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes., Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.
Nutrition Facts : Calories 123 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 346mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
CARROTS AND RICE
Creamy rice and sweet, buttery carrots go with just about any meal. This recipe was a specialty of my mother's. It has been served in our family for Thanksgiving and Christmas for over 25 years, but it can be served anytime. It is very rich and quite delish.
Provided by Gayle Frazier
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
- Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 36.3 g, Cholesterol 38 mg, Fat 14.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 8.8 g, Sodium 513.6 mg, Sugar 8.9 g
QAUBULI PALAU (YELLOW RICE WITH CARROTS AND GROUND BEEF)
Make and share this Qaubuli Palau (Yellow Rice With Carrots and Ground Beef) recipe from Food.com.
Provided by UmmBinat
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the rice several times in cold water until the water runs clear. Add fresh water and leave the rice to soak for at least half an hour.
- Preheat oven to 325.
- Heat 2 tablespoons of oil in a large pan and add the onions; stir and cook until brown. Remove the onions and set them aside.
- Add ground beef to the hot oil. Brown the meat. Add one cup of water and salt and pepper to taste. Bring to a boil, then lower the heat, cover and simmer until the meat is tender. After the meat is cooked, remove it from the broth and set it on a plate.
- Grind the onions to a pulp and add them to the meat broth.
- Wash and peel the carrots and cut into pieces the size of matchsticks. Heat 2 tablespoons of the oil in a small pan and add the carrots. Cook gently until the carrots are lightly browned and tender (adding a little water, which will evaporate during cooking). Add the raisins and cook gently until they begin to swell. Remove the raisins and carrots from oil.
- Bring 5 cups of water to a boil in a pot and add 1 teaspoon of salt. Add the rinsed rice to the boiling water. Parboil for 2 to 3 minutes, then drain in a large sieve.
- Pour the rice into a large casserole and sprinkle with garam masala and saffron.
- Measure ¾ cup of the reserved meat juices and pour over the rice, stirring once. Place the cooked meat on one side of the pan and the carrots and raisins on the other adding the reserved oil cook for 25 minutes in the preheated oven.
- To serve, remove the carrots and raisins and set aside. Place the rice on a serving platter. Top the rice with the meat, then garnish with the carrots and raisins.
Nutrition Facts : Calories 1028.7, Fat 49.3, SaturatedFat 13.5, Cholesterol 115.7, Sodium 148.7, Carbohydrate 103.5, Fiber 6.2, Sugar 10.4, Protein 41.9
MAMACITA'S MEXICAN RICE
My mother-in-law gave me this basic Mexican rice recipe that I've updated. Here it is.
Provided by Armi
Categories Side Dish Vegetables Green Peas
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
- Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
- Stir peas and carrots into cooked rice; garnish with cilantro.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 29.6 g, Fat 2.7 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 34.1 mg, Sugar 1.4 g
YELLOW SPLIT PEA, CARROT, AND RICE BABY FOOD
Introduce legumes to your baby with this tasty combination of yellow split peas, carrots, and rice. You can use red lentils instead of the yellow split peas; it'll be just as tasty and actually quicker to cook!
Provided by Diana Moutsopoulos
Categories Everyday Cooking Vegan
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Combine split peas and carrots in a small saucepan and add water to cover by about 2 inches. Bring to a boil and reduce to a simmer. Simmer until peas are tender, about 30 minutes. Add additional water as needed so that peas don't stick to the bottom of the pan.
- Add rice and 2/3 cup water to the saucepan. Bring to a boil and cook until rice is tender, about 12 minutes.
- Remove from heat and add olive oil. Mash or puree to your desired consistency, making it smoother for younger babies or perhaps chunkier for older babies.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 26.6 g, Fat 3.6 g, Fiber 1.1 g, Protein 7.7 g, SaturatedFat 0.5 g, Sodium 25.8 mg, Sugar 2.6 g
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