Tasty Kitchen: A Happy Recipe Community! » Rice

Baked Tomato Risotto

Pink Basil — Wed, 29 May 2013 19:48:18 +0000

Combine rice, marinara sauce and water in a saucepan and bring to a boil over medium high heat. Reduce the heat and simmer for 6 minutes, stirring occasionally. Remove from heat and set aside to cool.

For the bechamel sauce:
Melt the butter in a small saucepan over medium heat. Add the flour and whisk until smooth, about 1–2 minutes. Whisk in the milk and nutmeg, stirring constantly to prevent lumps. Continue whisking until the sauce is thick and smooth, about 5–6 minutes. Remove from heat.

To assemble:
Place a rack in the center of the oven and preheat to 350ºF. Grease a deep 9″ pie plate and set aside.

In a large bowl, combine the rice mixture, Bechamel sauce, peas, and 1/2 cup Parmesan. Slowly mix in the eggs (make sure the mixture has cooled completely so the eggs don’t scramble), salt and pepper. Pour into the greased pie plate and cover with foil. Place the pie plate in a shallow roasting pan and fill the pan halfway with water. Bake for 1 hour.

Remove the risotto and preheat the broiler. Remove foil and sprinkle with remaining 1/3 cup Parmesan cheese. Broil for about 2 minutes, or until the cheese has browned on top. Take the pie plate from the roasting pan and allow to cool for 15 minutes. Cut into slices and serve.

Cheesy Baked Green Chile Rice

FunnyLoveLindsay — Tue, 28 May 2013 16:08:16 +0000

Heat a pot to medium heat with a drizzle of olive oil. Add the cumin and green pepper. Cook for 3-5 minutes until slightly softened.

Add the rice. Stir for 2 minutes to coat the rice in the oil and lightly toast, then add the scallion whites and stock. Cover, reduce to a simmer, and cook the rice until done.

To the cooked rice, add the sour cream, cream cheese, canned chilies, and half the grated cheese. Stir, and taste. Add salt if you’d like.

Spread the rice mixture into a baking dish and top with the rest of the cheese.

To cook, broil the top (if the rice is still hot), or bake at 375ºF for 20-30 minutes until hot throughout and melty on top.

Note: Make this up to 3 days ahead and keep in the fridge. Bake whenever you’d like to eat it!

Barley and Brown Rice Pilaf

FunnyLoveLindsay — Wed, 22 May 2013 13:09:07 +0000

Preheat a pot to medium-high heat with half the butter. Add the brown rice, and stir to coat with the butter and toast for 2 minutes or so. Add the chicken stock, cover, and cook to package directions.

Meanwhile, cook the barley in water according to the package directions.

When both grains are cooked, combine together with the remaining butter and garlic. Stir, and taste; add some salt if you’d like!

Options: Stir in citrus zest, fresh herbs, scallions, arugula … sky’s the limit on how you can doctor this.

Mexican Rice (aka Spanish Rice)

Patricia @ ButterYum — Sat, 04 May 2013 20:23:05 +0000

Rice cooker direction:
Turn your rice cooker on the quick cook or regular cycle. Saute the garlic and scallions in the oil when the bottom of the rice cooker bowl gets hot. Cook for about 3 minutes or until very fragrant. Stir in all of the remaining ingredients except the reserved green scallion tops and chopped parsley. Close the rice cooker lid and reset the regular cycle and let it run until done. Let it stand for 10 minutes after the cycle finishes. Stir in reserved scallion tops and chopped parsley. Serve right away or keep warm until needed.

Stove top directions:
In a 4-quart heavy-bottomed saucepan over medium heat, saute garlic and scallions in oil until fragrant. Add all of the remaining ingredients except the reserved green scallion tops and chopped parsley. Bring to a boil then reduce heat to low, cover and simmer for 18-20 minutes until all the liquid is absorbed. Remove from heat. Stir in reserved scallion tops and chopped parsley. Serve.

Recipe adapted from 300 Best Rice Cooker Recipes.

Asparagus and Basmati Rice

Jen @ Peanut Butter and Peppers — Wed, 17 Apr 2013 10:57:49 +0000

Cook rice according to directions on package. I used a half cup dry to 1 cup water. (My instructions said to add rice and water to a pot, bring to a boil, cover and simmer for 12 minutes, remove from heat and fluff with a fork—or according to your package). You’ll want 1 1/2 cups of cooked rice.

In a skillet over medium heat, add olive oil, onions, peppers and garlic. Saute for about 5 minutes until slightly softened. Add chicken broth, asparagus and black pepper. Cook for about 3 minutes. Add cherry tomatoes and spinach. Cook and stir until spinach is wilted.

Stir in rice and serve.

Spring Green Risotto

Riley - My Daily Morsel — Fri, 05 Apr 2013 06:01:35 +0000

1. Bring the chicken broth to a simmer in a medium saucepan. Then cover the pan and keep broth warm over a low heat.

2. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, until softened. Add the garlic and cook for about 30 seconds, until fragrant. Add the rice and cook for 2 to 3 minutes, until lightly toasted.

3. Add 1/2 cup of chicken broth to the rice and stir for about 2 minutes, until almost completely absorbed. Stir in the asparagus, spinach, chives, and thyme and season with salt and pepper. Continue cooking the rice, adding more broth 1/2 cup at a time and stirring constantly, for 20 to 30 minutes total. Make sure the prior 1/2 cup of broth is absorbed before adding the next 1/2 cup. Continue cooking until the rice is smooth and creamy. Remove from the heat and stir in the cheese and pesto. Serve immediately.

Ginger Scallion Fried Rice

A Beautiful Bite — Wed, 03 Apr 2013 14:58:41 +0000

In a large skillet, heat oils over medium-high heat. Add ginger and scallions and cook until fragrant, about two minutes.

Add rice and stir to combine. Crack eggs into a bowl and lightly beat with a fork. Pour over rice and stir to combine. Cook until egg is set.

Add soy. Stir to combine and serve. Garnish with fresh scallions.

Scallion Rice

FunnyLoveLindsay — Wed, 03 Apr 2013 14:45:18 +0000

Note on fish sauce: It doesn’t taste fishy! It tastes sort of … nutty. It’s a great ingredient to keep on hand if you’ve never tried it, but you can use soy sauce instead.

Cook the rice according to package directions. During the “let rest” period, add the scallions, sesame oil, and 1/2 teaspoon fish sauce. Stir to combine, then cover and let rest for 5 minutes.

Taste the rice and add more fish sauce if you’d like. Serve with your favorite Asian-style meal!

Duck Fried Rice

Justine Sulia (Cooking and Beer) — Wed, 03 Apr 2013 05:39:18 +0000

In a large wok or deep nonstick skillet, heat the oil over medium heat. Add the onion, red pepper flakes, salt and pepper and cook for about 3 minutes until the onion aroma begins to fill the air. At this point add in the bok choy, carrots and edamame. Cook for 5 minutes more, then add the ground ginger, sesame oil and a ½ tablespoon of the Sriracha. Cook on medium heat until the vegetables are still crunchy but tender enough to eat, about 5 minutes more.

Add the garlic and the duck meat. While consistently stirring (or tossing), continue to cook the ingredients for 2-3 minutes more. Add the rice, remaining ½ tablespoon of Sriracha, and the soy sauce (or tamari) and toss to combine until all is completely incorporated. Season with salt and pepper to taste if needed.

Transfer to a serving dish and cover while you prepare your eggs. Top each portion of the fried rice with an egg and garnish with the scallions. Serve hot and enjoy!

Vegetable Fried Rice

Kari Lindsay — Tue, 02 Apr 2013 15:19:53 +0000

1. Heat the oil in a large skillet (or a wok) over medium high to high heat.
2. Add to the hot oil, the onion and carrot. Cook and stir for about 1 to 1 ½ minutes.
3. Add the bell pepper and broccoli. Cook and stir for about 1 to 1 ½ minutes more.
4. Add the water chestnuts. Cook and stir for about 30 seconds.
5. Add the leftover cooked rice. Cook until the grains have separated and the rice is warmed through.
6. Toss in the spinach.
7. Stir in the soy sauce.
8. Make a well in the middle of the rice, exposing the bottom of the pan. Pour the eggs into the well and stir the eggs keeping them in that well until they are cooked.
9. Now stir everything together, remove from the heat, and serve.