Herbed Basmati Rice Recipes

BASMATI RICE

Steps:

• Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

HERBED BASMATI RICE

Steps:

• Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

HERBED BASMATI RICE

Steps:

• Heat olive oil in a medium skillet coated with cooking spray over medium-high heat.
• Add rice and garlic to pan; Saute 2 minutes or until rice is lightly toasted.
• Add water, broth, and salt to pan; bring to a boil.
• Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender.
• Remove from heat; let stand 5 minutes.
• Stir in onions, nuts, Parmesan cheese, basil, thyme, and pepper.

CURRIED AND HERBED BASMATI RICE

Steps:

• Heat medium 3-quart pot over medium-high heat with oil. Add minced garlic. Cook for 2 minutes. Don't burn garlic. Lightly brown.
• Add rice. Constantly toss and stir to coat rice with garlic and oil and lightly toast rice.
• Add chicken stock, curry powder and bring to a boil. Reduce heat and cover on simmer til rice has absorbed liquid (about 20 minutes).
• During last 5 minutes of cooking rice, remove lid, add butter, rosemary and parsley. Stir. Recover.
• If liquid is absorbed, reduce heat to low and keep warm. If rice appears dry, add small amount of olive oil. I recommend doing this anyway, as the Extra Virgin Olive Oil adds wonderful flavor.
• Just before serving, add lemon zest to pot and toss to combine all ingredients. Salt and pepper to taste.

INDIAN STYLE BASMATI RICE

Steps:

• Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
• Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

HERBED BASMATI RICE

Steps:

• Preheat the oven to 400 degrees.
• Over medium-high heat, melt the butter in a large pot and saute the rice with the onions and garlic until golden. Add the boiling water and stir well.
• Stir in the rosemary, basil, fennel seeds, salt, pepper and cashews. Cover and bake for 18 minutes or until the rice is cooked.

INA'S HERBED BASMATI RICE

Steps:

• Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat.
• Reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (pull the pot half off the burner to keep it from boiling over.)
• Turn off the heat, and allow the rice to sit covered for 5 minutes.
• Add the parsley, dill, scallions, and pepper.
• Fluff with a fork, and serve warm.