SIMPLE BAKED RICE
Rice infused with garlic and onion baked in chicken stock. A wonderfully simple dish even picky eaters will enjoy. I use homemade stock as it's the most flavorful, but use whatever you have on hand. Another option is adding whatever leftover veggies or meat I have to make a simple casserole without a heavy cream sauce. This recipe uses a rice-to-liquid ratio of 2:1 for long-grain rice.
Provided by Arizona Desert Flower
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.
- Spread long-grain rice into prepared casserole dish.
- Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.
- Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 40.2 g, Cholesterol 2.5 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 495.1 mg, Sugar 1.5 g
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
RICE WITH ONION AND BAY LEAF
Steps:
- Melt 1 tablespoon of the butter in a saucepan, and add the onion and garlic. Cook, stirring, until the onion is wilted. Add the rice, and stir to coat the grains.
- Add the broth and bay leaf.
- Bring to a boil and cover. Cook exactly 17 minutes. Remove the bay leaf, and stir in the remaining 1 tablespoon butter.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 130 milligrams, Sugar 2 grams, TransFat 0 grams
BASMATI RICE PILAF
Wonderful flavor and textured rice dish.
Provided by Carol Castellucci Miller
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
- Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
- Stir basmati rice into onion mixture until rice is coated with oil.
- Pour hot chicken stock into the rice mixture. Season with salt; stir.
- Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
- Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 40.4 g, Cholesterol 7.9 mg, Fat 6.9 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 279.4 mg, Sugar 0.6 g
BAY LEAF RICE PILAF
Categories Chicken Garlic Herb Rice Side Quick & Easy Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook bay leaves in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, turning over occasionally, until leaves are lightly browned, 2 to 3 minutes. Add garlic and cook, stirring, until pale golden, about 30 seconds. Add rice, salt, and pepper and cook, stirring gently to avoid breaking bay leaves, 1 minute. Add water and broth and bring to a full boil, uncovered, over high heat. Cover with a tight-fitting lid, then reduce heat to low and simmer until water is absorbed and rice is tender, about 15 minutes.
- Remove from heat and let stand, undisturbed, 5 minutes. Fluff rice with a fork and discard bay leaves.
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