Shallot Caraway Rice Recipes

RICE WITH CARAMELIZED SHALLOTS

Steps:

• In a medium saucepan, over medium heat, add the butter. When the butter has melted add the shallots and saute until very soft, about 5 minutes. Stir in the rice and add a pinch of salt. Raise the heat to high and cook, stirring to toast the rice, about 1 minute. Add the wine and cook until reduced by half. Pour in the stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 20 minutes. Season with salt, to taste. Transfer to a serving bowl and serve.

SHALLOT CARAWAY RICE

Steps:

• In small or medium saucepan, heat oil and butter over medium heat.
• Add shallots and garlic cloves, sauté 3 minutes.
• Add caraway seeds, red pepper, garlic powder, salt, and pepper. Sauté 2 minutes.
• Add rice and entire can of chicken broth. Stir, and bring to a boil.
• Cook rice according to directions on package.
• *If using long grain white rice, after bringing to a boil, cover, and simmer 20 minutes. Take off heat and let sit covered for 5 minutes, then open lid and fluff with fork. Serve hot.

HERB RICE WITH GREEN GARLIC, SAFFRON, AND CRISPY SHALLOTS

Steps:

• Place rice in a large bowl and pour in lukewarm water to cover. Using your hands, agitate rice until water becomes cloudy; drain. Repeat process until water stays clear (4-5 times). Cover rice with 6 cups cold water and add a generous handful of salt (water should taste salty). Let soak uncovered at room temperature at least 1 hour and up to 4 hours.
• Meanwhile, pour oil into a medium saucepan to come about 2" up sides. Add shallots and set over medium heat. Cook, stirring occasionally, until shallots are golden and crisp, 10-12 minutes. Using a slotted spoon, transfer shallots to paper towels and season with salt. Strain oil into a small bowl; let cool.
• Toss cilantro, dill, parsley, mint, and tarragon in a medium bowl; set aside 1 cup for serving. Dissolve saffron in 2 Tbsp. hot water in a small bowl.
• Bring a large pot of salted water to a boil (use a nonstick pot if you have one; it will help the rice release at the end). Drain rice and add to pot, stirring gently to prevent any grains from sticking to the bottom. Bring to a boil and cook until grains begin to float on the surface and dance (rice should be almost tender but with a firm, opaque center), about 4 minutes. Drain rice and rinse under cold water. Spread out on a rimmed baking sheet. Wash out pot.
• Pour 3 Tbsp. shallot oil into clean pot. Swirl in 2 tsp. saffron water; reserve remaining saffron water for serving. Oil mixture should barely coat bottom of pot; add more oil if needed. Season lightly with salt. Lay lavash across pot (it can go up the sides a little, but don't overlap). Spoon a third of rice over lavash; top with a third of herbs and a third of green garlic. Repeat, alternating layers of rice, herbs, and green garlic to form a mound. Use the handle of a wooden spoon to poke several holes in rice (without hitting bottom of pot) to let steam escape. Wrap lid with a kitchen towel and cover pot. Cook over medium heat until herbs are slightly darkened, 10-15 minutes.
• Reduce heat to medium-low, uncover and pour melted butter evenly over rice. Cover and cook until rice is fragrant and fluffy, 20-30 minutes. Remove from heat; let sit 10 minutes. Taste rice and season with more salt if needed.
• Scoop 1 1/2 cups rice into reserved saffron water and toss to color rice. Layer saffron rice with rice in pot, reserved herbs, and crispy shallots. Top with rose petals if using. Break up lavash crust into pieces and serve alongside rice.

RICE PILAF WITH SHALLOTS

Steps:

• Melt butter in a medium Dutch oven over medium-low heat. Add shallots, and cook, stirring often, 4 minutes. Stir in rice, and cook, stirring, 1 minute.
• Add 2 cups water, the stock, bay leaf, salt, and pepper. Raise heat, and bring to boil. Stir once, then reduce heat. Cover, and simmer until rice is tender and liquid has been absorbed, 15 to 20 minutes. Remove from heat, and let stand, covered, 10 minutes. Fluff with a fork and discard bay leaf before serving.

CAULIFLOWER WITH SHALLOT AND CARAWAY

Steps:

• In a 2-quart microwave-safe baking dish stir together the shallot, the caraway seeds, and the oil and microwave the mixture, covered, at high power (100%) for 2 minutes, or until the shallot is softened. Stir in the cauliflower and the water, microwave the mixture, covered, at high power for 4 minutes, or until the cauliflower is tender, and season it with salt and pepper.

RICE WITH CARAMELIZED SHALLOTS FROM MELISSA D'ARABIAN

Steps:

• In a medium saucepan, over medium heat, add the butter. When the butter has melted add the shallots and saute until very soft, about 5 minutes.
• Stir in the rice and add a pinch of salt.
• Raise the heat to high and cook, stirring to toast the rice, about 1 minute.
• Add the wine and cook until reduced by half.
• Pour in the stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 20 minutes.
• Season with salt, to taste. Transfer to a serving bowl and serve.

CARAMELISED SHALLOTS

Steps:

• Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
• Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.