Rice

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Poblano Rice

Cribbed from Marcela.

3 tablespoons vegetable oil, divided
1/2 medium white onion, chopped
2-3 poblano chiles, stemmed, seeded and chopped
1 clove garlic, peeled and roughly chopped
1 cup chicken or vegetable broth, plus more if needed
1 cup long grain rice

Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat.
Add the onions and saute until translucent, about 3 minutes.
Add the poblano chiles and saute, about 8 minutes.

Poblano Rice
4
Your rating: None Average: 4 (1 vote)

Rice Salad with Fava Beans and Pistachios

Another delicious Ottolenghi recipe, courtesy of Bon Appetit and tweaked just a bit.

½ cup wild rice
Kosher salt
1 cup basmati rice
1 dried Iranian lime (or keffir lime leaf)
2 cups fresh shelled fava beans (can substitute lima beans)
½ cup chopped fresh dill
½ cup chopped fresh flat-leaf parsley
½ cup unsalted, raw pistachios
¼ cup olive oil
2 teaspoons finely grated lemon zest
¼ cup fresh lemon juice
1 teaspoon finely grated lime zest
½ cup pomegranate seeds

Rice Salad with Fava Beans and Pistachios
4
Your rating: None Average: 4 (1 vote)

Paella with chicken and shrimp

5 tablespoons extra-virgin olive oil (preferably Spanish), divided
1 pound uncooked large shrimp, peeled, deveined, butterflied
1 pound skinless boneless chicken thighs, cut into 1-inch cubes
1/2 pound oyster mushrooms, sliced
1 cup chopped onion
4 garlic cloves, chopped
1 1/2 cups paella rice (short-grain white rice)
1 15-ounce can diced tomatoes in juice
1 dried California chile or New Mexico chile, stemmed, seeded, finely ground in spice mill
3/4 teaspoon smoked paprika
1/2 teaspoon saffron threads, crumbled
2 cups low-salt chicken broth, divided
1 cup mushroom broth

Paella
3.5
Your rating: None Average: 3.5 (2 votes)

Lao Crispy Rice Salad

We first had this salad at a Thai/Lao restaurant in Virginia. It was freakin' awesome, and so we set making it at home. We combined three recipes and the result was quite good.

Crispy Rice Lao Salad
4
Your rating: None Average: 4 (2 votes)

Basmati and Wild Rice with Chickpeas, Currants and Herbs

This Yotam Ottolenghi recipe was amazing. The balance of the sweet currants with the curry-spiced chickpeas was surprising and delightful and the fried onions sealed the deal. Yes, it's got a lot of components, but it is totally worth it. I have halved the proportions to serve 8 as a side or 4 as a main.

Basmati with Wild Rice
5
Your rating: None Average: 5 (2 votes)

Purée Freneuse (Rice and Turnip Purée)

A surprise winter hit from Julia Child's
Mastering the Art of French Cooking, Vol. 2:

4 turnips (or rutabagas) (~3" diameter each) - chopped into ¼" cubes
2 cups milk
1 cup white rice
½ t salt
¼ t thyme
1 bay leaf
2 T butter
3 cloves garlic, mashed
3 T cream (or butter)
salt and white pepper to taste
parsley (optional, for garnish)

Rice and Turnip Puree
3
Your rating: None Average: 3 (1 vote)

Basmati Rice Salad

Based on this recipe from Bon Appetit

Dressing
1 small shallot, chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar
2 teaspoons fresh thyme leaves
1/3 cup extra-virgin olive oil, divided
Kosher salt, freshly ground pepper

Salad
2 cups cooked basmati rice, cooled
2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
3/4 cup torn mixed leafy greens, sprouts, and herbs

Rice Salad
2.5
Your rating: None Average: 2.5 (2 votes)

Black Rice Salad with Mango and Peanuts

This Bon Appetit rice salad was easy and delicious. It also could easily be made vegetarian (and is already gluten free) by omitting the fish sauce or replacing it with soy sauce. The fish sauce smell can be a bit off-putting on the first day, so if you're not a fan, just skip it.

Serves 2-4

1 orange
1/4 cup fresh lime juice
1 tablespoon vegetable oil
1/2 tablespoon fish sauce (optional)
1 cup black rice (preferably Lotus Foods Forbidden Rice)

Black Rice with Mango Salad
3
Your rating: None Average: 3 (2 votes)

Chicken, Rice and Beans

We originally intended to make this Bon Appetit recipe, but we morphed it to save some time. In the proportions here, this recipe will make two easy week-night meals. The rice and beans can be made the first night and reheated the second. A rotisserie chicken bought on the first night can be reheated in the oven or shredded and "fried" on the stovetop with a bit of olive oil.

Rice
1 tablespoon olive oil
1/4 medium onion, chopped

Chicken Rice and Beans
4
Your rating: None Average: 4 (1 vote)

Rice

As someone who has no fewer than 5 kinds of rice in the house at any one time, I can attest that different kinds of rice require different cooking methods. Here are some of the most successful methods I've found for different kinds of rice:

Rice
3
Your rating: None Average: 3 (1 vote)

Southwest Salmon

This recipe just sort of happened one day. We had some miscellaneous items we wanted to use up, and it turned out delicious! The amounts used here served 2.

Ingredients
Salmon (1/2-2/3 lb)
Southwestern seasonings (blend of salt, chipotle, dash chili powder, cumin, dash of coriander, lime juice)

Corn (1 ear)
Tomato (1 med, chopped)
Onion (1/2 small, chopped)
Cilantro (about 1/2 cup, separated from stalks)
Salsa / hot sauce (about 2 tbsp)
Lime (juice from 2 limes)

SW Salmon
5
Your rating: None Average: 5 (2 votes)

Red Wine Risotto

A twist on classic risotto. Doesn't taste too red winey.

From http://www.newitalianrecipes.com/red-wine-risotto.html. Makes 3-4 side dish servings.

Ingredients:
About 3 cups of chicken or vegetable broth. (Amount needed to finish the red wine risotto will vary, so have an extra cup ready, just in case.)
5 fresh basil leaves
1 sprig fresh thyme
1 T extra virgin olive oil
1.5 T minced shallots
2 cloves minced garlic
1/2 cup Italian Arborio rice
1/3 cup good quality red wine

Red Wine Risotto
2.5
Your rating: None Average: 2.5 (2 votes)

Tah Chin (Persian Rice Casserole)

When I was in high school, I dated a Persian (Iranian) guy for a few months. I don't remember much about our relationship, but I do remember his mother's cooking! After we'd been dating for while, his family invited mine over for a Friday night dinner. All I remember is a chicken/rice/currant/nut casserole that was absolutely delicious.

TahChin2.jpg
4
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Louisiana Dirty Rice

Adapted from RecipeZaar

2 cup brown rice (or 1 cup brown rice and 1 cup white rice)
4 cups water or broth
1 Tbsp butter

1 bell pepper, finely chopped
1 onion, finely chopped
2 celery ribs (tops and all), finely chopped
1 clove garlic, minced
2 tablespoons bacon drippings

1/16lb andouille sausage, crumbled
2 tablespoons pecans or walnuts

Tabasco sauce
Worcestershire sauce
salt
cayenne
black pepper

Dirty Rice
2.5
Your rating: None Average: 2.5 (2 votes)

Jeweled Rice

Growing up, I was exposed to much delicious Persian food (owing to the large Iranian population in LA). One of my favorite dishes is Zereshk Polo - basmati rice with barberries and sometimes other dried fruits and nuts. I started with zereshk polo and added other ingredients commonly found in jeweled rice, ending up in a hybrid recipe of sorts.

Adapted from this recipe. Makes enough rice to serve 4.

Zeresk Polo
3.5
Your rating: None Average: 3.5 (2 votes)

Fried Rice

This recipe is meant to mimic the fried rice of my favorite LA Chinese restaurant - Yang Chow (or Hunam, as it was called in my youth). The key feature is that it isn't loaded down with soy sauce. Your diners can always add it post-cooking.

Serves 4 as a side dish:

Ingredients
1 cup chinese/short-grain rice, cooked (Put 1 cup rice, 1.5 cups water in pot. Bring to boil. Reduce to simmer. Cover and cook for 20 minutes.) and fluffed with spoon or fork
2 eggs, lightly beaten

Fried Rice
3.5
Your rating: None Average: 3.5 (2 votes)

Dolmades (Stuffed Grape Leaves)

We really enjoy the vegetarian dolmades (grape leaves stuffed with rice and other sundies) from Eastern Market, and so we thought we'd try and make them ourselves. We found grape leaves in brine at the supermarket and went from there. While I do enjoy cooking "projects," I have to admit that this one is pretty labor intensive. It's delicious, but undertake with caution.

I cobbled together the recipe from online sources.

Makes about 40 dolmades.

Dolmades
3.5
Your rating: None Average: 3.5 (2 votes)

Gallo Pinto

Gallo Pinto is a stable Nicaraguan dish of rice and beans. It goes great with carne asada for dinner, or with fried plantains and cheese for a hearty breakfast.

Makes a lot. Halve for a more reasonable yield.

  • 2 cups small "centroamerica" red beans.
  • 1 small or medium onion
  • 3 cups (700 ml) chicken broth (could sub in vegetable broth to make it vegetarian)
  • 2 cups (350 ml) precocido / parbroiled white rice
  • ½ teaspoon (2.5 ml) salt
  • 1 Tablespoon (15 ml) vegetable oil 1-3 Tablespoon oil to fry the Gallo Pinto
Gallo Pinto
4.5
Your rating: None Average: 4.5 (2 votes)

Jamaican Rice and Peas

2 cans dark red kidney beans
1 can coconut milk
3 cups water or broth
2 cups rice
1 scotch bonnet or habanero pepper, whole
4 T butter
salt, pepper and thyme

In a very large pot, heat kidney beans with their can-water, water, coconut milk, and spices until simmering. Add rice, butter and pepper. Bring back to simmer, let cook, covered until done, approx. 30 minutes. Remove cover near the end, to let the mixture dry out a little.

Rice and Peas
4
Your rating: None Average: 4 (2 votes)

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