This is a great side for just about any meal. The extra step of browning the rice in oil first adds such a wonderful nutty layer of flavor to this dish. Don't want the flavors quite as subtle for your rice; then double the shallots and/or garlic. Turn this into a stand alone meal by adding pre-cooked small bite sized pieces of beef, chicken, pork or shrimp.
Keep in mind that if you choose a different type of rice than listed here you will want to adjust the amount of stock and the actual rice cooking time according to the directions for that type of rice.
Ingredients:
2 Tbsp. extra virgin oil
2 cups Jasmine rice
2 Tbsp. minced shallots
1 tsp. minced garlic
3 cups chicken stock, heated
Directions:
Heat the oil in a saucepan over medium heat, add the onion and saute until slightly softened, about 1 to 2 minutes, add the garlic and saute for an additional minute, add the rice and sauté until the rice begins to lightly brown.
Pour chicken stock over the rice mixture and stir until it begins to boil, turn down heat to low, cover and simmer until the rice has absorbed the stock, about 18 to 20 minutes, fluff the rice with a fork and serve.
This citrus rice contains almonds, celery, and onions, but no added salt for a flavorful low sodium side dish.
Ingredients:
1-1/2 Tbsp. olive oil
1-1/4 cup finely chopped celery with leaves
1-1/4 cup finely chopped onion
1 cup water
1/2 cup orange juice
2 Tbsp. lemon juice
dash hot sauce
1 cup long-grain white rice, uncooked
1/4 cup slivered almonds
Directions:
Heat oil in medium saucepan. Add celery and onions and saute until tender, about 10 minutes.
Add water, juices, and hot sauce. Bring to a boil. Stir in rice and bring back to a boil. Let stand covered until rice is tender and liquid is absorbed.
Stir in almonds. Serve immediately as a side dish for a fish entree
Servings:
4
Time:
20 Minutes Preparation Time 25 Minutes Cooking Time
Great side dish! The beef consomme gives this great flavor! This is best with brown rice.
Ingredients:
1/2 cup (1 stick) margarine
1 med. onion, chopped
1/4 cup slivered almonds
1 can mushrooms (4oz.)
1 cup rice, uncooked
2 cans beef consomme
Directions:
Saute' the chopped onion in melted margarine until clear. Add almonds and mushrooms and heat through. Add the uncooked rice and two cans of consomme. Bake in casserole dish for about 45 minutes at 350.
Mix rice with salt and pepper. Layer rice, chilies, sour cream and Monterey Jack cheese in greased casserole until all ingredients are used, beginning and ending with rice. Bake at 350 degrees F for 30 minutes. Top with cheddar cheese. Let stand until cheese is melted before serving.
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Additions to Rice