Time 35m Yield 4-6 serving(s) Number Of Ingredients 16 Steps:
In large saucepan, cook onion in olive oil until tender. Stir in rice and spices. Cook, stirring constantly, until rice begins to turn golden. Pour in broth and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Do not lift lid while cooking. Remove from heat and allow to sit for 5-10 minutes undisturbed. Then add the chopped spinach, raisins, and almonds, stirring, and fluffing with a fork. Sprinkle with rose water, and fluff a little bit more, if desired.
Time 50m Yield 12 servings. Number Of Ingredients 10 Steps:
In a saucepan over medium heat, saute onion in oil until tender. Add broth and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes longer or until lentils and rice are tender.
Time 40m Yield 4 servings Number Of Ingredients 0 Steps:
Thinly slice 2 scallions. Cook the scallion whites in butter in a saucepan with 6 cardamom pods, 2 fresh bay leaves, 2 star anise pods and 1 cinnamon stick until soft, 2 minutes. Stir in 1 cup basmati rice, then add 1 1/2 cups water and 3/4 teaspoon kosher salt. Bring to a boil, then reduce the heat to low, cover and cook until tender, about 17 minutes. Set aside, covered, 10 minutes. Top with the scallion greens and some chopped dill.
Time 35m Yield 4 Number Of Ingredients 10 Steps:
Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.
Time 45m Yield 6 servings Number Of Ingredients 14 Steps:
Heat the oil in a large deep-sided skillet with a lid over medium-high heat. Add the onions, celery and pepper and cook, stirring occasionally, until they are just beginning to soften, about 3 minutes. Add the rice and orzo and cook, stirring constantly, until the orzo begins to brown, 3 to 5 minutes. Add the garlic, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes. Stir in the vegetable broth, bring to a simmer and then lower heat and cook, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for about 10 minutes. Fluff the rice with a fork and transfer to a serving dish. Top with the cranberries, almonds and parsley. Serve warm.
Time 30m Yield 4 servings Number Of Ingredients 7 Steps:
In a medium sauce pot, combine the rice, 2 cups (470 ml) of milk, sugar, and a pinch of salt. Bring to a gentle simmer over medium heat. Cook for 15 minutes, or until thick and creamy. In a small bowl, combine remaining milk and the egg. Whisk well. Add the egg mixture to the pot of rice. Stir well and cook for 3 minutes. Add the nutmeg and cinnamon, and mix well. Enjoy!
Yield Serves 4 Number Of Ingredients 6 Steps:
Heat oil in heavy medium saucepan over medium-high heat. Add cinnamon and cloves and stir until fragrant, about 30 seconds. Add onion and cook until beginning to brown, stirring occasionally, about 8 minutes. Add rice and stir to coat with onion mixture. Mix in water and bring to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Fluff pilaf with fork. Season with salt and pepper. Transfer to bowl.
Time 30m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large skillet, brown rice in oil, stirring constantly. Blend in soup mix and pepper. Stir in water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the rice is tender. Stir in peas. Cover and cook for 5 minutes. Serve immediately.
Time 37m Yield 2-3 serving(s) Number Of Ingredients 11 Steps:
In a large saucepan, heat oil over medium high heat. Add onion and garlic; cook for 3 minutes, stirring occasionally. Stir in broth, rice, chili powder, jalapeno peppers, and cumin. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 4 minutes. Stir in bell pepper. Cover. Simmer for 5 minutes, or until liquid is absorbed. Stir tomato and shredded cheese into hot cooked rice.
Yield 4 servings Number Of Ingredients 12 Steps:
Fry the onions, garlic, chilli, and red pepper with a little olive oil. Add the chorizo after a minute. Stir in the turmeric, salt, pepper, and long grain rice. Pour in the water and simmer for 20 minutes. Stir in the peas and prawns until prawns are pink and no longer translucent, about 3-4 minutes. Enjoy!
