What is a good rice dish for dinner?!
What is a good rice dish for dinner?
Answers:
Mediterranean Rice
Ingredients
3 Tbsp. Spinach & Herb Dip Mix
2 tsp. Garlic Garlic?
8 oz. sliced mushrooms
1 diced small onion
2 Tbsp. butter
2 cups prepared rice
4 oz. feta cheese crumbles
1 - 2 Tbsp. fresh lemon juice
Salt and pepper to taste
Directions
Sauté first 4 ingredients in butter until onion is tender. Add remaining ingredients; heat through. Serves 4.
http://tastefullysimple.com/web/dgoodacr...
Brown Rice. It has fiber in it.
stir fry
Fried Rice
Biriyani,,, an indian dish ..jst try it out.........
cheese rice
just white rice by itself is good served with a piece of fish and some steamed vegetables.
Red beans and rice with smoked sausage or ham.
Chicken and rice!! It rocks!!
try zatarains, they make excellent rice mixes where all you add is meat or seafood. kinda like a cajun hamburger helper, but SO MUCH BETTER!!!!
- Stir Fry
- Butter Rice
Go to this website to look for recipes and stoneware
www.pamperedchef.com
I like this Persian dish that has rice and chicken and plain yogurt but I don't recall the name. However, there are several recipes if you want to research Persian cuisine.
I've cooked a rice stuffed bellpepper dish before. It was good:
http://allrecipes.com/recipe/tofu-and-ri...
If you like to make a casserole, so your whole meal will be in 1 dish and get it over with, like me...lol.....you can put your rice and whatever kind of soup you choose, cream of chicken, mushroom or celer, on top of it, add a lil water, then put your meat on top of it, seasoned the way you like, then put it in the oven....wha-la!!
Mushroom Risotto with Peas Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Risotto Cravings
8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
Arancini di Riso Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Risotto Cravings
Vegetable oil, for deep-frying
2 large eggs, beaten to blend
2 cups Risotto with Mushrooms and Peas, recipe above, cooled
1/2 cup grated Parmesan
1 1/2 cups dried Italian-style bread crumbs
2 ounces mozzarella, cut into 1/2-inch cubes
Salt
Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
Risotto al Salto Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Risotto Cravings
Olive oil flavored cooking spray
1/2 cup Risotto with Mushrooms and Peas, recipe top, cold
1 to 2 tablespoons grated Parmesan
Spray cooking spray into a small non-stick skillet over medium-high heat. Shape the risotto into a round patty and add to the skillet. Cook for 2 to 3 minutes until the risotto is golden brown on the bottom and set around the edges. Use a spatula to turn the risotto patty and cook for another 2 to 3 minutes. Slide the risotto onto a plate, sprinkle Parmesan on top and serve.
Go get one of those seasoned roasted chickens from the store. chop the meat from it. Chop a bell pepper, onion, garlic, and stir fry till soft add 2 eggs and cook add chicken and rice season with soy sauce or hunan sauce and red pepper flakes. Good luck
Buy a good mango chutney, like Patak's.
3 tbs chutney
1/3 cup lemon juice
6 chicken breast halves
1 can pineapple chunks
1/4 each red, yellow and orange peppers, diced.
Stir the chutney, juice, and pineapple and peppers together in a measuring cup.
In a glass oven dish, arrange the chicken in one layer.
Pour the sauce over the chicken, (even if frozen), and baste evenly.
Bake at 375 for about 90 minutes, turning a couple of times during cooking. Serve over rice.
You can substitute prawn for the chicken if you want a seafood feast.
Your guest and family will demand this fast and easy recipe again and again. It tastes like a somewhat spicier sweet and sour chicken.
Almond Rice Pilaf
2 1/2 tablespoons butter
1 cup uncooked converted rice
2 1/4 cups chicken stock
1/8 teaspoons salt
1/3 cup sliced or slivered almonds
1/4 cup diced celery
1/4 cup diced onion
1 teaspoon dried parsley
1. Melt 2 tablespoons butter over medium heat in a medium saucepan. Be sure to use a saucepan with a lid. Add 1 cup uncooked converted rice and sauté rice for 3 to 5 minutes in the butter or until some of the rice begins to turn light brown. As the rice is cooking
heat chicken stock on high in microwave for 3 to 5 minutes or until the stock begins to bubble. When the rice begins to brown, quickly add the hot stock and salt to the pan. Cover the pan, reduce heat to low and simmer rice for 20 minutes.
2. As rice cooks melt remaining 1/2 tablespoon butter in a medium skillet over medium heat. Add almonds and sauté until the almonds are golden brown.
3. When the rice has cooked for 20 minutes, remove it from the heat. Add almonds, celery, and onion to the rice, then let it sit, covered, for 5 minutes or until the remaining liquid is absorbed.
Serves 4.
This sausage and rice meal is good and pleasing
1 pkg smoked sausage (beef or turkey)
8oz can diced tomatoes
1/2 medium onion
1 clove garlic
1/2 green bell pepper
1 cup rice (uncooked)
1 tablespoon curry powder
2 tablespoons mushroom soy sauce
1/3 cup chicken stock
1/3 cup water
Cook rice according to package. Chop onion, bell pepper, and garlic, set aside. brown sausage in skillet, sprinkle with curry powder and salt & pepper to taste. Add pepper and onion mixture and cook for 2-3 minutes. Add chicken stock, allow to quickly boil. Reduce heat and pour in soy sauce, water and tomatoes. Simmer for 5 minutes (you may add a sprinkle of flour to thicken).
Serve over hot rice.
rice over murhroom soup