Almond Raisin Rice
Source:
Magazine
Ingredients:
- 2 cups rice
- 1 tbsp oil
- salt
- 4 cups water
- onion, chopped
- 2 tbsp oil
- 100 gram sliced almonds
- 100 gram raisins
- salt and pepper
- 1 tbsp sugar
- 1 tsp lemon juice
Directions:
1. Wash the rice well and drain. Heat 1 tbsp oil in saucepan and add rice. Mix until rice is coated, then add water and bring to a boil. Lower the flame and cover the pan.
2. Cook for about 20 minutes until all water is absorbed.
3. Meanwhile sauté the onion in the oil until it’s clear.
4. Add almonds and sauté a few more minutes until they start to brown.
5. Add the rest of the ingredients and mix until sugar has dissolved. Taste and fix flavoring if needed.
6. Serve over rice.
Cantonese Fried Rice
Source:
Spice & Spirit Cookbook
Ingredients:
​- 4 tbsp oil
- 1 medium onion, diced
- 2 eggs, beaten
- 1 tbsp soy sauce
- 2 1/2 cups cooked rice
- dash of pepper
Directions:
1. In a 10-inch skillet, heat oil on medium flame. Add diced onion and saute until translucent. Add eggs and fry, stirring constantly to break eggs into tiny pieces. Add soy sauce and stir.
2. Add cooked rice. Sprinkle with dash of pepper. Combine well, stirring over heat, about 2 minutes. Add a little more soy sauce if necessary.
Curried Rice
Source:
Sugar Less For Life!
Ingredients:
- 5 tbsp cooking oil
- 1 bunch green onions, sliced on an angle, about 1/4 inch thick
- 2 tsp curry powder
- 1/4 tsp garlic powder
- 2 tsp salt
- 8 cups cooked brown rice
Directions:
1. Heat the oil, in a large sauce pan. Add the green onions and sauté quickly until warm. Stir in the remaining ingredients; cook just until heated through.
Curry and Cauliflower Rice
Source:
?
Ingredients:
- 1/4 cup olive oil
- 3 onions, diced
- 300 gram cauliflower florets
- 2 tomatoes, crushed
- 1 1/2 cups long grained rice
- salt, black pepper
- 1 1/2 tsp curry
- 3 cups clear chicken broth
- 1 cup parsley, chopped
Directions:
1. Heat oil in heavy bottomed saucepan, add onions and cauliflower, and cook until golden. Add tomatoes, rice and spices, and cook while stirring for 3 minutes.
2. Add chicken broth and bring to a boil. Cover, lower heat and simmer 20 minutes. Remove from heat, and let stand covered for 15 minutes. Add parsley, mix, and serve.
Fiesta Rice Casserole
Source:
Sugar Less For Life
Ingredients:
- 1 cup cooked brown rice
- 3 medium zucchini
- 1 7-oz can chopped green chiles
- 12 oz grated Monterey Jack cheese
- 2 large tomatoes, thinly sliced
- 2 cups sour cream
- 1 tsp oregano
- 1 tsp garlic salt
- 1/4 cup chopped green pepper
- 1/4 cup chopped green onion
- 2 tbsp chopped fresh parsley
Directions:
1. In a large buttered casserole, layer the cooked rice, chopped chiles, ½ of the cheese, zucchini, and tomato slices. In a bowl, combine the sour cream, oregano, garlic salt, green pepper, and green onions. Spoon this mixture over the tomatoes and sprinkle on the rest of the cheese. Bake for 45 minutes. Sprinkle with fresh parsley and serve immediately.
Fleishig Spicy Rice
Source:
Mishpacha Magazine
Ingredients:
- 2 tbsp olive oil
- 1/2 cup diced celery
- 1/2 cup diced onions
- 3 cloves fresh garlic, peeled and chopped (about 2 tbsp)
- 1 cup salami, diced small
- 1 1/2 cups uncooked, white rice
- 1/2 medium green bell pepper, diced small (about 1 cup)
- 1 tsp ground cumin
- 1 bay leaf (removed after cooking)
- 1 1/4 tsp paprika
- 1 tsp cayenne pepper
- 3 1/2 cups chicken broth or water
- 1/4 tbsp fresh chopped parsley
Directions:
1. Heat olive oil in large pan on medium high, until oil faintly smokes. Reduce heat to medium flame and add celery, onion, garlic, and the salami.
2. Cook, stirring, for 2-3 minutes, until softened but not browned. Add the rice, stirring to coat with the oil. Add the rice, stirring to coat with the oil. Add the green pepper; cook, stirring, for 1 minute. Add cumin, bay leaf, paprika, and cayenne; cook, stirring, for 2-3 minutes. Add the broth, and bring the rice to a simmer on medium-low to medium heat.
3. Cover, and cook 15-20 minutes, until the rice absorbs all the liquid. Fluff the rice with a fork.
4. Garnish with parsley.