Basmati Rice Side Dish Recipe

One Pan Shrimp and Rice Recipe The Mediterranean …

WEBMay 12, 2020 · Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice. Drain well. In a large deep pan …

Rating: 4.7/5(42)
1. Put 2 cups Basmati rice (or white long grain rice) in a large bowl and rinse with cold water (use your hand to swish the rice around). Repeat a few times and drain the rinsing water, then top the rice with cold water again, this time leave it to soak for 15 to 20 minutes. (You should be able to break a grain of rice easily once done soaking, if that's not the case leave it for a bit longer). Drain well.Tip: Use the time while the rice is soaking to prep the veggies
2. In a large, deep pan with a lid (I used this 5-quart pan--affiliate link), heat 3 tablespoons extra virgin olive oil over medium heat. Add 1 cup each chopped red onion and red bell pepper. Add minced garlic, 1 cup peas, and a good amount of chopped fresh parsley (about 1/2 cup packed). Add a good pinch of kosher salt and cook for about 3 minutes to give the veggies a chance to soften a bit, then add the spices (1 tsp coriander 3/4 tsp to 1 tsp Aleppo pepper flakes (or a mild red pepper), ½ tsp cumin, ½ tsp paprika, ¼ tsp ground turmeric). Toss around and cook a couple more minutes so the spices release their flavor.
3. Add the drained rice. Toss to combine and season with a big pinch of kosher salt. Add the water and bring to a boil until the liquid is reduced by about 1/2. Watch the liquid amount, it should not dry out but it should be just covering the top of the rice. At this point, turn the heat to low, cover the pan well with the lid and leave it alone for 15 to 20 minutes or until the rice is cooked.
4. When the rice has fully absorbed the water, taste to be sure it's fully cooked (it should not be hard nor chewy). Add the shrimp, nestling it into the rice.

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Best Basmati Rice Pilaf Away From the Box

WEBJun 5, 2020 · Pour in the drained diced tomatoes, boiling water and bouillon cube and stir to dissolve. Season with salt to taste. Bring the mixture up …

Rating: 5/5(1)
1. In a large stockpot set to medium low, heat the oil until it shimmers (look for waves). Add dried thyme and stir quickly for about 1 minute, until fragrant.
2. Add diced onion and scallions to the pot and sauté 3 minutes, then add the minced garlic, bay leaves and drained rice and cook for another 4-6 minutes, stirring frequently so each grain gets coated in oil.
3. Pour in the drained diced tomatoes, boiling water and bouillon cube and stir to dissolve. Season with salt to taste. Bring the mixture up to a boil, then reduce heat to medium and cook 15 minutes.
4. Turn off the heat and cover 15 minutes.

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