BAKED RICE DISHES RECIPES

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BAKED RICE RECIPE - NYT COOKING



Baked Rice Recipe - NYT Cooking image

This recipe, from the chef Yotam Ottolenghi, is richly spiced and flavorful, a dish that would pair with almost any grilled or roasted meat. Try it sometime with a Sunday roast chicken and a pile of greens, a comforting spread as the weekend slides away.

Provided by Sam Sifton

Total Time 1 hours 15 minutes

Yield Serves 6 to 8

Number Of Ingredients 8

1/3 cup extra-virgin olive oil
2 heads garlic, cloves peeled
12-14 medium-size shallots, peeled and quartered lengthwise
Zest of 1 lemon
2 whole sprigs fresh curry leaves, left on stem, or substitute a handful of dry curry leaves
2 cups basmati rice
2 teaspoons kosher salt, or to taste
1/2 teaspoon saffron threads, soaked in 2 tablespoons boiling water for 30 minutes

Steps:

  • Heat oven to 425. Put the oil into a sauté pan set over medium heat. When the oil shimmers, add the garlic cloves, shallots and lemon zest, and cook, tossing occasionally, for about 15 minutes, until the garlic is golden brown and soft. Add the sprigs of curry leaves, and cook for approximately 2 minutes more, or until the leaves are starting to crisp.
  • Pour the garlic and shallots into a large ovenproof baking dish, approximately 10 by 14 inches, and spread the rice over the vegetables in an even layer. Sprinkle 2 teaspoons of salt over the rice, and then pour 3 1/2 cups of boiling water over the rice. Cover the dish tightly with aluminum foil, and place in the oven for 30 minutes or so, until all the water has been absorbed and the rice is light, fluffy and starting to turn crisp around the edges.
  • Remove the dish from the oven, uncover and drizzle the saffron and its soaking water over the dish. Re-cover the dish with aluminum foil, and allow it to sit on the stovetop for another 5 or 10 minutes, then serve.

Nutrition Facts : @context http//schema.org, Calories 340, UnsaturatedFatContent 8 grams, CarbohydrateContent 58 grams, FatContent 10 grams, FiberContent 4 grams, ProteinContent 7 grams, SaturatedFatContent 1 gram, SodiumContent 402 milligrams, SugarContent 8 grams

BAKED FISH AND RICE RECIPE: HOW TO MAKE IT



Baked Fish and Rice Recipe: How to Make It image

"I just recently tried this simple-to-fix meal-in-one, and it was an instant hit here at our house," states Jo Groth of Plainfield, Iowa. "Fish and rice are a tasty change of pace from traditional meat-and-potato fare."

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups chicken broth
1/2 cup uncooked long grain rice
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
3 cups frozen chopped broccoli, thawed and drained
1 tablespoon grated Parmesan cheese
1 can (2.8 ounces) french-fried onions, divided
1 pound cod
Dash paprika
1/2 cup shredded cheddar cheese

Steps:

  • In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Transfer to a greased 11x7-in. baking dish. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika., Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.

Nutrition Facts : Calories 392 calories, FatContent 16g fat (6g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 722mg sodium, CarbohydrateContent 31g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 29g protein.

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