November 1, 2007
to enjoy enhanced features like these.
Buttery Basmati Rice-By Allison Fishman Makes 6 cups
Tip: Use this basic ratio for steaming rice: 1 1/4 cups of water for every cup of rice. Every rice cooks differently so don't be discouraged if your first run doesn't turn out perfectly.
Lemon Herb Rice-By Allison Fishman Makes 4 (3/4 cup) servings
Rice Pudding-By Allison Fishman Makes 6 (2/3 cup) servings
Dog Biscuits-By Allison Fishman
Brown rice is a healthy alternative to white rice. Try rolling it in a soft tortilla along with your other favorite ingredients to make a nutritious wrap.
Rice pilaf2 tablespoons olive oil1 tablespoon butter2 cups medium-grain rice1 onion, diced2 cloves garlic, chopped1 bay leaf4 cups water
Chimichurri sauce1 cup fresh Italian parsley1/2 cup olive oil1/3 cup red wine vinegar2 garlic cloves, peeled and chopped1/8 teaspoon dried red pepper, crushed1/2 teaspoon ground cumin1/2 teaspoon salt
1. In a medium-sized saucepot, heat olive oil and butter over medium heat, then add the rice and stir to coat.2. Add the onion and cook until translucent and tender.3. Stir in the garlic and bay leaf and let simmer until fragrant. Season the mixture with salt, then pour in the water and increase heat to bring the mixture to a boil.4. Once boiling, reduce heat to low and let simmer for 20 minutes, or until the rice is done. Set aside.5. In a blender, combine all of the Chimichurri sauce ingredients and blend until smooth. Stir the sauce into the rice pilaf and serve warm.
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