My first great experience with new and different rice recipes was when a friend of mine mixed up a delicious rice dish with- pineapple, green onion and red chili flakes. It was tangy, fruity, and spicy. It really caught me off guard and the technique was what really caught my attention. My friend took left over rice and sautéed everything in a pan together to create a great medley. The rice was served with grilled pork tenderloin. I thought that it was so simple that maybe the technique could work with other ingredients.
Now I love adding fun things to rice before cooking, after cooking and during cooking. Here are a few easy recipes to add to your list.
Serving Size: 3-4 Cooking Time: 45 minutes
Mint rice
- 1-cup white or brown rice
- 1 tbsp chopped fresh mint
- ¼ of yellow or white onion minced
- 2 tablespoons olive oil
- 2-cups water
- ½ tablespoon to 1-tablespoon salt
In a large saucepot sauté the onions in the olive oil until they are aromatic and glossy.
Add the rice and toast for a few minutes on medium heat.
Next, add in the chopped mint and mix it into the rice.
Add salt and water.
Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.
Tomato rice
- 1-cup white or brown rice
- ¼ of yellow or white onion minced
- 2 tablespoons olive oil
- ½ cup plain tomato sauce
- 2-cups water
- ½ tablespoon to 1-tablespoon salt
In a large saucepot sauté the onions in the olive oil until they are aromatic and glossy.
Add the rice and toast for a few minutes on medium heat.
Next, add in the tomato sauce and mix it into the rice.
Add salt and water.
Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.
Fluff rice after it’s finished cooking.
Herbs of Provence
- 1-cup white or brown rice
- 1 tbsp dried herbs of Provence
- ¼ of yellow or white onion minced
- 2 tablespoons olive oil
- 2-cups water
- ½ tablespoon to 1-tablespoon salt
In a large saucepot sauté the onions in the olive oil until they are aromatic and glossy.
Add the rice and toast for a few minutes on medium heat.
Next, add in the herbs of Provence and mix it into the rice.
Add salt and water.
Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.
Yellow (Turmeric) rice
- 1-cup white or brown rice
- 1 tbsp dried turmeric
- ¼ of yellow or white onion minced
- 1 bay leaf
- 2 tablespoons olive oil
- 2-cups water
- ½ tablespoon to 1-tablespoon salt
In a large saucepot sauté the onions in the olive oil until they are aromatic and glossy.
Add the rice and toast for a few minutes on medium heat.
Next, add in the turmeric, bay leaf and mix them into the rice.
Add salt and water.
Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.
Rice pilaf
- 1-cup white or brown rice
- 1 each dried bay leaf
- ¼ of yellow or white onion minced
- 2 tablespoons olive oil
- 2-cups water
- ½ tablespoon to 1-tablespoon salt
In a large saucepot sauté the onions in the olive oil until they are aromatic and glossy.
Add the rice and toast for a few minutes on medium heat.
Next, add in the bay leaf and mix it into the rice.
Add salt and water.
Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.
Rice with carrots and peas
- 1-cup white or brown rice
- 1/4 –cup diced carrots
- ¼- cup frozen peas (thawed)
- ¼ of yellow or white onion, minced
- 2 tablespoons olive oil
- 2-cups water
- ½ tablespoon to 1-tablespoon salt
In a large saucepot sauté the carrots, then add onions and peas in the olive oil until they are aromatic and glossy.
Add the rice and toast for a few minutes on medium heat.
Next, add salt and water.
Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.
Pineapple green onion
- Use leftover plain white rice. You will need about 2 cups.
- 1/2 –cup diced pineapple
- ½ yellow onion finely diced
- 2 tablespoon thinly sliced green onion
- Salt
- Pepper
- 1-teaspoon chili flakes (more if you like spicy.)
In a large saucepot sauté the onions on a medium-low heat in olive oil until they’re aromatic and glossy.
Add the pineapple and continue to cook for a few minutes.
Add the chili flakes and continue to cook until the pineapples are just starting to create a liquid at the bottom of the pan.
Next, add the rice and incorporate everything well.
Then add green onion, salt and pepper if needed.
Add salt and water.
Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.
Almonds with rice
- 1-cup white or brown rice
- ¼ cup toasted almond quarters
- ¼ of yellow or white onion, minced
- 2 tablespoons olive oil
- 2-cups water
- ½ tablespoon to 1-tablespoon salt
In a large saucepot sauté the onions in the olive oil until they are aromatic and glossy.
Add the rice, almonds and toast for a few minutes on medium heat.
Add salt and water.
Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.
Parmesan and lemon rice
- 1-cup white or brown rice
- ¼ cup Parmesan
- ½ a lemon, zested
- ¼ of yellow or white onion minced
- 2 tablespoons olive oil
- 2-cups water
- ½ tablespoon to 1-tablespoon salt
In a large saucepot sauté the onions in the olive oil until they are aromatic and glossy.
Add the rice and toast for a few minutes on medium heat.
Add salt and water.
Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.
After it’s finished cooking, fluff with a fork then add in the lemon zest and Parmesan cheese.
Rice with asparagus and goat cheese
- 1-cup white or brown rice
- ¼ cup goat cheese crumbles
- 4 asparagus spears sliced into one-inch pieces, blanched
- ¼ of yellow or white onion minced
- 2 tablespoons olive oil
- 2-cups water
- ½ tablespoon to 1-tablespoon salt
In a large saucepot sauté the onions in the olive oil until they are aromatic and glossy.
Add the rice and toast for a few minutes on medium heat.
Add salt and water.
Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.
After it’s finished cooking, fluff with a fork, add goat cheese and blanched asparagus, and gently stir in. Allow the goat cheese to stay in clumps.
These recipes should add a little variety to your weekly menu. Enjoy!
Happy Cooking!
Chef Mary
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