Type what you have

Ingredients

• ✓ basmati rice
• green onion
• peanut
• cilantro
• salt
• chile paste
• garlic
• sesame oil
• ginger
• lime juice
• vegetable oil
• water
• daikon radish
• carrot
• salt
• white sugar
• rice vinegar

Instructions

1. 1 Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, until flavors blend, at least 1 hour. Drain.
2. 2 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Spread rice out on a baking sheet and cool to room temperature.
3. 3 Whisk vegetable oil, lime juice, ginger, sesame oil, garlic, chile paste, and remaining salt together in a large bowl. Add rice, drained carrot mixture, cilantro, peanuts, and green onions to the bowl; stir until salad is well-coated. Serve warm or cold.

By AnnInLondon

Ingredients

• ✓ basmati rice
• water
• mango
• olive oil
• lime juice
• honey
• sriracha sauce
• garlic
• salt
• chicken breast
• black bean
• corn
• red bell pepper
• red onion
• cilantro
• lime juice
• salt
• coconut
• avocado

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 Mix mango, olive oil, lime juice, honey, Sriracha sauce, garlic, and salt together in a blender until smooth. Place chicken in a shallow bowl and pour 1/2 of the sauce on top; marinate chicken for 10 minutes.
4. 4 Mix black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt together in a bowl for corn salsa.
5. 5 Grill chicken until no longer pink in center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C). Remove from heat.
6. 6 Divide rice among 4 glass meal prep bowls. Add 2 pieces of chicken to each bowl; top with reserved mango sauce, corn salsa, and coconut. Top with avocado slices, cover, and refrigerate for up to 5 days.

By middle_angel21

Ingredients

• ✓ basmati rice
• black pepper
• salt
• white sugar
• tomato
• tomato puree
• wild rice
• garlic
• carrot
• onion
• cabbage
• white pepper
• paprika
• olive oil
• beer
• vegetable stock
• chuck steak

Instructions

1. 1 Cut chuck steak into cubes.
2. 2 Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
3. 3 Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.

By kpandres

Ingredients

• ✓ basmati rice
• coconut milk
• salt

Instructions

1. 1 In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
2. 2 Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.

By Emma Maher

Ingredients

• ✓ basmati rice
• yellow split pea
• carrot
• water
• olive oil

Instructions

1. 1 Combine split peas and carrots in a small saucepan and add water to cover by about 2 inches. Bring to a boil and reduce to a simmer. Simmer until peas are tender, about 30 minutes. Add additional water as needed so that peas don't stick to the bottom of the pan.
2. 2 Add rice and 2/3 cup water to the saucepan. Bring to a boil and cook until rice is tender, about 12 minutes.
3. 3 Remove from heat and add olive oil. Mash or puree to your desired consistency, making it smoother for younger babies or perhaps chunkier for older babies.

By Diana Moutsopoulos

Ingredients

• ✓ basmati rice
• water
• soy margarine
• nutritional yeast
• garlic powder
• basil
• salt

Instructions

1. 1 In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed.
2. 2 Melt margarine in a large saucepan over medium heat. Stir in remaining 2/3 cup water, nutritional yeast, garlic powder, basil and salt; heat for 5 minutes. Stir in cooked rice and cook until heated through, about 2 minutes.

By veggigoddess

Ingredients

• ✓ basmati rice
• water
• butter
• sweet onion
• half-and-half
• salt
• swiss cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
2. 2 Bring water to a boil in a large saucepan, and sprinkle in rice. Stir, reduce heat to low, and simmer rice until it is half-cooked about 5 minutes. Drain rice, and set aside.
3. 3 Melt butter in a large skillet over medium heat, and cook and stir onions until translucent but not browned, about 8 minutes. Mix cooked onions and butter in the skillet with rice; stir in half-and-half, salt, and 1 3/4 cup of Swiss cheese. Transfer mixture to the prepared baking dish, and sprinkle remaining 1/4 cup Swiss cheese over top.
4. 4 Bake uncovered in the preheated oven until rice is tender and top is lightly browned, about 1 hour.

By Bobbie Gibson Paulson

Ingredients

• ✓ basmati rice
• canola oil
• ginger
• lemon
• chicken broth
• salt
• black pepper

Instructions

1. 1 Heat oil in a pot over medium heat; add rice, ginger, and lemon zest and cook about 1 minute. Add lemon juice and chicken broth; bring to a boil. Cover the pot; simmer until liquid absorbed and rice tender, 18 to 20 minutes. Season with salt and pepper.

By Ainsley_

Ingredients

• ✓ basmati rice
• coconut oil
• butter
• coconut
• lime
• coconut milk
• chicken broth
• salt
• black pepper

Instructions

1. 1 Rinse rice until the water runs clear; drain.
2. 2 Heat coconut oil and butter in a large skillet over medium-high heat. Add rice and coconut flakes; cook and stir for 3 to 4 minutes. Stir in lime juice, then add coconut milk, chicken broth, lime zest, and salt. Bring to a low boil.
3. 3 Reduce the heat to low, cover, and cook for 20 minutes. Remove from the heat and keep covered for 5 minutes. Fluff with a fork and season with pepper before serving.

By Karmabelle

Ingredients

• ✓ basmati rice
• chicken stock
• vegetable oil
• onion
• bay leaf
• salt
• butter

Instructions

1. 1 Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
2. 2 Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
3. 3 Stir basmati rice into onion mixture until rice is coated with oil.
4. 4 Pour hot chicken stock into the rice mixture. Season with salt; stir.
5. 5 Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
6. 6 Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.

By Carol Castellucci Miller

Ingredients

• ✓ basmati rice
• butter
• water
• corn kernel
• shallot
• white sugar
• salt
• black pepper
• mint

Instructions

1. 1 Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice, add the water, and bring to a boil. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
2. 2 Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, shallots, sugar, salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
3. 3 In a serving bowl combine cooked rice, corn mixture and mint.

By Retta

Ingredients

• ✓ basmati rice
• grapeseed oil
• onion
• garlic
• curry powder
• garam masala
• cumin seed
• vegetable broth
• kosher salt

Instructions

1. 1 Heat grapeseed oil in a skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Cook and stir until rice is toasted, 1 to 2 minutes.
2. 2 Add broth to rice mixture; season with salt and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.

By Jeff Cummings

Ingredients

• ✓ basmati rice
• stinging nettle
• salt
• olive oil
• onion
• chicken broth
• salt
• pepper

Instructions

1. 1 Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.
2. 2 Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.

By Always Cooking Up Something

Ingredients

• ✓ basmati rice
• butter
• margarine
• clove
• cinnamon stick
• serrano pepper
• ginger root
• green pea
• salt
• white sugar
• water

Instructions

1. 1 Wash and drain the rice.
2. 2 Heat a saucepan over a medium heat. Add butter or margarine and let melt. Stir in cloves, cinnamon, Serrano chile, and ginger. Saute briefly. Mix in rice and stir to coat it evenly. Stir in peas, salt, and sugar. Pour in water and bring the water to a boil.
3. 3 Reduce heat to simmer and let rice cook covered for 15 to 20 minutes; or until rice is tender.

By Sowmya

Ingredients

• ✓ basmati rice
• chicken broth
• olive oil
• salt
• carrot
• shallot
• garlic
• chicken breast
• lemon pepper seasoning
• cilantro

Instructions

1. 1 Pour rinsed rice into the bottom of a multi-functional pressure cooker (such as Instant Pot). Stir in broth, olive oil, and salt. Add carrots, shallot, and garlic. Place frozen chicken breasts on top, about 2 inches apart. Sprinkle lemon pepper seasoning over everything.
2. 2 Close and lock the lid. Select Poultry function, or high pressure, according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid. Check the temperature of the chicken breasts at the thickest section; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 Remove the chicken breasts and fluff the rice with a fork. Place the rice and vegetables on a plate. Top with chicken breasts and sprinkle with cilantro before serving.

By Buckwheat Queen

Ingredients

• ✓ basmati rice
• egg
• haddock
• white fish
• bay leaf
• milk
• butter
• curry powder
• green onion
• green pea
• salt
• pepper
• yogurt

Instructions

1. 1 Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
2. 2 Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
3. 3 Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

By Helen

Ingredients

• ✓ basmati rice
• cooking spray
• zucchini
• havarti cheese
• parmesan cheese
• milk
• egg
• sriracha sauce
• salt
• black pepper
• panko bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a shallow 2-quart baking dish with cooking spray.
2. 2 Combine zucchini, cooked rice, Havarti, and Parmesan in a large bowl. Blend milk, egg yolks, Sriracha, salt, and pepper in a smaller bowl, then pour over the rice mixture and mix to combine.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Fold into the egg yolk-rice mixture. Pour into the prepared baking dish.
4. 4 Bake in the preheated oven for 25 minutes. Sprinkle panko across the top and continue to bake until browned and set, about 10 more minutes.

By Christine Bauer

Ingredients

• ✓ basmati rice
• water
• corn kernel
• corn oil
• lemon
• red wine vinegar
• corn oil
• sugar
• basil
• salt
• pepper
• tomato
• red onion
• green onion

Instructions

1. 1 In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the corn kernels with 3 tablespoons corn oil. Spread the corn on a large baking sheet. Bake 15 minutes, stirring occasionally, until lightly browned. remove from heat, and cool.
3. 3 In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.
4. 4 In a large bowl, toss together the cooked rice, cooked corn, tomatoes, corn oil mixture, red onion, and green onions. Cover, and chill at least 1 hour before serving.

By Bonnie

Ingredients

• ✓ basmati rice
• plum
• red onion
• habanero pepper
• cilantro
• sugar
• water
• chicken breast
• rosemary
• salt
• pepper
• vegetable oil

Instructions

1. 1 Combine plums, onion, habaneros, cilantro, and sugar in a bowl. Cover the bowl with plastic wrap; refrigerate salsa about 30 minutes.
2. 2 Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20 minutes. Cool slightly; fluff with a fork.
3. 3 Meanwhile, season chicken with fresh rosemary, salt, and black pepper.
4. 4 Heat oil in a large skillet over medium-high heat. Add chicken breasts; brown about 1 minute per side. Reduce heat to medium; cook about 5 minutes more per side. Serve chicken over rice with plum salsa.

By DAMESTJERNELYS

Ingredients

• ✓ basmati rice
• chicken sausage
• white wine
• olive oil
• onion
• garlic
• water
• lemon juice
• chicken bouillon
• corn
• cream-style corn
• black pepper

Instructions

1. 1 Cook sausage in a large skillet over medium heat until golden brown, 5 to 7 minutes. Remove sausage to a plate.
2. 2 Pour wine into the hot skillet to deglaze the pan; bring to a boil while scraping the browned bits of sausage off the bottom of the pan with a wooden spoon. Add olive oil, followed by onion and garlic. Saute until onion is soft, about 4 minutes. Add water, lemon juice, and bouillon cube; mix well and bring to a boil. Fold in corn, creamed corn, and rice. Season with pepper.
3. 3 Mix well, gently breaking apart the rice. Simmer for 5 minutes. Add sausage and serve.

By FrackFamily5 CACT

Ingredients

• ✓ basmati rice
• water
• coconut milk
• sugar
• salt
• milk
• egg
• butter
• vanilla extract
• cinnamon
• nutmeg
• peach
• raisin

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
2. 2 Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
3. 3 Remove pudding from heat and stir in butter, vanilla, cinnamon, and nutmeg until thoroughly mixed. Fold peaches and raisins into pudding; serve warm.

By awakenedone

Ingredients

• ✓ basmati rice
• vegetable oil
• onion
• garlic
• napa cabbage
• ham hock
• bay leaf
• cajun seasoning
• cayenne pepper
• salt
• chicken stock
• black-eyed pea
• water

Instructions

1. 1 Heat oil in a deep pan or stockpot set over medium-high heat. Stir in onion and garlic and cook until transparent, about 5 minutes. Mix in cabbage; toss and cook until wilted, about 2 minutes. Add ham hocks, bay leaves, Cajun seasoning, cayenne pepper, and salt, stirring for 2 minutes more. Pour in chicken stock and black-eyed peas. Bring the mixture to a boil, reduce heat to low, and cook uncovered for 2 hours.
2. 2 Meanwhile, place water and rice into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
3. 3 Before serving, remove ham hocks from the pot. Coarsely chop the meat and return to the black-eyed pea mixture. Serve hot over rice.

By CRVGRL

Ingredients

• ✓ basmati rice
• sour cream
• avocado
• tomato
• black bean
• cumin
• chili powder
• chicken breast
• canola oil
• corn
• jalapeno pepper
• cooking spray
• flour tortilla
• corn tortilla
• salt
• lime
• coconut milk
• coconut oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly spray a baking sheet with non-stick cooking spray.
2. 2 Heat coconut oil in a saucepan over medium heat. Cook and stir rice 1 minute. Add coconut milk and stir to combine. Increase heat and bring to a boil; reduce heat to low. Cover and cook 35 minutes. Cover; remove from heat. Let sit 10 minutes.
3. 3 Fluff rice with a fork. Stir in the lime zest, lime juice, and salt to taste. Cover and keep warm.
4. 4 Cut tortillas into 1/4-inch strips. Place strips on prepared baking sheet. Bake in preheated oven until crisp, about 30 minutes.
5. 5 To char peppers, hold jalapeno pepper with tongs and hold over the flame of a gas stove or directly on the burner of an electric stove, turning about every 30 seconds. Continue until all sides are charred, about 5 minutes. Immediately place pepper in a small ziptop plastic bag and seal shut. Repeat with second pepper. Allow peppers to return to room temperature, 5 to 10 minutes. Remove the skin. Cut off stem, remove seeds (if desired), and dice.
6. 6 Spray nonstick skillet with cooking spray; place over medium-high heat. Cook and stir corn until it begins to brown, 1 to 3 minutes. Transfer corn to a bowl.
7. 7 Heat oil in the same skillet over medium-high heat. Add chicken, chili powder, and cumin. Cook and stir until chicken is no longer pink, 2 to 3 minutes. Stir in beans and corn and cook until heated through, about 5 minutes.
8. 8 Place rice in the bottom of a bowl; top with chicken mixture, chopped tomatoes, and a dollop of sour cream. Serve with tortilla strips.

By Uncle Ben's

Ingredients

• ✓ basmati rice
• sriracha chile sauce
• salt
• pea
• cilantro
• coconut milk
• chickpea
• cauliflower
• carrot
• yukon gold potato
• tomato paste
• maple syrup
• tamari
• soy sauce
• vegetable broth
• red pepper flakes
• curry powder
• garlic
• ginger root
• yellow onion
• coconut oil

Instructions

1. 1 Melt coconut oil in a heavy 4-quart pot over medium heat. Cook and stir onion until lightly browned, 5 to 7 minutes. Add ginger and garlic; cook and stir until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste; mix well.
2. 2 Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
3. 3 Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.

By isachandra

Ingredients

• ✓ basmati rice
• water
• green pea
• cumin seed

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. 2 When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

By Kristine Weatherly

Ingredients

• ✓ basmati rice
• salt
• cooking oil
• potato

Instructions

1. 1 Rinse and drain rice 2 times.
2. 2 Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again.
3. 3 Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices, cover, and cook over low heat until rice and potatoes are tender, 20 to 30 minutes.
4. 4 Invert carefully onto a serving plate so sliced potatoes are on top of rice.

By Lady at the Stove

Ingredients

• ✓ basmati rice
• vegetable stock
• sweet onion
• garlic
• butter
• parmesan cheese
• asparagus
• salt
• black pepper

Instructions

1. 1 Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
2. 2 Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
3. 3 Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.

By Uncle Ben's

Ingredients

• ✓ basmati rice
• coconut water
• salt
• cilantro
• butter

Instructions

1. 1 Bring 1 cup coconut water to a boil in a saucepan. Add basmati rice and salt, cover, and reduce heat to simmer. Stir occasionally, adding more coconut water as needed, until rice is soft but not mushy, about 15 minutes.
2. 2 Remove rice from heat, stir in cilantro and butter, and cover again. Let stand until coconut water is absorbed and flavors have blended, about 5 minutes more.

By BencyCooks

Ingredients

• ✓ basmati rice
• olive oil
• garlic
• chicken broth
• lime juice
• salt
• cilantro
• corn
• green onion
• lime

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir rice and garlic in hot oil until fragrant, about 2 minutes. Stir chicken broth, lime juice, and salt into rice; bring to a boil, reduce heat to medium-low, cover the saucepan with a lid, and simmer until rice is tender and liquid is absorbed, about 15 minutes.
2. 2 Stir cilantro, corn, green onions, and lime zest into rice until well-mixed.

By Leanne Kramer Chesshir

Ingredients

• ✓ basmati rice
• butternut squash
• brussels sprout
• carrot
• chickpea
• soy milk
• tamari
• turmeric
• garlic

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
2. 2 Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
3. 3 In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
4. 4 Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

By BMARYV