Missa's Herby Basmati Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup dry basmati rice, rinsed well2 cups water1/2 tsp salt1 tsp rosemary, dried or fresh1 tsp parsley, dried or fresh2 tbsp grated parmesan cheese1 tbsp garlic powder1/4 tsp saffron (about one nice pinch)1 tbsp Fleischmann's Olive Oil Spread1 tbsp Olive OilMakes 4 ONE CUP servings
Basmati rice is really the best grain of rice available. It has a wonderful fragrant aroma and is more flavorful than regular varieties of rice.
This herby basmati rice recipe is very versatile. It makes a great base when topped with stews, soups, dumplings etc or is a good side item.. add chicken or veggies for a potential main course.
Just a cool FYI, I like to display the rice (and portion it!) by filling a measuring cup with the rice, press it a bit, then invert it onto the plate or into the bowl and it will hold its shape in a ball. Looks kinda pretty surrounded by my beef stew!
Melt the olive oil spread (or margarine) in a saucepan of low-med heat, stirring in the garlic powder as it melts to make a melted garlic butter mixture. Stir in the rice and keep stirring and cooking enough to start to brown the rice a bit.
Stir in the water, salt, saffron (crumble it up a bit with your finger tips first). Stir well. Bring to a boil, cover, reduce heat and simmer for about 20 minutes until almost all of the liquid is absorbed.
Remove from heat and stir in the rosemary and parsley. A fork may work best so you can fluff it a bit. Recover and let sit for a few minutes for the flavors to mingle. Sprinkle with the grated parm on top and serve.
This recipe makes 4 ONE CUP servings... or 8 1/2 cup servings but the nutrition information calculated was for ONE CUP so adjust if you eat less than that... and take liberties with your herbs too... more or less to your liking as far as how strong it is... amounts are approximate to what I do.
Number of Servings: 4
Recipe submitted by SparkPeople user MISSAFU.
This herby basmati rice recipe is very versatile. It makes a great base when topped with stews, soups, dumplings etc or is a good side item.. add chicken or veggies for a potential main course.
Just a cool FYI, I like to display the rice (and portion it!) by filling a measuring cup with the rice, press it a bit, then invert it onto the plate or into the bowl and it will hold its shape in a ball. Looks kinda pretty surrounded by my beef stew!
Melt the olive oil spread (or margarine) in a saucepan of low-med heat, stirring in the garlic powder as it melts to make a melted garlic butter mixture. Stir in the rice and keep stirring and cooking enough to start to brown the rice a bit.
Stir in the water, salt, saffron (crumble it up a bit with your finger tips first). Stir well. Bring to a boil, cover, reduce heat and simmer for about 20 minutes until almost all of the liquid is absorbed.
Remove from heat and stir in the rosemary and parsley. A fork may work best so you can fluff it a bit. Recover and let sit for a few minutes for the flavors to mingle. Sprinkle with the grated parm on top and serve.
This recipe makes 4 ONE CUP servings... or 8 1/2 cup servings but the nutrition information calculated was for ONE CUP so adjust if you eat less than that... and take liberties with your herbs too... more or less to your liking as far as how strong it is... amounts are approximate to what I do.
Number of Servings: 4
Recipe submitted by SparkPeople user MISSAFU.
Nutritional Info Amount Per Serving
- Calories: 227.0
- Total Fat: 6.2 g
- Cholesterol: 2.0 mg
- Sodium: 71.4 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 0.4 g
- Protein: 4.4 g
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