Wednesday, September 16, 2009

Staple Starches - Rice

Rice is a great staple starch to serve with just about any meal. It is versatile, inexpensive, and healthy (provided it is not loaded down with butter or oil!) I like to keep a tub of Texmati rice and also a tub of Risotto in the pantry for quick access and lower pricing for the bulk container. I've included four rice recipes below that Corey and I enjoy. They each provide a unique new flavor for your dining pleasure. Hope you enjoy!


This rice is an old Martha Stewart Everyday Food recipe is our most frequent guest at the dinner table. It is great with chile con carne, enchiladas, shrimp scampi, and just about any other dish you can think of. It is also easy and inexpensive, using canned vegetables and dried herbs. Check it out - you won't be disappointed.

Recipe Notes
None really - this is our FAVORITE with Mexican food and chile con carne!

Nutritional Information (Serves 4 - information is per serving)
224 calories - 3.7 g. fat - 4.3 g. protein - 0.9 g. fiber


  • 1 tbsp. olive oil
  • 1/2 c. finely-chopped onion (see my posting The Mighty Onion for preparation tips)
  • 1 c. long-grain white rice (I use Texmati)
  • 1 14.5 oz. can diced tomatoes in juice
  • 1/4 tsp. dried thyme
  • Coarse salt and ground pepper


1. Heat oil in small saucepan over medium heat. Add onion and rice and cook, stirring frequently, until rice is golden (5-8 minutes).

2. Stir in tomatoes and their juice, thyme, and 1 c. water. Season generously with salt and pepper.

3. Bring to a boil, then reduce heat to medium low and simmer, tightly covered, approximately 18 minutes or until rice is tender. Let stand off heat, covered, for 5-10 minutes before serving. Fluff with a fork and enjoy!


Recipe Notes

This rice, which I got from Cooking Light, is great with beef and chicken dishes, particularly stuffed beef. A garlic press is useful for this recipe for crushing the garlic. I got a Good Grips garlic press for less than $15 at Bed, Bath, and Beyond and it has been a great help in the kitchen! This dish can be cut to four servings by halving all of the ingredients and keeping the cooking time the same.

Nutritional Information (Per serving - serves 8)

180 calories - 1.2 g. fat - 3.4 g. protein - 0.7 g. fiber


  • 1-1/2 tsp. olive oil
  • 2 c. uncooked long-grain rice (I use Texmati)
  • 6 garlic cloves, crushed
  • 3-1/4 c. water
  • 1-1/2 tsp. salt


1. Heat oil in medium saucepan over medium heat. Add rice and garlic to pan, cook 3 minutes, stirring frequently.

2. Stir in water and salt, bring to a simmer.

3. Cover, reduce heat to medium-low, and cook 20 minutes or until liquid is absorbed.

4. Fluff with a fork before serving.


Recipe Notes

This Cooking Light rice is great with chicken, pork, and fish dishes and makes a complete meal when you also add a dinner salad and some bread.

Nutritional Information (Per serving - makes 6 servings)

146 calories - 4.3 g. fat - 2.2 g. protein - 0.6 g. fiber


  • 3 c. water
  • 2 c. uncooked basmati rice (I use Texmati)
  • 3/4 tsp. salt
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 tsp. brown mustard seeds
  • 3 tbsp. chopped fresh cilantro
  • 2 tsp. grated lemon rind
  • 2 tsp. fresh lemon juice


1. Combine water, rice, and salt in a large saucepan over medium-high heat. Bring to a boil, cover, and reduce heat.

2. Simmer 15 minutes or until liquid is absorbed and rice is tender. Remove rice from heat, let stand 5 minutes, and fluff with a fork.

3. Heat oil and butter in a small skillet over medium-high heat. When butter melts, add mustard seeds to pan and cook 2 minutes or until seeds begin to pop.

4. Scrape seed mixture into rice using a rubber spatula. Fold in cilantro, lemon juice, and lemon zest. Stir well and serve.


Recipe Notes

This Martha Stewart Everyday Food recipe pairs well with Mexican food, beef, and chicken.

Nutritional Information (Per serving - serves 4)

202 calories - 3.7 g. fat - 0.7 g. fiber


  • 1 c. long-grain white rice (I use Texmati)
  • Coarse salt
  • 1/2 c. fresh cilantro
  • 2 tbsp. fresh lime juice
  • 1 tbsp. olive oil
  • 1 garlic clove


1. In a medium saucepan, bring 1-1/2 c. water to a boil. Add rice and salt. Cover and reduce heat to a simmer. Cook until water is absorbed and rice is tender - 16 to 18 minutes.

2. While the rice cooks, combine cilantro, lime juice, olive oil, and peeled garlic clove in a blender with 2 tbsp. water. Blend until smooth.

3. Stir cilantro-lime mixture into cooked rice and fluff with a fork before serving.

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