Best 13 Elswets Rosemary Rice Recipes
Elswets rosemary rice is a delectable and flavorful dish that combines the aromatic goodness of rosemary with fluffy rice. This dish is a perfect accompaniment to a variety of main courses or can even be enjoyed as a standalone meal. With its distinct herbal flavor and tender texture, elswets rosemary rice is sure to please even the most discerning palate. Read on to uncover the secrets of making this exquisite dish and discover how to incorporate it into your culinary repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
ROSEMARY RICE
This tender, full-flavored rice makes a lovely side for a wide variety of main dishes, says Suzanne McKinley of Lyons, Georgia. It's also an easy recipe to double for company or extra guests.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; let stand for 5 minutes. Fluff with a fork before serving.
Nutrition Facts : Calories 184 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 314mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
RICE WITH ROSEMARY
Provided by Elaine Louie
Categories easy, quick, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a medium saucepan combine two cups of water, the bay leaf and rosemary and bring to a boil. Add rice, bouillon cube, oil and salt. Return to a boil and reduce heat to low. Simmer, covered, for 10 minutes.
- Stir rice with a fork. Simmer, covered, for another 10 minutes or until liquid is absorbed.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 159 milligrams, Sugar 0 grams
ELSWET'S ROSEMARY RICE
This is the perfect side dish for roast chicken, shrimp scampi, or a nice roast (it works so well with pork AND beef!). If used with beef, substitute the chicken broth/bulion cubes for beef flavored ones, and pork bulion for pork. Also, if you don't have the 16-oz can of chicken broth on hand, you can substitute or 2 cups hot water with 6 (flavored to match the meat you're serving) bulion cubes melted within.
Provided by Pagan
Categories White Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
- Add the rosemary, garlic, and red pepper.
- Then cook the green onions and parsley until soft- 2-3 minutes.
- Add rice, and salt, and cook, stirring constantly for 30 seconds.
- Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
- Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done.
- Remove from heat and let sit for 5 minutes.
- Stir in vinegar and serve hot.
Nutrition Facts : Calories 305.2, Fat 3.5, SaturatedFat 0.6, Sodium 527.8, Carbohydrate 59.1, Fiber 2.6, Sugar 0.7, Protein 7.7
ROSEMARY RICE
This quick rice dish is a favorite with my family. It's low in fat because it gets it's flavor from herbs, not butter. -Connie Regalado of El Paso, Texas
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In a saucepan, saute onion and garlic in oil until tender. Add broth and water. Stir in the rice, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender. Remove from the heat; stir in Parmesan cheese.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 38.9 g, Cholesterol 6.1 mg, Fat 5.3 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 127.7 mg, Sugar 0.9 g
ELSWET'S DELUXE SPANISH RICE
The base recipe for this came from the Wise Encyclopedia of Cookery [1970's version]. my Wife has adapted the recipe and, over the years, perfected it. This is rich without being heavy. It is creamy without being too liquid. It is spicy, but not uncomfortably so, and goes with just about anything you wish to serve it with. We have it most often with home made chimis or broiled steak. ;) Hope you love it as much as we do. We use brown rice, as the carbs are less, and my Lady is diabetic. Feel free to substitute white rice, as you wish. To make the chicken stock of boullion cubes, 6 chicken cubes to 6 cups hot water and stir until the cubes are completely melted.
Provided by Pagan
Categories Brown Rice
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- In a four-quart sauce pan, over a medium heat, heat the oil. Add in the brown rice and cook, stirring constantly until rice is lightly toasted. [This step requires constant attention.].
- Add chopped onion, green onion, bell pepper, celery, garlic, salt, cayenne pepper, chili powder, and cumin. Stir until blended, and continue cooking until onions begin changing translucent.
- Add tomatoes and chicken stock [or bullion water]. Return to boiling, reduce heat to low, cover, and cook for approximately 20 minutes.
- Add the cream cheese. Stir well until the cream cheese is entirely melted and blended, recover, and cook for approximately 15 more minutes.
- Allow to stand, removed from heat, for 5-8 minutes, fluff with a fork, garnish with cheese and black olives, and serve hot!
- NOTE: This may be served as a side dish, or with sliced smoked sausage, shredded chicken or beef, shrimp, or other seafood and served as a main dish. Also, if you want it more spicy, you can add in the cumin and cayenne while you are toasting the rice. That will breatly enhance the heat level of these spices. Hope you enjoy it!
Nutrition Facts : Calories 223.4, Fat 6.9, SaturatedFat 2.1, Cholesterol 6.2, Sodium 891.9, Carbohydrate 33.5, Fiber 2.4, Sugar 2.6, Protein 7
QUICK ROSEMARY RICE
In Minneapolis, Minnesota, Mary Ann Kosmas cooks up this light and lemony rice dish flecked with pretty carrot shreds. "I have an herb garden, so I prepare this with fresh rosemary in summer," she jots. "The aroma is heavenly."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Combine the all ingredients in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed.
Nutrition Facts :
ELSWET'S JAMBALAYA RICE
This is like a little taste of New Orleans. Growing up very near there, my Wife and her mother would make frequent trips into nearby New Orleans. This is one of the many dishes made at home by my mother in law, while my Wife was young. It's a favorite in our house. Maybe it will be a favorite in yours.
Provided by Pagan
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- JAMBALAYA RICE -- In a fairly large pot, cook your sausage over medium heat. When done, remove to draining plate, and set aside.
- Into the sausage oil, toss the garlic, onions, peppers, and celery and saute until opaque [about half translucent, or half done].
- Add in the cooked rice, tomato sauce, salt, peppers, other spices, balsamic vinegar and stir until fully blended, add the sausage and stir again. Continue to cook over a low heat while you prepare the cheese sauce.
- CHEESY ROUX -- Over a low-medium heat, melt diced cheese with the milk and the gumbo file', stirring slowly and continually, until cheese and milk are creamy.
- Pour over Jambalaya and stir until blended. Serve hot. Goes great with cheesy biscuits. It also serves well as a side dish with any seafood, or as a main dish using seafood [shrimp, clam, oysters, fish, etc] or small cut bite size chicken in place of the sausage!
ELSWET'S JASMINE RICE
This is jasmine rice as served with Juanita's Seafood Gumbo or Elswet's Pot Roast. It is not overpowering and can be served with any style meat entre from chicken to lasagne to seafood and anything in between. Very versatile.
Provided by Pagan
Categories Brown Rice
Time 28m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Deposit the loose tea into a tea ball and drop into the 1/4 cup hot water and let steep.
- Pour 5 cups cold water to a 2 quart pot, add 1 teaspoon salt and rice, and bring to boil.
- Reduce heat and cook until done; approximately 20 minutes.
- When fully cooked, drain rice and deposit into a large bowl.
- Add margarine, garlic powder, Italian seasoning, remaining 1/2 teaspoon salt, and black pepper, stirring well to mix.
- Remove tea ball from 1/4 cup jasmine tea and set aside; pour tea over rice and stir well to mix.
- Serve and enjoy!
ELSWET'S SCALLOPED RICE AU GRATIN
This tastes much more rich than the nutritional guide would indicate. It's fantastic if you love cheese, and makes an apt side dish to just about any meat entre. You can add a pound of browned ground beef or diced, pre-cooked chicken to make this a one-dish meal! This is a family recipe from Kelly County Ireland, which has survived the years [with adaptations along the way, of course]. It was originally intended for use with potatoes. If you wish to attempt it in its original form, boil 4 large potatoes for 8 minutes, remove from pot and slice, and use in place of the rice.
Provided by Pagan
Categories One Dish Meal
Time 35m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 9
Steps:
- Fry the onions and peppers in the butter until the onions are a light, golden brown. Add the rice, salt, and boiling water and cook until the rice is nearly done.
- Add the tomato soup.
- Once the rice has absorbed all the liquid, gently fold in the cheese. Stir to mix.
- Transfer to a well greased casserole and bake at 350°F for about 25 minutes.
Nutrition Facts : Calories 378.2, Fat 12, SaturatedFat 5.2, Cholesterol 19.8, Sodium 1213.6, Carbohydrate 58.5, Fiber 4.5, Sugar 12.1, Protein 10.9
ROSEMARY RICE
This quick rice dish is a favorite with my family. It's low in fat because it gets it's flavor from herbs, not butter. -Connie Regalado of El Paso, Texas
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In a saucepan, saute onion and garlic in oil until tender. Add broth and water. Stir in the rice, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender. Remove from the heat; stir in Parmesan cheese.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 38.9 g, Cholesterol 6.1 mg, Fat 5.3 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 127.7 mg, Sugar 0.9 g
ROSEMARY RICE
This quick rice dish is a favorite with my family. It's low in fat because it gets it's flavor from herbs, not butter. -Connie Regalado of El Paso, Texas
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In a saucepan, saute onion and garlic in oil until tender. Add broth and water. Stir in the rice, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender. Remove from the heat; stir in Parmesan cheese.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 38.9 g, Cholesterol 6.1 mg, Fat 5.3 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 127.7 mg, Sugar 0.9 g
ROSEMARY RICE
This quick rice dish is a favorite with my family. It's low in fat because it gets it's flavor from herbs, not butter. -Connie Regalado of El Paso, Texas
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In a saucepan, saute onion and garlic in oil until tender. Add broth and water. Stir in the rice, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender. Remove from the heat; stir in Parmesan cheese.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 38.9 g, Cholesterol 6.1 mg, Fat 5.3 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 127.7 mg, Sugar 0.9 g
ROSEMARY RICE
This quick rice dish is a favorite with my family. It's low in fat because it gets it's flavor from herbs, not butter. -Connie Regalado of El Paso, Texas
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In a saucepan, saute onion and garlic in oil until tender. Add broth and water. Stir in the rice, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender. Remove from the heat; stir in Parmesan cheese.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 38.9 g, Cholesterol 6.1 mg, Fat 5.3 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 127.7 mg, Sugar 0.9 g
Tips:
- Choose the right rice: Long-grain rice, such as basmati or jasmine, works best for this recipe because it cooks up light and fluffy.
- Rinse the rice: Rinsing the rice before cooking removes the starch, which helps to prevent the rice from becoming sticky.
- Use a flavorful broth: Chicken broth, vegetable broth, or even water can be used to cook the rice. However, using a flavorful broth will add more flavor to the rice.
- Add herbs and spices: Rosemary is the star of this recipe, but you can also add other herbs and spices, such as thyme, sage, or garlic powder, to taste.
- Cook the rice until it is tender: The rice should be cooked until it is tender, but still has a slight bite to it. Overcooked rice will be mushy.
- Fluff the rice with a fork before serving: Fluffing the rice with a fork will help to separate the grains and make the rice light and fluffy.
Conclusion:
Rosemary rice is a delicious and versatile side dish that can be served with a variety of main courses. It is easy to make and can be tailored to your own taste preferences. Whether you like your rice plain or flavorful, rosemary rice is a great option for your next meal.
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