Best 5 Rice With Caramelized Shallots From Melissa Darabian Recipes

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Melissa Darabian's "Rice with Caramelized Shallots" recipe is the epitome of culinary simplicity, transforming ordinary ingredients into an extraordinary dish. This delightful recipe showcases the harmonious blend of sweet and savory flavors, offering a comforting and versatile side that complements a wide range of main courses. With its subtle yet impactful taste, it's no wonder this recipe has garnered accolades from both avid home cooks and discerning food critics. In this article, we will delve into the secrets of crafting this delectable dish, providing step-by-step instructions and essential tips to ensure success. Whether you're a seasoned cook or just starting your culinary journey, this guide will empower you to create Melissa Darabian's iconic "Rice with Caramelized Shallots" recipe, bringing a touch of culinary magic to your dining table.

Here are our top 5 tried and tested recipes!

COCONUT-SCENTED RICE



Coconut-Scented Rice image

This is delicious served with curries and other spicy Asian dishes.

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 1/2 cups long-grain white rice, rinsed
1/2 cup coconut milk
1/2 cup chicken or vegetable stock
1 tablespoon vegetable oil
Zest of 1/2 lime
1/4 bunch fresh cilantro, chopped very fine

Steps:

  • Place the rice, coconut milk, stock, oil and 2 cups water in the rice cooker. Cook according to the machine instructions. Stir in the zest and cilantro.

CARAMELIZED SHALLOTS



Caramelized Shallots image

Leftover shallots will keep for several days in the refrigerator and can be used in omelets, pizzas, sautes, and sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

10 large or 15 small shallots
1 teaspoon olive oil
1 teaspoon unsalted butter
1 teaspoon sugar
Salt and freshly ground pepper

Steps:

  • Peel shallots and cut lengthwise into 1/8-inch slices.
  • Heat oil in a small saute pan over medium heat. Add the butter and shallots. Sprinkle with sugar and add salt and pepper to taste.
  • Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Serve at room temperature.

RICE WITH CARAMELIZED SHALLOTS FROM MELISSA D'ARABIAN



Rice With Caramelized Shallots from Melissa D'arabian image

This was a recipe shown on "Ten Dollar Meals". Looked to so simple but tasty, so posting for safe keeping. I made this and liked it made the way it was but felt it could be a little more flavorful. Next time I am going to try using beef stock and add more seasoning to it while it is cooking. Definitely use several shallots and probably add more butter to saute them in the beginning.

Provided by diner524

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon butter
1 shallot, finely sliced (I would use two (or more)
1 cup long-grain white rice
kosher salt
1/4 cup white wine
1 cup chicken stock
1 cup water

Steps:

  • In a medium saucepan, over medium heat, add the butter. When the butter has melted add the shallots and saute until very soft, about 5 minutes.
  • Stir in the rice and add a pinch of salt.
  • Raise the heat to high and cook, stirring to toast the rice, about 1 minute.
  • Add the wine and cook until reduced by half.
  • Pour in the stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 20 minutes.
  • Season with salt, to taste. Transfer to a serving bowl and serve.

Nutrition Facts : Calories 231.5, Fat 3.9, SaturatedFat 2.1, Cholesterol 9.4, Sodium 116.6, Carbohydrate 40.3, Fiber 0.6, Sugar 1.1, Protein 5

RICE PILAF WITH SHALLOTS



Rice Pilaf with Shallots image

Basmati rice with shallots is an aromatic backdrop to any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

3 tablespoons unsalted butter
2 small shallots, finely chopped (1/2 cup)
2 cups white basmati rice
1 cup homemade or low-sodium store-bought chicken stock
1 bay leaf
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Melt butter in a medium Dutch oven over medium-low heat. Add shallots, and cook, stirring often, 4 minutes. Stir in rice, and cook, stirring, 1 minute.
  • Add 2 cups water, the stock, bay leaf, salt, and pepper. Raise heat, and bring to boil. Stir once, then reduce heat. Cover, and simmer until rice is tender and liquid has been absorbed, 15 to 20 minutes. Remove from heat, and let stand, covered, 10 minutes. Fluff with a fork and discard bay leaf before serving.

MIDDLE EASTERN LENTILS AND RICE WITH CARAMELIZED SHALLOTS



Middle Eastern Lentils and Rice With Caramelized Shallots image

The traditional Middle Eastern combination of lentils and rice flavoured with shallots and fragrant spices makes a well balanced meal when accompanied by a green vegetable or salad.

Provided by KristinV

Categories     Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup dried brown lentils, picked over and rinsed
2 tablespoons olive oil
4 shallots, chopped (large)
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon sweet paprika
salt and pepper (to taste)
1 cup basmati rice (uncooked)
3 cups water

Steps:

  • Paritally cook the lentils in a saucepan of salted boiling water for 15 minutes. Drain and set aside.
  • Heat 1tbs of the oilive oil in a skillet over medium heat. Add the shallots and cook, stirring frequently, until lightly browned, about 10 minutes. Remove half of the shallots from the skillet and set aside.
  • Add the lentils to the skillet and stir in the cumin, coriander, paprika and salt and pepper to taste. Add the rice and water, bring to a boil and cook, uncovered, until the lentils are tender and the rice is cooked, about 30 minutes. Remove from the heat, cover and set aside for 10 to 15 minutes while you finish cooking the reserved shallots.
  • Heat the remaining 1 tbs of oil in a skillet over medium heat. Add the reserved shallots and cook until browned and caramelized, about 5 minutes.
  • Place the rice and lentil mixture in a large serving bowl and top with the crisp shallots. Serve hot.

Nutrition Facts : Calories 418.7, Fat 8.9, SaturatedFat 1.3, Sodium 13.3, Carbohydrate 68.5, Fiber 16.6, Sugar 1.4, Protein 16.7

Tips:

  • Use the right type of rice. Short-grain or medium-grain rice is best for this recipe. They will absorb the flavors of the shallots and stock and will become fluffy and tender.
  • Caramelize the shallots slowly. This will bring out their sweetness and flavor. Be patient and don't rush the process.
  • Use a good quality stock. The stock will add a lot of flavor to the rice. If you can, use a homemade stock. It will make a big difference in the taste of the dish.
  • Cook the rice according to the package directions. This will ensure that the rice is cooked properly.
  • Fluff the rice with a fork before serving. This will help to separate the grains of rice and make them fluffy.

Conclusion:

This recipe for rice with caramelized shallots is a simple but delicious side dish that can be served with a variety of main courses. It is also a great way to use up leftover rice. The shallots add a sweet and savory flavor to the rice, and the stock adds a rich and flavorful depth. This dish is sure to be a hit with everyone who tries it.

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