this is adapted from Ali’s Yaya’s recipe
- juice and zest of one lemon
- chicken broth
- black pepper
- long grain white rice
- butter
- olive oil
- whipping cream
- chicken broth
- vermouth
- garlic
- onion
- olive oil
- butter
- Parmesan cheese
- Onion chopped
- 1.5-2 cups cooked brown rice
- chopped brocolli
- grated cheese
- low fat milk
- cooked rice
- small can evaporated milk
- frozen broccoli
- chopped onion
- chopped celery
- cream of chicken soup
- cheese or velveeta
This colorful rice could be served on its own or as a side dish with a meat or fish entree. It comes highly recommended from our UK site.
Level of Difficulty: Moderate
POINTS® Value: 3
- ground turmeric
- black pepper
- table salt
Just a touch of toasted walnut oil, a sprinkling of chopped fresh herbs, and a handful of nuts transform simple rice into a special side dish.
- * 2 3/4 cups water
- * 1/4 cup dry white wine
- * 3/4 teaspoon salt
- * 1 1/2 cups uncooked long-grain rice
- * 1/4 cup finely chopped fresh flat-leaf parsley
- * 2 tablespoons toasted walnut oil
- * 1/4 teaspoon freshly ground black pepper
Whole cloves and stick cinnamon bring spice to this basmati rice side dish that’s an excellent accompaniment to roasted chicken. Brown rice lends nutty flavor and a slightly chewy bite; red rice is also a good choice for this dish.
10 servings (serving size: about 3/4 cup)
- * 1 tablespoon vegetable oil
- * 1 cup chopped onion
- * 2 cups uncooked brown basmati rice
- * 1/2 cup golden raisins
- * 3 whole cloves
- * 1 cup water
- * 2 tablespoons tomato paste
- * 1 teaspoon salt
- * 1/4 cup chopped pistachios
Sunflower seeds and brown rice pack a double nutrition punch, enhancing this side dish with both vitamin E and niacin. This recipe calls for long-cooking barley and brown rice, but if you’re in a hurry, substitute instant brown rice and quick-cooking barley. Just be sure to adjust cooking times according to package directions.
8 servings (serving size: 1/2 cup)
- * 1/3 cup sunflower seed kernels
- * 2 teaspoons butter
- * 2 1/2 cups water
- * 1/2 cup uncooked pearl barley
- * 1/2 cup dried currants
- * 1/4 cup uncooked bulgur
- * 1/4 cup chopped fresh parsley
- * 1/4 teaspoon freshly ground black pepper
Prep: 10 min., Cook: 25 min. We used basmati rice for its fine texture, but you can use long-grain rice if you wish.
- * 1 garlic clove
- * 2 cups chicken broth
- * 2 tablespoons butter
- * 1/2 teaspoon salt
- * 1 cup basmati rice
- * 1 tablespoon grated lemon rind
- * 1 1/4 tablespoons butter
- * 2 teaspoons curry powder
- * 1 cup jasmine or long-grain rice
- * 1/3 cup golden raisins
- * 1 cup light coconut milk*
- * 1/2 cup vegetable broth
- * 1/2 cup water
- * 1/2 teaspoon salt
- * 1 bay leaf