BAKED FISH AND RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME
"I just recently tried this simple-to-fix meal-in-one, and it was an instant hit here at our house," states Jo Groth of Plainfield, Iowa. "Fish and rice are a tasty change of pace from traditional meat-and-potato fare."
Provided by Taste of Home
Categories Dinner
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Transfer to a greased 11x7-in. baking dish. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika., Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.
Nutrition Facts : Calories 392 calories, FatContent 16g fat (6g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 722mg sodium, CarbohydrateContent 31g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 29g protein.
PERFECT SUSHI RICE RECIPE | ALLRECIPES
Here is my recipe for the perfect sushi rice. You can eat this alone or roll into your favorite sushi roll with ingredients of choice. I use strips of carrots, cucumbers and slices of avocado. You can adjust the amount of vinegar in this recipe to suit your taste.
Provided by LucyDelRey
Categories Rice Side Dishes
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 5 cups
Number Of Ingredients 6
Steps:
- Rinse the rice in a strainer or colander under cold running water until the water runs clear.
- Combine rice and water in a saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and all water has been absorbed, about 20 minutes. Remove from stove and set aside until cool enough to handle.
- Meanwhile, combine rice vinegar, oil, sugar, and salt in a small saucepan over medium heat. Cook until the sugar has dissolved. Allow to cool, then stir into the cooked rice. While mixture will appear very wet at first, keep stirring and rice will dry as it cools.
Nutrition Facts : Calories 112.2 calories, CarbohydrateContent 23.5 g, FatContent 1 g, FiberContent 0.7 g, ProteinContent 1.7 g, SaturatedFatContent 0.2 g, SodiumContent 158.2 mg, SugarContent 3.3 g
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Reviews 4.5
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Calories 286 calories per serving
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Calories 314 calories per serving
- This is my basic recipe for getting perfect rice every time. Have a go at mastering it – you’ll be amazed at the light and fluffy results.
- Once you’ve got the hang of that, you can have a go at flavouring it - any flavouring you boil with the rice will infuse it with wonderful fragrances and flavours. So try boiling things like fresh herbs, a cinnamon stick, a few cardamom pods, a strip of lemon zest or even a green tea bag in the water with the rice.
- Doubling the amounts in the recipe will give you enough rice to serve 8-12 people.
- Put a large pan of salted water on a high heat and bring to the boil. Rinse the rice in a colander under running water for about 1 minute, or until the water runs clear (this will stop the grains sticking together later). Add your rice to the boiling water and wait for the grains to start dancing around. From that point, boil for 5 minutes
- Drain the rice in a colander. Pour 2.5cm of water into the pan, put it back on the heat and bring it to the boil again, then turn down to a simmer. Cover the rice in the colander with foil or a lid. Place the colander on top of the pan of simmering water and let the rice steam over it for 8 to 10 minutes. Remove from the heat and if you’re ready, serve immediately. If not, leave the foil or lid on and put aside until ready to serve – it should stay warm for about 20 minutes.
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Total Time 20 minutes
Category Afternoon tea, Dessert, Treat
Calories 278 calories per serving
- Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.
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Reviews 4.9
Total Time 1 hours 10 minutes
Category side-dish
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- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
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Reviews 4.1
Total Time 20 minutes
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- Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.
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Total Time 20 minutes
Calories 558 per serving
- Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.
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Total Time 50 minutes
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- Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
- Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
- Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.
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Reviews 4.9
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Reviews 4.1
Total Time 20 minutes
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- Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.
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Reviews 4
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Calories 558 per serving
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Calories 278 calories per serving
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Reviews 4.9
Total Time 1 hours 10 minutes
Category side-dish
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Reviews 4.1
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